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Searching resources for "white cocoa butter"

Add a Hole Bunch of Colour to Your Easter and Spring Chocolate Range!

With spring just around the corner filled with warmer weather and longer days, we’re already excited as to what the season has to offer... get ready to be inspired by a range of Easter products and ideas from Keylink!

Feb 1st, 2023 | 2min read

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What is ‘Clean Tasting’ Chocolate?

What is ‘clean tasting’ chocolate, and how can a confectionery business utilise it? In this article, you’ll find the answers to help you enrich your products.

May 22nd, 2022 | 2.5min read

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Getting Started: An Introduction to Chocolate & Tempering

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!

Apr 6th, 2015 | 1.5min read

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Tempering Explained

Tempering is the process of heating and cooling chocolate in order to establish the correct crystalline form once it has been melted.

Nov 1st, 2013 | 2.5min read

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Halloween Cobweb Cookies

Jet-black Halloween cookies with a molten orange centre of White Chocolatey Hazelnut Spread, dark chocolate chunks, and a marshmallow cobweb on top.

Sep 25th, 2026 |

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Tahini & Date Millionaire's Shortbread Recipe

Tahini and date millionaire’s shortbread recipe with salted sesame and date caramel and a cocoa-free white topping. Ideal for cake sheds, cafés and bakeries.

Sep 9th, 2026 |

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Blueberry & Almond Snacking Bars

A moulded snack bar layering blueberry pate de fruit, vanilla bean ganache, dried blueberries and almond gianduja in a hand-painted dark chocolate shell. Makes 36.

Aug 28th, 2026 |

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Miso Caramel Crunch Bears

Pastel bear bonbons filled with Seb Pettersson's salty-sweet miso caramel and a Milk Crispearls crunch, in Callebaut 823 shells. A spring counter showpiece.

Aug 19th, 2026 |

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Raspberry & Yuzu Nutcracker Bonbons Recipe

Festive moulded nutcrackers in Valrhona Opalys white chocolate with a raspberry ganache line and light whipped yuzu ganache. A Christmas showstopper.

Aug 19th, 2026 |

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Matcha Cherry Cheesecake Bonbon

Layered matcha, cherry gel, mascarpone and browned-butter biscuit bonbon in a lime, white and pink sprayed shell — a striking counter centrepiece.

Jul 27th, 2026 |

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Coconut & Mango Truffles Recipe

White chocolate truffle shells piped with silky mango ganache made on Colac Mango Compound, rolled in coconut with a green shimmer. Ideal for counter displays.

Jul 20th, 2026 |

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Yuzu Raspberry Blondie Yule Log Buchettes

Individual yule log buchettes: brown butter blondie base, Callebaut white chocolate yuzu mousse, raspberry gel core, pale coral velvet spray. Makes 18.

Jul 20th, 2026 |

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Cardamom Chocolate Orange Cookie

Marbled cardamom and chocolate orange cookies made with Spice Drops and Callebaut bakestable chocolate drops. A striking spiced twist for bakery counters.

Jul 17th, 2026 |

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Croissant & Coffee Bonbons

Mini croissant bonbons with raspberry pâte de fruit and Dulcey ganache, paired with coffee ganache chocolate cups. A café-inspired chocolate recipe combining pastry and coffee flavours, ideal for professional chocolatiers, gifting ranges and fika-themed c

Mar 20th, 2026 |

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Passion Fruit Cheesecake Bonbons

Passion fruit bon bons with mascarpone ganache and a Dulcey biscuit base. A vibrant, tropical chocolate recipe for professional chocolatiers using layered fillings and white chocolate shells.

Mar 10th, 2026 |

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Blueberry and Matcha Truffles

Blueberry ganache truffles filled into ready-made chocolate shells, coated in dark chocolate and finished with matcha or fruit powders. A time-saving truffle recipe for artisan chocolatiers and patisserie.

Feb 20th, 2026 |

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School Cake Eggs

This sweet, fun and nostalgic Easter egg is filled with sponge cake and vanilla ganache for a silky, sumptuous treat that will take you back to your childhood! Find the recipe for School Cake Eggs at Keylink.org.

Feb 11th, 2026 |

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Peanut Butter & Jelly Duck Egg Bonbons Recipe

Easter duck egg bonbons: a speckled blue Callebaut 823 milk chocolate shell, a blackcurrant pâte de fruit and a peanut butter ganache. Makes 16 half eggs.

Feb 11th, 2026 |

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Strawberry & Rhubarb Truffles Recipe

Strawberry and rhubarb truffles: a Ravifruit strawberry ganache with rhubarb drops, piped into white shells, coated in Callebaut W2 and strawberry powder.

Feb 4th, 2026 |

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Chocolate School Cake Recipe with White Icing

A nostalgic chocolate school cake traybake: a fluffy chocolate sponge with smooth white icing and rainbow sprinkles, cut into 12–15 squares once set.

Oct 24th, 2025 |

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Matcha & Chocolate Marble Cake Recipe

A marbled loaf of swirled chocolate and earthy matcha sponge, topped with a silky dark chocolate ganache. A showstopper bake that looks as good as it tastes.

Aug 20th, 2025 |

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Valrhona Ivoire Vanilla Domes Recipe

Valrhona Ivoire white chocolate domes with Norohy vanilla, filled with a soft Madagascan vanilla ganache over an almond shortbread crisp. Makes 24 domes.

Aug 18th, 2025 |

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Ruby Chocolate Mousse & Ice Cream Recipe

Ruby chocolate mousse and ruby ice cream, both made with Callebaut RB2 and raspberry purée, served on a cocoa and almond crumble. A plated dessert for 22.

Aug 8th, 2025 |

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The Sheffield Bar - Lemon Kadaif Bars

The Sheffield Bar: Callebaut W2 white chocolate shells flicked with yellow and white cocoa butter, filled with lemon cream spread and roasted kadaif. Makes 2.

Jul 24th, 2025 |

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Green Apple Caramel Bonbons Recipe

Autumnal green apple caramel bonbons: a thin, snappable Silky Ghana milk chocolate shell around a runny Ravifruit apple purée caramel. Makes 84 bonbons.

Jul 10th, 2025 |

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Dark Chocolate Sponge Cake Brownie

A versatile chocolate sponge cake brownie that would make the perfect base for any cake or dessert, and is fantastic eaten alone or with vanilla ice cream!

Jun 23rd, 2025 |

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Black Forest Yule Log Cake Recipe

A festive Black Forest Yule log: chocolate sponge rolled with whipped kirsch cream and griottine cherries, topped with Valrhona Manjari 64% chocolate ganache.

Jun 20th, 2025 |

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Mango & Coconut Milk Chocolate Bar Recipe

Mango and coconut chocolate bars by Callebaut: an Ecuador milk chocolate shell, a mango ganache and a crunchy coconut feuilletine layer. Makes 5 tablets.

Jun 3rd, 2025 |

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Salted Caramel & Amaretto Ganache Bonbons

Ruth Hinks' salted caramel, roasted almond and Amaretto ganache bonbons, layered in shells of Callebaut 70% dark chocolate. A step-by-step recipe.

Mar 3rd, 2025 |

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Chai, Vanilla & Coconut Polar Bear Bonbons

Festive polar bear bonbons: white chocolate shells with a warming chai and vanilla ganache on a bed of caramelised coconut flakes. 10-12 week shelf life.

Aug 21st, 2024 |

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Dubai Pistachio Chocolate Bar Recipe

Our take on the viral Dubai chocolate bar: Alunga milk chocolate shells, a caramel layer and a pistachio and W2 white chocolate filling with crushed wafer.

Aug 12th, 2024 |

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Key Lime Pie Chocolate Bonbons Recipe

Make 56 Key Lime Pie bonbons in Valrhona Macaé 62% dark chocolate, filled with zesty lime gel, fluffy marshmallow and a browned butter biscuit crumb.

Feb 23rd, 2024 |

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Vegan Valrhona White Chocolate Bonbons Recipe

Dairy-free bonbons with an Amatika 35% white chocolate and Norohy vanilla ganache, made with oat whipping cream and plant-based butter, in a snappable shell.

Feb 19th, 2024 |

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Tipsy Chicks: Rhubarb & Gin Flavour Chocolates

Easter chick bonbons: Valrhona Ivoire white chocolate shells painted with Roxy & Rich cocoa butter, filled with a rhubarb and gin flavour ganache. Makes 28.

Feb 13th, 2024 |

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Vegan Cointreau & Orange Chocolates Recipe

Vegan Cointreau chocolates: Valrhona Amatika 46% plant-based milk chocolate shells, an orange and Cointreau ganache and coloured cocoa butter. Makes 24.

Dec 11th, 2023 |

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I Like You a Latte! Coffee & Caramel Ganache

Latte bonbons: Cacao Barry Alunga milk chocolate shells decorated with coloured cocoa butter, filled with Café Crokine and white chocolate ganache. Makes 28.

Dec 11th, 2023 |

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Pistachio Marzipan Dark Chocolates for Diwali

Diwali bonbons: Callebaut Zestina Peru 65% dark chocolate shells with a pistachio and Velvet white chocolate filling and a layer of Lubeca marzipan. Makes 48.

Nov 6th, 2023 |

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Pistachio Praline Filling Recipe for Bonbons

A smooth pistachio praline filling from Callebaut's Chocolate Academy, with pure pistachio paste, W2 white chocolate and Mycryo. Enough for 48 bonbons.

Oct 13th, 2023 |

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Apricot Cookie Dough Chocolate Bar

Apricot Cookie Dough Chocolate Bar Recipe | Keylink

Oct 5th, 2023 |

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Passion Fruit, Cactus & Lime Heart Bonbons

Valentine's heart bonbons: red and white cocoa butter on a Cacao Barry Zephyr white shell, filled with a passion fruit, lime and cactus ganache. Makes 35.

Dec 19th, 2022 |

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Saffron & Rhubarb Chocolates

This saffron and rhubarb chocolate recipe combines a sweet, fruity, milky ganache with a velvety, shiny chocolate casing.

Oct 26th, 2022 |

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Pistachio Burnt Butter & Raspberry Truffles

Christmas truffles: red and green Luker Nevado white chocolate shells, filled with pistachio burnt butter and a Callebaut W2 raspberry ganache. Makes 48.

Oct 25th, 2022 |

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Pear, Clove & Allspice Chocolate

This recipe expertly combines rich, high-cocoa chocolate with warm, fruity spiced pear flavours to create a delicious Christmas pear praline.

Oct 25th, 2022 |

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Spiced Christmas Cocktail Chocolates

This spiced Christmas cocktail chocolate recipe expertly combines sweetness, zest and spice. An expert blend of Cointreau with W2 Crema and Valrhona Ivoire, these cocktail chocolates resemble delicious, warming snowballs.

Oct 20th, 2022 |

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Cherry, Ginger & Lemon Chocolates Recipe

Christmas dark chocolate bonbons: Luker Palenque 70% shells with Griottines cherries and a Callebaut 811 ganache of candied ginger and Sicilian lemon.

Oct 19th, 2022 |

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Apple, Cinnamon & Salted Caramel Chocolates

Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.

Oct 19th, 2022 |

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Orange & Gingerbread Chocolates Recipe

Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in Valrhona Satilia white shells. Makes 48 half-spheres.

Aug 26th, 2022 |

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Matcha Mojito Truffles

The versatility of matcha has captured the imaginations of the confectionery world. Here’s our take on the trend: Mojito and Matcha Green Tea Chocolates! Mojito and Matcha Green Tea Chocolates Recipe | Keylink

Jun 21st, 2022 |

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Tropical Burst Mango & Passion Fruit Bonbons

Tropical Burst bonbons: a whipped mango gel and a banana and passion fruit ganache in Callebaut W2 white shells, painted with coloured cocoa butter. Makes 50.

Apr 17th, 2022 |

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Mojito Chocolate Bonbons Recipe

Mojito bonbons: Callebaut W2 white chocolate shells filled with a mojito purée gel with rum and lime, then a white chocolate mojito ganache. Makes 120.

Mar 28th, 2022 |

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Zephyr Caramel & Champenois Heart Bonbons

Valentine's heart bonbons: a Marc Champenois gel and Cacao Barry Zephyr caramel ganache in W2 white chocolate shells sprayed with rosy red cocoa butter.

Nov 30th, 2021 |

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Raspberry & Rose Heart Bonbons Recipe

Valentine's heart bonbons: Valrhona Tanariva 33% shells sprayed red, filled with a raspberry purée gel and a rose-scented milk chocolate ganache. Makes 60 chocolates.

Nov 11th, 2021 |

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Halloween Cupcakes

Frightfully Good Halloween Cupcake Recipe | Keylink

Sep 2nd, 2021 |

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Chocolate Caramel Muffins Recipe

Caramel chocolate muffins recipe with black cocoa, white coating and a gooey caramel centre. An eye-catching bake for cake sheds, cafés and bakeries.

Sep 2nd, 2021 |

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Triple Chocolate Mini Loaves

Triple Chocolate Mini Loaves Recipe | Keylink

Sep 2nd, 2021 |

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St. Remy XO Brandy & Hazelnut Chocolates

Moulded bonbons with a St. Remy XO brandy and hazelnut praliné ganache in dark and milk chocolate shells, dusted with bronze powder. A luxurious gift.

Mar 4th, 2020 |

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Lime Ganache Chocolates with Cointreau®

Make zesty lime ganache chocolates with Cointreau®, our Velvet white chocolate, fresh lime juice and zest, finished with lime green cocoa butter and gold.

Mar 4th, 2020 |

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Pear Ganache Recipe with Pear William Purée

Sweet Pear William purée meets Cacao Barry Origin Papouasie milk chocolate and a dash of calvados in a smooth pear ganache, served in dark chocolate cups.

Mar 3rd, 2020 |

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