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DPD are currently experiencing some delays, which may affect your delivery. Our customer service team are here to help and will do everything they can to keep you updated.
This month as part of our journey across the Valrhona range, we’re continuing our foray into the Inspiration range with the yuzu Inspiration Fruit Couverture.
We at Keylink are pleased to announce we are expanding our range, with six new Valrhona products added to our roster of delectable ingredients for bakers and chocolatiers alike.
Discover the flavours trending in chocolate and bakery for summer 2022 and how to come up with your own innovative flavour pairings to stand out from the crowd.
With summers getting longer and hotter, gelato and FrappShakes are an enticing option for chocolatiers looking to generate extra revenue and extend their client base.
2022’s chocolate trends are set to shake your taste buds out of hibernation, with packaging beautiful enough to make an April shower feel like a stroll in May!
Brighten your pastry counter with these Limoncello & yuzu Croissants made with Colac Limoncello flavour compound, lemon cream spread, and Valrhona Inspiration yuzu. A zingy, refreshing twist perfect for bakeries and cafés looking to showcase citrus flavou
Add the exotic taste of Lime and Cactus Gelato to your ice cream counter this summer, your citrus fruit loving customers will enjoy trying something new and exciting!
Take your taste buds on a journey with our recipe for Black Sesame and yuzu Gelato. With the sharpness of citrus fruit and the nutty crunch of black sesame seeds.
Earlier this year, the Barry Callebaut factory in Belgium closed for several months following a salmonella-positive chocolate production lot. While the factory has re-opened and our Callebaut stocks are improving again, the closure had a significant ripple effect on the chocolate industry and our other brands continue to be in high demand.
Where we can offer alternatives, there will be a 'Find Alternatives' button. Thank you for your patience.