Belcolade Recipes
Rudolph's nose
A sweet, smokey caramel that mingles with the warmth of whiskey-infused ganache, all encased in a whimsical Rudolph nose-shaped confection. This delightful treat is a feast for the senses, and certain to bring some festive cheer to the holiday season.... more
Forêt noire
Transform the timeless classic forêt noire into a contemporary masterpiece with a burst of vibrant cherry fruits paired with a rich baked ganache and layered in a crunchy chocolate pastry casing. This exquisite dessert embodies the perfect balance of... more
Spooky spider truffles
60 40 Dive into our cauldron of creativity and be inspired by these spectacular, spooky spider truffles. Quick and easy to make, these spine-tingling treats will delight grown-up ghouls and little monsters alike this Halloween. Liquorice ganache... more
The fallen plant pot
90 45 8 Chocolate mousse Ingredients 250g milk 10g Sosa Instangel 280g Republica del cacao dark chocolate 70% 500g whipping cream Method Heat the milk and add the Instangel. Gradually combine the hot milk with the melted couverture, taking care to form... more
Strawberry and champagne trifle
A timeless trifle including strawberry and champagne for those who like a little tipple. Strawberry, champagne and lemonade jelly Ingredients Method 300g diced fresh strawberries 370g lemonade 4g Sosa agar agar 30g... more
Royal vanilla snacking bars
150 5 14 These organic, bite-sized vanilla chocolates are the perfect treat for those sweet-toothed customers this coronation weekend! Present with Dobla crown decorations to add a regal spin to these delightful snacking bars. Vanilla... more
Sticky toffee bon bons
90 10 2 12 These mouth-watering sticky toffee bon bons are the perfect sweet treat to add to your party plans ahead of the upcoming Coronation – and the best part is they’re vegan-friendly too! Treacle and date ganache ... more
Lime meringue pie
60 20 8 120 A sour and tangy twist on the traditional lemon meringue pie! Perfect for sharing at street parties or serving up on the coronation weekend. Lime curd Ingredients Method 250g Leonce Blanc lime fruit puree 65g caster sugar... more
Belcolade launches a distinctive new look
Purpose Chocolate masters Belcolade have launched a stunning refresh of their entire brand. The move is designed to better reflect Belcolade’s taste-focused, sustainable, and innovative vision. It aligns with the purpose of Puratos... more
Christmas trifle
60 15 90 Our Development Chef, Samantha Rain, has created a truly stunning Christmas trifle with a difference. Its sure to be a showstopper on the Christmas table. Makes one large trifle Cranberry jelly Ingredients 1l cranberry juice 50g... more
Hazelnut crunch bars
60 12 Go nuts for this crunchy, fruity chocolate bar. It's simply delicious. Hazelnut, cinnamon and cherry praline Ingredients 250g Sosa hazelnut praline 50g roasted chopped hazelnuts 35g Sosa cherry crispies (crushed slightly) 100g... more
Ginger, nutmeg and muscovado caramel chocolate bar
60 20 10 360 Add a little spice to your bars, with the warm and comforting notes of ginger and nutmeg, which works beautifully with the sweetness and saltiness of the amber chocolate. Chocolate shells Ingredients 600g Belcolade Amber Chocolatree... more