Chocolate Recipes
How to temper chocolate in the microwave
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave. Equipment: MicrowavePlastic bowlSpatulaThermometerBar mouldScraperPiping bagScissorsHeat gun Ingredients: Chocolate! Key temperatures for... more
Mum’s Hamper
Crafted with care, every element of our Mother's Day Hamper is a testament of love. This stunning gift hamper is the ideal present to share with the special mother figure in your life. Mum Bars Ingredients 1kg Republica del Cacao Ecuador White... more
Nuts For You
60 15 Indulge in the ultimate Valentine's Day delight with our nuts for you recipe. This romantic piece features a combination of a rich dark chocolate whiskey ganache, and a decadent pecan mousse while being dressed with delicious caramelised pecans.... more
deZaan hot cocoa bomb
Winter is here, and there's no better way to stay warm and toasty than with a delightful hot chocolate bomb! Made using deZaan's velvety hot cocoa mix, this luxurious treat is the perfect addition to your drinks and dessert menu. Cocoa bomb shell ... more
Vanilla cloud
12 Celebrate the exquisite Prova Gourmet vanilla pods in this decadent bite-size dessert. Milky Tonga bean cream contrasts with a chocolate, hazelnut crunchy biscuit base, topped with Papua New Guinea vanilla cream. The sophisticated treat showcases... more
Rum and raisin Christmas tree bar
30 5 CasaLuker's choco oat m!lk chocolate combined with Prova Gourmet's rum cocoa butter creates a symphony of flavours that will transport you to a cosy fireside gathering, where the magic of the season is in the air. But that's not all - this... more
Vegan crowns
60 15 720 Ensure all bases are covered over the Jubilee by serving up these mouth-watering vegan crowns made using the vegan milk-a-like chocolate from Belcolade. Brush with the Sosa gold colouring powder to give them a golden finish. Shell... more
The Royal rose
60 720 These royal rose chocolates are certainly fit for a Queen! In this recipe we have used Belcolade's reduced sugar 55% dark chocolate and cleverly used the Dilmah Elixir to fill them with a luxuriously rich rose and vanilla ganache. Shell... more
The Queen of diamonds
90 720 These delicious chocolates are filled with a delightful lemon flavoured gel and white mint ganache, which pairs beautifully with the dark chocolate from Republica del Cacao. To achieve the spectacularly shiny finish we have used the silver... more
Blackberry and tonka chocolate bar
60 5 The beautiful combination of the blackberry puree and the tonka bean is complimented perfectly by the creaminess of the dark chocolate in these bars. Blackberry pate de fruit Ingredients 500g Leonce Blanc blackberry fruit puree 500g... more
Passion fruit dark chocolate bon bons
120 The tanginess of the passion fruit in the ganache perfectly compliments the sweetness of the dark chocolate in these bon bons. Passion fruit caramel Ingredients 250g Leonce Blanc passion fruit puree 250g caster sugar 25g Sosa glucose... more
True dark hazelnut praline Easter egg
An extravagant hazelnut praline Easter egg made with deZaan's delicious True Dark cocoa powder. Ingredients 500g blanched hazelnuts 100g... more