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Amber balsamic crystal
These delicious caramels are the perfect combination of sweet and acidic. The balsamic vinegar adds a pleasant tang that cuts through the richness of the caramel and balances it out beautifully. Moulding Ingredients Belcolade Cacao Trace selection Amber... more
Winter plant based chocolate indulgence treat
Treat yourself to a bit of winter indulgence with these chocolate treats made using the new Belcolade plant based vegan milk chocolate, which pairs beautifully with the flax seeds, yuzu and peach. Chocolate brownie Ingredients 45g flax seeds 125g... more
Plant based Solaris chocolate bonbon
Delicious vegan chocolate bonbons with a thin chocolate shell and a melt in the mouth praline filling. Moulding Ingredients Belcolade Cacao Trace vegan milk chocolate (46%) buttons Method Melt the Belcolade Cacao Trace vegan milk chocolate to 45°C... more
Plant based pine fruit chocolate praline
This vegan praline recipe made with roasted pine seeds, sugar and creamy plant-based milk chocolate is utterly delicious! Ingredients 195g pine seeds 105g sugar 700g PatisFrance praline Amandes 50% 270g Belcolade Cacao Trace vegan milk... more
Plant based cashew cumin praline bon bon
Coated in creamy vegan milk chocolate, the pairing of cashew nuts and cumin seeds give a crunch to these delicious praline bon bons. Ingredients 250g cashew nuts 150g sugar 3g cumin seeds 600g PatisFrance praline almond 300g... more
Belcolade has unveiled a stunning new vegan milk-alike chocolate this Veganuary
Belcolade has unveiled a stunning new vegan milk chocolate to its range to coincide with Veganuary. Belcolade Selection M. Plant-based is a creamy plant-based ‘milk-alike’ chocolate, which is suitable for use in a wide variety of applications.... more
Beef, mushroom and ale pie
60 240 10 Being British means loving a good savory meat pie and nothing is better than this beef, mushroom and ale pie. Combining tender pieces of beef, english ale and a flaky buttery puff pastry, this is dish is a perfectly comforting... more
Chocolate honeypot with pear william mousse, honeycomb and honey gel
90 20 20 120 Our new range from Dobla includes the chocolate honeypot. Paired with the pear william fruit puree, honeycomb and honey gel, it makes both a visually pleasing and delicious dessert. Pear william mousse Ingredients 125g (1) Leonce... more
Terra rossa and cherry sour dough
24 45 30 A slow fermented sourdough with sweet and tart cherries paired with the bitter complexities of cocoa and vanilla. Makes 3 loaves Part 1: Baking cocoa (inclusion) Ingredients 150g deZaan quito oro cocoa mass drops (melted) 90g... more
True dark macarons with yuzu and szechuan
20 15 45 Macarons are so versatile and can be made with many different flavour combinations, the possibilities are endless! In this recipe we have used our true dark cocoa powder and created a ganache filling with yuzu and szechuan pepper... more
Marbled chocolate orange cake soaked in Dom Pacello Royal Orange
This delicious marbled chocolate orange cake is another fantastic recipe created by our talented customer Stephan Liew, of Stef’s Brownies. Stef has used the Dom Pacello Royal Orange concentrate from our new range of luxury eaux-de-vie, liqueurs,... more
Tahitian ile flottante
A delicious vanilla based dessert that will be a winning end to any dinner party. Makes 12 desserts Tahitian ile flottante Ingredients 1/2 piece Norohy Tahitian vanilla bean 250g egg whites 250g sugar Method Scrape the vanilla into the egg whites then... more