Recipes
Whether you're looking for a classic dish or something new to tantalise your taste buds, we have the perfect recipe for you.
Recipes
Chai Latte chocolate snacking bars
The spicy flavour of the chai is complimented perfectly by the creaminess of the chocolate in these colourful bars.
Vegan mint choc chip gelato
It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more! Vegan white base Ingredients 697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 75g Sucranna granulated sugar 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g pea protein 6g Sosa inulin, cold 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately. Once cooled, the base is ready to use. Assembly Ingredients 5000g vegan white base 200g Irca green mint paste 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired Method Warm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base. On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate.
Raspberry marshmallow Easter eggs
An enchanting dessert that's full of flavour and delightfully seasonal. A vibrant and zingy raspberry gel is encased in a soft, egg-shaped, marshmallow that's sits on a fragrant vanilla and anise nest. Complete with a sprinkle of crunchy raspberry pieces.
Raspberry blondies
Vibrant and truly flavoursome. These raspberry white chocolate blondies will be sure to give you your sweet and fruity fix. Prep time: 10 minutes | Cook time: 20 minutes | Serves: 1 half gastro tray 9 portions (dependent on size cut)
Crunchy milk chocolate bar
These bars are so easy to make and can be decorated with any ingredient of your choice. In this recipe, we have used strawberry and buckwheat, which pairs beautifully with the milk chocolate.
Snowballs
Tantalise your taste buds with a burst of citrusy vibrance and creamy indulgence, all in one delightful snowball. This zesty lemon and lime ganache encased in the creamy goodness of Belcolade's vegan white chocolate create the perfect bite-size treat for this festive season.
Chocolate and spiced hazelnut tart
This gorgeous chocolate tart is made using the milk-alike chocolate from Belcolade so suitable for vegans and vegetarians.
Vegan crowns
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.
Belcolade plant based chocolate pine fruit demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make delicious plant based chocolate pine fruit in this amazing demo.
Vegan chocolate and pistachio Valentine's tart
Valentine's Day won't be complete without chocolate in some shape or form. Why not try these vegan milk-a-like chocolate and pistachio tarts, easy to make and fabulously delicious.
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.
Blackberry crumble
The traditional French method of pate de fruit, is that the flavour of the fruit is concentrated, very similar to making a jam, with sugar and pectin, before setting and dusting with sugar. In this recipe we have used this method, but to make as a chocolate filling, alongside shortcake biscuit pieces.
