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
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.
Whisky barrel
If you prefer a warming tipple as winter approaches, we've got some wonderful chocolate whisky barrels to share with you. Samantha Rain has created these tangy treats using Grandes Distilleries Peureux's whisky alongside Sosa's smoke powder to achieve that authentic smoky taste this gunpowder season.
Dark chocolate and cherry bon bons
You can't go wrong with the pairing of dark chocolate and cherries. These eye catching bon bons are perfect for the 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 milk-a-like chocolate 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.
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.
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.
Dom Pacello tart
This recipe uses the Pidy vegan sweet shortcrust pastry case, which is the perfect base for the the almond and cranberry praline, which balances beautifully with the orange mousse and the Dom Pacello, an orange concentrate that takes its inspiration from France's first orangery
Sosa Gelcrem Hot
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Gelcrem Hot, a thickening agent used for hot purees and curds.
Hoisin duck bites
These hoisin duck bites make a quick appetiser reminiscent of the flavour of Peking duck. Cucumber slices and spring onion balance the richness and make these little bites taste delicious.
Candy cane lane
Out with the traditional Christmas Log and welcome to Candy Cane Lane.
