Seasonal inspiration
Valentine's day | Mother's day | Easter
Get ready to celebrate not just one, but three exciting calendar events! From Valentine's day to Mother's day, and even Easter, we've got you covered with plenty of inspirational recipes to keep you going.
Decadent delights await
Valentine's day recipes
Mother's day recipes
Easter recipes
Valentine's day
Make this Valentine's day extra indulgent by recreating our romantic recipes
Ingredients
Method
600g double cream
200g whole milk
80g caster sugar
2 Prova Gourmet Madagascan vanilla pods
Heat and infuse the milk and double cream with the vanilla for 2 hours. Add sugar and pro pannacotta and bring to the boil. Strain out the vanilla pod and pour mixture into pastry cases to set.
Ingredients
Method
Vanilla mix:
65g egg yolk
50g whole egg
125g caster sugar
135g vanilla infused water
62g butter
Vanilla mousse:
310g vanilla mix
100g clotted cream
140g double cream
20g Sosa Instagel
Vanilla mix:
In a large pan heat the vanilla infused water.
Combine whole eggs, egg yolks and sugar in a separate bowl.
Pour vanilla water onto egg mixture, combine and transfer back into the pan.
Cook to 84°C.
Strain and chill to 35°C.
Blend in the butter and use straight away.
Vanilla mousse:
Blend the instangel into the vanilla mix.
Blend the clotted cream into vanilla mix.
Semi whip the double cream and fold into mixture.
Pipe into moulds.
Place in freezer.
Ingredients
Assembly
Garnish & pastry case
Fresh raspberries
Pidy Trendy Round shallow sweet butter pastry shells (8cm)
Arrange mousse heart and fresh raspberries on top of pannacotta once set.
Ingredients
Method
300g Pecan paste (blitz and grind pecans) 300g water (1) 10g Sosa Natur Emul 96g gelatine mass 40g Sosa Inulin Cold 130g caster sugar 150g water (2) 15g Sosa Albuwhip 2g salt
Heat the water (1) and melt the gelatin mass into it.
Mix Natur Emul and nuts pure paste until combined.
Then mix the water (2) and Albuwhip and whip using the whipping machine. Once you have almost whipped the egg whites fully, add the sugar and inulin little by little. Keep whipping for about 5 minutes more at a medium speed.
Pour the mix of water and gelatin at 45ºC into the melted pure paste of nut mixture and emulsify with a stick blender.
Then fold the meringue into the mixture.
Ingredients
Method
330g 35% cream 20g Sosa sorbitol 120g Sosa glucose DE60 500g Belcolade Cacao Trace 55% dark chocolate 34g butter 30g Grandes Distilleries Peureux Glen Turner Scotch whisky 60%
Heat cream, glucose and sorbitol to 85°C. Pour over chocolate and blend to emulsify. Cool to 35°C and blend in the butter. Once the ganache reaches 32°C, place into a piping bag and pipe into eclairs.
Ingredients
Method
160g double cream 220g caster sugar 35g Sosa Liquid Glucose 2g Maldon sea salt 6g Prova Gourmet vanilla paste
In a pan, over a low heat, sprinkle the caster sugar layer by layer until it all melts, then continue heating until a golden caramel colour is reached. Once at the desired colour, very carefully and slowly add the heated double cream and glucose. Once all the cream is added, add the salt and bring back up to the boil again to ensure all sugar is completely dissolved and is smooth.
Ingredients
Dobla dark chocolate éclair cup
Sosa Cantonese pecan nuts
Dobla chocolate lace heart décor
Ingredients
Method
300g double cream
100g whole milk
100g butter
300g caster sugar
150g light muscovado sugar
50g dried sour cherries
70g Irca Joypaste Amarena cherry flavour paste
40g Grandes Distilleries Peureux Massenez Kirsch 48%
Heat together cream, milk, butter and sugars and bring to the boil. Boil to 118°C. Weigh Joypaste, cherries and kirsch together in a kitchen aid bowl. Once mixture has reached 118°C pour mixture into kitchen aid bowl and with a paddle attachment beat mixture until thick and cool and has lost its shine. Remove from machine and place fudge into silicone heart mould or lined tin if you would prefer. Chill for at least 6 hours before removing from the mould.
Valentine's ingredients
Mother's day
Making the most of all mums this Mother's day
Ingredients
Method
Temper the white chocolate and split into 2 bowls (500g). Pipe the white chocolate into the heart mould and mum mould and allow to crystallise and set. With the second bowl of white chocolate add the raspberry powder and stir well to ensure fully incorporated, pipe the raspberry chocolate into the heart mould and allow to set and crystallise. Temper the dark chocolate and pipe using a paper piping bag onto greasproof paper ‘MUM’ and allow to set before removing from the paper and sticking on the the white chocolate heart using a little tempered chocolate.
Ingredients
Method
Sponge:
190g plain flour
40g deZaan Rich Terracotta cocoa powder (20 – 22% fat)
1g baking powder
Pinch of salt
240g butter
240g caster sugar
200g whole eggs
30g Irca Joypaste Raspberry flavour paste with seeds
Ganache:
250ml 35% cream
75g caster sugar
90g deZaan Rich Terracotta cocoa powder (20 – 22% fat)
5g Irca Joypaste Rose flavour paste
Sponge: Cream the butter and sugar together until pale and fluffy. Add eggs slowly. Add sifted dry ingredients and raspberry paste, fold in until combined. Bake in mini cupcake cases at 170°c for 12-15 minutes. Ganache: Bring the cream and sugar to the boil. Pour over the cocoa powder and rose paste and blend until smooth. Allow to cool until a pipeable consistency.
Ingredients
Method
250g milk 10g Sosa Instangel 280g Republica del cacao dark chocolate 70% 500g whipping cream 65g Irca Joypaste Raspberry flavour paste with seeds
Heat the milk and add the Instangel. Gradually combine the hot milk with the melted couverture, taking care to form a completely smooth emulsion. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 105°F (40°C), combine with the whipping cream, which has been whipped until it has the texture of a mousse. Pour immediately and leave to set.
Ingredients
Method
250g 35% cream 30g invert sugar 200g hazelnut praline 385g Belcolade milk chocolate (34%) buttons 70g Belcolade Ebony cocoa mass (96%) buttons 65g butter
Heat the cream and the invert sugar to 80°C. Pour the liquid on to the chocolate, praline and ebony and mix well. Blend with a hand blender to create emulsion. Once temperature reaches 35°C blend in the room temperature butter. Allow to cool until pipeable and place into a piping bag.
Ingredients
Method
200g plain flour 100g deZaan Crimson Red cocoa powder 200g butter 100g Tate & Lyle caster sugar 2g salt
Weigh out all ingredients. Add all ingredients to the kitchen aid with the paddle attachment. Bring mixture together, and when it just starts to resemble a dough take it off the machine. Finish bringing it together by kneading it by hand. Crumble onto baking tray and cook until crunchy, turning over regularly.
Ingredients
Method
150g salted Butter 225g sugar 50g deZaan terra rossa cocoa powder 50g flour 4g baking Powder 100g toasted & chopped hazelnuts 100g (2) Eggs 40g Irca Joypaste Raspberry flavour paste with seeds
In a pan melt the butter with the sugar and cocoa powder. Remove from heat and add the eggs slowly, mixing well to incorporate. Mix a small amount with the flour, baking powder and the raspberry paste to make a thick paste then incorporate with the rest of the mixture. Mix thoroughly to ensure all is well combined. Fold through the chopped hazelnuts and smooth mixture into lined baking tin. Bake at 180°C for around 20 minutes until a crust has formed on the surface but the brownie is still gooey in the middle. Once removed from oven allow to cool before cutting into small pieces for inside the plant pots.
Ingredients
Method
Shell:
1kg Belcolade Cacao Trace Dark chocolate (55%) buttons
Chocolatree gold sparkling powder spray
Treacle and date ganache:
155g vegan cream
80g dates
10g Sosa Sorbitol liquid
47g treacle
220g Belcolade Cacao Trace Vegan milk-a-like chocolate (46%) buttons
20g vegan butter
20g golden syrup
1g salt
Shell: Use the gold pump to disperse gold powder into each cavity in the heart mould. Temper the dark chocolate and cast a thin shell. Ganache: Heat cream, dates, sorbitol, treacle and golden syrup to 85°C. Pour over chocolate and blend to emulsify. Once mixture has cooled to 35°C blend in butter and salt. Allow the mixture to cool to 32°C before placing into a piping bag. Pipe the ganache into the dark chocolate shell leaving 4mm gap from the top of the cavity to allow for crystallisation and then capping. Allow the ganache to crystallise overnight and then temper more dark chocolate and cap the chocolates.
Mother's day ingredients
Easter
Hop into action this Easter by re-creating these 'eggcellent' chocolate creations
Ingredients
Method
Temper the white chocolate. Add the raspberry powder and stir thoroughly to combine. Cast the eggs and leave to crystallise and contract. Once contracted, use a hot plate or hot tray from the oven and gently heat one side of the egg and then set the other half of the egg sealing the egg. Fill the egg with your desired treats at this point for a fun surprise if you like. Using some more of your tempered raspberry chocolate, pipe a mound to use as the base of your egg, let it start to set before placing your egg firmly in the mound allowing it to stand freely.
Ingredients
Method
Pipe 'Happy Easter' in tempered white chocolate of your choice by hand
Ingredients
Method
Temper the chocolates following the temperature guidelines for each type of chocolate. Cast various sizes of eggs. To stick the 2 halves together use a hot plate or hot tray from the oven. To create tumbling effect, break a small hole in the one you wish to have on top and cascade others down the side.
Ingredients
Assembly
Assemble the eggs together using tempered chocolate and Chocolatree's cooling spray.
Once the eggs are assembled, make up a spray for each of the chocolates you have used (50g chocolate 50g cocoa butter Belcolade Cacao Trace 100% pure cocoa butter buttons).
Carefully cling film and cover the other eggs while you spray each egg. Remember to make sure each egg is set before removing the cling film.
Ingredients
Method
190g water (20c)
63g Sosa roasted hazelnut paste
35g sunflower oil
84g caster sugar
3.5g salt
3g sosa flaxfibre
140g rice flour
160g ground hazelnuts
7.5g baking powder
Mix together water, hazelnut paste, sunflower oil, sugar, salt and flaxfibre and blend with hand blender for 1 minute. Mix together the rice flour, ground hazelnuts and baking powder and whisk together with above mixture. Smooth mixture on to a lined baking tray and cook until golden at 160°C.
Ingredients
Method
200g Leonc Blanc lemon puree
100g stock syrup
20g Sosa gelcrem cold
Mix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again. Place in piping bag ready for piping
Ingredients
Method
165g 35% cream
10g Sosa sorbitol
60g Sosa glucose 60DE
247g Belcolade Cacao Trace 55% dark chocolate
17g butter
30g Irca Joypaste Lemon flavour paste
5g Prova Gourmet Coffee extract with cold brew
Heat cream, glucose and sorbitol to 85°C. Pour over chocolate, lemon paste and coffee extract and blend to emulsify. Cool to 35°C and blend in the butter. Allow to cool completely before gently working with spatula and into a piping bag with grass nozzle.
Easter ingredients
Coming soon...
Seasonal and novelty chocolate decorations
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