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4 Recipe ideas for chocolate confectionery and bakery

4 Recipe ideas for chocolate confectionery and bakery

Behind every preparation you create, there are great moments, and when they reach the hands of your customers, more stories of love, celebration and joy are created. 

This month is an excellent opportunity for your business to accompany the special moments of your customers by offering the best chocolate preparations with trendy flavours. Dare to create, mixing our chocolate coatings with your best seasonal flavours. 

Good to know: Caramel flavour is one of the favourite seasonal flavours. Remember to include our 33% milk chocolate caramelo in your recipes. Below we show you a good option to do it!

Take the opportunity to launch new products that meet consumer needs. In the chocolate industry, confectionery launches have an average annual growth of more than 20%, while bakery launches have an average yearly growth of 39% with the claim "seasonal-Valentine's" (Global, CAGR 2018-2022). 

This blog shows you four delicious baking and confectionery recipes that inspire you to prepare something different and fresh for your business. 


Caramel chocolate bonbons

Ingredients outer layer: 

Ingredients ganache:

  • (100 g) Pasteurised passion fruit
  • (200 g) 33% Milk chocolate Caramelo 
  • (10 g) Amaretto liqueur


  1. Melt the cocoa butter. Dip a cotton pad in the cocoa butter and grease the moulds first. Then use a clean, dry pad to wipe the mould. 
  2. Add the food colouring to the melted cocoa butter, mix everything and use a brush to paint the mould. Wipe off the excess with a paper towel. 
  3. For the first chocolate layer, melt the chocolate in a bain-marie or use the microwave (for tempering methods, see our blog). Then let it cool down to 31°C.
  4. Pour the chocolate into the mould and tap gently to remove any air bubbles. Then turn the mould upside down to remove the excess chocolate. 
  5. Remove the excess chocolate with the help of a spatula. Let the chocolate that fell on the marble solidify so you can use it again.  
  6. Heat the passion fruit juice to pasteurise it. While the juice is still hot, pour in the caramel chocolate and mix well until the chocolate melts, you will obtain a smooth and homogeneous cream. Finally, add the Amaretto liqueur for flavour and preservation. 
  7. Pour the filling into the moulds and tap gently to release the air bubbles. Leave to refrigerate for one hour. 
  8. Then, pour the tempered chocolate over the ganache layer. Let the air bubbles escape, and use a spatula to remove the excess. Leave to set in the fridge for one hour. 
  9. After 1 hour in the fridge, tap the mould on the marble to loosen the bonbons, and the Caramel Bonbons are ready to serve!
buy our caramelo chocolate


Chocolate Souffle


  • (120 g) 58% dark chocolate Misterio
  • (120 g) Milk cream 
  • (60 g) Egg yolks 
  • (150 g) Egg whites at room temperature 
  • (30 g) Sugar


  1. Butter the soufflé moulds and dip them in sugar. 
  2. Melt the 58% dark chocolate Misterio and the milk cream. 
  3. Remove from the heat, add the egg yolks one at a time and return to the heat, constantly stirring until the mixture is hot, has a consistency and clouds the spoon (it should not boil, as the preparation will split). 
  4. Remove and leave to cool. 
  5. Whisk the egg whites; once they begin to form peaks, add the sugar and whisk until stiff peaks form. 
  6. Add a little of the meringue to the chocolate preparation to lighten the mixture, and then finish adding the meringue with wrapping movements. 
  7. Fill the moulds almost entirely and bake in a preheated oven at a high temperature of 220 °C for approximately 10-15 minutes. 
  8. Remove and serve immediately. 
Expert tip: It is important that when you have finished making this soufflé, you serve it immediately. It can go 'down' in minutes. I also recommend serving it with ice cream.
misterio chocolate couverture

coconut chocolate trufles



  1. Melt the chocolate, milk cream and butter at approximately 45°c.
  2. Add the coconut and mix very well.
  3. Refrigerate for 6 hours.
  4. With the help of a soup spoon, form small balls of 15 grams and shape them with your hands.
  5. Decorate with grated coconut and serve. 
banner nevado chocolate

chocolate macarons

Ingredients meringue:

  • (120 g) Egg whites 
  • (150 g) Almond flour 
  • (150 g) Icing sugar 
  • (25 g) Cocoa powder 
  • (150 g) Refined sugar


  1. To make the macarons, preheat the oven to 150 °c and line a baking sheet with wax paper. Place the icing sugar and ground almonds in a food processor until a fine powder. Sieve into a bowl.
  2. Add half of the egg whites and the cocoa powder. Mix until you obtain a chocolate almond paste.
  3. In a small saucepan over medium heat, make a syrup by heating 85 millilitres of water and the caster sugar to 118°c. Once it starts to boil, slowly beat the remaining egg whites and cream of tartar with an electric mixer with the paddle attachment until peaks form. When the sugar syrup has reached the correct temperature, pour in the egg whites from one side of the bowl, making sure that they do not touch the moving paddle attachment of the mixer.
  4. Add small amounts of brown food colouring until the mixture turns a dark chocolate colour. Continue to whip the meringue until the meringue is cooled to approximately 50°c.
  5. Add half of the meringue to the almond paste mixture. Then add the remaining meringue, mixing until smooth and glossy.
  6. Transfer to a piping bag with a 1-centimetre round nozzle; form 3-centimetre discs on the lined baking sheet and bake for 15 minutes. To check that the macaroon shells are ready, carefully move from side to side. They will be firm but stick to the baking sheet if ready. Remove from the oven and allow to cool completely.

Ingredients peanut ganache

  • (156 g) 36.5% white chocolate Nevado
  • (52 g) Peanut butter 
  • (10 g) Butter
  • (104 g) Milk cream


  1. Mix the oil, sugar, egg, egg white, and vanilla essence in a bowl. 
  2. Place the chocolate and peanut butter in a bowl. 
  3. In a saucepan, place the heavy cream until it comes to a boil, and pour over the chocolate to help melt it completely.
  4. With the help of a mixer, mix until you have a smooth mixture. The mixture must be below 40°C to add the butter. 
  5. Once you have these steps, we will continue emulsifying for at least 1 minute. You must have a smooth, shiny and homogeneous mixture.
  6. Finally, place a layer of cling film on the skin to avoid crusting and leave it to rest for 12 hours at room temperature (18°c-20°c).
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