Gingerbread Biscotti
Pour yourself a cup of coffee and enjoy these chocolate-dipped pistachio and pumpkin biscotti, courtesy of Stacey and Meg at Cut Cooking "This rec...
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Almond Rocca
Stacey and Meg at Cut Cooking keep making amazing treats with our chocolate — this week, it's buttery and crunchy Almond Rocca! "Almonds and toas...
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Vegan Brownies
A quick and easy weekday dessert that uses chickpeas and Cococo’s dutched cocoa powder. Food restrictions or not, everyone will enjoy these browni...
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Pumpkin Cheesecake Bites
Our friends Stacey and Meg at Cut Cooking have created this Autumn-inspired single portion Pumpkin Cheesecake Bites recipe using our couverture wh...
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How to make a Chocolate Charcuterie Board
5 years ago, in 2014, our herb-infused Rosemary Fusion bar won a World Silver medal at the International Chocolate Awards. It was a game-changer.
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Chocolate Marbled Pumpkin Loaf
Our friends at Cut Cooking have created this deliciously moist chocolate Marbled Pumpkin Loaf recipe using our couverture semisweet chocolate. "T...
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Mexican Mole Sauce
An easy, savoury, gluten-free Mole sauce recipe using our couverture chocolate.
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Peanut Butter S'mores
Upgrade your S'mores game by using our Milk Chocolate Peanut Butter bar instead of regular chocolate!
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Milk Chocolate Guinness Ice Cream
This winning custard-based ice cream recipe from chef David Lebovitz pairs the delicious earthy flavour of Guinness with creamy sweetness of milk c...
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Dark Chocolate Mousse
Cool and smooth, this chilled Dark Chocolate Mousse is a real summertime winner!
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Easy Chocolate Magic Shell for Ice Cream
This recipe works with milk chocolate, dark chocolate, or white chocolate too. It's magic to see the chocolate hardening right before your eyes!
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Banana Chocolate Drop Pancakes
This pancake recipe combining the winning flavours of banana and dark chocolate will bring your breakfast or brunch to whole other level.
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