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Chocolate


14 Nov Mulled Wine Christmas Cherry and Chocolate Baubles
MSK 0 1906
Our mulled wine flavour drops are the essence of Christmas! We've used them here in both a ganache and a cherry jelly to make these wonderful little Christmas chocolate baubles. Mulled wine Ganache200..
01 Nov Chocolate Orange Santa Mousse with Marmalade Jelly and Spiced Ganache
MSK 0 650
We made this Chocolate Orange Santa Claus Mousse using the Pavoni Santa Claus silicone mould.  The mousse is wrapped around a delicious sphere of spiced speculoos ganache containing a ball of orange m..
08 Aug Multi-Flavoured Ice Creams using the 'Rainbow Stick' by Pavoni Italia
MSK 0 2125
These clever little ice creams use the 'Rainbow Stick' from Pavoni Italia, a kit which helps you make multi-layered ice cream sticks which look as great as they taste.We've layered three different fla..
03 Aug Pimm's Ice Creams
MSK 0 724
Perfect for the hot weather, these refreshing Magnum-style ice creams are made using a reduction of Pimm's and a selection of MSK flavours and flavouring compounds to recreate the refreshing summer dr..
29 Jul Pink Grapefruit and Dark Chocolate Ice Cream Sticks
MSK 0 595
Well the weather's just been fearsomely hot, and whilst we're back to grey skies again now, hopefully there'll still be a few more sunny days left for the coming weeks. With that in mind, we've been m..
27 Jan Rhubarb and White Chocolate Dessert using Pectin LMA
MSK 0 1297
You may remember reading about our trip to Tomlinson’s Rhubarb a few weeks ago and we’ve been using the produce in the kitchen lots after such a thought-provoking day. When working with top quality in..
06 Dec Cherry and Oat Chocolate Ganache
MSK 0 788
Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.By using this method you will get a unique textur..
05 Dec Casa Luker Oat-Milk Vegan Chocolate Couverture
MSK 0 1019
Over the last few weeks we’ve been testing new recipes which use the Casa Luker Choco Oat White Chocolate 36.5% and Oat Milk Chocolate 43%. The Luker oat milk chocolate couvertures are made from a ble..
29 Nov Ginger and Chocolate Tart with Vegan Pistachio Ice Cream
MSK 0 861
A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half. With this rising..
22 Nov Vegan and Gluten-Free Chocolate Tart
MSK 1 928
Time for some Monday inspiration! Our chefs created this plant-based & gluten-free chocolate tart made with Oat Milk Chocolate (MSK-8138). The filling couldn’t be easier to make, just blend 800g plant..
14 Nov Orange and Chocolate Tart with Orange Ice Cream
MSK 0 1048
Today’s dish is an orange and chocolate tart with orange ice cream. All of this dish is plant-based and gluten-free.The tart is made using our new Luker Oat Milk Chocolate and the ice cream is made us..
18 Oct Sour Cherry and Chocolate Mousse using UltraGel
MSK 1 1225
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..
11 Oct Coffee, Chocolate and Hazelnut Mousse Pebbles Glazed with a Coffee Gel
MSK 0 1003
We’ve gone for something sweet to start our week off. This is our coffee, chocolate and hazelnut chocolate mousse set in the Zen Pebble mould (MSK-8101) and glazed with an UltraGel 2 (MSK-2492) coffee..
03 Oct Aerated White Chocolate Cupcake with Matcha Tea and Yuzu
MSK 0 1090
Today’s inspiration comes in the form of this stunning cupcake. We have used aerated white chocolate flavoured with Matcha green tea powder.  It has been made in an edible Obulato cupcake case and top..
27 Sep Chocolate Delice with Pistachio Ice Cream
MSK 0 968
We’ve got another autumnal dish to share with you today. This is a chocolate delice which has been made in the Pavoni Polly mould (MSK-8076) and then sprayed with yellow velvet effect cocoa butter (MS..
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