Page 1



A collection of delicious festive delights featuring your favourite chocolates Photo credit Patisserie Makes Perfect

GETTING CREATIVE WITH GUYLIAN AT CHRISTMAS While a box of Guylian in your stocking is as nostalgic for many as clementines and satsumas, and you are no doubt used to gifting and sharing them with friends over the festive period, we want to show you that there are so many more ways that you can enjoy your favourite chocolates this Christmas. So we’ve got together with a some foodie friends to create a collection of delicious festive treats for you to try. From an alternative Christmas Day desert, to treats that will entertain visitors during the post-Christmas/

CONTENTS Chocolate Brownie Cake BY ELENA SANDOR .....................................4 Festive Dark Chocolate and Salted Caramel Tart BY ZORA FERAJI ............................................6

pre-New Year interlude and a New Year’s Eve

Christmas White Chocolate Praline Cheesecake

showstopper, we think we have something to meet all

BY KATE DORAN ...........................................8

your needs and wants this year!

Homemade Hot Chocolate with Guylian Sea Shell and Almond

The rich flavour and smooth texture that you have come to know and love from Guylian are thanks to an

Marshmallows BY ANGELA FIELD...................................... 10

exceptional blend of West African cocoa beans and 100% pure cocoa butter. And the hazelnut praliné filling is still produced according to the unique (and top secret) recipe and traditional method of roasting and caramelising hazelnuts. We hope you are inspired to create your own signature bakes featuring Guylian chocolates over the Christmas holidays and do share them with us @Guylian_uk on Instagram. Photo credit Malmo and Moss. 2

Don’t forget that Guylian Belgian chocolates are available at all major supermarkets and selected independent stores nationwide, so pick up a box or two for all your baking, entertaining, sharing and gifting needs as you’re doing your Christmas shop this December


Photo credit Malmo and Moss.



– Lifestyle influencer at Eat.Wear.Travel METHOD INGREDIENTS: DRY INGREDIENTS: •

1/2 cup of cocoa powder

2 cups of caster sugar

1,5 tsp salt

2,5 tsp baking soda

1. Mix the dry ingredients and the liquid ingredients in separate bowls. in a bowl. Add the dry mixture to the liquid bowl and mix until well incorporated. 2. Add the batter in the cake tin and bake in the middle of the oven for about 45 minutes. Test with a

of lemon

toothpick until it’s ready.

3 cups of flour

350g of Greek yogurt

3 eggs

Vanilla essence (a few drops)

1 cup and a half of water

1/2 cups of oil

CHOCOLATE GLAZE: 200ml double cream

200g dark + milk chocolate

1 250g box of Guylian Sea Shell chocolates

3. Leave it in the pan for 10 minutes, then take it out of the baking paper and leave on a cooling rack. 4. Prepare the chocolate glaze by heating the double cream on a medium heat and adding the chocolate until it’s all melted and creamy. Since the cake is not too sweet, you can play with the chocolate glaze taste according to your preferences. Pour on top of the cake, while this is still warm, so it absorb the liquid and stay moist. Decorate with Guylian Sea Shells and your preferred fruits.



with baking paper, slightly higher than its walls.

activated with some drops


Preheat the oven to 180 degrees (electric). Line a cake tin

Elena Sandor on her favourite Christmas tradition: “We used to go carolling to our neighbours and friends every Christmas Eve, and they served us with homemade cake, oranges, pretzels, gingerbread and mulled wine. We were so joyful, sharing the cheer of the holidays and stuffing on all the chocolate and desserts we could take. Those were fantastic memories I will treasure forever and hopefully my daughter will get to experience the magic of Christmas like I used to.�


Photo credit Malmo and Moss.



– Blogger and content creator at The Golden Stilettos



130g plain flour

200g dark chocolate

65g unsalted butter

170ml double cream

50g icing sugar 40g cocoa powder


1 large egg 1 egg yolk 1 pinch of salt

250ml double cream 50ml dark rum FOR THE FESTIVE DECORATION:

2 teaspoons of smoked sea salt

x10 Guylian Sea Shell chocolates

flakes 1 teaspoon of vanilla extract

from around the ring. Place the shell in the

together confectioners’ sugar, cocoa, flour and salt. 2. C  ut the butter into small cubes crumbling the butter and dry

50g icing sugar

60g unsalted butter

1. In a large mixing bowl, sift

140g caster sugar

340g caster sugar 120ml water

shell. Use a sharp knife to trim the excess

and add it to the bowl, slowly


ingredients together with your fingers. 3. A  dd in the egg and yolk and keep mixing it with your fingers. Make sure to work all the remaining dry ingredients in with the wet mixture and bring the dough together into a ball shape. Wrap it with cling film and chill for at least 1 hour.


4. W  hen the dough is chilled, transfer it onto a lightly floured work surface. Starting from the middle, roll the dough out

refrigerator to chill for 15 minutes. 6. Meanwhile, pre-heat the oven to 190 C / Gas 7. Remove the chilled tart shell from the refrigerator and place it on a baking tray. Use a fork to pierce the bottom of the tart shell in several places. 8. Place a piece of aluminum foil, shiny side down, in the center of the tart shell and fill with a handful of baking weights, or dried beans, concentrating them around the edges of the shell. 9. Bake for 15 minutes or until firm. 10. R  emove from the oven. Carefully lift out the foil and weights from the shell. Bake for another 10 to 12 more minutes or until crisp. 11. R  emove from the oven and let cool completely before filling. The shell can be made up to one day in advance before filling.

and into a circle about 5 cm (2 inches) larger than your tart shell. Turn it occasionally and sprinkle more flour as needed to prevent sticking.


5. Carefully press the dough into your tart


75g unsalted, shelled pistachios

FOR THE SALTED CARAMEL LAYER: 275ml double cream


Continued on next page..





1. In a small saucepan, stir the butter and

1. C  ut the chocolate into small pieces and put

1. T  o make the rum cream, put the

cream over medium heat and bring the mixture to a light boil. Remove from heat and set aside.

in a medium sized heat-proof bowl. 2. P  our the cream in a medium sized saucepan and bring to a boil, constantly

2. M  eanwhile, mix the sugar and water in a medium sized saucepan. Over medium heat, stir the mixture until the sugar has dissolved. 3. Increase the heat to medium and bring the mixture to a boil. Continue to heat, without stirring but swirling the pan occasionally, until the mixture has turned deep caramel in colour, around 10 to 15 minutes. 4. R  emove the pan from the heat and pour in the cream mixture, vanilla and salt. Whisk to combine. Be careful, the mixture can bubble up, but continue to whisk. Return the pan to the heat and continue to cook

stirring. 3. Remove the pan from the heat and pour

shell and refrigerate until set, 1 to 2 hours.

rum and whisk until firm. 2. Place in the fridge to chill. DECORATION:

When you’re ready to serve, crush the

rubber spatula to gently stir the hot cream

frosted nuts roughly with a pestle and

into the chocolate until the mixture is

mortar, then scatter over the top. Add

smooth and glossy.

neat spoonfuls or quenelles of the

4. S  et aside to cool to room temperature before pouring over the set salted caramel. 5. Immediately decorate the top with the

cream on top, then coat the tart in a layer of finely grated chocolate, and serve.

Guylian sea shells, lightly pressing them into the chocolate. 6. R  eturn to the refrigerator and chill until set, about 1½ hours.

Zora Feraji on Christmas: “As a child, my mother would


5. P  our the salted caramel into the cooled tart

whisk to soft peaks, then pour in the

the hot cream all over the chocolate. Use a

until thick, whisking constantly, 3 to 5 more minutes.

cream and sugar in a large bowl and

1. P  ut the sugar and 30ml water in a pan, bring to the boil, then reduce by half – but don’t let it caramelise. 2. A  dd the nuts and stir to crystallise the

always take us for a walk after the big Christmas dinner to light sparkles and write wishes onto the dark night sky and


sugar. Try your best to individually coat

by the time we were back, the

each pistachio for the best end results.

presents magically arrived under

3. T  ip onto a sheet of baking parchment and

the decorated Christmas tree,

leave to cool.

waiting for us to open them. It has now become a tradition we continue doing every year, even though we now know how the magic really happens.”




– Family food blogger at Feeding Little Loaves A snowy white chocolate cheesecake topped with luxurious Serves: 10-12


125g butter

200g digestive biscuits

100g hazelnuts, toasted


350g full fat cream cheese

150ml double cream

200g white chocolate, melted and cooled slightly

Guylian chocolate Sea Shells, to decorate

Edible gold dust, to decorate (optional)

praline Sea Shells and edible gold dust, this simple yet decadent dessert is perfect for festive entertaining. METHOD 1.  Line a 20cm round loose-bottomed tin with baking parchment. In a small saucepan, melt the butter over a medium heat, then continue cooking until the milk solids begin to toast – it will turn golden brown with a gorgeous hazelnut smell – making sure not to burn. Set aside to cool. 2.  Blitz the biscuits and toasted hazelnuts to fine crumbs in a food processor. Stir the butter into the crumbs then press into your prepared tin. Refrigerate while you make the filling. 3.  To make the filling, whisk together the cream cheese and double cream until smooth. Fold in the melted white chocolate then smooth over your prepared base. Decorate with chocolate Sea Shells, dust with edible gold dust (if using) and leave to set for a minimum of four hours before slicing and serving.



Kate Doran on Christmas deserts: “None of my family like Christmas pudding, so every Christmas I make a different dessert. Gingerbread, chestnut and, of course, chocolate, have all featured and this year it might just have to be a chocolate cheesecake!�




– Food blogger at Patisserie Makes Perfect METHOD INGREDIENTS

1. Grease a 20 x 20cm square tin with a

10g Leaf Gelatin Sheets

flavourless oil (like vegetable oil) and line it with

87g Egg Whites

baking parchment.

225g Granulated Sugar

112g Water

50g Liquid Glucose

1 Tsp Almond Extract

50g Corn Flour, sifted

50g Icing Sugar, sifted

16 Guylian Chocolate Sea

2. Mix the corn flour and icing sugar together in a small bowl. Using a sieve, dust the parchmentlined tin with an even layer of the icing sugar and corn flour mixture. 3. Place the gelatin in a bowl of cold water and leave it to soften. Remove the gelatin from the water and squeeze out any excess.

Shells •

4. Place the gelatin in a small metal bowl set over

Vegetable Oil

a pot of simmering water and melt it, do not let the gelatine simmer. Keep it warm until you are


ready to use it.

Homemade Hot

5. Place the egg whites in the bowl of a stand

Chocolate •

mixer with the whisk attachment fitted.

Liqueur; Disaronno, Frangelico, Baileys etc.

6. Mix the granulated sugar, liquid glucose, and water in a large saucepan and bring to a simmer over a medium heat. Stir to dissolve

medium-high, and mix for about 5 minutes, add the teaspoon of almond extract as well, until the mixture is thickened, glossy, and warm but not hot. 10. Spread the marshmallow into the prepared pan. Rub a small offset spatula with oil and use that to smooth the surface of the marshmallow. 11. Take the Guylian chocolate Sea Shells and place them in the top of the marshmallow with an even space between them. 12. Leave the marshmallows to set at room temperature overnight. 13. When set, lift out the marshmallow using the parchment. 14. Rub a sharp knife with vegetable oil, trim the edges of the marshmallow and then cut them to your desired sizes/shapes 2-3cm squares are most common. 15. Dust the marshmallows with the remaining

the sugar, then simmer for about 5 minutes,

icing sugar/corn flour mix to prevent them from

until the syrup reaches 121C.

sticking together.

7. Let the syrup continue to cook and turn the mixer to medium speed, whisk the eggs until



9. Pour in the gelatin, increase the speed to

they are at soft peak stage. 8. Continue to boil the syrup and when it reaches

16. Store in an airtight container at room temperature. 17. Make a luxurious hot chocolate using cocoa powder and milk, or Guylian chocolate Sea

138-140 C remove it from the heat. Turn the

Shells melted in milk chocolate with a shot of

mixer to medium speed and slowly pour the

liqueur and topped with a marshmallow.

syrup into the egg whites.

Angela Field’s festive entertaining tip: “It’s that time of year, whether you’re wrapping presents or snuggled up watching Christmas films an indulgent hot chocolate topped off with a homemade marshmallow (and a Guylian Sea Horse!) makes everything that little bit more special. Also, an idea for the adults – why not make your hot chocolate a little bit more interesting by adding a shot of liqueur to it? Anything from Disaronno, Frangelico, Baileys or Amarula works really well with the almond marshmallow.”


Photo credit Malmo and Moss.


We hope you are inspired to create your own festive signature bakes featuring Guylian chocolates and do share them with us @Guylian_uk on Instagram.

Profile for Guylian Belgian Chocolates

Guylian Festive Finishing Touches - get creative in the kitchen this Christmas  

While a box of Guylian in your stocking is as nostalgic for many as clementines and satsumas, and you are no doubt used to gifting and shari...

Guylian Festive Finishing Touches - get creative in the kitchen this Christmas  

While a box of Guylian in your stocking is as nostalgic for many as clementines and satsumas, and you are no doubt used to gifting and shari...