Guylian Home Baking Finishing Touches.pdf

Page 1


FINISHING TOUCHES A collection of delicious delights to make at home with your favourite chocolates Photo credit Angela Field

GETTING CREATIVE WITH ALL THE FAMILY Baking at home has long been a passion for many, whilst for less keen bakers, making rainy day biscuits or blondies is an activity that many parents turn to in order to keep their little ones entertained while stuck indoors. Never have we been stuck indoors more and never have people been more desperate for flour, eggs and icing sugar! Many are cooking and baking for the first time or significantly upping their kitchen game, with children asking to bake at

CONTENTS Pecan Chocolate Chip Blondies BY DOMINIQUE WOOLF ........................... 4 Chocolate Nests BY SOMMER FRYER .................................... 5 Hazelnut Chocolate Sea Shell Cake BY ALLY SCOTT ............................................ 6 Guylian Sea Shell Cheesecake BY CHRISTOPHER OKON........................... 7

every opportunity. So, we thought we’d take this

Things we’ve learned in lockdown...... 8

opportunity to show you that there are many ways

Chocolate Flapjacks

to enjoy your favourite Guylian chocolates as part of

BY KATE DORAN........................................... 9

your baking repertoire alongside some foodie friends

Decadent Chocolate Trifle

and passionate parents who have joined us to create

BY ELLA ROBERTS..................................... 10

a collection of comforting treats for you and all the

Indulgent Hazelnut Mousse

family to try.

BY OLIVA DAY............................................. 11

The rich flavour and smooth texture that you have come to know and love from Guylian are thanks to an exceptional blend of West African cocoa beans and 100% pure cocoa butter. And the hazelnut praliné

Easy Cupcakes BY SUZANNA ANDRZEJEWSKA .............. 12 Guylian Chocolate Tiffin BY ANGELA FIELD...................................... 13

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 while stuck at home and do share them with us @Guylian_uk on Instagram.

Photo credit Dominique Woolf

Don’t forget that Guylian Belgian chocolates are available at all major supermarkets and via their online delivery services nationwide, as well as selected independent stores and online at so pick up a box or two for all your baking, entertaining, sharing and gifting needs

Photo credit Olivia Day



– Food writer and founder of the Woolf’s Kitchen Sauces METHOD 1. Preheat the oven to gas mark 4/180°C/fan 160°C.


Grease and line a 20cm square brownie tin.

• 175g butter

2. Melt the butter, either in the microwave or in a pan.

• 50g pecans

Leave to cool slightly.

• 225g soft brown sugar

3. Toast the pecans in a dry frying pan. Once cool, chop

• 2 eggs, well beaten

into pieces and set aside.

• 1tsp vanilla extract

4. Now, stir the sugar into the melted butter, then

• 100g good quality milk and/

mix in the eggs and vanilla until well incorporated.

or dark chocolate, chopped

Stir through the pecans and the 100g of chopped chocolate.

into pieces

5. In a large bowl, mix together the flour, baking powder

• 225g plain flour

and salt. Carefully fold in the wet ingredients until fully

• 1 tsp baking powder


• ½ tsp salt

6. Pour into the prepared tin, smooth the top and place

• 50g good quality milk

in the oven. Bake for 30-35 minutes until golden and just set. Leave to cool completely in the tin.

chocolate, chopped into

7. Once it has cooled, melt the remaining 50g of

pieces, for drizzling

chocolate. To do this, place in a bowl over a pan of

• 250g box of Guylian Sea

barely simmering water, ensuring the bowl does not

Shell Chocolates

touch the water. Stir occasionally until melted. 8. Cut the blondies into squares or rectangles, drizzle over the melted chocolate, then top each piece with a



Guylian Sea Shell.



BY SOMMER FRYER – Parenting influencer at Sommer and Cade METHOD


270g plain chocolate


80g butter


2tbsp golden syrup


80g corn flakes

1. Place plain chocolate, butter and golden syrup into one bowl and melt. 2. Mix melted chocolate in with

- 250g box of Guylian Sea Shell Chocolates

corn flakes until all are covered. 3. Place into cases and place a Guylian Sea Shell chocolate on each one, place into fridge until




“Such an easy recipe, the kids will love it and all ingredients are so easy to get hold of during this difficult time. Cade loves baking and mixing all the ingredients in, We have done a lot of baking since being in isolation. It’s always our favourite activity.”



– Photographer and writer METHOD 1. Preheat your oven to gas mark 4/180°C/fan 160°C.


50g chocolate hazelnut spread

115g gluten free flour

175g caster sugar

½ tsp baking powder

45g cocoa powder

½ tsp bicarbonate of soda

50ml double cream

1 egg

125ml milk

65ml vegetable oil

1 tsp vanilla extract

125ml boiling water

100g milk chocolate

Butter and line two 10cm cake tins with baking parchment. 2. Place the dry cake ingredients, egg, milk, vanilla extract and vegetable oil, into a mixing bowl. Beat the mixture until smooth. 3. Add the boiling water and mix until smooth. 4. Divide the cake mix between the two cake tins and bake in the oven for 15–25 minutes. 5.

Allow the cakes to cool in their tins.

6. For the chocolate cream middle, heat the chocolate and cream over a low heat until melted. Away from the heat, whisk the mixture until smooth. Allow to cool. 7.

• 250g box of Guylian Sea Shell Chocolates

Remove the cakes from their tins.

8. Spread the chocolate cream over the top of one of the cakes then carefully sandwich the cakes together. 9. Melt the remaining chocolate in a pan over water and pour over the top of the cake and allow to cool. 10. Spread the chocolate hazelnut spread over the top of the cake and decorate the top of the cake with Guylian Sea Shell Chocolates.





– Fashion Influencer and Motivator


1 Ensure to crush the biscuits in pieces. I crushed them


first in a bowl and then into a food processor and

300g digestive biscuits

blended until they were the right consistency. Then

400g white chocolate

add your butter and blend it all in.

• 150g unsalted butter plus

2 Melt your butter to grease your cake tin on a baking

extra to melt.

tray. Apply the biscuit base to the tin and spread accordingly and pat the top flat. Leave in the fridge to


250g cream cheese

250g again mascarpone

300g double cream

chill for roughly 30mins. 3 In a heatproof glass bowl, ensure to break your white chocolate into pieces and melt over a small pan of hot water on low heat. Keep mixing occasionally to ensure

• 250g box of Guylian Sea

the white chocolate doesn’t stick to the bowl. Once

Shell Chocolates

you have a liquid consistency remove the bowl and let the white chocolate cool down for at least 10 minutes until it’s warm but still liquid. 4 In a separate bowl add the mascarpone and cream cheese together and blend until the mixture is just holding its shape. Finally add the white chocolate and blend until you’ve got the desired consistency. 5 Apply this onto your biscuit base and spread evenly



and pat the top flat. Once this is done leave in the fridge for up to 6hrs to set. 6 Once set decorate with your Guylian Sea Shell Chocolates

Photo credit Dominique Woolf

THINGS WE’VE LEARNED IN LOCKDOWN “My lockdown activity is baking, is the only

“Take it easy, see the positive in the negative

“My advice for lockdown is to try and have a

activity we really have time for unfortunately

events. I came into this lockdown not having

routine. A few days my daughter and I have

because daddy and I are key workers”

baked in years to potentially coming out and

stayed in our pyjamas all day and I hardly get

– Sommer Fryer

excited to do a lot more of it. So my advice

anything done and feel rubbish. If I get up and

would be to learn a new skill during lockdown

get dressed ready for the day it changes my

and use that new skill you’ve learned to your

whole mindset.”


– Ella Roberts

“During lockdown my partner and I have each made a list of all the films and TV shows we’ve always wanted to watch and never got round to

– Christopher Okon

seeing. We each take turns picking a show from

“During the Lockdown I have been getting

each other’s list and we’re slowly making our

“There’s never a dull day in lockdown with two

through the pile of books I’ve been meaning to

way through them. It’s really good fun as you

small children to entertain. But we’ve found it

read for months!”

don’t pick from your list, you choose from the

important to plan activities every day to keep

other person’s list.”

everyone sane. We probably bake something

– Oliva Day

– Angela Field

new a couple of times a week - one thing

“During the lockdown I have had so much fun doing jigsaw puzzles and found them very therapeutic, I didn’t know I had so many around the house!” – Ally Scott

that’s ‘healthy’ and another that’s a little more indulgent. These flapjacks fall into the latter category and the kids’ eyes were on stalks when I sliced them up. Suffice to say they were a huge success.” – Kate Doran

“During lockdown we have been using this time to start cooking and baking using new recipes and ingredients we wouldn’t usually use! Mya loves it and asks to make cakes every day now!” – Suzanna Andrzejewska “My kids love food as much as I do and were so excited when we made pizza together. They all had a stir and enjoyed kneading and rolling the dough. Their favourite part was choosing their toppings – and of course eating them!” – Dominique Woolf




– Influencer at @feedinglittleloaves METHOD 1 Preheat the oven to gas mark 4/180°C/fan 160°C. Grease and


line a 20cm square baking tin.

• 165g unsalted butter, plus

2 In a large, heavy bottomed saucepan, melt together the butter,

extra for greasing

sugar and syrup until smooth. Stir in the oats and coconut then

100g soft brown sugar

3 tbsp golden syrup

225g medium porridge oats

1 tbsp dessicated coconut

150g white chocolate

oil. Melt the dark chocolate in a separate bowl. Pour the white

2 tsp flavourless oil

chocolate over the flapjacks (still in their tin) then drizzle over

50g dark chocolate

the melted dark chocolate, using a fork to create swirls.

scrape into your prepared tin, smooth flat and bake for 20 - 25 minutes, until golden and firm. Remove from the oven and allow to cool in the tin. 3 To make the topping, melt the white chocolate then stir in the

4 Space out the Guylian chocolate Sea Shells on top of the

• x12 Guylian Sea Shell

chocolate, so that you get one sea shell in the centre of each


flapjack. Refrigerate until the chocolate has set then slice into squares.



Will keep in an airtight container for 2 - 3 days.



– Blogger and influencer at Crazy New Mumma METHOD 1 Warm up the custard and dark chocolate in a


saucepan. Once this is mixed set aside to cool and

• 500ml refrigerated custard

cover the top with either tin foil or clingfilm to stop a

• 100g dark chocolate

skin from forming.

• 350g chocolate cake (I’ve

2 Add the chocolate cake you’ve decided to use to a

used brownies in this)

trifle dish.

• 500ml double cream

3 Once the custard is cool layer it on top of the cake,

• 25g icing sugar

because I was using brownie pieces I decided to mix it

• 1teaspoon vanilla essence


• Berries

4 In a large bowl whisk the cream, icing sugar and

• 250g box of Guylian Sea

vanilla essence until it forms peaks.

Shell Chocolates to decorate

5 Add this onto of the custard and decorate with berries and Guylian Sea Shell Chocolates.



“This is a family friendly recipe but if you wanted to turn it into an adult version you can use 100ml of baileys instead of vanilla essence in the cream.”



– Cake and cat loving influencer METHOD INGREDIENTS:

1. P ut the chocolate hazelnut spread into

• 200g chocolate hazelnut spread 3 tablespoons full fat milk 600ml double cream •

2 tbsp icing sugar

1 tbsp cornflour

a bowl with the milk and heat in the microwave for 15 seconds. Mix well so that the mixture is runny, and then leave it to cool.

• 125g chopped roasted hazelnuts Whipped cream from a can

2. P our the cream into a large bowl with the cornflour and icing sugar and whisk together until the mixture thickens and

• 250g box of Guylian Sea Shell

forms stiff peaks. Add the chocolate


hazelnut spread to the bowl and fold through until combined.


3. P our the chopped hazelnuts into the mixture and fold through (keep a handle of hazelnuts back for decorating), and then spoon, or pipe, the moose into individual ramekins. 4. S erve with a swirl of whipped cream on the top of each moose and then sprinkle over the remaining hazelnuts. 5. F inally, place two or three Guylian seashells on top of each moose and enjoy! * Makes six





FOR THE CUPCAKES 1. Preheat the oven to gas mark 4/180°C/fan 160°C


2. Line 12 cupcake cases on a cupcake tin

150g butter

3. Put butter and caster sugar in a bowl

150g caster sugar

4. Crack 2 eggs and vanilla extract into the bowl

3 eggs

1 tsp. vanilla extract

175g self-raising flour

25g cocoa powder

5. Sift flower and cocoa powder into to the bowl 6. Mix together using an electric whisk and divide mixture into the cases 7. Bake for 15-20 minutes 8. Cool before putting buttercream on



150g butter

1. Put the butter, icing sugar and milk into a bowl

300g icing sugar

2. Beat with an electric whisk

40g cocoa powder

• 250g box of Guylian Sea Shell

3. Spread the buttercream over the cupcakes. 4. Decorate with the Guylian Sea Shells!






– Blogger at Patisserie Makes Perfect

“This tiffin is so versatile and doesn’t have any ingredients that are too hard to get hold of at the moment. It doesn’t need any real cooking and it’s something you can easily make with little ones. You can use whatever nuts you have; any dried fruit will work and also whatever biscuits you can get your hands on. I actually used chocolate digestives, because that was all I could find.“



1 Line a 20 x 20cm baking tin with baking parchment or

250g digestive biscuits

• 75g whole blanched hazelnuts

clingfilm. Place the digestives and hazelnuts in the bowl of a food processor and pulse until you have some big

50g cocoa powder

50g mini marshmallows

100g dried cranberries

150g unsalted butter

large bowl with the cocoa powder, mini marshmallows,

125g golden syrup

pinch of sea salta

dried cranberries and stir to combine well.

300g 50%-70% chocolate

chunks and some smaller pieces. 2 Place the digestive pieces and chopped hazelnuts in a

3 In a small pan, melt the butter and golden syrup

• x8 Guylian Sea Shell Chocolates, halved to make 16

together, don’t let it boil, you just want it warm, or it will melt the marshmallows. 4 Add a pinch of sea salt and then pour the melted butter

fridge and allow to chill for at least an hour. 9 Remove the tiffin from the pan and take a long sharp straight edge knife and heat it in hot water, dry the knife and gently melt through the top layer of chocolate and then crunch through the tiffin. This will give you nice neat cuts through the topping


and golden syrup into the dry ingredients, stir until

without cracking it. Repeat the

everything is really well mixed.

process cleaning and drying

5 Pour into the lined tin and press the mixture firmly into an even layer using a spatula or the back of a wooden spoon. Place in the fridge for 30 minutes to chill. 6 Take the chocolate and place in a bowl over a pan of simmering water, melt until smooth. Don’t let the chocolate get too hot, you want it just melted and glossy. 7 Pour the melted chocolate over the chilled base and spread it using a spatula to get an even covering. Take the Guylian Sea Shells and lay all 16 halves evenly on the melted chocolate, so that they will be in the centre of each square when you want to cut it.


8 Place the tiffin back in the

the knife each time until you have 16 squares. 10 Place the tiffin in an airtight container, return to the fridge and eat within a week. *Makes 16

Photo credit Dominique Woolf

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


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.