GUYLIAN HOME BAKING
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 https://www.guylian.com/shop/ so pick up a box or two for all your baking, entertaining, sharing and gifting needs
Photo credit Olivia Day
FAMILY FRIENDLY BAKING
PECAN CHOCOLATE CHIP BLONDIES BY DOMINIQUE WOOLF
– Food writer and founder of the Woolf’s Kitchen Sauces METHOD 1. Preheat the oven to gas mark 4/180°C/fan 160°C.
INGREDIENTS:
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
combined.
• 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
@thewoolfskitchen
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Guylian Sea Shell.
FAMILY FRIENDLY BAKING
CHOCOLATE NESTS
BY SOMMER FRYER – Parenting influencer at Sommer and Cade METHOD
INGREDIENTS: -
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
@sommerandcadeourlife
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set.
“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.”
AFTERNOON TEA
HAZELNUT CHOCOLATE SEA SHELL CAKE BY ALLY SCOTT
– Photographer and writer METHOD 1. Preheat your oven to gas mark 4/180°C/fan 160°C.
INGREDIENTS: •
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.
@vogue_stagram
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COMFORTING PUDDING
GUYLIAN SEA SHELL CHEESECAKE BY CHRISTOPHER OKON
– Fashion Influencer and Motivator
METHOD INGREDIENTS
1 Ensure to crush the biscuits in pieces. I crushed them
FOR THE BASE
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
FOR THE FILLING •
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
@mrokon
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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.”
advantage.”
– 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
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FAMILY FRIENDLY BAKING
CHOCOLATE FLAPJACKS BY KATE DORAN
– Influencer at @feedinglittleloaves METHOD 1 Preheat the oven to gas mark 4/180°C/fan 160°C. Grease and
INGREDIENTS:
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
Chocolates
flapjack. Refrigerate until the chocolate has set then slice into squares.
@feedinglittleloaves
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Will keep in an airtight container for 2 - 3 days.
COMFORTING PUDDING
DECADENT CHOCOLATE TRIFLE BY ELLA ROBERTS
– Blogger and influencer at Crazy New Mumma METHOD 1 Warm up the custard and dark chocolate in a
INGREDIENTS:
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
together.
• 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.
@crazynewmumma
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“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.”
COMFORTING PUDDING
INDULGENT HAZELNUT MOUSSE BY OLIVA DAY
– 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
Chocolates
hazelnut spread to the bowl and fold through until combined.
@olivia_christina__
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
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AFTERNOON TEA
EASY CUPCAKES
BY SUZANNA ANDRZEJEWSKA – Instagramer at suzannaxoxo METHOD INGREDIENTS:
FOR THE CUPCAKES 1. Preheat the oven to gas mark 4/180°C/fan 160°C
FOR THE CUPCAKES
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
FOR THE BUTTERCREAM
FOR THE BUTTERCREAM
•
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!
Chocolates
@suzannaxoxo
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FAMILY FRIENDLY BAKING
GUYLIAN CHOCOLATE TIFFIN BY ANGELA FIELD
– 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.“
METHOD
INGREDIENTS: •
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
@patisseriemakesperfect
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.
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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.
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