FINISHING TOUCHES GUYLIAN HOME BAKING - A collection of delicious delights to make at home with your favourite chocolates
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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 CONTENTS
Pecan Chocolate Chip Blondies
Baking at home has long been a passion for many,
BY DOMINIQUE WOOLF ........................... 4
whilst for less keen bakers, making rainy day biscuits
Chocolate Nests
or blondies is an activity that many parents turn to
BY SOMMER FRYER .................................... 5
in order to keep their little ones entertained while
stuck indoors. Never have we been stuck indoors Hazelnut Chocolate Sea Shell Cake
BY ALLY SCOTT ............................................ 6
more and never have people been more desperate
for flour, eggs and icing sugar! Many are cooking Guylian Sea Shell
and baking for the first time or significantly upping Cheesecake
BY CHRISTOPHER OKON........................... 7
their kitchen game, with children asking to bake at
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 Moose
family to try. BY OLIVA DAY............................................. 11
Easy Cupcakes
The rich flavour and smooth texture that you have BY SUZANNA ANDRZEJEWSKA .............. 12
come to know and love from Guylian are thanks to an
Guylian Chocolate Tiffin
exceptional blend of West African cocoa beans and
BY ANGELA FIELD...................................... 13
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 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
INGREDIENTS: 1. Preheat the oven to gas mark 4/180°C/fan 160°C.
• 175g butter Grease and line a 20cm square brownie tin.
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
into pieces chocolate.
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
chocolate, chopped into just set. Leave to cool completely in the tin.
pieces, for drizzling 7. Once it has cooled, melt the remaining 50g of
• 250g box of Guylian Sea chocolate. To do this, place in a bowl over a pan of
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.
@thewoolfskitchen
4
FAMILY FRIENDLY BAKING
CHOCOLATE
NESTS
BY SOMMER FRYER
– Parenting influencer at Sommer and Cade
METHOD
INGREDIENTS: “Such an easy recipe,
1. Place plain chocolate, butter
- 270g plain chocolate
and golden syrup into one bowl the kids will love it
- 80g butter
- 2tbsp golden syrup
and melt. and all ingredients are
- 80g corn flakes 2. Mix melted chocolate in with so easy to get hold of
- 250g box of Guylian Sea Shell corn flakes until all are covered. during this difficult
Chocolates
3. Place into cases and place a time. Cade loves baking
Guylian Sea Shell chocolate on and mixing all the
each one, place into fridge until
ingredients in, We have
set.
@sommerandcadeourlife
done a lot of baking
since being in isolation.
It’s always our favourite
activity.”
5
AFTERNOON TEA
HAZELNUT CHOCOLATE
SEA SHELL CAKE
BY ALLY SCOTT
– Photographer and writer
METHOD
INGREDIENTS: 1. Preheat your oven to gas mark 4/180°C/fan 160°C.
• 50g chocolate hazelnut spread Butter and line two 10cm cake tins with baking
• 115g gluten free flour parchment.
• 175g caster sugar 2. Place the dry cake ingredients, egg, milk, vanilla extract
• ½ tsp baking powder and vegetable oil, into a mixing bowl. Beat the mixture
• 45g cocoa powder until smooth.
• ½ tsp bicarbonate of soda 3. Add the boiling water and mix until smooth.
• 50ml double cream 4. Divide the cake mix between the two cake tins and
• 1 egg bake in the oven for 15–25 minutes.
• 125ml milk 5. Allow the cakes to cool in their tins.
• 65ml vegetable oil 6. For the chocolate cream middle, heat the chocolate
• 1 tsp vanilla extract and cream over a low heat until melted. Away from the
• 125ml boiling water heat, whisk the mixture until smooth. Allow to cool.
• 100g milk chocolate 7. Remove the cakes from their tins.
• 250g box of Guylian Sea Shell 8. Spread the chocolate cream over the top of one of the
Chocolates 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
6
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 chill for roughly 30mins.
• 250g cream cheese
3 In a heatproof glass bowl, ensure to break your white
• 250g again mascarpone
chocolate into pieces and melt over a small pan of hot
• 300g double cream
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
@mrokon
fridge for up to 6hrs to set.
6 Once set decorate with your Guylian Sea Shell
Chocolates
7
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.”
“During lockdown my partner and I have each
advantage.” – Ella Roberts
made a list of all the films and TV shows we’ve
– Christopher Okon
always wanted to watch and never got round to
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 – Oliva Day
other person’s list.” everyone sane. We probably bake something
– Angela Field new a couple of times a week - one thing
“During lockdown we have been using this time
that’s ‘healthy’ and another that’s a little more
to start cooking and baking using new recipes
indulgent. These flapjacks fall into the latter
“During the lockdown I have had so much fun and ingredients we wouldn’t usually use! Mya
category and the kids’ eyes were on stalks when
doing jigsaw puzzles and found them very loves it and asks to make cakes every day now!”
I sliced them up. Suffice to say they were a huge
therapeutic, I didn’t know I had so many around – Suzanna Andrzejewska
success.”
the house!”
– Kate Doran
– Ally Scott
“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
8
FAMILY FRIENDLY BAKING
CHOCOLATE
FLAPJACKS
BY KATE DORAN
– Influencer at feedinglittleloaves
METHOD
INGREDIENTS: 1 Preheat the oven to gas mark 4/180°C/fan 160°C. Grease and
• 165g unsalted butter, plus line a 20cm square baking tin.
extra for greasing 2 In a large, heavy bottomed saucepan, melt together the butter,
sugar and syrup until smooth. Stir in the oats and coconut then
• 100g soft brown sugar
scrape into your prepared tin, smooth flat and bake for 20 - 25
• 3 tbsp golden syrup
minutes, until golden and firm. Remove from the oven and
• 225g medium porridge oats allow to cool in the tin.
• 1 tbsp dessicated coconut 3 To make the topping, melt the white chocolate then stir in the
• 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.
• x12 Guylian Sea Shell 4 Space out the Guylian chocolate Sea Shells on top of the
Chocolates chocolate, so that you get one sea shell in the centre of each
flapjack. Refrigerate until the chocolate has set then slice into
squares.
@feedinglittleloaves
Will keep in an airtight container for 2 - 3 days.
9
COMFORTING PUDDING
DECADENT
CHOCOLATE TRIFLE
BY ELLA ROBERTS
– Blogger and influencer at Crazy New Mumma
METHOD
INGREDIENTS: 1 Warm up the custard and dark chocolate in a
• 500ml refrigerated custard saucepan. Once this is mixed set aside to cool and
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
“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.”
10COMFORTING PUDDING
INDULGENT
HAZELNUT MOOSE
BY OLIVA DAY
– Cake and cat loving influencer
METHOD
INGREDIENTS: 1. P
ut the chocolate hazelnut spread into
• 200g chocolate hazelnut spread a bowl with the milk and heat in the
3 tablespoons full fat milk 600ml microwave for 15 seconds. Mix well so
double cream
that the mixture is runny, and then leave
• 2 tbsp icing sugar
it to cool.
• 1 tbsp cornflour
• 125g chopped roasted hazelnuts our the cream into a large bowl with
2. P
Whipped cream from a can the cornflour and icing sugar and whisk
• 250g box of Guylian Sea Shell together until the mixture thickens and
Chocolates forms stiff peaks. Add the chocolate
hazelnut spread to the bowl and fold
through until combined.
@olivia_christina_
our the chopped hazelnuts into the
3. P
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.
inally, place two or three Guylian
5. F
seashells on top of each moose and
enjoy!
* Makes six
11AFTERNOON TEA
EASY
CUPCAKES
BY SUZANNA ANDRZEJEWSKA
– Instagramer at suzannaxoxo
METHOD
FOR THE CUPCAKES
INGREDIENTS: 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
5. Sift flower and cocoa powder into to the bowl
• 3 eggs
6. Mix together using an electric whisk and divide
• 1 tsp. vanilla extract
mixture into the cases
• 175g self-raising flour
7. Bake for 15-20 minutes
• 25g cocoa powder 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
3. Spread the buttercream over the cupcakes.
• 40g cocoa powder
4. Decorate with the Guylian Sea Shells!
• 250g box of Guylian Sea Shell
Chocolates
@suzannaxoxo
12FAMILY FRIENDLY BAKING
GUYLIAN “This tiffin is so versatile and doesn’t have any
CHOCOLATE TIFFIN ingredients that are too hard to get hold of at the
moment. It doesn’t need any real cooking and it’s
BY ANGELA FIELD something you can easily make with little ones.
You can use whatever nuts you have; any dried
– Blogger at Patisserie Makes Perfect 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: 8 Place the tiffin back in the
1 Line a 20 x 20cm baking tin with baking parchment or
• 250g digestive biscuits
clingfilm. Place the digestives and hazelnuts in the bowl fridge and allow to chill for at
• 75g whole blanched hazelnuts
of a food processor and pulse until you have some big least an hour.
• 50g cocoa powder
• 50g mini marshmallows chunks and some smaller pieces. 9 Remove the tiffin from the
• 100g dried cranberries 2 Place the digestive pieces and chopped hazelnuts in a pan and take a long sharp
• 150g unsalted butter large bowl with the cocoa powder, mini marshmallows, straight edge knife and heat
• 125g golden syrup
dried cranberries and stir to combine well. it in hot water, dry the knife
• pinch of sea salta and gently melt through the
3 In a small pan, melt the butter and golden syrup
• 300g 50%-70% chocolate top layer of chocolate and
• x8 Guylian Sea Shell Chocolates, together, don’t let it boil, you just want it warm, or it will
then crunch through the
halved to make 16 melt the marshmallows.
tiffin. This will give you nice
4 Add a pinch of sea salt and then pour the melted butter 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
@patisseriemakesperfect
5 Pour into the lined tin and press the mixture firmly into the knife each time until you
an even layer using a spatula or the back of a wooden have 16 squares.
spoon. Place in the fridge for 30 minutes to chill. 10 Place the tiffin in an airtight
6 Take the chocolate and place in a bowl over a pan container, return to the fridge
of simmering water, melt until smooth. Don’t let the and eat within a week.
chocolate get too hot, you want it just melted and *Makes 16
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.
13Photo credit Dominique Woolf
We hope you are inspired to create your own signature
bakes featuring Guylian chocolates and do share them
25
with us @Guylian_uk on Instagram.You can also read
