12 minute read
Place into cases and place a Guylian Sea Shell chocolate on each one, place into fridge until set
HAZELNUT CHOCOLATE SEA SHELL CAKE BY ALLY SCOTT – Photographer and writer
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 • 250g box of Guylian Sea Shell Chocolates
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@vogue_stagram
METHOD 1. Preheat your oven to gas mark 4/180°C/fan 160°C. 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. 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.
GUYLIAN SEA SHELL CHEESECAKE BY CHRISTOPHER OKON – Fashion Influencer and Motivator
INGREDIENTS FOR THE BASE • 300g digestive biscuits • 400g white chocolate • 150g unsalted butter plus extra to melt.
FOR THE FILLING • 250g cream cheese • 250g again mascarpone • 300g double cream • 250g box of Guylian Sea Shell Chocolates
@mrokon
METHOD 1 Ensure to crush the biscuits in pieces. I crushed them first in a bowl and then into a food processor and blended until they were the right consistency. Then add your butter and blend it all in. 2 Melt your butter to grease your cake tin on a baking tray. Apply the biscuit base to the tin and spread accordingly and pat the top flat. Leave in the fridge to 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 the white chocolate doesn’t stick to the bowl. Once 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
THINGS WE’VE LEARNED IN LOCKDOWN
“My lockdown activity is baking, is the only activity we really have time for unfortunately because daddy and I are key workers”
– Sommer Fryer
“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 seeing. We each take turns picking a show from each other’s list and we’re slowly making our way through them. It’s really good fun as you don’t pick from your list, you choose from the other person’s list.”
– Angela Field
“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
“Take it easy, see the positive in the negative events. I came into this lockdown not having baked in years to potentially coming out and excited to do a lot more of it. So my advice would be to learn a new skill during lockdown and use that new skill you’ve learned to your advantage.”
– Christopher Okon
“There’s never a dull day in lockdown with two small children to entertain. But we’ve found it important to plan activities every day to keep everyone sane. We probably bake something new a couple of times a week - one thing 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
“My advice for lockdown is to try and have a routine. A few days my daughter and I have stayed in our pyjamas all day and I hardly get anything done and feel rubbish. If I get up and get dressed ready for the day it changes my whole mindset.”
– Ella Roberts
“During the Lockdown I have been getting through the pile of books I’ve been meaning to read for months!”
– Oliva Day
“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
CHOCOLATE FLAPJACKS BY KATE DORAN – Influencer at feedinglittleloaves
INGREDIENTS: • 165g unsalted butter, plus extra for greasing • 100g soft brown sugar • 3 tbsp golden syrup • 225g medium porridge oats • 1 tbsp dessicated coconut • 150g white chocolate • 2 tsp flavourless oil • 50g dark chocolate • x12 Guylian Sea Shell Chocolates
@feedinglittleloaves
METHOD 1 Preheat the oven to gas mark 4/180°C/fan 160°C. Grease and line a 20cm square baking tin. 2 In a large, heavy bottomed saucepan, melt together the butter, sugar and syrup until smooth. Stir in the oats and coconut then 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 oil. Melt the dark chocolate in a separate bowl. Pour the white chocolate over the flapjacks (still in their tin) then drizzle over the melted dark chocolate, using a fork to create swirls. 4 Space out the Guylian chocolate Sea Shells on top of the 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.
DECADENT CHOCOLATE TRIFLE BY ELLA ROBERTS – Blogger and influencer at Crazy New Mumma
INGREDIENTS: • 500ml refrigerated custard • 100g dark chocolate • 350g chocolate cake (I’ve used brownies in this) • 500ml double cream • 25g icing sugar • 1teaspoon vanilla essence • Berries • 250g box of Guylian Sea
Shell Chocolates to decorate
METHOD 1 Warm up the custard and dark chocolate in a saucepan. Once this is mixed set aside to cool and cover the top with either tin foil or clingfilm to stop a skin from forming. 2 Add the chocolate cake you’ve decided to use to a trifle dish. 3 Once the custard is cool layer it on top of the cake, because I was using brownie pieces I decided to mix it together. 4 In a large bowl whisk the cream, icing sugar and vanilla essence until it forms peaks. 5 Add this onto of the custard and decorate with berries and Guylian Sea Shell Chocolates.
@crazynewmumma
INDULGENT HAZELNUT MOOSE BY OLIVA DAY – Cake and cat loving influencer
INGREDIENTS: • 200g chocolate hazelnut spread 3 tablespoons full fat milk 600ml double cream • 2 tbsp icing sugar • 1 tbsp cornflour • 125g chopped roasted hazelnuts
Whipped cream from a can • 250g box of Guylian Sea Shell Chocolates
@olivia_christina_
METHOD 1. Put the chocolate hazelnut spread into 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. 2. Pour the cream into a large bowl with the cornflour and icing sugar and whisk together until the mixture thickens and forms stiff peaks. Add the chocolate hazelnut spread to the bowl and fold through until combined. 3. Pour 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. Serve with a swirl of whipped cream on the top of each moose and then sprinkle over the remaining hazelnuts. 5. Finally, place two or three Guylian seashells on top of each moose and enjoy! * Makes six
EASY CUPCAKES BY SUZANNA ANDRZEJEWSKA – Instagramer at suzannaxoxo
INGREDIENTS: FOR THE CUPCAKES • 150g butter • 150g caster sugar • 3 eggs • 1 tsp. vanilla extract • 175g self-raising flour • 25g cocoa powder
FOR THE BUTTERCREAM • 150g butter • 300g icing sugar • 40g cocoa powder • 250g box of Guylian Sea Shell Chocolates
METHOD 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 3. Put butter and caster sugar in a bowl 4. Crack 2 eggs and vanilla extract into the bowl 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 1. Put the butter, icing sugar and milk into a bowl 2. Beat with an electric whisk 3. Spread the buttercream over the cupcakes. 4. Decorate with the Guylian Sea Shells!
@suzannaxoxo
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.“
INGREDIENTS: • 250g digestive biscuits • 75g whole blanched hazelnuts • 50g cocoa powder • 50g mini marshmallows • 100g dried cranberries • 150g unsalted butter • 125g golden syrup • pinch of sea salta • 300g 50%-70% chocolate • x8 Guylian Sea Shell Chocolates, halved to make 16
@patisseriemakesperfect
METHOD 1 Line a 20 x 20cm baking tin with baking parchment or clingfilm. Place the digestives and hazelnuts in the bowl of a food processor and pulse until you have some big chunks and some smaller pieces. 2 Place the digestive pieces and chopped hazelnuts in a large bowl with the cocoa powder, mini marshmallows, dried cranberries and stir to combine well. 3 In a small pan, melt the butter and golden syrup 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 and golden syrup into the dry ingredients, stir until everything is really well mixed. 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
9 Place the tiffin back in the fridge and allow to chill for at least an hour. 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 without cracking it. Repeat the process cleaning and drying 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
