GUYLIAN
FINISHING TOUCHES
A collection of delicious decorative delights featuring your favourite chocolates Photo credit Elena Sandor
GETTING CREATIVE WITH GUYLIAN
CONTENTS Marbled Chocolate Cheesecake BY KAZ CROSSLEY .......................................2 Chocolate Brownie Cake BY ELENA SANDOR .....................................4 Chocolate Protein Pancakes
While you are no doubt used to snacking on
BY HENRY AND WILLIAM WADE ...............6
Guylian chocolates, sharing them with friends,
Praliné Seahorse, Lemon and
or gifting them to loved ones, we want to show you that there are so many more ways that you can enjoy your favourite chocolates! So we’ve got together with a selection of well-known faces and foodie friends to create a collection of delicious
Ginger Cheesecake BY EM SHELDON .........................................8 Dark Chocolate Salted Caramel Tart BY ZORA FERAJI ................................ 10
treats for you to try! From easy to advanced,
Chocolate Banana Bread
healthy and indulgent, breakfast pancakes to
BY VICTORIA SPENCE ............................... 12
afternoon cakes and after dinner cheesecake, we
Celebration Cake
think there is something for everyone.
BY CANDII PALMER ................................... 14 Chocolate Praline Cheesecake
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 filling is still produced according to the
BY KATE DORAN ........................................ 16 Praliné Brownies BY SIMPLY CAKE CO ................................. 18 Brown Butter Praliné Cookies
unique (and top secret) recipe and traditional
BY BLONDIE’S KITCHEN .......................... 20
method of roasting and caramelising hazelnuts.
Hot Chocolate
We hope you are inspired to create your own
BY ANGELA.................................................. 22
signature bakes featuring Guylian chocolates and do share them with us @Guylian_uk on Instagram.
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No Bake Chocolate Bites BY MEGAN TAYLOR................................... 24
DESSERTS
MARBLED CHOCOLATE CHEESECAKE BY KAZ CROSSLEY
– UK Love Island 2018 finalist METHOD Serves: 8-10
1. Preheat the oven to 150 degrees (130 fan).
Cook time: 50 minutes
2. For the base: Roughly break up the digestive biscuits and put
Prep time: 20 minutes
them in a food processor with the cocoa powder. Process until
Effort: Easy
finely ground. 3. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base of a 23-cm
INGREDIENTS
springform cake tin greased and base lined with greaseproof
•
900g cream cheese
•
190g caster sugar
•
1 tsp vanilla extract
•
4 eggs
•
100g dark chocolate, roughly
paper. Refrigerate whilst you make the topping. 4. Put the cream cheese, sugar and vanilla extract in an electric mixer or use a handheld electric whisk and beat on slow speed
chopped •
100g milk chocolate, roughly chopped
200g digestive biscuits
•
2 tbsp cocoa powder
•
150g unsalted butter,
remaining eggs. a higher speed at the end to make the mix a little lighter and fluffier. Be careful not to over-mix or the cheese will split. 7. Melt the milk chocolate in a bowl over a saucepan of simmering water (don’t allow the base of the bowl to touch the water). Then do the same for the dark chocolate.
melted
8. Spoon the cream cheese mixture onto the cold base. Drizzle the milk chocolate and dark chocolate on top of it then using a
FOR DECORATION •
ingredients from the side of the bowl after adding the 6. Mix until smooth and creamy, the mixer can be turned up to
FOR THE BASE: •
until you get a very smooth, thick mixture. 5. Add one egg at a time while still mixing. Scrape any unmixed
fork, lightly mix the two types of chocolate together creating the
1 250g box of Guylian Sea
Guylian chocolate effect.
Shell chocolates
9. Put the tin inside a deep baking tray and fill with water until it reaches two-thirds of the way up the cake tine. Bake for 40 -50 minutes, checking regularly after 40 minutes.
@kazcrossley @kazcrossley
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10. Don’t overcook; it should be wobbly in the centre. Leave to cool slightly in the tin, then cover and refrigerate overnight. 11. Decorate liberally with Guylian Sea Shell chocolates before serving.
CAKES
CHOCOLATE BROWNIE CAKE BY ELENA SANDOR
– Lifestyle influencer at Eat.Wear.Travel METHOD Serves: 10
1. Heat the oven to 200 degrees (180 fan).
Cook time: 25 minutes
2. Mix all the dry ingredients in a bowl.
Prep time: 15 minutes
3. Mix all the liquid ingredients in a separate bowl until smooth.
Effort: Easy
4. Add the dry ingredients to the liquids little by little and incorporate well.
INGREDIENTS:
5. Line a deep baking tray with baking paper. Pour the
• 300g self-raising flour
batter into the tray (only half full, as the cake will rise!).
• 50g cocoa powder
6. Cook for 25 minutes, checking with a wooden skewer
• 200g caster sugar
before removing from the oven.
• 1 tsp of baking soda mixed with a spoon of lemon juice • 1 tsp sugar
8. Heat the whipping cream on the stove on a low heat. 9. Add the chocolate and mix until melted. While the
• 100g Greek yogurt
mixture is warm, pour evenly on top of the cake.
• 2 eggs
10. Let it cool completely before decorating with Guylian
• 1 tsp vanilla extract
Sea Shell chocolates.
• 250ml cold water • 125ml sunflower oil FOR THE TOPPING: • 100ml liquid whipping cream • 100g milk chocolate TO DECORATE: • 1 250g box of Guylian Sea Shell chocolates
@eat.wear.travel
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7. Allow cake to cool for about 10 minutes.
DAYTIME TREATS
CHOCOLATE PROTEIN PANCAKES BY HENRY AND WILLIAM WADE
– London lifestyle bloggers and identical twins METHOD 1. In a large bowl, sift together the wholemeal flour,
Serves: 1
baking powder, salt, sugar and protein powder.
Cook time 5 minutes
2. In a separate bowl add together the egg, egg white,
Prep time: 10 minutes
milk and melted butter.
Effort: Easy
3. Make a small well in the powders bowl and add the liquid into the bowl.
INGREDIENTS
4. Whisk all ingredients together until no lumps are in
• 70g wholemeal flour
the batter.
• 1 egg, large
5. Heat a lightly oiled frying pan over medium and either
• 1 egg white, large
pour or scoop the batter onto the pan.
• Pinch of salt
6. Cook one side of the pancakes and apply 5g of the
• 1 tsp caster sugar
chocolate drops before carefully turning the pancake.
• 100ml of milk
7. Cook each side until medium brown.
• 15g butter melted
8. Once all pancakes are cooked layer them, then top
• 30g chocolate protein powder
with a sprinkle of icing sugar before adding Guylian
• 20g chocolate droplets
chocolates for the final touch. 9. Bon Appetit – enjoy!
TOPPINGS: • Icing sugar • X 4 Guylian Sea Shell chocolates
@williamjwade
@henryjwade
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DESSERTS
PRALINÉ SEAHORSE LEMON AND GINGER CHEESECAKE BY EM SHELDON
– Winner of Best Newcomer in the Cosmopolitan Blog Awards METHOD 1. Grease and line a 20 cm round loose-
Serves: 8-10 Cook time: n/a – 6-12 hours to set
bottomed cake tin. 2. Mix the melted butter thoroughly with
Prep time: 20 minutes
the crushed biscuits and then push this
Effort: Easy
mixture in to the base of the cake tin firmly.
INGREDIENTS:
3. Beat together the mascarpone,
• 16 ginger biscuits crushed
lemon curd, lemon juice, lemon zest.
• 70g butter, melted
(reserve a few pieces of lemon zest
• 500g mascarpone
to scatter on top) and grated ginger
• Standard jar lemon curd
until everything is thoroughly mixed
• Juice and zest of 1 lemon • Small piece ginger, finely grated • X 8 Guylian Sea Horse chocolates • Icing sugar to dust
together. Once thoroughly mixed, put the mixture on top of the biscuit mixture. Put this in the fridge for 6 - 12 hours to firm. 4. Carefully remove the cheesecake from the cake tin and decorate with Guylian Sea Horse chocolates and lightly dust with icing sugar and the reserved lemon zest pieces.
@emshelx
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DESSERTS
DARK CHOCOLATE SALTED CARAMEL TART BY ZORA FERAJI
– Blogger and content creator at The Golden Stilettos METHOD
4. Remove the pan from the heat and
Serves: 10-12
FOR THE TART SHELL:
pour in the cream mixture, vanilla and
Cook time 45 minutes, plus cooling
1. In a large mixing bowl, sift together the icing sugar, cocoa, flour and salt.
salt. Whisk to combine. Be careful, the
Prep time: 45 minutes
2. Cut the butter into small cubes and add it to the bowl, slowly crumbling
mixture can bubble up, but continue to
Effort: Advanced
the butter and dry ingredients together with your fingers. 3. Add 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
INGREDIENTS: FOR THE CHOCOLATE TART SHELL: •
130g plain flour
•
65g unsalted butter
•
50g icing sugar
•
40g cocoa powder
•
1 egg, large
•
1 egg yolk
•
1 pinch of salt
FOR THE SALTED CARAMEL LAYER: •
340g caster sugar
•
275ml double cream
•
120ml water
•
60g unsalted butter
•
2 tsp of smoked sea salt flakes
•
1 tsp of vanilla extract
FOR THE CHOCOLATE GANACHE LAYER: 200g dark chocolate
•
170ml double cream
FOR DECORATION: •
X 24 Guylian Sea Shell chocolates
least 1 hour. 4. When the dough is chilled, transfer it onto a lightly floured work surface.
constantly, 3 to 5 more minutes. 5. Pour the salted caramel into the cooled tart shell and refrigerate until set, 1 to 2 hours.
Starting from the middle, roll the dough out and into a circle about 5 cm larger than your tart shell. Turn it occasionally and sprinkle more flour as
FOR THE CHOCOLATE GANACHE LAYER
needed to prevent sticking.
AND DECORATION:
5. Carefully press the dough into your tart shell. Use a sharp knife to trim the excess from around the ring. Place the shell in the refrigerator to chill for 15 minutes. 6. Meanwhile, pre-heat the oven to 190 degrees (170 fan). 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 aluminium foil, shiny side down, in the centre of the
1. Cut the chocolate into small pieces and put in a medium sized heat-proof bowl. 2. Pour the cream in a medium sized saucepan and bring to a boil, constantly stirring. 3. Remove the pan from the heat and pour the hot cream all over the
tart shell and fill with a handful of baking weights, or dried beans,
chocolate. Use a rubber spatula to
concentrating them around the edges of the shell.
gently stir the hot cream into the
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.
chocolate until the mixture is smooth and glossy. 4. Set aside to cool to room temperature before pouring over the set salted caramel. 5. Immediately decorate the top with the
FOR THE SALTED CARAMEL LAYER: 1. In a small saucepan, stir the butter and cream over medium heat and bring the mixture to a light boil. Remove from heat and set aside. 2. Meanwhile, mix the sugar and water in a medium sized saucepan. Over a medium heat, stir the mixture until the sugar has dissolved. 3. Increase the heat to high and bring the mixture to a boil. Continue to heat,
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continue to cook until thick, whisking
Guylian Sea Shells, lightly pressing them into the chocolate. 6. Return to the refrigerator and chill until set, about 1½ hours. 7. When you are ready to serve, remove the tart from the refrigerator and
without stirring but swirling the pan occasionally, until the mixture has
sprinkle a bit of flaked sea salt on the
turned deep caramel in colour, around 10 to 15 minutes.
top, drizzle with any leftover caramel.
@zoraferaji
•
the dough together into a ball shape. Wrap it with cling film and chill for at
whisk. Return the pan to the heat and
CAKES
CHOCOLATE BANANA BREAD BY VICTORIA SPENCE
– Podcaster and confidence coach METHOD Serves: 6-8
1. Pre heat oven to 180 degrees (160 fan).
Cook time 50-60 minutes
2. In a large bowl mix melted coconut oil and honey.
Prep time: 20 minutes
3. Crack in the eggs, add mashed banana, vanilla, cinnamon and bicarbonate of soda and whisk.
Effort: Easy
4. Add the flour and fold with a wooden spoon (don’t stir too much, it’s ok to have lumps of banana!).
INGREDIENTS:
5. Melt the dark chocolate in a heatproof bowl.
• 70g coconut oil
6. Add half of the batter mixture to the melted dark
• 113ml honey
chocolate and stir until well combined.
• 2 eggs
7. Spoon the two batters (chocolate and plain)
• 2 medium bananas, mashed
alternately into the greased tin then swirl with a knife.
• 60ml milk of your choice
8. Place in the oven for 50-60 minutes. The bread is
• 1tsp vanilla extract
cooked when a knife comes out dry.
• 1tsp bicarbonate of soda • 210g plain wholewheat flour • 80g dark chocolate
FOR THE TOPPING:
FOR THE TOPPING:
2. Spread a thin layer of the resulting sauce onto the top
1. Melt 50g of butter with the milk chocolate. of the banana bread using a spatula.
• 50g unsalted butter
3. Strategically place the Guylian chocolates on top of
• 150g milk chocolate • 150g Guylian Sea Shell chocolates
the bread to decorate. 4. Optional: sieve 1/2 teaspoon of cocoa powder over the finished cake for further decoration.
@victorianiamh
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CAKES
CELEBRATION CAKE BY CANDII PALMER
– Instagram competition winner METHOD Serves: 10
1. Preheat oven to 180 degrees (160 fan).
Cook time 25-30 minutes
2. Add all the ingredients minus water to a large bowl, mix until incorporated, add water slowly while mixing.
Prep time: 10 minutes
3. Divide between two 20 cm tins and bake for 25-30
Effort: Advanced
mins until bouncy to the touch.
INGREDIENTS:
FOR THE ICING:
• 225g self raising flour
1. Beat butter until light, add icing sugar mix until
• 350g caster sugar
incorporated, add milk and vanilla, whisk until pale,
• 85g cocoa powder
add melted chocolate and mix in well.
• 1½tsp baking powder
2. Spread buttercream and chocolate spread (shop
• 1½tsp bicarbonate of soda
bought is fine!) between the cake layers.
• 2 large eggs
3. Drip melted chocolate down the cake, and decorate
• 250ml whole milk
with piping and Guylian praliné Sea Horse chocolates.
• 125ml vegetable oil • 2 tsp hazelnut flavouring • 250ml boiling water FOR THE ICING • 500g salted butter, softened • 700g icing sugar • 2tbsp milk • 1tsp vanilla extract • 100g melted dark chocolate
@candiiscreations
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DESSERTS
CHOCOLATE PRALINÉ CHEESECAKE BY KATE DORAN
– Family food blogger at The Little Loaf METHOD 1. Line a 20cm round loose-bottomed tin with baking
Serves 10–12
parchment.
Cook time: n/a Prep time: 20 minutes plus cooling
2. In a small saucepan, melt the butter over a medium heat, then continue cooking until the milk solids begin
Effort: Intermediate
to toast – it will turn golden brown with a gorgeous hazelnut smell – making sure not to burn. Set aside to
INGREDIENTS
cool.
FOR THE BASE •
125g butter
•
250g digestive biscuits
•
100g hazelnuts, toasted
3. Blitz the biscuits and toasted hazelnuts to fine crumbs in a food processor. 4. Stir the butter into the crumbs then press into your prepared tin. 5. To make the topping, whisk the cream cheese and
FOR THE CHEESECAKE
icing sugar until combined, then pour in the cream
•
560g full fat cream cheese
•
125g icing sugar
•
300ml double cream
•
100g white chocolate, melted and
and continue whisking until thick and mousse-like. 6. Divide the mixture between three bowls and fold each
cooled slightly •
100g milk chocolate, melted and cooled slightly
•
100g dark chocolate, melted and cooled slightly
bowl. 7. Spoon over the biscuit base, either in three clear layers or swirled to match the appearance of the Guylian chocolates. 8. Decorate with Guylian chocolate Sea Shells and leave to set for a minimum of 4 hours before slicing and serving.
Guylian Sea Shells, to decorate
@thelittleloafblog
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of the three kinds of melted chocolate into a separate
CAKES
PRALINÉ BROWNIES BY SIMPLY CAKE CO
– Artisan brownies by post
METHOD 1. Preheat the oven to 180 degrees (160 fan) and line a
Serves 10–12 Cook time: 25 minutes
brownie pan (roughly 20x30 or a bit smaller) with non-
Prep time: 25 minutes
stick greaseproof paper melt the butter gently in the
Effort: Intermediate
microwave and leave to cool slightly. 2. In a separate bowl, whisk together the flour and cocoa to remove lumps and then add the sugar.
INGREDIENTS:
3. Crack the eggs into the cooled butter and whisk
•
250g salted butter, cubed
•
3 free range eggs, medium
•
60g cocoa
•
150g cake flour (fine-milled flour)
together. 4. Tip the dry ingredients into the melted butter/egg mix
plain would also work •
400g caster sugar
•
100g hazelnut spread
•
50g white chocolate
•
Box of Guylian chocolates
and combine. 5. Spread the mixture evenly into your line brownie pan 6. Melt the white chocolate gently in the microwave (be careful, white chocolate burns very easily - use short bursts). 7. Dollop the hazelnut spread and drizzle the white chocolate over the mixture and swirl around to get a marbled effect. 8. Bake in the preheated oven for about 25 minutes until cooked at the edges and a slight wobble in the middle. 9. Wait for the brownie to cool slightly and then press the Guylian Chocolates on top.
@simplycakeco
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DAYTIME TREATS
BROWN BUTTER PRALINÉ COOKIES BY BLONDIE’S KITCHEN
– The UK’s first and only Milk & Cookie bar METHOD 1. Put the butter in a medium saucepan set over a
Serves: 15-20 Cook time: 9-12 mins plus cooling
medium heat and melt until the butter foams and
Prep time: 30 mins
turns a nutty brown colour. You can smell the butter
Effort: Easy
as soon as it turns brown. Remove from the heat and set aside to cool slightly. 2. Mix the flour, baking powder and salt together in a
INGREDIENTS •
225g unsalted butter, softened
•
280g cake flour
•
1 tsp baking powder
•
3/4 tsp salt
•
280g light brown sugar
•
2 eggs, large
•
2 tsp vanilla paste or extract (not
to combine. Add the eggs and vanilla and beat on a medium speed until the mixture lightens and thickens.
150g chocolate chips (we use 70% dark chocolate but feel free to swap for milk chocolate)
•
cooled a little, transfer to a tabletop mixer, and using the beater attachment, beat the sugar in lightly
essence) •
separate bowl and set aside. Once the butter has
3. Tip in the dry ingredients with the chocolate chips until just incorporated. Don’t overbeat at this stage. 4. Wrap your dough in cling and chill in the fridge overnight to develop the flavours. 5. Pre-heat the oven to 180C and line 2 trays with baking parchment. Use an ice cream scoop to scoop
X 30-40 Guylian shells for decorating (kept in the fridge before topping onto cookies)
out roughly 55g cookie balls, spaced apart around 3 inches onto the sheet. 6. Bake for 9-12 mins depending on your oven (all ovens vary), until the edges are golden but the centres are still a little soft. As soon as they come out of the oven, leave to cool for 20-30 seconds before sitting twothree Guylian shells on each cookie. Bake in batches and transfer to wire racks to cool completely.
@blondieskitchen
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DAYTIME TREATS
SEA SHELL AND VANILLA MARSHMALLOWS BY ANGELA FIELD
– Food blogger at Patisserie Makes Perfect METHOD 1. Grease a 20 x 20cm square tin with a flavourless oil (like vegetable oil)
Serves 10 – 12
and line it with baking parchment.
Cook time: n/a
2. Mix the corn flour and icing sugar together in a small bowl. Using a sieve,
Prep time: 20 minutes plus cooling
dust the parchment-lined tin with an even layer of the icing sugar and
Effort: Intermediate
corn flour mixture. 3. Place the gelatin in a bowl of cold water and leave it to soften. Remove
INGREDIENTS •
10g leaf gelatin sheets
•
87g egg whites
•
225g granulated sugar
•
112g water
•
50g liquid glucose
•
1 ½ tsp vanilla extract
•
50g corn flour, sifted
•
50g icing sugar, sifted
•
x 16 Guylian Sea Shells
•
vegetable oil
the gelatin from the water and squeeze out any excess. 4. Place the gelatin in a small metal bowl set over a pot of simmering water and melt it, do not let the gelatine simmer. Keep it warm until you are ready to use it. 5. Place the egg whites in the bowl of a stand mixer with the whisk attachment fitted. 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 the sugar, then simmer for about 5 minutes, until the syrup reaches 121C. 7. Let the syrup continue to cook and turn the mixer to medium speed, whisk the eggs until they are at soft peak stage. 8. Continue to boil the syrup and when it reaches 138-140 C remove it from the heat. Turn the mixer to medium speed and slowly pour the syrup into the egg whites. 9. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, 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 seashells and place them in the top of the
@patisseriemakesperfect
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marshmallow with an even space between them. 12. Leave the marshmallows to set at room temperature overnight. When set, lift out the marshmallow using the parchment. 13. 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. 14. Dust the marshmallows with the remaining icing sugar/corn flour mix to prevent them from sticking together. Store in an airtight container at room temperature. 15. Make a luxurious hot chocolate using cocoa powder and milk, and top with a marshmallow or two.
DAYTIME TREATS
NO BAKE CHOCOLATE BITES BY MEGAN TAYLOR
– Award winning blogger at megantaylor.london METHOD Serves 6- 8
FOR THE BASE:
Cook time: n/a
1. Mix and grind your nuts and coconut together in a
Prep time: 20 minutes plus cooling
blender under they resemble crumbled granola. 2. Place your coconut oil in a saucepan on a very low
Effort: Easy
heat. Once your coconut oil has melted place your medjool dates in and heat for a minute or two.
INGREDIENTS
3. Pour in a dash or two of water and a few minutes
• 2 handfuls of mixed nuts
later, turn off the heat and blend the ingredients
• 1 handful of coconut flakes
together with a stick blender.
• Heaped tbsp of coconut oil
4. Pour in the nutty mixture into the sauce and mix
• 4 pitted Medjool dates
together. 5. Line espresso cups with cling film and tightly pack
FOR THE CHOCOLATE TOPPING:
them with the mixture.
• 100g dark chocolate
6. Leave them to set and cool in the fridge for approximately 20 minutes.
Assortment of Guylian Sea Shell chocolates for decoration
FOR THE CHOCOLATE TOPPING 1. Melt your chocolate in a pan over a low heat. 2. Turn your little bites out of their cups and onto a
@itsmegantaylor
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plate. 3. Pour your melted chocolate on their top but not all over. 4. Allow them to slowly drip down the sides by themselves, a la “drip cake” style. 5. Top with Guylian Sea Shell chocolates.
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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