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Biscoff and Hazelnut Cup
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- Who doesn't love Biscoff? Shockingly I have never used it in a chocolate, so it is well past time to remedy my omission. A 55% Belgian dark chocolate shell containing a blend of Biscoff and more dark chocolate, all topped with some crunchy caramelised hazelnut nibs. Biscoff and Hazelnut Cups are my July limited edition micro-batch flavour. Ingredients Dark Chocolate…
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Bora Bora (Coconut)
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- It's summer, so let's get tropical! Named after the island group in French Polynesia, Bora Bora contains a layer of 70% dark chocolate ganache and a layer of white chocolate coconut ganache. Each piece is then enrobed in 35% milk chocolate and decorated with a disc of white chocolate with rainforest inspired colouring. Bora Bora is my June limited edition…
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Rhubarb and Vanilla
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- The rhubarb plant in my garden is being as fruitful as usual this year, so I thought I'd create a rhubarb spin on one of my favourites, my Blackberry and Vanilla chocolates. This piece contains a layer of rhubarb pate de fruit and a layer of vanilla ganache, all enrobed in my favourite 30% white chocolate. It's like a posh…
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Toast and Jam
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- This chocolate is inspired by brown bread ice cream. I figured if you can make an ice cream with it, then why not a chocolate! The toast layer contains caramelised brown bread milk chocolate ganache, while the jam layer is a strawberry pate de fruit. The chocolate is then enrobed in my favourite Vietnamese milk chocolate and decorated with some…
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Orange Hazelnut Swirl
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- A milk chocolate hazelnut praline with added orange essential oils embedded with caramelised hazelnut nibs and enrobed in Belgian milk chocolate A twist on our classic Hazelnut Swirls to celebrate Mother's Day 2021. I have given them a fruity twist by adding some orange essential oils and used milk chocolate rather than the usual dark. The Orange Hazelnut Swirl is…
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Bitter Orange Caramel
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- A Seville orange caramel cup with dark chocolate At Coastal Cocoa we love caramels, but we also love fruity chocolates. So we decided to combine them. Our bitter orange caramels use Seville oranges, giving them a marmalade like taste that blends perfectly with our caramel and our 55% Belgian dark chocolate. These pack quite a punch, but if you like your…
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Milk Truffle
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- A classic milk truffle made with Belgian chocolate sourced from the islands of Vanuatu The chocolate in our milk truffles is a 44% Belgian milk chocolate which gives it a deeper, more robust flavour than most milk chocolates. Other than that, we keep it simple. Our luxuriously smooth ganache with a thin shell of tempered chocolate makes this a treat…
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Seaside Rock
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- A dark chocolate mint ganache with sugar crunch enrobed in Belgian dark chocolate and topped with a stripy white chocolate square Seaside Rock is part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. Rock has to be one of the defining treats for our coastal towns. I didn’t realise how British it…
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Chocolate Fudge
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- Chocolate fudge enrobed in Belgian dark chocolate Chocolate Fudge is part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. Who doesn’t love fudge? It is a classic tourist treat and if other seaside towns are anything like Hastings it seems to be on sale in every other shop along the front. Ours…
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Vanilla Ice Cream Cone
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- A layer of white chocolate and feuilletine topped with a layer of white chocolate and vanilla ganache, enrobed in white chocolate and decorated with hundreds and thousands Vanilla Ice Cream Cone is part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. A trip to the seaside wouldn’t be the same without an…
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Salt/Water
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- A layer of sea-salt caramel and white chocolate ganache with a layer of dark chocolate water ganache, all enrobed in Belgian milk chocolate Salt/Water is part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. This is one of the earliest recipes I invented and it has long been a favourite of me…
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Honey and Almond
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- A layer of honey and almond nougat and a layer of honey ganache, enrobed in Belgian milk chocolate and topped with toasted almonds We consider honey to be an under-used and under-rated flavour in chocolates so we were keen to include a honey-based recipe in our initial range. We love nougat so pairing the honey with almond was an easy…
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Hazelnut Swirl
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- A dark chocolate hazelnut praline embedded with caramelised hazelnut nibs and enrobed in Belgian dark chocolate Hazelnuts are a classic pairing with chocolate so I had to include a recipe with them in our initial range. In these chocolates I created a hazelnut praline, which is nuts boiled in sugar then blended to a smooth paste. To add a bit…
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Dark Truffle
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- Our classic vegan dark chocolate truffle, a water ganache of Belgian dark chocolate enrobed in a shell of the same Belgian dark chocolate These chocolates could not be much simpler. Dark chocolate, sugars, water... and nothing else. A water-based ganache of Belgian dark chocolate is made with demerara sugar to give it a hint of caramel and molasses. The ganache…
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Cola Cups
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- A cola flavoured milk chocolate butter ganache, enrobed in Belgian milk chocolate from the islands of Vanuatu and topped with popping candy Cola Cups are part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. I have always been a big fan of a certain red-coloured Cola brand. As a child I was…
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Cinnamon Doughnut
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- Milk chocolate truffles with a delicious doughnut and cinnamon flavoured filling topped with cinnamon pearl sugar Cinnamon Doughnut is part of our Seaside Selection, a range of chocolates taking inspiration from childhood holidays by the coast. Freshly made doughnuts rolled in cinnamon sugar are a staple of the British seaside experience so we had to have a go at reproducing…
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Blackberry and Vanilla
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- A layer of blackberry pâte de fruit and a layer of vanilla ganache enrobed in white chocolate I knew I wanted a white chocolate with fruit as part of the Coastal Cocoa range but was not initially thinking of blackberries. A trip to my local park revealed the most amazing crop of blackberries this year so after getting permission from…
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Violet Cream with Cinnamon
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- For my second limited edition flavour for Mother's Day 2021 I have put my own spin on the classic violet cream. I have used my own butter cream recipe, which is slightly less sweet than a classic fondant, but just as smooth, and I have added a bit of cinnamon, which blends beautifully with violet and gives it a bit…
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Passion Fruit and Mango Caramel in White Chocolate
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- Passion fruit and mango caramel hearts are a limited edition flavour introduced as part of our Valentine's Day collection for 2021. Ingredients White Chocolate (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Cream, Sugar, Butter, Glucose Syrup, Rice Vinegar, Vanilla, Flavouring Substances, Triacetin, Propylene Glycol, colour (E124) Dietary Notes Vegetarian Gluten Free Nut free Egg Free Alcohol free Allergens Milk…
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Coffee Cream
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- A rich coffee buttercream made with Hastings' own Roar Gill Coffee, enrobed in 70% Dark Chocolate. My January 2021 micro batch recipe. Ingredients Dark Chocolate 70% (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Milk Chocolate (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Fondant (Sugar, Glucose Syrup, Water), Butter, Coffee Dietary Notes Vegetarian Nut Free Gluten Free Egg Free…
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Coffee and Hazelnut Bites
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- When a recent batch of Coffee and Hazelnut bars went a bit wrong, I didn't chuck them or scoff the lot...I made COFFEE & HAZELNUT BITES! Recycling at its best. I blitzed the failed bars into crumbs, blended these into a ganache, rolled into truffles and then hand dipped them to create a 55% dark chocolate shell. Ingredients Dark Chocolate…
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Dried Apricot, Almond and Ginger
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- A sliver of stem ginger and some toasted almond inside a dried apricot, all dipped in dark chocolate. My December 2020 micro batch recipe. Ingredients Apricots, Dark Chocolate 55% (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Almonds, Ginger, Sugar, Preservative: Sulpher Dioxide Dietary Notes Vegan Gluten Free Egg Free Alcohol Free Dairy Free Allergens Almonds, Sulpher Dioxide While we…
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Mandarin Marzipan
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- Christmas is coming, and what could be more traditional than marzipan. My marzipan is home made and flavoured with mandarin orange to give it a lovely floral and fruity flavour, and then enrobed in dark chocolate. My November 2020 micro batch recipe. Ingredients Almonds, Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Sugar, Glucose Syrup, Flavouring Dietary Notes …
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Almond Praline with Pumpkin Pie Spice
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- To celebrate National Nut Day and Halloween - an almond praline with added pumpkin pie spice mix, enrobed in dark chocolate. My October 2020 micro batch recipe. Ingredients Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Almonds, Sugar, Glucose Syrup, Olive Oil, Cinnamon, Ginger, Cloves, Nutmeg Dietary Notes Vegan Gluten Free Egg Free Alcohol Free Allergens Almonds While…
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Peanut and Marmite Caramel
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- A peanut caramel with a hint of marmite, enrobed in 70% dark chocolate. My September 2020 micro batch recipe. Ingredients Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Cream, Peanuts, Sugar, Glucose Syrup, Butter, Marmite (yeast extract (contains barley, wheat, oats, rye), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12, folic acid), natural flavouring (contains celery)) …
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Raspberry Dulce de Leche
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- A dark chocolate mixed with dulce de leche, on a layer of raspberry pearl sugar. All enrobed in dark chocolate and decorated with more raspberry pearl sugar. Ingredients Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Dulce de Leche (sweetened condensed milk, glucose syrup, water, emulsifier: soy lecithin (E322), preservative E202, acidity regulator E500 (ii), flavour), Raspberry Pearl…
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Tonka Caramel Ganache
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- A tonka caramel mixed into a ganache with milk and dark chocolate. All enrobed in milk chocolate and decorated with golden lustre powder. Ingredients Milk Chocolate (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Sugar, Honey, Butter, Tonka, Edible Lustre Powder Dietary Notes Nut Free Gluten Free Egg Free Alcohol…
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Spiced Blueberry Cheesecake
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- Spiced Blueberry puree and a white chocolate cheesecake ganache, enrobed in dark chocolate decorated with a sprinkle of blue lustre dust. Ingredients Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Blueberries, White Chocolate (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Sugar, Cream Cheese (Full Fat Soft Cheese, Salt, Stabiliser (Locust Bean Gum), Citric Acid), Mascarpone Cheese (Cream, Milk, Citric…
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Coconut and Cardamom Ladoo – Vegan
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- India has a long tradition of amazing sweets, with a diversity that is unsurprising given the size of the country and the range of cultures within it. This India based chocolate takes inspiration from ladoo, which is a coconut dessert often spiced with cardamom. My version is enrobed in dark chocolate and decorated with a sprinkle of toasted coconut. It's…
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Coconut and Cardamom Ladoo
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- The final nation we are honouring for our VE Day 75th Anniversary Collection may be a bit of a surprise. It is not a well known fact that India had the 9th largest armed forces of the war, and the 6th largest on the Allied side. Incredibly India's 2.5 million strong forces consisted entirely of volunteers, and while most served…
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Apple and Honey
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- The fourth nation we have taken inspiration from for our VE Day 75th Anniversary Collection is the USSR. The USSR suffered more casualties than any other nation in the war. It is a cliche with some truth to it that WWII was won with British intelligence, American steel and Russian blood. Russia has historically tended to use honey as a…
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Rhubarb Crumble
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- Obviously we couldn't bring out a VE Day 75th Anniversary Collection without a chocolate inspired by our home nation! Crumbles famously became popular in World War II due to a lack of pastry ingredients. Our crumble is based on oats, giving it a flapjack like flavour. I was trying to decide what fruit to pair with it when I saw…
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Ptasie Mleczko
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- The third country we are paying tribute to in our VE Day 75th Anniversary Collection is Poland, one of the first countries to suffer Nazi aggression and one which never settled for occupation. Our Polish inspired flavour is Ptasie Mleczko (no, I can't pronounce it either). In Polish the name means "bird's milk", the equivalent idiom in english is "as…
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New York Cheesecake
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- The first country we are honouring in our VE Day 75th Anniversary Collection needs no introduction. The United States may have been a little late joining the war, but it was their industrial might and manpower that made D-Day and the liberation of Europe possible. There were so many amazing American desserts that I could have chosen, but I have…
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Opera (Kahlua coffee and amaretto)
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- The second of the Allied nations we are featuring in our VE Day 75th Anniversary Collection is France. I love French patisserie so there is an enormous selection of recipes I could have taken inspiration from. My favourite is probably Opera cake though, with its 6 layers of amaretto sponge and kahlua coffee ganache. My Opera chocolate only contains 3…
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Salted Caramel Mini-Egg in Milk Chocolate
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- Our salted caramel mini-eggs consist of a milk chocolate shell with a salted caramel inside. Salted caramel mini-eggs are a limited edition flavour introduced as part of our Easter Mini-Egg collection for 2020. Ingredients Milk Chocolate (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Cream, Sugar, Butter, Glucose Syrup, Salt, Lustre Dust Dietary Notes Vegetarian Gluten Free Nut Free…
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Ginger Caramel Mini-Egg in Dark Chocolate
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- Our ginger caramel mini-eggs consist of a dark chocolate shell with a ginger caramel inside. Ginger caramel mini-eggs are a limited edition flavour introduced as part of our Easter Mini-Egg collection for 2020. Ingredients Dark Chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Cream, Sugar, Butter, Glucose Syrup, Fresh Ginger, Dried Ginger, Lemon Juice, Lustre Dust Dietary Notes …
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Passionfruit and Mango Caramel Mini-Egg
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- Our passionfruit and mango caramel mini-eggs consist of a white chocolate shell with a passion fruit and mango caramel inside. Passionfruit and mango caramel mini-eggs are a limited edition flavour introduced as part of our Easter Mini-Egg collection for 2020. Ingredients White Chocolate (sugar, cocoa butter, cocoa mass, milk powder, vanilla), Cream, Sugar, Butter, Glucose Syrup, Rice Vinegar, Vanilla, Flavouring…
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Pomegranate in Dark Chocolate
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- Our pomegranate hearts consist of a dark chocolate shell containing a dark chocolate and pomegranate ganache. They are decorated with deep purple cocoa butter, backed with gold to really make the colour "pop". For the Greeks pomegranates were the symbol of Aphrodite, who is said to have planted the first pomegranate tree. There has been a long association with fertility…
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Champagne in Milk Chocolate
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- Our champagne hearts are our first chocolate with alcohol. They consist of a milk chocolate and champagne ganache encased in a white chocolate heart shaped shell. The shell is decorated with champagne coloured cocoa butter. Champagne is strongly linked with romantic possibilities. There is the association with wealth and status, the lowered inhibitions due to the alcohol and fizz and…
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Strawberry in White Chocolate
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- Take fresh strawberries and puree them, combine them with white chocolate to form a ganache. Add a dash of balsamic vinegar to bring out the strawberry flavour. Pipe the ganache into a heart shaped mould cased with white chocolate, and decorated in a romantic red. What do you get? A Coastal Cocoa Strawberry and White Chocolate heart. I'm sure no…
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