Cook & Nelson Recipes

Truffles with Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel

By Kelly GibneyMakes 16-18 truffles Truffles are deceptively easy to make. They look impressive when served, taste wonderful and last well. They’re perfect for entertaining and make a thoughtful and delicious gift. INGREDIENTS: 1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel 1/3 cup fresh cream ½ cup almond meal 1 tablespoon butter INGREDIENTS: Break the chocolate into small pieces. Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter and almond meal and mix well. Place in the fridge until the chocolate has hardened enough to roll – usually 1 ½ hours. If the mixture hardens too much, leave at room temperature until pliable. Roll teaspoons of chocolate into balls and place on a plate lined with baking paper. If coating your truffles in melted chocolate, first place in the fridge to harden. If coating in crushed nuts it is best to do it right after you’ve rolled them while still sticky enough for the coating of nuts to adhere to. Store in an airtight container in the fridge for 2-3 weeks. COATING We like to choose a couple of different coatings to give the truffles lovely visual appeal when served together or gifted. Dip in melted Tony’s Chocolonely 70% Dark chocolate and then sprinkle with a little flaky sea salt or freeze dried raspberry powder. OR Blitz a handful of pistachio nuts in a blender or food processor until fine. Roll the truffles in this. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Tiramisu with Tony’s Chocolonely Milk Chocolate Toffee Pretzel

By Kelly Gibney Serves 8 This fun spin on a traditional Italian favourite has 2 layers of chopped toffee pretzel chocolate that brings wonderful texture and a little toasty, savoury note that is fantastic. INGREDIENTS: 4 free range egg yolks 1/3 cup caster sugar 2 teaspoons vanilla paste 350ml fresh dairy cream 350g mascarpone 350g Savoiardi ladyfinger biscuits (this is usually 2 packets) 2 cups strong freshly brewed coffee – cooled ¼ cup Kahlua Cocoa powder to sift over the top 1 bar Tony’s Chocolonely Milk Chocolate toffee pretzel – roughly chopped INSTRUCTIONS: Whisk the egg yolks, sugar and vanilla together until thickened and lighter in color. Whip the cream until soft peaks have formed – take care not to over whip. Whisk the mascarpone to soften and help it blend with the cream. Fold the cream and mascarpone together and then gently fold in the thickened egg yolks. Mix the coffee and Kahlua together. Dunk the biscuit fingers into the coffee for 1-2 seconds (no longer!) before laying at the bottom of a 20cm x 30cm (approximately) dish. Cover the biscuit layer with half of the tiramisu cream. Sprinkle with half of the chopped chocolate. Top with another layer of coffee soaked biscuits and then a final cream layer. Sift cocoa powder over the top. Store covered in the fridge and allow to sit for at least 4 hours and ideally around 24 hours. Scatter the remaining chocolate over the top just before serving. Cook’s tips Do not over whip the cream. Use the beater on a medium low speed and be patient. This will make the end result more stable. Make sure the mascarpone is at room temperature before you start to use it. Otherwise it can be tricky to incorporate well. Do not dunk the ladyfinger biscuits for too long. They will literally disintegrate in your hands. You can make this without the alcohol if you prefer. It will still be very delicious. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Semifreddo with balsamic roasted strawberries & Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel

By Kelly GibneyServes 6Semifreddo is a delicious no-churn frozen dessert. Because it can be made in advance, it’s a great option for dinner parties and bbqs. This one is full of strawberries - whose flavour has been intensified through roasting - and chunks of Dark Milk Chocolate Toffee Pretzel chocolate. A delicious dessert that manages to be both decadent and fresh. INGREDIENTS: 3 punnet strawberries 2 tablespoons balsamic vinegar 2 tablespoons maple syrup 4 egg yolks ¾ cup caster sugar 2 teaspoons good quality vanilla essence 250g mascarpone 350ml fresh cream 1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel - roughly chopped To serve: Additional chopped chocolate to top if desired. METHOD: Preheat oven to 180 degrees Celsius. Remove the mascarpone from the fridge 30 minutes before using. Remove the tops from the strawberries and slice in half. Place in a medium oven proof dish. Drizzle with the vinegar and maple syrup and toss to coat well. Roast for 30 minutes. The liquid will start to thicken as they cool. Do not chill before adding to the semifreddo. Mash with a fork. Place the egg yolks, sugar and vanilla essence in medium bowl. Use electric beaters to beat for until lighter, thickened and almost double in volume. Use electric beaters to softly whip the cream and mascarpone until you have soft peaks. Fold the egg yolks, strawberries and chocolate through. Pour into a loaf tin that that has been double lined with clingfilm or baking paper. Smooth out the top, cover and pop in the freezer until solid. Preferably overnight. Place in the fridge 30 minutes before serving and slicing. Serve with additional chopped chocolate on top if desired. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Tony's Rainbow Rocky Road

INGREDIENTS: 2 bars of Tony’s dark 70% chopped up in pieces 200 g of unsalted butter 200 g pretzels, broken up in little pieces 150 g mini marshmallows WHAT SHOULD WE PUT ON IT? Decorate anyway you please! We went for dried fruit, candy, marshmallows and pretzels. METHOD: Take a small pot and get a little water cooking. put a bowl on the pan that doesn't touch the bottom of the pot. You can melt the butter with the chocolate in there. This technique is chiquely called 'Au-bain-marie'. When the butter and chocolate is melted, you stir the pretzels and the mini marshmallows through there. Pour the mixture in a baking dish and don't forget to put baking paper in there. Time for decoration! In the fridge it goes for 4 hours. Let us know how it went and share a picture of your rainbow rocky road by tagging us @cookandnelson on social media. Do you know a better recipe using Tony's Chocolonely? Please share it with us. Don't forget.. every bite counts for Tony's mission. Together we'll make all chocolate 100% slave free.

Chocolate Chippies with Tony’s Chocolonely Caramel Sea Salt Milk Chocolate

These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tony’s Chocolonely’s caramel sea salt milk chocolate.

Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

Created by the wonderful Kelly Gibney for FairTrade Fortnight, this luscious loaf is moist, delicious and full of Fairtrade goodness. We’ve used the 70% dark chocolate here, but any of the Tony’s Chocolonely flavours would be equallydelicious. PREP TIME: 20 minutes COOK TIME: 60 minutes SERVES: 1 Loaf (23X12cm) INGREDIENTS 2 cups white spelt flour (you can also use regular flour here) 1 tsp baking powder ½ tsp baking soda ½ tsp cinnamon 3/4 cup caster sugar 2 eggs 2 very ripe All Good FairTrade bananas, mashed well 1 tsp apple cider vinegar 1 tsp vanilla essence ½ cup melted butter or coconut oil ½ cup milk (almond or coconut would work) 135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks 1 cup frozen raspberries (do not defrost before use) METHOD Preheat the oven to 175°C. Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar. In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate. Make a well in the dry ingredients and pour in the wet ingredients. Use a wooden spoon or spatula to bring the mix together. Do not over mix it. Pour into a greased or lined 23x12cm loaf pan and smooth out the top. Gently press the raspberries into the top of the batter. Bake for 50-60 minutes, until a skewer comes out clean when inserted. Leave to cool in the tin for 30 minutes before transferring to a rack. Once cool, store in an airtight container for 4 days.

Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate - Cook & Nelson

Vegan Hot Chocolate with Tony’s Chocolonely Dark Chocolate

By Kelly GibneyServes 2 generouslyThis decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Don’t be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tony’s Chocolonely dark chocolate. INGREDIENTS: 3 cups plant based milk (we favour a 50/50 blend of coconut and almond milk) ½ teaspoon ground cinnamon Pinch chilli powder Pinch cayenne pepper (optional) Pinch nutmeg Pinch smoked paprika Pinch salt 100g Tonys Chocolonely Dark Chocolate METHOD: Chop the chocolate as finely as possible. Set aside. Place the milk and spices in a small saucepan. Heat slowly (this allows the spices to infuse) until almost boiling. Remove from the heat and add the chocolate, whisking briskly to ensure a smooth result. Taste and add additional sugar if needed. Serve immediately topped with a swirl of coconut cream (if desired). Leftover hot chocolate can be stored in an airtight jar or bottle in the fridge for up to a week. Gently reheat (and whisk well) in a small saucepan over a medium heat.

Tony's Chocolonely Vanilla Bean & Raspberry Ice Cream by Kelly Gibney

This indulgent ice cream which uses Tony's Chocolonely White Chocolate Raspberry Popping Candy will be an absolute hit with kids & adults alike. Feel free to try one of the other Tony's Chocolonely flavours in thisrecipe too. We think the dark chocolate, almond and sea salt is also wonderful.Two methods are provided here: A traditional style ice cream (well worth effort) and a speedy, no-churn method, perfect to get kids making themselves.

Tony's Chocolonely Mousse

INGREDIENTS: 170 grams Tony's Chocolonely dark chocolate, melted 1/2 cup Fix and Fogg almond butter 2 cups coconut yoghurt 1 tsp coconut oil 4 tbsp Noble Tahitian Vanilla Bean & Egyptian Chamomile Blossom maple syrup Coconut Seasonal Berries (We use blueberries) INSTRUCTIONS: In a heatproof bowl, combine dark chocolate and coconut oil. Microwave at 30 seconds intervals, whisking in between, until completely melted. Allow to cool slightly. In a separate bowl, whisk coconut yogurt and Fix and Fogg until smooth. Fold the melted chocolate into the yogurt-nut butter mixture using a spatula. Stir in Noble maple syrup. Spoon the chocolate mousse into 2 serving cups. Assemble your Chocolate Mousse: Spoon the chocolate mousse into 2 serving cups. Top with coconut and berries

Chocolate

Recipes

Get Exclusive Discounts