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Groovy, Baby: Check out Purdys’ fab take on Banoffee Pie
By Purdys Chocolatier
10/24/2016 6:40:00 PM  

Try Purdys' new Banoffee, inspired by a classic!

Keira Knightley’s character in the film Love Actually (like Banoffee Pie, it’s another British triumph) attempts to extend an olive branch to another character by way of tasty pastry.

We’ve all been there, and Banoffee Pie is probably of the best ways to bribe someone—but you didn’t hear it from us.

You can find hundreds, if not thousands, of Banoffee Pie recipes online and it’s now a dessert that’s famous worldwide.

But what exactly is Banoffee Pie?

Well, it’s an English dessert (hail, Britannia!) comprised of a crumb or pastry base, a toffee filling, and topped with fresh bananas and whipped cream. The pie is often garnished with additional caramel sauce or chocolate shavings and, if you’re feeling particularly sinful, custard or ice cream.

Banoffee Pie (originally spelled Banoffi Pie) was invented in 1971 at The Hungry Monk Restaurant in East Sussex by chef Ian Dowding, with some help and encouragement from the restaurant’s owner Nigel Mackenzie.

But back to our Banoffee, which packs just as much of a flavourful punch as the original.

You can enjoy it on its own or as part of an utterly epic cookie sandwich:


For cookie dough:

  • 1 cup butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 3/4 cup shredded coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/4 cups oatmeal

For filling:


  • Preheat over at 350°F
  • Cream together butter and sugar.
  • Add remaining cookie dough ingredients and mix until blended.
  • Roll into 1 inch balls or use a scoop. Flatten dough slightly.
  • Place on pan lined with parchment paper.
  • Bake for about 10 minutes or until golden.
  • Once cookies are out of the oven, turn them over with a pair of tongs.
  • Slice each Banoffee piece in half and place on one half of the cookies. The heat from the cookies should slightly melt the Banoffee. If not, warm cookies in microwave slightly.
  • Slice banana onto the other half of the cookies.
  • Squish the cookie sides together to make a Banana Banoffee sandwich!

Tags: N/A
Categories: Recipes, Ingredients
The real Magic Beans: How cocoa took over the world
By Purdys Chocolatier
10/4/2016 7:22:00 PM  

No question about it, the cocoa bean is the best bean in the world (sorry, coffee lovers, real talk).

We found out some epic trivia about cocoa beans while researching Aztec drinking chocolate recipes.

Make yourself a mug of Purdys’ Aztec Spiced Hot Chocolate and read up on these cool facts about cocoa:

Ancient South American cultures, like the Mayans and the Aztecs, mention cocoa as part of their creation myth—cocoa was a gift from the gods. This actually inspired the cocoa tree’s scientific name Theobroma cacao, which literally translates to “Food of the Gods”.

Originally, chocolate was strictly a ceremonial drink. Cocoa beans were fermented, roasted and ground into a paste to be mixed with water and spices to create xocolatl (‘bitter water’).

The Spanish conquistadors took chocolate back to Europe and tweaked the recipe by adding sugar.

Soon enough, enterprising bakers took an interest in the actual cocoa beans.

In 1828, at the height of the Industrial Revolution, inventor Van Houton created the cocoa press, which separated cocoa powder from cocoa solids. Chocolate bars became a thing, and the demand for raw cocoa was such that cocoa trees (originally from South America) were planted near the equator in regions such as Ghana, Côte d'Ivoire, Cameroon and Nigeria.

Want to know where Purdys’ cocoa comes from? We purchase only from 100% sustainable sources that benefit cocoa farmers and the environment. Check out Purdys’ Sustainable Cocoa Program.

Tags: sustainable cocoa, history of cocoa
Categories: Recipes, Sustainable Cocoa
You’ve never had grilled pineapple like this before!
By Purdys Chocolatier
8/19/2016 7:00:00 PM  

Once again, our chocolatiers have come up with a winning recipe.

Yes, our chocolatiers don’t just invent incredible chocolates, they also invent the recipes to go with them. It’s a talent.

The most recent recipe we’ve come up with is our Grilled Pineapple with Tequila Chili Pepper Chocolate Sauce. It’s a bit of a mouthful to say but you can bet it’s a mouthful to enjoy!

In fact, it’s the kind of recipe that’ll make you want to buy an indoor grill (if you don’t already have one) and make this recipe pretty much every weekend (why not?).

Here’s the recipe to make and share:

1. Peel and slice one whole pineapple into quarter inch rounds.

2. On barbecue heated to high, grill pineapple slices for about 5 minutes on each side.

3. Whisk together 1/4 whipping cream, 6 pieces of Chili Pepper chocolate, 1 oz of orange juice and 2 oz of tequila until melted and smoothly blended together.

4. Drizzle sauce over grilled pineapple and done!

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Categories: Recipes
When a Purdys Hedgehog meets an avocado, sweet things happen.
By Purdys Chocolatier
7/28/2016 6:34:00 PM  

Feeling the heat this summer?

Cool down with an original recipe from Purdys’ creative chocolatiers.

You see, we’re not just about creating epic chocolates. Once in a while, we love coming up with satisfying drink recipes or show-stopping entrees.

Inspired by the heat and happiness of summer, we’ve come up with—drum roll, please—Chococado Pops, a delightfully simple recipe that combines Hedgehogs, avocados, bananas and milk.

Here’s the recipe (makes 4 ridiculously yummy treats!) for you to share, pin, fave, like, retweet and enjoy!

1. Heat 1/2 cup of milk for 1 minute in the microwave.

2. Whisk 4 Purdys Hedgehogs into the milk.

3. Peel and pit 1 avocado.

4. Peel and slice 1 banana.

5. Blend chocolate mixture, avocado and banana in blender until smooth.

6. Pour into popsicle moulds and freeze

Tags: N/A
Categories: Recipes
Make your weekend more fruitful: Chocolates & Cocktails edition
By Purdys Chocolatier
6/3/2016 1:18:00 PM  

Start the weekend off right with these chocolates and cocktails

The patio umbrella’s coming out, the flower pots are lookin’ fine and the barbecue’s getting fired up.

It’s time for some serious relaxing!

This weekend, enjoy a few fresh chocolates and try some original cocktails inspired by and created specifically for Lemon Blackberry Ganache, Pear Lemon Caramel and Raspberry Balsamic Truffle.


Whisky Me Away cocktailWhisky Me Away Cocktail

Single serving. Pairs with Lemon Blackberry Ganache

1. In cocktail shaker, muddle 3 basil leaves.

2. Shake over ice with 1/2 oz lemon juice, 1 oz rye whisky and 1/2 oz simple syrup.

3. Pour into champagne flute, top with sparkling wine and garnish with basil leaf.


Pearfectly Appealing cocktailPearfectly Appealing Cocktail

Single serving. Pairs with Pear Lemon Caramel

1. In cocktail shaker over ice, mix 2 parts vodka, 1 part dry vermouth, 1 part sage simple syrup, 1 part Poire William.

2. Garnish with a lemon twist.

TRY THIS: Infuse your vodka with amazing chocolate flavour and aroma by steeping Vida Nibs right in the bottle (no need to remove after, just pour through a sieve!).


Berry Relaxed cocktailBerry Relaxed Cocktail

Single serving. Pairs with Raspberry Balsamic Truffle

1. In cocktail shaker, muddle 3 raspberries.

2. Shake over ice with 1/4 oz simple syrup, 1/4 oz lemon juice, 1 oz of bourbon and 1.5 oz red wine such as a cabernet sauvignon or merlot, ideally with pronounced chocolate or dark berry notes.

3. Garnish with lemon twist and pinch of black pepper. 

Tags: chocolates, cocktails, Purdys
Categories: Recipes
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