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Viewing 9 of 9 Results
Become a Gift Hero in just a few clicks!
As the official chocolate of Christmas (and the unofficial chocolate of “OMG THANK YOU BEST GIFT EVER”), we know a thing or two about what it takes to #BeAGiftHero.It all starts, as everything does at Purdys, with 100% sustainable cocoa.Because there’s nothing like the feeling of giving someone a great gift that you know is also doing great things for the cocoa farmers that helped create it.Our 100% sustainable cocoa helps cocoa farmers in rural communities gain access to education, clean water, medical supplies and many other community-driven initiatives.So you’re a gift hero in more ways than one, and that’s extra awesome.Check out our Gift Hero Guide right here.Plus the more you buy, the more you'll save with our Volume Discounts.And don't forget about our free shipping over $65+ anywhere in Canada!
Groovy, Baby: Check out Purdys’ fab take on Banoffee Pie
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:Ingredients:For cookie dough:1 cup butter1 cup sugar1 1/2 cups flour3/4 cup shredded coconut1 tsp baking soda1 tsp baking powder1/2 cup brown sugar1 egg1 1/4 cups oatmealFor filling:Purdys' Banoffee1 large bananaInstructions:Preheat over at 350°FCream 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!
In Memoriam: Gary Mitchell, Purdys’ Head Chocolatier
It is with great sadness we announce the passing of our head chocolatier Gary Mitchell.Gary was such a positive force in the lives of so many, not just at Purdys, but for his family, friends and everyone who had the pleasure of meeting him even briefly.He had been battling cancer for the past few years but he never lost his spark or his joy for life.He was a cornerstone of Purdys history and a big part of the Purdys family and our wider community.Gary invented the Himalayan Pink Salt Caramel, award-winning Goat Cheese & Chardonnay Truffle and countless other favourites. I know his incredible passion for everything he did will always come through in the chocolates and the recipes he created. But above all, Gary’s warmth and kindness are the things that most stood out about him.Gary was and will continue to be our inspiration, and we will miss him greatly as both a true friend and colleague.—Peter Higgins, President & Chocolate Scientist
Make your weekend more fruitful: Chocolates & Cocktails edition
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 CocktailSingle serving. Pairs with Lemon Blackberry Ganache1. 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 CocktailSingle serving. Pairs with Pear Lemon Caramel1. 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 CocktailSingle serving. Pairs with Raspberry Balsamic Truffle1. 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.
The real Magic Beans: How cocoa took over the world
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.
This just in: Maple Syrup is most recognizable Canadian symbol
Sorry Beavers, Justin Bieber and actors whose first name is Ryan, you just don’t make the cut. Maple Syrup is the most Canadian symbol out there.And as Canada’s chocolatier, you can bet we love creatively using maple syrup in our chocolates.Like our Brown Butter Maple Caramels.Or Mini Maple Caramels.Or Canadian Maple Toffee.Want the full list? Sure you do.There’s no official story on how or when maple syrup was first invented, but we can all agree that, like chocolate, it’s one of the sweetest inventions in the world. Historica Canada explains that early French settlers in Eastern Canada learned about maple sap from local First Nations People, and the process of making maple syrup is pretty straightforward and hasn’t changed. You boil maple sap in a pot until it’s reduced to a thick syrup.So there’s a little bit of Canadian history for you, just in time for you to win the Canada Day trivia game at your house.
Together, we can help Ecuador & our cocoa farmer partners
UPDATE: Thank you for your incredible help and support! Together, we donated $10,000 to the Canadian Red Cross Ecuador Appeal. If you would like to make a further donation, please contribute at redcross.ca/ecuador. Ecuador experienced one of the largest earthquakes in its recent history this past Saturday, April 16th. The 7.8 magnitude earthquake has caused widespread and extensive damage to homes, infrastructure and tragically, a great loss of life and many injuries to people of all ages. Purdys’ President & Chocolate Scientist Peter Higgins has been in touch with our Sustainable Cocoa partners (TCHO) on the ground in Ecuador. Sadly, the provinces where our Ecuadorian cocoa is grown – Manabí and Esmeraldas – are two of the most badly affected provinces in the country. We have confirmed that a number of cocoa-processing facilities and communities associated with our co-op program have been damaged, but thankfully, with no fatal casualties to report. Our condolences, thoughts and well-wishes go out to all our farmer partners and their families and communities affected by this disaster. In light of these recent events, Purdys would like to show our financial support via a donation to the Canadian Red Cross Ecuador Appeal that is currently providing essential humanitarian assistance in the region. Purdys’ team will continue to stay in touch with our partners at TCHO and provide more updates from our cocoa communities as they become available.
When a Purdys Hedgehog meets an avocado, sweet things happen.
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
Wow Tech: See Purdys’ 3D chocolate printer create some sweet designs!
Want to see Purdys’ 3D chocolate printer in action? It’s the only one in Canada!If you’re near Richmond on Saturday, June 18, drop by the Brighouse Branch of the Richmond Public Library between 1pm to 4pm to meet our Chocolatier Rachel McKinley and watch live demos of our 3D Chocolate Printer.The printer makes magic with tempered, premium quality Belgian dark chocolate—but our chocolate isn’t just that. Purdys' chocolate is also made from only 100% sustainable cocoa.Rachel will explain in detail how the 3D chocolate printer works, why sustainable cocoa is crucial to cocoa farming communities and last (but not least) we’ll be raffling off the 3D creations throughout the event, which means you could win a 3D chocolate printed design!If you’re going (you should!), don’t forget to tag us @purdyschocolatier (on Facebook/Instagram) and @purdyschocolate (on Twitter) on any photos you share on social.
You’ve never had grilled pineapple like this before!
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!