Search results for "ingredients"
Viewing 14 of 14 Results
Viewing 14 of 14 Results
A Sizzling Combo of Ingredients: Introducing Cinnamon Sizzle
About this time last year, one of Purdys' longtime fans contacted us with an idea.Charleen, said fan, thought it would be "incredibly tasty" (her words) if we blended our famously creamy white chocolate with Cinnamon Hearts candy.She's right.Introducting Cinnamon Sizzle, white chocolate peppered with sizzling Cinnamon Hearts for a spicy sweetness that goes on and onnnn and onnnnnn.It turns out Cinnamon Hearts have actually been around for a while. There's a reference to "red cinnamon candies" in a recipe in the Evening Indepedent newspaper in Florida from 1929. Cinnamon Hearts, also known as Red Hots or by the generic name cinnamon imperials, were a huge favourite to use in applesauce recipes back in the day.It goes without saying (but we'll say it anyway) that Cinnamon Hearts have always been associated with Valentine's Day.And what better to pair with Cinnamon Hearts than our sweet, creamy white chocolate? Usually the sweetest of all chocolates, white chocolate is made from cocoa butter. In the process of chocolate-making, cocoa is separated into cocoa liquor (also known as cocoa mass or unsweetened chocolate) and cocoa butter. Milk and dark chocolates are made with cocoa liquor and cocoa butter but white chocolate is made with just cocoa butter.Go on, try this sweet & spicy pairing for Valentine's day with that special person in your life...if you can find it in your heart to share.
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!
Yuzu, the coolest fruit you’ve (maybe) never heard of but you definitely should
Nothing excites our chocolatiers more than funky-cool ingredients.Take Yuzu. It’s pronounced yoo-zoo and is nearly impossible to describe. Some say the flavour is a tangy mix of lemon, mandarin and grapefruit. Some say it’s more like peach, lemon and lime.Basically, it’s a citrus that’s 10x better than all the other citrus (citruses? citri?) put together.Yuzu is a hugely popular citrus in Japan, and you’ll find it used in savoury dishes and desserts. Whole Yuzu fruit or juice is even used in baths as a skin softener. Originally, Yuzu comes from China and rolled into Japan during the Tang Dynasty some 1,000 years ago, where it was used for medicinal purposes and in cooking.Yuzu is very likely a hybrid of Ichang papeda (a hardy, slow-growing citrus) and sour mandarin. Looks-wise, Yuzu is about as big as a tangerine, with a bumpy yellow-orange rind and tons of seeds inside.Over in the Western world, Yuzu is gaining popularity (watch your back, lemon!), but it’s not that easy to find yet…which didn’t stop us!We sourced fabulously tart Yuzu juice, turned it into a fun jelly layer (officially known as pâte de fruits in the business) and combined it with—what else—chocolate. Not just any chocolate. Rich dark chocolate made with 100% sustainable cocoa.And that’s the story of how a little-known citrus from Japan inspired our massively popular Yuzu Jelly Ganache. Have you tried it yet?
Chocolate Bar Fundraising Program with Purdy's Chocolates
Purdy's commitment to family extends to local communities with our chocolate bar fundraising program - Perfect for sports teams, schools and special-interest groups. Contact us today!
Cordial Cherry Cookies
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