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Dark Chocolate Classics Collection
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Milk Chocolate Classics Collection
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Milk and Dark Chocolate Classics Collection
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Assorted Snack Collection - White Chocolate

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Assorted Bar Collection - Milk Chocolate

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Assorted Bar Collection - Dark Chocolate

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Rainbow Explosion
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Assorted Bar Collection - Milk & Dark Chocolate

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Chocolate Covered Nuts
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Chocolate Caramel Assortment
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No Sugar Added Dark Mint Meltie Bar
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Thank You Mini Favourites Box

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Smoothies
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Chocolate Journey

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Chocolate Journey Lite

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Related Content

A Degree of Sweetness: What it takes to become a Chocolate Scientist
Whenever Peter Higgins (that’s him in the photo, on a cocoa farm in Ivory Coast) introduces himself as President & Chocolate Scientist at Purdys Chocolatier, he gets asked a lot of questions about the latter. And since it’s grad season (say conGRADS with our cap-and-gown chocolate collection), we thought why not cozy up with Peter and a box of Hedgehogs for a Q&A?If you’re a frequent reader of the blog, you might recognize Peter from his blog posts on Sustainable Cocoa, most recently the one on our Clean Water Project that aims to raise funds for LifeStraw Community water filters in Ivory Coast. Q: How does someone become a Chocolate Scientist?Peter: I have a Food Science degree from the University of British Columbia. It’s a very hands-on degree, it’s not all studying in a classroom. You get to go out there, learn about different types of soils, you learn about chemistry and molecules that make up food, it’s a lot of practical stuff. That’s the kind of thing that interests me. Chocolate-making is a science, it’s recipes, it’s testing flavour combinations, it’s being creative. I’m using my degree every day. Q: What’s a typical day for you? Peter: I’ve been with Purdys for 19 years now so I feel pretty good about saying this: there’s no typical day. I could be in all-day strategic planning meetings or sampling test chocolates or brainstorming ideas with our chocolatier Rachel McKinley. I also do a lot of TV and radio appearances, I love doing that and getting together with people and sharing chocolates and talking about it. But my absolute favourite is that I have the opportunity to visit some of our farmer partners in rural cocoa-growing communities. I get to witness firsthand the impact of our Sustainable Cocoa Program, chat with our farmer partners, I even had the chance to plant cocoa trees!Q: Was a degree in Food Science always your plan?Peter: Actually, no, I was going to be an ophthalmologist. But at UBC, and other universities I’m sure, you get the chance to tour other departments and get of idea of what they do, what they can teach you. I really connected with the Agricultural Sciences department, I remember thinking it sparked my interest and I just fell in love with it, really. That was it, I switched majors in my second year. Q: Any advice for recent high school grads? Peter: Say yes to a lot of things. You can make a lot of great connections at university that’ll help you later in your career. You can find your niche, find the thing that excites you. It’s a really great time to explore, audit courses that sound interesting, talk to a lot of professors. Just let your curiosity guide you.
c1990: The Time We Created Hedgehogs, Yaaas
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. The internet has dubbed the 90s as the best decade ever.Probably because it was the decade when we created Hedgehogs.You can spot Hedgehogs in any Purdys shop by their distinctive box: a golden glorious triangle. We asked Brenda, who’s been with Purdys since 1985 (around the time we introduced an Original), about the design: “I worked together with Mr. Flavelle and the marketing manager at the time on the box itself and the Hedgehog logo. The idea was to have something stand out from the standard rectangular gift boxes. I remember getting really excited about the triangle idea when we talked about it. We knew we had a really great concept there.” The Hedgehog box definitely stands out—but so do the Hedgehogs.Each shell is creamy milk chocolate crafted from 100% sustainable cocoa. (At Christmas, Santa brings dark chocolate Mini Hedgehogs with him. Want to know when they’re coming this year? Get on our email list.)At the heart of each Hedgehog is a special hazelnut gianduja (pronounced jan-DOO-yah).Gianduja is made with finely milled hazelnuts, cocoa powder, cocoa butter and sugar. It was invented during the reign of Napoleon Bonaparte (1804-1815) in the city of Turin, in the Piedmont region of Italy.Cocoa was scarce during Napoleonic times, suffering from both high prices and supply issues. So chocolate makers in Turin got creative and added a local tree nut to the cocoa they had: the hazelnut, which grows in abundance in that region even today.In 1865 at the Turin Carnival, local chocolate company Caffarel had the Carnival’s favourite character, Gianduja, hand out these hazelnut chocolates (wrapped in foil) to carnival goers. And the name stuck. Hedgehogs aren’t the only chocolates at Purdys that feature gianduja. There’s the Salted Hazelnut Flake. And Turona, named after a 16th century Spanish confection. And the Coffee Crunch Mayan, the Peanut Butter Crunch Mayan and the Almond Butter Mayan, which you can find in our Favourites or Classics gift boxes or you can request a custom pack of all Mayan chocolates (just leave a note at checkout!).And now, for our last time-travel trip, we’re heading to 2014, when we switched to 100% sustainable cocoa.
Put on your baking hats, it's World Baking Day!
It's World Baking Day today!That's a whole entire day dedicated to cookies! crumbles! pies! shortbread! cheesecake!It's also exactly 1 month and 1 day to Father's Day, so we thought we'd do something for World Baking Day and create a recipe that's a cool nod to dads everywhere.Enter Shawn Taylor, Culinary Advisor (and Photographer!) at Purdys Chocolatier. As Culinary Advisor, Shawn has created or collaborated on hundreds of both savoury and sweet recipes for Purdys, either online at purdys.com or for our special eBook collections.And as Photographer at Purdys, Shawn has also styled and shot every single one of your favourite chocolates. We know, we know, it's a sweet job and somebody's gotta do it.Shawn (that's him in the photo with his son) is the father of two impossibly adorable children, and he took inspiration from them: "I’m really into baking and cooking, and I love showing my kids how you get to enjoy something you made yourself and how it’s easy to work with chocolate when you follow the steps."Licorice Caramel Shortbread SquaresIngredients:2/3 cup + 1 tbps butter1/4 cup sugar1 1/4 cup flour, sifted10 Purdys Licorice Caramels4 Purdys Vanilla Caramels4 tbsp cream100 g Purdys Classic Dark ChocolateInstructions:Preheat oven to 350°F.Prepare a 9 inch square pan with cooking oil or line with parchment paper.In a medium bowl, use a mixer to cream 2/3 cup butter and sugar together until fluffy.Sift flour and stir it into creamed butter until mixture is evenly crumbly. Be careful not to over mix or shortbread will become tough.Press into a 9 inch square pan and bake for 20 minutes. When finished, set aside to cool.Cut caramels into quarters and melt in saucepan with cream on medium heat, stirring occasionally until melted. Be careful not to burn the mixture as the chocolate will melt quickly but the caramel will need another 1-2 minutes to melt. Continue stirring until emulsified, for another 2-3 minutes.Spread caramel onto cooled shortbread and set aside to cool.Chop dark chocolate into small pieces and melt in heatproof bowl in microwave for 20 seconds at a time until melted. Stir in 1 tbsp butter until mixture is smooth and silky.With a spoon, drizzle the chocolate on top of the caramel layer and chill for 20 minutes in fridge or for 1 hour at room temperature.Cut into 2 inch squares to serve.You can also grab the printable version of this recipe.