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Viewing 18 of 18 Results
Viewing 18 of 18 Results
1963: The Year We Got Milk (Chocolate)
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. In 1993, American advertising agency Goodby, Silverstein & Partners came up with the now-iconic “Got milk” slogan for the dairy industry, which is said to be the most remembered tagline ever in the beverage industry.But that’s not where our story starts. We’re going back 30 years earlier, to 1963, when Purdys customers were saying ‘got milk chocolate’? The answer was no, actually. Purdys chocolates were crafted using only dark chocolate until Charles Flavelle, then-owner of Purdys Chocolatier, introduced milk chocolate to our lineup that same year. Already popular in Eastern Canada, milk chocolate proved to be a very, ahem, sweet idea. Milk chocolate is typically made from the same ingredients as dark chocolate (cocoa powder, cocoa butter, sugar, soya lecithin—an emulsifier—and vanillin, an extract of the vanilla bean) and one extra ingredient: milk. The percentage of cocoa powder and cocoa butter also makes a difference. Dark chocolate generally has a higher percentage of both, often giving it more of a bittersweet taste. Ghana, one of our Single Origin Bars, has a 45% cocoa content, so it’s often described as a deeper milk chocolate.And, of course, we had to take our “regular” milk chocolate even further—ours is actually a special blend of milk, dark and white chocolate together to create a memorable, uniquely Purdys taste.What’s next in our time-travel itinerary? The 80s and ice cream (baby).
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 oven 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!
Peanut Butter & Jelly, the Re(Invention) of a Classic
Have you ever wondered if there’s anything better than a peanut butter & jelly sandwich? How about Peanut Butter & Jelly chocolate? Chocolatier Rachel McKinley taste-tested lots of peanut butters and types of jellies and jams on her quest to create the chocolatier version of this childhood classic.For one, the texture of the peanut butter (smooth, crunchy, in-between?) plays a huge role in the mouthfeel of a chocolate. Crunchy peanut butter brought the exact flavour profile that Rachel wanted to achieve for the bottom layer of this piece. The peanut butter is blended with milk chocolate (from only 100% sustainable cocoa) into a gianduja (jan-DOO-yah). If you’re a Purdys fan, you’re already familiar with another type of gianduja in our runaway bestsellers, the Hedgehogs. And while grape jelly might be the traditional choice, Rachel paired the crunchy peanut butter ganache with a melt-in-your-mouth raspberry pate de fruit (the elevated French version of a fruit jelly). Wrap it in creamy milk chocolate and you’ve got yourself the makings of a soon-to-be iconic chocolate.The inspiration for our PB&J piece is naturally the peanut butter & jelly sandwich. The first known reference to PB&J is in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, authored by Julia Davis Chandler, in 1901. Here’s the excerpt: “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other.”But peanut butter & jelly sandwiches became popular a bit later, starting with the Great Depression in 1929.Peanut butter is high in protein and makes for a filling meal, which was especially helpful for soldiers in World War II. Jelly, bread and peanut butter were staple ingredients in war rations and the peanut butter & jelly sandwich became a popular meal, especially with American soldiers. After the war ended in 1945, the soldiers brought their love of PB&J sandwiches home and it soon became a household staple. And now there’s something even better than a PB&J sandwich. Peanut Butter & Jelly chocolates are available in all Purdys shops and online at purdys.com.
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.
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 Legend | Finest Ingredients | Purdys Chocolatier
Come meet our impressive line up of dark, white, and milk chocolates, not to mention our nuts, candies and toffees!
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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