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Viewing 23 of 23 Results
c1985: The Time We Introduced an Original
As part of our 110th birthday celebration, we’re taking a look back at some historical (and historic!) moments in our Purdys timeline. In the mid-80s, Charles Flavelle, then-owner of Purdys, received a tip from a mall manager who wanted ice cream sold in the mall. The manager didn’t want a separate business to sell the ice cream, instead looking for a confectionery shop already established in the mall to take it on.At the start, Purdys sold ice cream cones only—but Mr. Flavelle wanted to add another option: ice cream bars. So he took ice cream home, cut it into chunks and experimented with melted chocolate and different toppings until he found it.The Original.Vanilla ice cream dipped in dark chocolate and smothered in roasted almonds.Like so.You can get the Original at any Purdys shop (but not online, as it turns out you can’t easily fit an ice cream bar through a mail slot).Be sure to also try the Ultimate Ice Cream Bar (watch how it's made!), the Sprinkles Ice Cream Bar and the NEW Cookie Crunch Ice Cream Bar, which was inspired by the white chocolate Cookie Crunch BarBehold.Ice cream itself actually dates back to (at least) the 4th century B.C. and it’s believed to have been brought to Europe from China. Originally, it was ice blended with fruits, so more of a sorbet, but as people continued to experiment with flavours and ways to keep the ice cream frozen, it became what we now call ice cream.The ice cream bar was invented much, much later (in 1920) in the United States by Christian Kent Nelson, a confectionery shop owner originally from Gunstrup, Denmark. The story goes that a young customer in the shop couldn’t decide between a chocolate bar or an ice cream sandwich but only had enough money for one or the other.This gave Nelson the idea to create ice cream dipped in chocolate, and called it the “I-Scream Bar”. The name was changed to the Eskimo Bar a year later when Nelson went into partnership with chocolate maker Russell C. Stover. Where to next, time travellers? The 90s, and a certain chocolate with a lot of personality.
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.