Jubilee inspired chocolates

To mark the Queen’s Platinum Jubilee we’ve created recipes inspired by some of our favourite chocolate innovation to hit UK shelves since the 1950s.

LOOK OUT FOR THE RECIPES THAT WE WILL SHARE OVER THE NEXT 3 WEEKS

Our first recipe brings a tropical taste to chocolate, inspired by the Bounty Bar which launched in the UK in the 1950s. Our chocolates are shaped like half coconuts so that just like a Bounty bar you can enjoy them in 2 parts! Filled with Belcolade white chocolate and desiccated coconut these chocolates have a delicious creamy coconut taste.

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The 60s and 70s saw further launches in response to the UK consumer’s love of caramel, with chocolate bars such as Cadbury’s Caramel and Twix hitting our shelves. The caramel fillings in these delivered an intense caramel taste that consumers still love today, inspiring our burnt sugar caramel chocolates. The recipe is simple and delicious.

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In the noughties innovation was less about new flavours and became more about the cocoa beans with single origin chocolate growing in popularity and Green and Black’s increasing the amount of organic chocolate available in store. Our Belcolade Dark Organic chocolate combines with organic cream and coffee for an intense, delicious taste.

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The Caramelo is an indulgent interpretation of the Caramac bar which launched in 1959. Over 60 years later it’s a retro favourite. Caramac’s name is derived from the syllabic abbreviation of caramel and Mackintosh's (who originally manufactured it). This type of caramel style ‘blonde chocolate’ has seen a resurgence in popularity in recent years. We’ve created Caramelo with Belcolade Amber Selection to achieve an irresistibly mellow, sweet caramel taste.

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M&Ms and Reese’s brought US inspired nutty chocolates and confectionery to the UK during the 80s and 90s. Our love for peanut butter in the UK has only increased over the years. Echoing a classic peanut butter and jam sandwich, the sharpness of the raspberry in these chocolates’ cuts through the peanut butter perfectly. We’ve use Belcolade Papua New Guinea Single Origin chocolate so the roasted flavours of hazelnut with notes of both fresh and dried fruit complement the filling.

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Fast forward to recent years and innovation includes plant-based chocolate as well as chocolate with ingredients that can support overall health. This vegan recipe uses creamy Belcolade Plant Based M chocolate and includes Apple Cider Vinegar in the ganache for an unexpected sweet tangy taste.

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