Jubilee inspired chocolates: Vegan ACV chocolate

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.



  • Heat the cream and invert syrup together to 40°C.
  • In a separate pan heat the sugar and ACV unti lthe sugar is fully dissolved.
  • Combine the cream mix and ACV mix and heat to 85°C.
  • Pour over the Belcolade M. and cocoa butter, emulsify with a stick blender.
  • When the ganache is at 25°C pipe into moulds lined with Belcolade M. 
  • Crystalise for 12 hours before backing off.

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.