Recipes
A Swedish chocolate cake with a delicate crust and irresistibly soft, sticky centre. Made with 80Noir Ultra 87.5% and 100% dark chocolate, this naturally gluten-free-ingredient recipe is all about letting real chocolate take centre stage.
One dough, two delicious cookies. These dark chocolate pecan praline cookies combine 80Noir Ultra 72% and 87.5% dark chocolate with a homemade caramelised pecan filling. Make six indulgent praline-centred cookies and six classic chocolate cookies, all from one gluten-free flour dough. Perfect for weekend baking and even better dunked into hot chocolate.
Soft, fluffy and gloriously chocolatey. These Double Chocolate Cinnamon Rolls combine 80Noir Ultra 87.5% dark chocolate dough with a buttery 72% chocolate and cinnamon swirl, finished with a silky chocolate cream cheese ganache. A beautifully indulgent weekend bake, made for slow mornings and sharing.
One recipe, two desserts, and not a spoonful of chocolate wasted. Our Chocolate Oatmeal Lava Tarts pair crisp, toasted chocolate oats with a silky 72% dark chocolate centre, then transform any remaining filling into beautifully simple chocolate pots. No additional sweetener, just real ingredients, deep cacao and a rather lovely way to spend a Sunday afternoon.
Rich gluten free double dark chocolate cookies made with almond flour, cocoa and real dark chocolate. Soft, chewy and deeply chocolatey, with a more mindful take on the everyday cookie ritual.
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