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The Blond Chocolate Bakery Trend

We’re here to show you how you can bring the blond chocolate trend to your bakery business and capture your customers’ attention. Let's dig in!

May 21st, 2024 | 2min read

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Meet The Chocolate Soldier

Phill Jones traded in his military uniform for a chocolatier’s apron earlier this year, and it's been a roller coaster few months for his new chocolate business. We sat down with Phill to get the full scoop.

Nov 24th, 2023 | 6min read

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A Quick Guide to Keylink Delivery

At Keylink we are very proud of the service we offer our customers! Here is our quick guide to everything you need to know about Keylink deliveries.

Sep 1st, 2023 | 2.5min read

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Add a Hole Bunch of Colour to Your Easter and Spring Chocolate Range!

With spring just around the corner filled with warmer weather and longer days, we’re already excited as to what the season has to offer... get ready to be inspired by a range of Easter products and ideas from Keylink!

Feb 2nd, 2023 | 2min read

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How No. 12 Chocolatier is Making Profits with Personalisation

We spoke to Paul North, owner of No. 12 Chocolatier, to learn how the Mayku FormBox has enabled him to create exciting, unique chocolate, and opened up new business opportunities.

Aug 31st, 2022 | 2min read

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The Barry Callebaut Salmonella Incident and what Keylink is doing to help

While there are some short-term supply chain issues due to the Barry Callebaut salmonella issue at the moment, Keylink is here to help!

Aug 24th, 2022 | 1min read

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The Power of Personalisation: How to Create Custom Chocolate Moulds

Personalisation can unlock a whole new stream of revenue for your chocolate business. Learn how to make unique, custom chocolate moulds from the comfort of your home, using the Mayku FormBox!

Aug 16th, 2022 | 2min read

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Our Top Clean Tasting Couverture Chocolates

Clean tasting couverture chocolates are packed with flavour but don’t linger on the tongue after they’ve melted, leaving no sticky or claggy remnants - here’s our top choices!

May 30th, 2022 | 1min read

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What is ‘Clean Tasting’ Chocolate?

What is ‘clean tasting’ chocolate, and how can a confectionery business utilise it? In this article, you’ll find the answers to help you enrich your products.

May 23rd, 2022 | 2.5min read

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Why Gelato and FrappShakes Could Boost your Business Revenue

With summers getting longer and hotter, gelato and FrappShakes are an enticing option for chocolatiers looking to generate extra revenue and extend their client base.

May 16th, 2022 | 2min read

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How to Make the Most of a Summer in Chocolate

Historically, sales in chocolate experience a bit of a slump over the summer months. Our top 5 tips are here to help you boost your sales over summer!

May 9th, 2022 | 2min read

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The Royal History of Chocolate - An Expensive Taste

Let's take a look at chocolate’s royal history; a story of power, politics, and status.

Apr 24th, 2022 |

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Welcoming Spring with Seasonal Flavour & Colour Trends

2022’s chocolate trends are set to shake your taste buds out of hibernation, with packaging beautiful enough to make an April shower feel like a stroll in May!

Mar 1st, 2022 | 5min read

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Mother’s Day 2022: Facts, Figures & Great Ideas

Over the past few years, UK consumer expenditure for Mother’s Day gifts fluctuated drastically. What can the confectionery industry expect for Mother’s Day 2022?

Feb 21st, 2022 | 3.5min read

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Struggling to find your usual chocolate at the moment?

Struggling to find your usual chocolate at the moment? Step this way…

Sep 30th, 2021 | 0.5min read

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New Food Labelling Requirements

Natasha's Law comes into effect on 1 October 2021 for all prepacked for direct sale food (PPDS). Here's a summary of the changes and how they may affect your business.

Sep 22nd, 2021 | 0.5min read

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A Guide to Sugars and Gelling Agents

There are an array of sugars and gelling agents available, all with their own unique characteristics and functions. If you’re new to using additives in your products it can be tricky to know which ones to use and for what purpose. Worry not!

Sep 11th, 2018 | 1.5min read

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Anna's Colombia Journal

In April 2018, Keylink’s Marketing team member Anna Burnell spent a week in Colombia with Luker Chocolate. There she discovered the diversity and spirit of this vibrant South American country, and the work Luker Chocolate are doing to further the cocoa industry and, in doing so, improve the infrastructure of a region that has seen its fair share of challenges. This is her journal of her adventure.

May 8th, 2018 | 9.5min read

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Getting Started: An Introduction to Chocolate & Tempering

This article aims to educate you on the ‘why’ and ‘how’ of tempering, helping you on your journey to perfectly tempered chocolate every time!

Apr 6th, 2015 | 1.5min read

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Regulations Governing the Production and Packaging of Chocolate Products

These articles are intended to explain and clarify certain elements of current legislation affecting the production of chocolates. Please note that they do not form a comprehensive summary of all the relevant legislation.

Jul 18th, 2014 | 2min read

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Tempering Explained

Tempering is the process of heating and cooling chocolate in order to establish the correct crystalline form once it has been melted.

Nov 1st, 2013 | 2.5min read

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Paul A. Young's Water Ganache

Learn to make a silky water ganache with this recipe by expert chocolatier Paul A. Young and Keylink. With tips for shelf life, flavouring and perfecting your ganache from one of the UK's best chocolatiers.

Aug 12th, 2024 |

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Coconut and Lime Truffles

White chocolate and lime ganache in a dark chocolate shell with a crunchy, delicious layer of desiccated coconut! Find the recipe at Keylink.org

Oct 25th, 2023 |

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Dark Champenois Truffle

Dark de Champagne Chocolate Truffles Recipe | Keylink

Oct 13th, 2023 |

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Vanilla Moulded Ganache

Vanilla Moulded Ganache Recipe from Callebaut Chocolate Academy | Keylink

Oct 13th, 2023 | 0min read

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Ruby Chocolate Iced Cream

Celebrate the lighter days and warmer weather with our decadent Ruby Chocolate Iced Cream Drink recipe. This creamy, sweet and tangy milkshake will have your customers coming back for more!

Aug 1st, 2023 |

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Ruby Chocolate Latte

Give your Millennial customers what they want with our Ruby Chocolate Latte Recipe. The perfect pink coffee and chocolate drink for the Instagram generation!

Aug 1st, 2023 |

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Caramel Mocha Latte

With sweet caramel chocolate and bitter coffee, this Caramel Mocha Latte is the perfect afternoon pick me up! Use oat milk for an added earthy note to really round out the flavours.

Aug 1st, 2023 |

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Classic Hot Chocolate

Classic Hot Chocolate Recipe | Keylink

Aug 1st, 2023 |

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Matcha Mojito Truffles

The versatility of matcha has captured the imaginations of the confectionery world. Here’s our take on the trend: Mojito and Matcha Green Tea Chocolates! Mojito and Matcha Green Tea Chocolates Recipe | Keylink

Jun 21st, 2022 |

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Cacao Barry Ocoa, Apple & Rum Truffles

Dark and delicious, our Apple and Rum Truffle Chocolates are made with a complex origin chocolate, providing a depth of flavour to perfectly complement the nectar of rum.

Jun 21st, 2022 |

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Salted Caramel, Apple & Honeycomb Bar

Salted Caramel, Apple and Honeycomb Snacking Bar Recipe | Keylink

Feb 16th, 2022 |

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Honey Ganache Chocolates

A sweet honey flavoured chocolate ganache in a milk chocolate shell, perfect for Spring!

Feb 16th, 2022 |

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Tutti Frutti Gelato

Bring back childhood memories with our Tutti Frutti Gelato recipe. A classic and well-loved flavour since the mid 19th Century, our take on the traditional tutti frutti ice cream uses Colac's Forest Fruits flavour paste and neutral gelato base mix.

Jan 27th, 2020 |

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