Tag Archives: chocolate

Giant Chocolate Doughnut Birthday Cake

Well it’s been a while since I’ve posted on here hasn’t it…?! I promised on my Instagram account that I would post the recipe for this chocolate cake which I made for my friend Shaun’s 21st birthday and here it is!

I’ve been very active on Instagram recently and I’ve also put a lot of effort into my Instagram. Yes it may not contain your conventional food shots that garner huge likes but it’s still your conventional food porn so if you aren’t following me, click here to follow me and share my page too with friends, family and on your Instagram stories. It would help me out greatly as Instagram is growing so slowly!

This cake really combines a lot of my favourite techniques and recipes into this new creation – which I suppose sums up the process of recipe development. The chocolate sponge is my go to chocolate cake recipe producing a light fluffy and perfectly balanced sponge and the chocolate glaze is one of my most used recipes on the blog. Check out my other recipes which use this chocolate glaze:

Dark Chocolate and Strawberry Mini Rolls

Vanilla and Chocolate Marble Traybake

Chocolate Popcorn Cake

Giant Homemade Jaffa Cake

I had to transport this cake on public transport so I used the leftover chocolate buttercream to adhere the cupcakes and the bottom doughnut sponge to the cake board. The high quantity of chocolate in the buttercream means that it can set too hard and become impossible to pipe. I keep this buttercream at room temperature to prevent it setting too hard as well as adding milk to liquefy the buttercream slightly.

For the chocolate doughnut sponge:

225g margarine

225g granulated sugar

4 eggs

1 tsp vanilla extract

150g dark chocolate

260g self-raising flour

75ml whole milk

For the chocolate cupcakes

110g margarine

110g granulated sugar

2 eggs

½ tsp vanilla extract

75g dark chocolate

130g self raising flour

40ml whole milk

For the filling:

300ml double cream

1 tsp vanilla extract

2 tbsp icing sugar

For the chocolate buttercream:

80g margarine

180g icing sugar

80g dark chocolate, melted

1 tbsp whole milk

For the chocolate glaze:

75g dark chocolate

1 tbsp margarine

1 tbsp golden syrup

For the letter decorations:

50g white chocolate

25g dark chocolate


Preheat the oven to 160°C. Grease two 21cm silicon doughnut moulds well.

In a large bowl, cream together the margarine and the granulated sugar until it is light and fluffy. Beat in the eggs one by one scraping down the sides of the bowl with a spatula between each addition. Then beat in the vanilla extract.

Melt the dark chocolate in a bowl over simmering water or in the microwave. Leave to cool for 2 minutes before adding immediately to the large bowl and beating through thoroughly until it is an even colour. Sift in the flour and fold through until just incorporated. Lastly beat in the whole milk until the cake batter is even and well mixed.

Divide the mixture between the two doughnut moulds and use the back of a spoon to level out the surface. Bake the sponges for around 30 – 35 minutes or until well risen and an inserted skewer into the thickest part of the cake comes out clean. Leave the cakes to cool in the mould for 10 minutes before peeling away the mould and leaving to cool fully on a cooling rack.

When the large sponges have 10 minutes left to bake, begin to prepare the cupcake mixture by following the same method but dividing the cake batter between 6 large cupcake cases using an ice cream scoop to easily divide up the batter. Bake these for around 20 – 25 minutes, again until an inserted skewer comes out clean. Once cool, trim the tops if necessary.

Prepare the chocolate buttercream by creaming together the margarine with the icing sugar until smooth and light. Add the melted dark chocolate all at once and beat to incorporate followed by the milk. Transfer to a piping bag fitted with a star nozzle.

In another bowl, whisk the double cream with the icing sugar and vanilla extract until it holds a thick but soft peak. Then transfer to a piping bag fitted with a star nozzle and refrigerate until you are ready to assemble the cake.

Prepare the chocolate decorations by melting the white chocolate. Take a dessertspoonful of the white chocolate and pour onto the parchment into a circle shape; the best way to do so is to keep the spoon still when pouring and once you have all 6 circles, shake the parchment to level out.

Next take the dark chocolate and pour into a piping bag. Cut off a small hole from the piping bag and pipe the letters/numbers you require. Slide onto the base of an upturned baking tin or onto a baking tray and refrigerate until fully set.

To assemble the doughnut cake, trim the surfaces of the sponges to level out slightly. Turn one side over and apply a layer of buttercream to stick the sponge down. Pipe the whipped cream filling onto the sponge covering the whole surface. Place the second sponge on top, pushing down slightly.

Pipe some buttercream on top of the cupcakes. Peel off the set chocolate letters and place on top of the cupcakes, pushing down. Apply some of the leftover buttercream to the base of the cupcake cases to stick them to the cake board.

Lastly prepare the chocolate glaze by melting together the ingredients in the microwave in 20 second intervals mixing well until it is just combined. It should be smooth and glossy. Spread the glaze over the surface of the top sponge and finish with a handful of sprinkles, working quickly before it sets hard.

Follow me on FacebookTwitter and Instagram and make sure to check out my recipe for a Giant Victoria Sponge Donut Cake if you want a non-chocolate version!


Dark Chocolate and Strawberry Mini Rolls

Last night we watched the first episode of The Great British Bake Off on Channel 4 with Sandi Toksvig, Noel Fielding and Prue Leith. Prue set her first Technical Challenge of the series and did she choose a cracker (not literally a cracker, it was Cake Week after all)! She chose the kids party favourite, Mini Rolls!

The best selling brand has a chocolate sponge wrapped around a vanilla flavoured cream and covered in chocolate – I’ve had many of these in my time – and Prue’s had a peppermint filling! I decided to add my own twist to the best selling brand and Prue’s technical challenge by having a striking pink sponge inside to add contrast of colour; this sponge has a layer of strawberry jam as well as whipped cream and is coated in a dark chocolate glaze which has a crack when you bite into it and offsets the sweet inside.

These are my Dark Chocolate and Strawberry Mini Rolls.

The sponge I use is a genoise sponge as opposed to the flourless sponge which Prue used. The sponge is coloured pink with liquid red food colouring which I incorporate in the whisking of the eggs and sugar. Because I want the sponge to be fairly thin so that I can roll it up without it cracking, I do not want it to rise significantly so I use plain flour as opposed to self raising flour which could make it too thick if it rose.

The only raising agent in this genoise sponge is the whisking of the eggs and sugar. Recipes will often call for the eggs and sugar to be taken to ribbon stage. This means that you will be able to draw a figure of eight using one of the beaters and the 8-shape disappears after a couple of seconds. The flour is then sifted over the sponge and I prefer to sift an even layer across the whole surface of the mixture as I have found it incorporates faster. When folding, unlike what you may have been told, it is essential to work quickly and with some power – the batter begins to deflate as soon as the flour has been added and you want to preserve the air and working faster does this.

Genoise sponges are not a fatless sponge, the sponge most commonly used for Swiss rolls. Because of the size of the mini rolls and the fact that the sponge layer is much thinner than your normal Swiss roll, the addition of melted butter or margarine prevents the sponge from drying out.

The best way to incorporate the melted fat is to take a portion of the batter after you have folded through your flour, add it to the melted fat, beat to combine before folding the 2 batters together. This method is preferred over simply adding the fat into the batter since the fat is of a different consistency to the cake batter and it will take longer to mix the two together evenly and you will rapidly deflate the batter upon adding the melted fat.

When it comes to filling the Mini Rolls, it is important not to overfill. Spread the cream all the way to the edge but leave a 1cm gap at the end so that the cream gets pushed there when you roll it up and the cream won’t come out at the end. The glaze is not just chocolate but rather a doughnut-style chocolate glaze which sets hard and will give that signature crack.

My tin of choice is a large straight sided roasting tin which measures 14in by 10in. If you don’t have a tin this size, use a similarly sized tin or any Swiss roll tin will do.

For the Genoise sponge:

2 eggs

55g golden granulated sugar

¼ tsp liquid red food colouring

52g plain flour

15g margarine, melted and cooled down slightly

For the filling:

50g strawberry jam

120ml double cream

2 tsp icing sugar, plus extra for dusting

For the chocolate glaze:

150g dark chocolate

2 tbsp golden syrup

2 tbsp margarine

Toasted hazelnuts, chopped, to decorate

Preheat the oven to 160˚C. Line the base of a large straight sided roasting tin that fits in your oven with baking parchment, making sure it comes up the sides slightly.

In a mixing bowl, whisk together the eggs and sugar using an electric whisk until it reaches the ribbon stage (see above). Add in the red food colouring and whisk until it is the colour of strawberry ice cream.

Sift in the plain flour so it covers the whole surface of the egg and sugar mixture and then using a spatula, fold through the flour working quickly until incorporated, scraping all the way to the bottom of the bowl. Remove a spatula’s worth of the cake batter and place into a bowl with the melted margarine and beat to combine. Then fold the 2 batters together until even.

Pour the batter into the roasting tin with the bowl close to the base of the tin. Tilt the tin to spread out the batter, making sure it fills in the corners too. Bake the sponge for around 7-9 minutes or until it is firm and springs back to the touch.

While the sponge is baking, dust a sheet of baking parchment larger than the tin with icing sugar. Once baked, remove the sponge from the tin and place onto a cooling rack. In one movement, flip the sponge straight onto the icing sugar and peel off the parchment. Create a tight roll with the sugared baking parchment inside the sponge starting with the shorter side and leave to cool.

Meanwhile prepare the fillings. Beat the jam with a drop of boiling water to loosen. Whip the double cream and icing sugar until it forms a medium peak.

Trim the edges of the sponge and then divide the rest into 12 even rectangles. Spread a thin layer of the jam on each sponge and then spread an even layer of cream on each rectangle, leaving a 1cm gap at the end of each rectangle. Tightly roll up each of the mini rolls and then refrigerate to chill the cream.


Prepare the chocolate glaze by melting together the dark chocolate, golden syrup and margarine either over a bain marie or in the microwave in 20 second intervals until it is smooth and glossy. Leave to cool for 10 minutes.

Remove the mini rolls from the fridge and use a knife to smooth the cream at the ends if necessary. Space the 12 rolls out on a cooling rack set over a baking tray lined with a sheet of greaseproof paper.

Spoon the glaze over each roll one by one, spreading it with a spoon and letting the excess drip onto the tray, leaving the ends exposed at this stage. Repeat with all 12. Then carefully cover the exposed ends by filling the spoon with the glaze and pressing lightly on the ends. Repeat until all ends are covered and then check all the rolls and fill in any gaps with the leftover glaze or the glaze that has dripped onto the tray. Sprinkle on a single line of the toasted hazelnuts.


Leave the glaze to set at room temperature for around an hour until it doesn’t stick to your finger when touched. Then use a fork to lift the mini rolls off the rack and onto a plate/tray and refrigerate for a couple of hours until the glaze has set hard.

Follow me on FacebookTwitter and Instagram and make sure to check out my previous recipe for No Churn Black Sesame Ice Cream!

White Chocolate Cheesecake Easter Eggs

You might not be left with many Easter eggs by the end of this Easter weekend however I beg you to save a few of them to make my White Chocolate Cheesecake-filled Easter Eggs; you’ll finish them even quicker than the Easter egg itself!

My choice of egg are the eggs that you might use for an Easter egg hunt so maybe persuade the young ones to hand over a few to make these cheesecake eggs. The eggs I used were from Co-op which I received as part of their #GoodEgg campaign. (I have not been asked to promote the Co-op or their product, I am stating where the eggs are from so that you can see what I am working with for reference, other supermarkets may have similar products available in their stores).

Slicing the eggs in half is very tricky and getting perfectly shaped halves was rare, as you can see! Hence you will need more than 6 eggs because some of them will crack in an odd place rendering them unusable. But reserve the broken pieces as they go brilliantly inside the cheesecake mixture! The quantity of cheesecake is enough to fill 12 half eggs as well as half of a large Easter egg or 2 large halves. The cheesecake recipe is adapted from the fantastic Becky over at https://biscuitbases.wordpress.com.

12 x 17g hollow milk chocolate Easter eggs, plus one half of a large hollow Easter egg or 1 large hollow Easter egg

100g white chocolate

200g cream cheese, at room temperature

25g icing sugar, sifted

175ml double cream

Use a serrated knife to halve the Easter eggs as best as you can and place one in each cavity of a 12 hole bun tin. Keep any broken pieces that fall off in a small bowl and break them up into small pieces.

Break the white chocolate into chunks and place into a microwaveable bowl. Melt the white chocolate in the microwave for 30 seconds and then in 20 second intervals until fully melted, stirring between each interval.

Working quickly, soften the cream cheese in a large mixing bowl. Add in the sifted icing sugar and beat in until smooth. Add in the melted chocolate and fold through until even. Then mix through the reserved Easter egg pieces.

Whisk the double cream until it holds a soft but thick peak; do not overwhip or it will split. Fold the whipped cream through the cheesecake mixture. It should be relatively thick and hold its shape.

Fill the hollow egg halves with the cheesecake mixture. You can do this with just a spoon or you can use a piping bag fitted with a large star nozzle however the chocolate pieces can block up the nozzle. Place into the fridge for 2 hours to set the cheesecake mixture for the small eggs and 4 hours for the large eggs.

Finish with a few sprinkles and mini eggs and transfer the eggs into a paper case.


Giant Homemade Jaffa Cake

We were all transfixed to The Great British Bake Off when Mary set them the challenge of making 12 Jaffa cakes. Whether it was making sure the cakes weren’t stuck to the tin or putting on the jelly the right way up, there were a lot of hurdles to overcome. I even tried them myself in a 90 minute time limit with varying degrees of success. But I’m giving it another go, this time without a 90 minute time limit but also making a giant version; this is my (edited) Giant Jaffa Cake recipe!

Mary’s recipe calls for a whisked sponge, which is practically impossible for me in my uni kitchen since I don’t even have an electric whisk! All of my bakes have been made completely by hand, from my Crystallised Stem Ginger Cookies to Red Velvet Hazelnut Biscotti. And while I’m happy to whisk up a 1 egg white meringue, I don’t fancy whisking 3 eggs with sugar by hand until the ribbon stage so I use a basic sponge recipe for this cake.

The relatively small amount of water used to make the jelly means it has a relatively firm set, ideal for slicing up when serving the cake as well as transferring on top of the cake. I didn’t get it dead centre the first time but I found that the set of the jelly meant it was fairly forgiving when it needed moving.

1 x 135g pack of orange jelly

200ml boiling water

125g margarine

125g granulated sugar

2 eggs

140g self raising flour

Zest and juice of 1/2 an orange

140g dark chocolate

30g margarine

2 tbsp runny honey

12 Jaffa cakes, halved

Line a 18cm sandwich tin with a few layers of clingfilm, making them as smooth as possible with some overhang.

Cut up the pack of jelly into cubes and place into a heatproof jug. Pour over the boiling water and stir until the jelly has dissolved. Place the sandwich tin into the fridge and then pour in the orange jelly and refrigerate for around 2 hours. When you are ready to bake, remove the tin from the fridge so the jelly comes to room temperature.

Preheat the oven to 170˚C. Grease and line the base of a 23cm springform tin.

In a bowl, cream together the margarine, the sugar and orange zest until it is light and fluffy. Add in the eggs one by one beating well between each addition, scraping down the sides of the bowl between mixing. Sift in the self raising flour and baking powder and using a spatula, fold in the dry ingredients until just incorporated. Lastly mix through the orange juice until the cake batter is smooth and even.

Transfer the mixture into the tin, using the back of the spatula to get the surface as level as possible. Bake the cake for around 20 minutes, or until the cake is golden brown, risen, springs back to the touch and an inserted cocktail stick comes out clean. Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Once cool, level off the top of the cake using a serrated knife to get a smooth top. When the cake is cool and the jelly has set, flip the jelly onto the centre of the cake.

Prepare the chocolate glaze by breaking up the dark chocolate into a microwaveable bowl and add the margarine and honey. Microwave in 20 second intervals, stirring between each one until the chocolate glaze is smooth and very shiny. Leave to cool slightly for 5 minutes.

Now working quickly, use a palette knife to spread the glaze over the cake and jelly, covering the jelly and the visible top of the cake to get that distinctive Jaffa Cake shape. Then before the glaze sets, place the halved Jaffa cakes on top of the jelly, arranging them in an overlapping circle. Leave the glaze to set at room temperature.


Simple Rich Chocolate Pots

Desserts are a fantastic time to show off a little bit of skill and flair using your culinary skills to leave a lasting impression on your guests. My Rich Chocolate Pots take hardly any time to make, uses only 1 bowl so there’s hardly any washing up and are rich tasting and a delicious way to end any meal.


Some of the chocolate pot recipes around faff around whipping up egg yolks and egg whites – which to me feels more like a mousse rather than a rich chocolate pot – but I’m keeping mine both simple and easy by using only 3 ingredients: single cream, cocoa powder and dark chocolate (which has 56% cocoa solids) as well as assorted toppings.

The method is similar to making a ganache but the quantity of single cream means that it doesn’t set as firm as a ganache does if it were made with equal amounts of chocolate and double cream. It has a brilliant smooth and silky texture with a lot of richness, which comes from the dark chocolate and the addition of some cocoa powder.

To offset this texture, I top the chocolate pots with lots of different things to add a lot of interest once I’m ready to serve. These include cacao nibs which adds deep chocolate flavour, desiccated coconut and digestive biscuit crumbs. I also had a chocolate truffle leftover from another recipe which I threw on top too.


I used a teacup to serve my chocolate pot but you can also use ramekins if you have those. This recipe is enough to make 4 chocolate pots so it’s easily scaled up and down.

300ml single cream

175g dark chocolate, broken into chunks; I used 56% cocoa solids

1 tbsp good quality cocoa powder, sifted

Cacao nibs, desiccated coconut, digestive biscuit crumbs, toasted nuts, to finish – you can personalise it here; maybe add fresh fruit to cut through the richness

Heat the single cream in the microwave in a bowl for about 1 minute on high. The cream should be warm enough that you can’t hold your finger in the cream for longer than 3 seconds. Add the broken up chocolate and sit for 3 minutes before stirring until the chocolate has all melted and it is silky, smooth and shiny. If the chocolate hasn’t melted fully, return to the microwave for 20 seconds and then stir until melted.

Sift in the cocoa powder and beat the chocolate pot mix for a good minute, this slightly aerates the chocolate pot mix and also makes sure the cocoa powder is well dissolved. Divide the mixture equally between your 4 serving dishes and allow to cool down. Then refrigerate for around 30 minutes or until the surface has just set. Remove from the fridge and finish with your toppings and serve.



White Chocolate Hemispheres with Truffle Centre

Chocolate shops all over the country will see a boom in sales as some frantically rush around to find a Valentine’s Day gift for their loved ones. I tried making my own chocolates which I think could possibly eclipse many of the chocolates you’ll find on your high street. My White Chocolate Hemispheres have a white chocolate shell with rainbow sprinkles and a soft dark chocolate truffle centre.


I employ my ‘quick temper’ method for melting my white chocolate. By this, I mean that I melt the chocolate in the microwave for 30 seconds to begin with, stirring and then continuing to microwave at 20 second intervals, stirring after each one and stopping when most of the chocolate has melted before stirring the chocolate to melt the last bits of chocolate to prevent overheating. Then, depending on the quantity of chocolate and what I’m using it for, I will add in 20% more chocolate and stir to melt that in too. For the shells, I will employ this latter method because it’s the visible chocolate but to fill and cover the bases, I will just melt it using the former method.

It doesn’t always guarantee shiny well-tempered chocolate (as you can see in my pictures, it did bloom) but it is a good practice of melting chocolate. The blooming may have come from the fact that I refrigerated the chocolate for 15 minutes before turning the chocolates out however it doesn’t affect the texture or taste of the chocolate.


I used single cream for my ganache. I have started to use single cream to make my ganache because I prefer the texture of it in this chocolate. The ganache ends up being slightly softer which contrasts well with the white chocolate shell but still tastes rich and smooth.


The mould I used was a silicone 30mm diameter hemisphere mould with 24 holes. They can be found very easily in any kitchen retailers or online. I recommend using silicone moulds for making chocolate as their flexibility lends to popping out the chocolate both quickly and easily. The technique I use is to turn the mould over, push down on the hemisphere with my thumbs whilst peeling the silicone mould away so they pop out with ease.

The chocolate I recommend is the cheap 100g bars from the supermarkets. I find that they melt really nicely and are just as good quality as your high end brands. I tend to leave the high end, more luxurious chocolate for eating on their own. The dark chocolate I use has minimum 50% cocoa solids but don’t mistake this for cooking or baking chocolate or chocolate covering, they aren’t the same.

I can make these 24 chocolates for exactly £1, which is significantly cheaper than a box of Valentine’s Day chocolates. So you can really impress by making these chocolates which look expensive but cost absolutely nothing to make! Also make sure to check out my similar recipes:

White Chocolate Sprinkle Hearts

Valentine’s Day White Chocolate and Cranberry Cookies

White Chocolate Confetti Popcorn

White Chocolate Mendiants

Rainbow sprinkles

100ml single cream

100g dark chocolate, broken up into pieces

170g white chocolate, split into 90g, 20g and 60g

Prepare your 24-hole 30mm hemisphere moulds by placing a few sprinkles in each hemisphere. Set aside.


Make your ganache by heating the cream in the microwave for a minute on the highest setting. Add in the broken up chocolate and leave for 2 minutes. Then stir to combine into a smooth, shiny and silky ganache. If the chocolate doesn’t melt fully, return to the microwave for 20 seconds to melt and stir again. Leave to cool and firm up at room temperature.


Take the 90g of white chocolate and break it up into squares and place into a microwaveable bowl. Melt the chocolate starting with 30 seconds, stirring and then reducing the time to 20 seconds, stirring after each interval until the chocolate is almost fully melted. Then continue to stir the chocolate until it has all melted.

Leave the chocolate to cool for 5 minutes, stirring it every so often. Then place the chocolate into a piping bag. Twist the top of the bag and then wrap around your finger so you can squeeze it easily. Cut off a small hole off the end (allowing you more control) and fill each of the hemispheres with enough chocolate to come up to one-third of the hemisphere mould. Then using the handle of a teaspoon, guide the chocolate up the sides of the hemispheres, covering them completely. Repeat for all of the holes, adding more chocolate into the holes if the coating looks a bit thin. You might need to keep an eye on them to see if the chocolate drops down to the base; just use the spoon to coax it back up the sides. If you’ve got a cool room, the chocolate should set up fairly quickly but do not refrigerate at this stage.


Once the ganache has cooled and thickened up to the right consistency – firm enough to hold its own shape, but not too firm that it can’t be easily manipulated; this takes around 15 minutes – then transfer to a piping bag. Cut off a small hole off the end and pipe some of the ganache into each of the holes. Avoid overfilling (as tempting as it is) the holes with ganache or you will find that getting a smooth base is almost impossible, although you can very gently manipulate the ganache with a spoon dipped in hot water.

Then melt the remaining 60g of white chocolate (with any leftover chocolate from earlier) following the same procedure as above (not adding any extra chocolate) and after cooling and putting in a piping bag, fill the hemispheres with chocolate, making sure there is also enough to cover the surface. Use the spoon to again level out the chocolate, removing any excess if there is any. Give the mould a shake to level out the chocolate, removing any air pockets and smoothing out. Leave the chocolates to set up at room temperature and then I refrigerated for 15 minutes. If your room is cold enough, they should set at room temperature.

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Once set, turn the mould over onto a board and peel away the silicone mould from the chocolates. Store the chocolates in an airtight container. If it is cool enough, you should be able to keep them at room temperature.

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Product Review: Beech’s Fine Chocolates Milk Chocolate Coconut Macaroons

I’ve written a few recipes and reviews of Beech’s Fine Chocolates on my blog and they have been fantastic enough to provide me with some of their products ranging from Lime and Chilli Dark Chocolate to their Crystallised Stem Ginger to review and use in some of my recipes.


Beech’s Fine Chocolates is a UK-based company which uses all natural ingredients to produce chocolates which are suitable for vegans as well as being gluten-free. Traditional and quality chocolates are being produced by a British chocolatier in Lancashire and have been since 1920.  You can find their full range here on their website.

Over Christmas, I took some of Beech’s Fine Chocolates Milk Chocolate Macaroons home with me for my family to try to get their thoughts on the product. Beech’s mix natural shredded coconut with luxurious 35% cocoa milk chocolate to create the most perfect blend of delicious chocolate and crunchy coconut by hand. These macaroons are also gluten free.

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Taste wise, the milk chocolate balances perfectly with the flavour of coconut. Some milk chocolates can be too sweet and sickly but this milk chocolate is not too sweet on the palate. There’s the initial hit of chocolate flavour and as it mellows out, the coconut flavour profile dominates over the chocolate (in a pleasant way). The flavour overall is incredibly reminiscent of a Bounty bar.


However unlike a Bounty bar, this doesn’t give as easily by which I mean the chocolate has a snap when you bite into it. The macaroons have a good texture and mouthfeel and because of the shredded coconut, there’s also a significant chew to it.


In the pack, there are 9 squares, not identically sized (meaning you know they’re handmade), each weighing around 10g. The 9 macaroons weigh 90g and the product retails at £2.99. This tips into the expensive market however Beech’s is a very high quality and luxurious product so why not treat yourself to a box (or two) of Beech’s Milk Chocolate Coconut Macaroons?

You can check out my other reviews and recipes using Beech’s Fine Chocolates’ products:

Ginger Dark Chocolate Welsh Cakes

Bonfire Chilli Chocolate Cheesecake Cupcakes

Crystallised Stem Ginger Cookies