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Caramel Sea Salt Chocolate Chip Cookies - Cook & Nelson

Caramel Sea Salt Chocolate Chip Cookies

Looking for something to whip up this weekend? We think the only thing more delicious than chocolate chip cookies are these gooey-delicious caramel sea salt chocolate chip cookies. Special shout out to @‌beckybakes for this delish recipe.Ingredients 125g butter 100g light brown sugar 75g white granulated sugar 1 tsp salted caramel flavoring 300g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp sea salt 1 Tony’s milk caramel sea salt bar, chopped into chunks Recipe Combine butter, light brown sugar & white granulated sugar in a bowl. Mix. Add the egg & salted caramel flavouring. Mix. Add the plain flour, baking powder, bicarbonate of soda & sea salt. Mix. Knead mixture into a dough & add the Tony’s chunks. Roll into 8 balls Freeze for 30 minutes (or up to 3 months if you want to keep some for later) Bake for 10-12 minutes at 180°C Decorate chunks of Tony’s Drizzle with salted caramel sauce Leave to cool for 30 minutes Admire your work. 🍪 And feast on your salty-sweet treats!

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Rocky Road with Tony’s Chocolonely - Cook & Nelson

Rocky Road with Tony’s Chocolonely

Recipe by Kelly GibneyThis delicious, indulgent jumble of all the most delicious things to eat is fun to make with kids. You can’t mess it up! Use this recipe as a guide and add in your favourite things. Lovely to gift and share.Ingredients: 1 x 180g bar Tony’s Chocolonely Dark Chocolate 1 x 180g bar Tony’s Chocolonely Milk Chocolate 160g marshmallows – halve if very large 8 ginger biscuits – roughly chopped 80g pistachios – roughly chopped 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy – roughly chopped ½ cup dried cranberries ½ cup toasted coconut chips To garnish: freeze-dried raspberries (optional) Method: Break the dark chocolate and milk chocolate into pieces and melt (together) in a double boiler. Stir until smooth. Place all the other ingredients in a large bowl, pour over the melted chocolate and mix well. Spoon into a slice tin lined with baking paper. Press down lightly on the top to push the slice together more. Place in the fridge to harden. Garnish with a sprinkle of freeze-dried raspberries if desired. Slice into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

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Salted Almond Chocolate Hot Cross Buns - Cook & Nelson

Salted Almond Chocolate Hot Cross Buns

This recipe celebrates all there is to love about Easter - Chocolate and Hot Cross Buns! And the combination of delicious Tony’s Chocolonely Salted Almond chocolate and Ironclad Pan toasted almonds in lots of lovely butter sets these Hot Cross Buns apart from any you’ve ever tasted. Deliciously spiced and sweet, dripping with chocolate and with the additional crunch of rock salt, they’ll have your whānau leaping out of bed as soon as they smell them cooking and begging you to make more. And the best thing about Tony’s Chocolonely chocolate? There’s not a mouthful of child slavery in any bite. We love this. Keep Easter clean by checking the chocolate you are eating is sustainably and kindly produced. It matters. From the Ironclad Pan team. Happy Easter! INGREDIENTS:YEAST SPONGE ¼ c warm milk 1 T yeast. 1 T flour 1 t brown sugar THE SALTED ALMONDS 1 c almonds, roughly chopped 75 g soft butter ½ t salt flakes THE DOUGH 2 1/2 c white flour 2 T Mixed spice 1 T cinnamon powder ¼ c cacao or cocoa powder, sifted ¼ c brown sugar ½ c glazed mixed peel, roughly chopped ¾ c warm milk 1 egg 1 t vanilla essence 170 g salted almond Tony’s chocolate, roughly chopped. Extra cacao or cocoa powder to dust. PAN PREPARATION 1 T butter 1 t salt flakes 1 t cocoa or cacao powder. PASTE ½ c water ½ c flour Salt flakes to sprinkle on top GLAZE 1 egg yolk – before the bake 2 T maple syrup – after the bake METHOD: To make the yeast sponge. In a small bowl, sprinkle yeast over the milk, flour and brown sugar, stir gently and leave for 10 minutes in a warm place, till fluffy and risen. In your Lil’ Legacy Pan melt the butter and sauté the chopped almonds and salt over a low heat for 3 minutes or until just starting to brown. The almonds will continue to cook in the pan after you have removed them from the heat. Set aside to cool. Mix all dry ingredients together then add chopped citrus peel and buttery toasted almonds and mix well. Make a well in the centre of these ingredients and add half the warm milk, the egg and vanilla essence. Whisk lightly to combine ingredients. Add the yeast sponge and the remaining milk and use a wooden spoon to combine the dry and wet ingredients. Turn the mix onto the benchtop liberally dusted with cocoa or cacao powder. The dough should be a little bit sticky. Add extra powder if the mix is sticking to the bench. Knead for 10 minutes, until the dough is shiny and elastic. Form the dough into a ball and leave to rise, covered, for an hour in a warm place. Liberally grease your Ironclad Legacy Pan with butter then dust with salt flakes and cacao or cocoa powder. The amount of salt you use is up to you! Once risen, knead the dough for a further 5 minutes. Form into a log and cut into 12 equal pieces. Using your hands, mould each piece into a ball and pat out into circles about 10cm in diameter. Evenly sprinkle the chopped chocolate in the middle of each dough circle. Seal the buns by pinching the doughy edges together firmly. Roll lightly in your hands to create a perfect bun shape then place seam side down in your prepared Ironclad Pan. Glaze the top of the buns with egg yolk and finish with a sprinkle of salt flakes. More or less depending on your tastebuds. Mix flour and water paste together, stirring well to remove all lumps and pipe a cross pattern on top of each bun. Leave to rise for 45 minutes covered in a warm place (don’t cover with a tea towel or cling film as this will ruin your crosses! I use an upturned bowl). Bake at 180°C for 30 minutes. Remove from the oven, brush with maple syrup and serve to the table hot with lashings of butter. And feel the love!

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Tony’s Chocolonely Easter Bark - Cook & Nelson

Tony’s Chocolonely Easter Bark

Recipe by Kelly Gibney This is such a fun explosion of colour, texture and an absolute deliciousness. Perfect for gifting at Easter time or as a playful dessert.INGREDIENTS: 1 x 180g bar Tony’s Chocolonely Dark Chocolate 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy TO TOP: 4 Tony’s Chocolonely Eggstra special easter eggs halved Pieces of Tony’s Chocolonely chocolate – roughly chopped, use a range of dark and light flavours Handful roasted almonds – roughly chopped Handful roasted pistachio nuts – roughly chopped 1/3 cup freeze-dried raspberries 1/4 cup dried strawberry slices METHOD: Melt the dark chocolate and the white chocolate (separately) using a double boiler. Pour the dark chocolate onto a large tray lined with baking paper and spread out using a spatula. Dollop the melted white chocolate over the top – about 6 dollops. Use a chopstick or skewer to swirl the white chocolate through the dark to create areas of dark and light with swirls. Scatter the halved eggs on top, followed by the chocolate pieces. Sprinkle over the chopped nuts and lastly the freeze-dried and dried fruit. Place in the fridge for 1-2 hours until firm. Break into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

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Tony's Ultimate Choc Drip Cake - Cook & Nelson

Tony's Ultimate Choc Drip Cake

Get your Easter bake-on with Georgia's Cakes ultimate Tony's choc drip cake! Flex your baking muscles with this show stopping chocolate egg-stravaganza guided by Georgia Green (@georgiascakes) INGREDIENTS: For the bottom tier 6-inch cake: for the 6 inch cake: 250g butter 250g Fairtrade caster sugar 200g (4) eggs 200g self raising flour 50g Fairtrade cocoa powder 1 tsp baking soda 150g plain yoghurt For the 2nd tier of 8-inch cake: 500g butter 500g Fairtrade caster sugar 400g (8) eggs 400g self raising flour 100g Fairtrade cocoa powder 2 tsp baking soda 400g plain yoghurt For the chocolate meringue buttercream (filling & coating for the 6 inch cake): 150g egg whites (about 5 large egg whites) 300g caster sugar 300g room temperature, unsalted butter 1 bar of Tony’s dark chocolate For the chocolate drips: 70g Tony’s dark chocolate 100ml whipping cream How to make the 6-inch cake: Preheat your oven to 170°C on fan Grease and line 2 x 6-inch cake tins Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling Combine the melted butter and the sugar in a large bowl using a whisk Add in the eggs and mix together to fully combine Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates Add in the yoghurt and mix in until the batter in completely smooth Evenly distribute the batter between the two tins (approx. 550g per tin) Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch Leave to cool completely on a cooling rack Georgia's top tip: Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in clingfilm and leave at room temperature - not in the fridge. It's much easier to decorate a cake the day after it's been cooked! Less crumbs!​​​​​How to make the chocolate meringue buttercream (filling & coating for the 6-inch cake): In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout Place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes) Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature Meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before Once melted, leave to one side and let's finish off the buttercream! Start whisking the meringue again on a slow-medium speed Gradually add cubes of butter into the whisking meringue Once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!) Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in Fold in the melted chocolate into the buttercream with a spatula until fully incorporated Georgia's top tip: if the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.How to make the chocolate drips: To make the chocolate ganache drips, simply melt the chocolate and cream together. Either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate. The ganache should be quite loose; you may need to add more cream to achieve the correct consistency. Here's a bit more about Georgia:"I started my baking journey at Le Cordon Bleu in London where I trained in patisserie for 6 months. I always knew I didn’t want to work in a restaurant or hotel after my training, so I found myself working at a small coffee shop in London baking the fresh produce but giving it all a fancy twist. Word got out quickly that I started baking and all of a sudden people were asking me for birthday cakes. Even though I wasn’t trained in cake decorating, I took my knowledge and skills that I learnt from pastry school and applied it to cakes which gave my cakes a unique look. My cakes somewhat stood out amongst others and therefore gained popularity quite quickly which led me to launching Georgia’s Cakes in 2015 where I was selling bespoke cakes as my full time job. Over the years, my cakes were being sold in Harrods food hall in London and I worked with some very well known companies and made cakes for celebrities such as Cara Delevingne and Rihanna!""After opening my YouTube channel, I shifted my focus to teaching and now host regular cake workshops as well as sharing my recipes, tips and tricks online!"

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Truffles with Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel - Cook & Nelson

Truffles with Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel

By Kelly GibneyMakes 16-18 truffles Truffles are deceptively easy to make. They look impressive when served, taste wonderful and last well. They’re perfect for entertaining and make a thoughtful and delicious gift. INGREDIENTS: 1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel  1/3 cup fresh cream ½ cup almond meal 1 tablespoon butter INGREDIENTS: Break the chocolate into small pieces. Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter and almond meal and mix well. Place in the fridge until the chocolate has hardened enough to roll – usually 1 ½ hours. If the mixture hardens too much, leave at room temperature until pliable. Roll teaspoons of chocolate into balls and place on a plate lined with baking paper. If coating your truffles in melted chocolate, first place in the fridge to harden. If coating in crushed nuts it is best to do it right after you’ve rolled them while still sticky enough for the coating of nuts to adhere to.  Store in an airtight container in the fridge for 2-3 weeks. COATING We like to choose a couple of different coatings to give the truffles lovely visual appeal when served together or gifted. Dip in melted Tony’s Chocolonely 70% Dark chocolate and then sprinkle with a little flaky sea salt or freeze dried raspberry powder. OR Blitz a handful of pistachio nuts in a blender or food processor until fine. Roll the truffles in this. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

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Tiramisu with Tony’s Chocolonely Milk Chocolate Toffee Pretzel - Cook & Nelson

Tiramisu with Tony’s Chocolonely Milk Chocolate Toffee Pretzel

By Kelly Gibney Serves 8 This fun spin on a traditional Italian favourite has 2 layers of chopped toffee pretzel chocolate that brings wonderful texture and a little toasty, savoury note that is fantastic. INGREDIENTS: 4 free range egg yolks 1/3 cup caster sugar 2 teaspoons vanilla paste 350ml fresh dairy cream  350g mascarpone 350g Savoiardi ladyfinger biscuits (this is usually 2 packets) 2 cups strong freshly brewed coffee – cooled ¼ cup Kahlua  Cocoa powder to sift over the top 1 bar Tony’s Chocolonely Milk Chocolate toffee pretzel – roughly chopped INSTRUCTIONS: Whisk the egg yolks, sugar and vanilla together until thickened and lighter in color. Whip the cream until soft peaks have formed – take care not to over whip. Whisk the mascarpone to soften and help it blend with the cream. Fold the cream and mascarpone together and then gently fold in the thickened egg yolks. Mix the coffee and Kahlua together. Dunk the biscuit fingers into the coffee for 1-2 seconds (no longer!) before laying at the bottom of a 20cm x 30cm (approximately) dish. Cover the biscuit layer with half of the tiramisu cream. Sprinkle with half of the chopped chocolate. Top with another layer of coffee soaked biscuits and then a final cream layer. Sift cocoa powder over the top. Store covered in the fridge and allow to sit for at least 4 hours and ideally around 24 hours. Scatter the remaining chocolate over the top just before serving. Cook’s tips Do not over whip the cream. Use the beater on a medium low speed and be patient. This will make the end result more stable. Make sure the mascarpone is at room temperature before you start to use it. Otherwise it can be tricky to incorporate well. Do not dunk the ladyfinger biscuits for too long. They will literally disintegrate in your hands. You can make this without the alcohol if you prefer. It will still be very delicious. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

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Semifreddo with balsamic roasted strawberries & Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel - Cook & Nelson

Semifreddo with balsamic roasted strawberries & Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel

By Kelly GibneyServes 6Semifreddo is a delicious no-churn frozen dessert. Because it can be made in advance, it’s a great option for dinner parties and bbqs. This one is full of strawberries -  whose flavour has been intensified through roasting  - and chunks of Dark Milk Chocolate Toffee Pretzel chocolate. A delicious dessert that manages to be both decadent and fresh. INGREDIENTS: 3 punnet strawberries  2 tablespoons balsamic vinegar 2 tablespoons maple syrup 4 egg yolks ¾ cup caster sugar 2 teaspoons good quality vanilla essence 250g mascarpone 350ml fresh cream 1 block Tony’s Chocolonely Dark Milk Chocolate Toffee Pretzel  - roughly chopped To serve: Additional chopped chocolate to top if desired. METHOD: Preheat oven to 180 degrees Celsius. Remove the mascarpone from the fridge 30 minutes before using. Remove the tops from the strawberries and slice in half. Place in a medium oven proof dish. Drizzle with the vinegar and maple syrup and toss to coat well. Roast for 30 minutes. The liquid will start to thicken as they cool. Do not chill before adding to the semifreddo. Mash with a fork.  Place the egg yolks, sugar and vanilla essence in medium bowl. Use electric beaters to beat for until lighter, thickened and almost double in volume. Use electric beaters to softly whip the cream and mascarpone until you have soft peaks. Fold the egg yolks, strawberries and chocolate through. Pour into a loaf tin that that has been double lined with clingfilm or baking paper. Smooth out the top, cover and pop in the freezer until solid. Preferably overnight. Place in the fridge 30 minutes before serving and slicing. Serve with additional chopped chocolate on top if desired. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

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Tony's Rainbow Rocky Road - Cook & Nelson

Tony's Rainbow Rocky Road

INGREDIENTS: 2 bars of Tony’s dark 70% chopped up in pieces 200 g of unsalted butter 200 g pretzels, broken up in little pieces 150 g mini marshmallows WHAT SHOULD WE PUT ON IT? Decorate anyway you please! We went for dried fruit, candy, marshmallows and pretzels. METHOD: Take a small pot and get a little water cooking. put a bowl on the pan that doesn't touch the bottom of the pot. You can melt the butter with the chocolate in there. This technique is chiquely called 'Au-bain-marie'. When the butter and chocolate is melted, you stir the pretzels and the mini marshmallows through there. Pour the mixture in a baking dish and don't forget to put baking paper in there. Time for decoration! In the fridge it goes for 4 hours. Let us know how it went and share a picture of your rainbow rocky road by tagging us @cookandnelson on social media. Do you know a better recipe using Tony's Chocolonely? Please share it with us. Don't forget.. every bite counts for Tony's mission. Together we'll make all chocolate 100% slave free.

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Tony's Chocolonely Chocolate, Banana & Raspberry Loaf - Cook & Nelson

Tony's Chocolonely Chocolate, Banana & Raspberry Loaf

Created by the wonderful Kelly Gibney for FairTrade Fortnight, this luscious loaf is moist, delicious and full of Fairtrade goodness. We’ve used the 70% dark chocolate here, but any of the Tony’s Chocolonely flavours would be equallydelicious. PREP TIME: 20 minutes COOK TIME: 60  minutes SERVES: 1 Loaf (23X12cm)  INGREDIENTS 2 cups white spelt flour (you can also use regular flour here) 1 tsp baking powder ½ tsp baking soda ½ tsp cinnamon 3/4 cup caster sugar 2 eggs 2 very ripe All Good FairTrade bananas, mashed well 1 tsp apple cider vinegar 1 tsp vanilla essence ½ cup melted butter or coconut oil ½ cup milk (almond or coconut would work) 135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks 1 cup frozen raspberries (do not defrost before use) METHOD Preheat the oven to 175°C. Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar. In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate. Make a well in the dry ingredients and pour in the wet ingredients. Use a wooden spoon or spatula to bring the mix together. Do not over mix it. Pour into a greased or lined 23x12cm loaf pan and smooth out the top. Gently press the raspberries into the top of the batter. Bake for 50-60 minutes, until a skewer comes out clean when inserted. Leave to cool in the tin for 30 minutes before transferring to a rack. Once cool, store in an airtight container for 4 days.

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Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate - Cook & Nelson

Vegan Mexican-inspired Hot Chocolate with Tony’s Chocolonely Dark Chocolate

By Kelly GibneyServes 2 generouslyThis decadent recipe uses real chocolate and lovely spices to create the ultimate cosy treat (with attitude!). Don’t be nervous of the chilli and cayenne pepper. It provides a subtle little kick that is the perfect partner for the richness of Tony’s Chocolonely dark chocolate. INGREDIENTS: 3 cups plant based milk (we favour a 50/50 blend of coconut and almond milk) ½ teaspoon ground cinnamon Pinch chilli powder Pinch cayenne pepper (optional) Pinch nutmeg Pinch smoked paprika Pinch salt 100g Tonys Chocolonely Dark Chocolate METHOD: Chop the chocolate as finely as possible. Set aside. Place the milk and spices in a small saucepan. Heat slowly (this allows the spices to infuse) until almost boiling. Remove from the heat and add the chocolate, whisking briskly to ensure a smooth result. Taste and add additional sugar if needed. Serve immediately topped with a swirl of coconut cream (if desired). Leftover hot chocolate can be stored in an airtight jar or bottle in the fridge for up to a week. Gently reheat (and whisk well) in a small saucepan over a medium heat.

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Tony's Chocolonely Vanilla Bean & Raspberry Ice Cream by Kelly Gibney - Cook & Nelson

Tony's Chocolonely Vanilla Bean & Raspberry Ice Cream by Kelly Gibney

This indulgent ice cream which uses Tony's Chocolonely White Chocolate Raspberry Popping Candy will be an absolute hit with kids & adults alike. Feel free to try one of the other Tony's Chocolonely flavours in thisrecipe too. We think the dark chocolate, almond and sea salt is also wonderful.Two methods are provided here: A traditional style ice cream (well worth effort) and a speedy, no-churn method, perfect to get kids making themselves.

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