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Frankenstein Macarons - Cook & Nelson

Frankenstein Macarons

Looking for desserts to serve at your Halloween party or just to treat yourself? Check out this recipes for Frankenstein Macarons - all made with Tony's Fairtrade and B Corp certified chocolate! Details: Servings: 16 Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Ingredients: For the Macarons: 1 1/4 cup Powdered Sugar 1 cup Almond Flour, superfine 1/2 tsp. Fine Sea Salt 3 large Egg Whites, room temperature 1/2 cup Fine Sugar, like caster sugar 1/2 tsp. Cream of Tartar 1/2 tsp. Vanilla Extract 3 drops Green Food Coloring For the Chocolate Ganache Filling: 1/4 cup Heavy Cream 180g Tony Chocolonely Milk Chocolate To Assemble ‘Frankenstein’: Melted Tony's Chocolate Candy Eyes Instructions: To Make the Macarons: In a large bowl, mix the powdered sugar, superfine almond flour, and sat together. Working in small batches, sift the mixture through a fine mesh sieve into a separate bowl. Discard any lumps in the sieve afterwards. Set aside.  In the bowl of stand mixer, beat the egg whites and cream of tartar until soft peaks. Add the caster sugar and vanilla extract to beat until stiff peaks. Fold in the green food colouring until your desired “Frankenstein” macaron colour.  Add half of the almond flour mixture to the egg white bowl. Using a spatula, fold the mixture in a series of turns, rotating the bowl slightly as you turn. Once well-combined, add the remaining almond flour. Repeat with the series of turns. By the end, you should be able to ‘draw’ a figure 8 without the batter breaking.  Transfer the mixture to a large pastry bag with a medium sized round top (such as, ateco #805).  Place the macaron template on a sheet pan. Pipe a very small amount of the macaron mixture in each of the four corner, then place a piece of parchment paper on top. Pipe out the batter inside the size of the circles drawn on the template, or about 3.8 cm in diameter. Repeat to fill remaining circles. Carefully but firmly bang the sheet pan against the counter 4-5 times to remove any air bubbles.  Allow the macarons to sit out at room temperature for 40 minutes to 1 hour.  Bake at 150°C for 10-15 minutes, or until risen and set on top. Keep a close eye starting at 10 minutes to ensure they do not brown.  Let cool completely.  We'd love to see your Tony's Chocolonely creations! Tag us on Instagram @cookandnelson.

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Jack O'Lantern Pumpkin Cookies - Cook & Nelson

Jack O'Lantern Pumpkin Cookies

These Jack O'Lantern pumpkin cookies with Tony's chocolate ganache are as sweet as pumpkin pie... but even better tasting if you ask us If you've been looking for a fun fall activity, you've found it. Booyah! Details: Servings: 16 Prep Time: 20 min Cook Time: 8 min Resting Time: 2 hrs Total Time: 2 hrs 28 mins Ingredients: For the Chocolate Ganache: 1/2 cup Heavy Cream 2 x 180g Tony's Chocolonely 70% Dark Chocolate bars  For the Pumpkin Sugar Cookies: 3/4 cup Butter, softened 1 cup Granulated Cane Sugar 3/4 cup Brown Sugar 2 large Eggs, room temperature 1/2 cup Pumpkin Puree 1 tsp. Vanilla Extract 5 cups All Purpose Flour 1 tbsp. Pumpkin Pie Spice 1 tsp. Baking Powder 1/2 tsp. Fine Sea Salt Instructions: For the Sugar Cookies: Beat the softened butter, granulated cane sugar, and brown sugar for 2 minutes on high speed. Add in the eggs and beat for 1 more minute, until smooth and creamy. Stir in the vanilla extract.  In a large bowl, mix the flour, pumpkin pie spice, baking powder, and salt together. Add into the egg mixture and fold together just until combined.  Press into a large rectangle, tightly cover with saran wrap, and refrigerate for 1-2 hours.  Preheat oven to 400F. Line two large cookie sheets with parchment paper.  Lightly flour a clean surface. Roll out the chilled cookie dough to 1/8” thick. Using pumpkin-shaped cookie cutters, cut out an equal amount of cookies. Transfer to the prepared cookie sheets.  To create the jack o’lanterns, carefully use a small sharp knife to cut out the faces of a jack o’lantern on half of the cookies.  Bake for 6-8 minutes, until lightly golden on the edges. Let cool completely while you make the ganache filling.  For the Chocolate Ganache: Chop the chocolate into small chunks and place into a bowl. Heat up the heavy cream until steaming but not boiling. Pour over the chocolate chunks and leave uncovered for 10 minutes. The chocolate should be melted and smooth when you stir it all together. Cool uncovered for 20-30 minutes before transferring to a piping bag.  To Assemble the Jack O’Lanterns: Pipe a small amount of chocolate ganache on the regular pumpkin cookies, spreading out an even layer with an offset spatula. Add a jack o’lantern cookie on top and gently press down. Repeat with remaining cookies. (Optional: Dust with powdered sugar or orange icing.) Enjoy! We'd love to see your Tony's Chocolonely creations! Tag us on Instagram @cookandnelson.

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Good Morning Fairtrade Smoothie - Cook & Nelson

Good Morning Fairtrade Smoothie

By Kelly Gibney Serves 1-2Start your day (or brighten up your afternoon) with this indulgent Fairtrade smoothie. With a creamy banana base, flecks of rich dark chocolate and a kick of coffee, it’s a treat you can feel very good about. Ingredients: 1 All Good Fairtrade banana, frozen in chunks 80ml Kōkako filter coffee (cooled) or 30ml Kōkako espresso (cooled) 50g Tony’s Chocolonely 70% Dark Chocolate, roughly chopped 1 tablespoon Noble Maple Syrup 02: (Tahitian Vanilla Bean matured maple) ½ teaspoon vanilla extract 1 cup milk (any will work) Generous pinch ground cinnamon Method: Place all your ingredients into a powerful blender and blitz until smooth. Pour into a tall glass and garnish with additional chopped chocolate.

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Southland Style Cheese Rolls with McClure’s Pickles - Cook & Nelson

Southland Style Cheese Rolls with McClure’s Pickles

By Kelly GibneyMakes 15 pieces These are an absolutely irresistible way to feed a crowd. If you’ve never madecheese rolls before, now’s the perfect time to discover how easy it is to make thisclassic kiwi treat. Kids will love having a go too. Pickles add the perfect bite to thecheesy filling.Ingredients: 1 250g can reduced cream ¼ brown onion, finely diced 1 packet onion soup ¼ teaspoon mustard powder 14 McClure’s pickles slices, diced (Sweet & Spicy or Bread & Butter will both work brilliantly) 2 cups grated tasty cheese 15 slices buttered white sandwich bread To serve: additional McClure’s pickles, tomato relish Method: Preheat oven to 180 degrees Mix together the reduced cream, diced onion, onion soup mix, mustard powder, pickles and grated cheese. Place each slice of bread buttered-side down on a clean surface. Spread a heaped tablespoon of cheese mixture down the middle of each. Roll up and press lightly to hold together. Place on a lined baking tray. Repeat until all the filling is used. Bake for 15-20 minutes until golden brown and the filling is melted. Can be served hot or at room temperature. We'd love to see your McClure's Pickles creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

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