Summer of Snapchat Tips : Week 6

11 Aug 2016, Posted by Baron in Blog

Already August! Wow! Summer has definitely flown by. With summer flying by, take a chance to look at what we have in store for this week!


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Chocolate Bubble Wrap Cake Decoration

Decorate your cake with this unique looking chocolate wall. This decorating hack will add texture and style to your cakes!

1. You begin by making the cake itself that you will be using to decorate!
2. Melt some Baron Milk or Dark chocolate in your microwave. Tip: Cook in one-minute intervals.
3. Cut a sheet of bubble wrap so that it is tall enough and wide enough to cover your cake if you wrap it around the cake’s circumference.
4. After you’ve checked that your bubble wrap sheet is the right size, clean off the bubble wrap with water and dry.
5. Then coat the bubble wrap with the melted chocolate.
6. Wait 10 minutes for the chocolate to dry.
7. Then apply the bubble wrap to the outside of your cake, wrapping it around the circumference.
8. Let it chill for ten minutes.
9. Remove the bubble wrap, and the chocolate will stick to the cake, imprinted with the patterns from the bubble wrap.


These adorable Chocolate Meringues are perfect desserts to pop into your mouth! Both the sugar and chocolate melt on your tongue to create the perfect dessert! Happy Tuesday!

• 120 g (4¼oz) Egg Whites (about 6 eggs)
• 180 g (6oz/¾ cup) (superfine) Caster Sugar
• 60 g (2oz/1 cup) Icing Sugar, sifted
• 15 g (½oz/1 tbsp) Cocoa Powder
• 20 g (¾oz) Cocoa nibs, roughly chopped
• 500 g (1lb 2oz) Dark Chocolate, for dipping

1. First, preheat the oven to 225°F and line a baking tray with silicone baking paper.

2. Put the egg whites in the bowl of an electric mixer and whisk on a slow speed, gradually adding the caster (superfine) sugar and increasing the speed. Continue to whisk until stiff peaks form.

3. Carefully fold in the icing (powdered/pure) sugar and cocoa powder – try not to overwork the mixture.

4. Spoon into a piping (pastry) bag, snip a hole in the end and pipe 1½ inch bulbs onto the tray.

5. Sprinkle with cocoa nibs and bake for 1 hour and 30 minutes, lowering the oven to its lowest setting (or leaving the door slightly ajar) halfway through baking. Leave to cool and then dip the bases in chocolate.


Our Milk Chocolate Sea Salt Caramel bar can be paired well with a glass of Pedro Ximénez Sherry. Although sweet wine is typically paired with darker chocolates the saltiness of the caramel in our bar makes this white wine a tasty experience. With this pairing you will truly taste happiness in every bite.


I know wine is a given on any date night; however, take this chance to combine both dessert and wine! Yes, chocolate wine! You can find the recipe on our “Chocolate Recipes” Pinterest board. Click here!


Happy Friday! What a great feeling to be free for the weekend! Celebrate with a Decatini! This chocolate raspberry cocktail is just like our raspberry delight truffles!

What you will need:
• Icecubes
• 2 measures of raspberry vodka
• ½ measure chocolate syrup, plus extra to decorate
• 1 measure sour cherry puree
• ½ measure heavy cream

Fill a cocktail shaker with ice cubes and add the vodka, chocolate syrup, and half of the cream. Shake well and strain into a chilled Martini glass. Shake the sour cherry puree with the remaining cream in a clean shaker. Slowly pour the cherry liquid onto a spoon that I held in contract with the chocolate liquid in the glass; this will produced a layering effect. Decorate with a “swirl” of chocolate syrup (Or a truffle).

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