desserts

Tony's Chocolonely x Ben and Jerry's Loaded Brownie Sundae

A decadent meeting of two incredible treats, making the ultimate dessert. 

White Chocolate and Strawberry Cheesecake Eton Mess

A free form dessert that is fun to put together and fantastic for summer entertaining.This cheesecake inspired version is especially rich and decadent.

Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce

This delicious recipe comes to us from our friends at Kōkako Coffee by the talented Kelly Gibney. The classic, cosy kiwi dessert gets a major upgrade here with the natural sweetness of bananas, creamy oat milk, dark chocolate chunks and a coffee infused sauce that delivers ultimate richness.

Kelly Gibney’s Tony’s Chocolonely Dark Chocolate Mint Candy Cane Tart

This very rich and decadent tart is the perfect Christmas treat for chocolate lovers. The base is speckled with dark chocolate mint candy cane chocolate and the silky ganache filling has a hint of peppermint too. The creamy mascarpone helps to balance out the richness while also providing another opportunity to enjoy even more Tony’s Chocolonely Christmas chocolate.

Chocolate Swirl Pavlova with Maple Mascarpone and Red Wine Poached Pears

This gorgeous dessert is fantastic for celebrations and entertaining. Both the red wine pears and the pavlova can be made up to 2 days in advance so that your preparation on the day can be very simple. The pears and the maple mascarpone (without the pavlova) also make a fantastic stand alone dessert.

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.

Tony’s Chocolonely White Chocolate, Raspberry & Popping Candy Mudcake

Recipe by Rachel Savage from @hellosweetandsavage. This is a delicious mudcake feat. Tony's Chocolonely White Chocolate Raspberry & Popping Candy. You can use your inner creative to theme your cake as desired.

Croissant French Toast Pudding

This baked croissant French toast pudding is the ultimate luxe breakfast. A delicious, playful change from traditional brunch dishes. Its absolutely wonderful warm or cold. Serve with fresh cream and a generous drizzle of Noble maple syrup. A garnish of edible florals is the perfect pretty finish.

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.

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.

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.

Tony's Chocolonely Mousse

INGREDIENTS: 170 grams Tony's Chocolonely dark chocolate, melted 1/2 cup Fix and Fogg almond butter 2 cups coconut yoghurt 1 tsp coconut oil 4 tbsp Noble Tahitian Vanilla Bean & Egyptian Chamomile Blossom maple syrup Coconut Seasonal Berries (We use blueberries) INSTRUCTIONS: In a heatproof bowl, combine dark chocolate and coconut oil. Microwave at 30 seconds intervals, whisking in between, until completely melted. Allow to cool slightly. In a separate bowl, whisk coconut yogurt and Fix and Fogg until smooth. Fold the melted chocolate into the yogurt-nut butter mixture using a spatula. Stir in Noble maple syrup. Spoon the chocolate mousse into 2 serving cups. Assemble your Chocolate Mousse: Spoon the chocolate mousse into 2 serving cups. Top with coconut and berries