Tony's Chocolonley

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.

Tony's Dark Milk Pretzel Toffee Chocolate Cake

Do you go knots for our dark milk pretzel toffee chocolate? Then this recipe is gonna blow your socks off. And it's made for sharing! Give it a go and then get some friends together to tuck in.INGREDIENTS:For the cake: 375g all-purpose flour 10g baking powder 50g cocoa powder 275g sugar 1 pinch of salt 4 eggs 365ml milk 250g butter 2 tsp vanilla extract Tony's dark milk pretzel toffee bar For the cream: 250g whipping cream Tony's dark choco bar METHOD: Melt your Tony's dark milk pretzel toffee and let it cool down. Do the same with the butter. Preheat your oven to 180°C. Grease your two baking tins and dust them with cocoa powder. Mix your dry ingredients. Then add the eggs, milk, vanilla extract, melted butter and melted chocolate and stir everything vigorously to form a smooth mix. Divide the mix evenly between both baking tins and bake for 35-45 mins. Let the cakes cool for a few mins, then remove it carefully from the mould. Let both cakes cool completely. Next melt your Tony's dark chocolate and whip it with the cream. Place one of your bases onto a cake platter or plate, spread half of your chocolate-cream mix onto it. Place the second base on top and use the rest of the chocolate-cream mix for the topping. Decorate with extra choco chunks, pretzels and a drizzle of toffee. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Tony’s Toasted Marshmallow “Milk” Shake

Makes 2 x 250mL or 3 x 235ML shakes. Perfect for sharing! INGREDIENTS:​​​​​​​ 5oz (about 12) vegan jumbo marshmallows, sliced in half lengthwise (but ehm, keep 2 or 3 whole ones behind for topping) nonstick coconut oil cooking spray 1/2 bar, 90g, 3.175oz Tony’s Chocolonely dark chocolate bar of choice (feelin’ adventurous?) 1 tsp coconut oil 1 cup non-dairy milk of choice (unsweetened is better here, trust us) 4 sheets graham crackers, broken into pieces (keep and crush 1/2 sheet into crumbs for topping) 4 ice cubes 1 pint (about 2 cups) of non-dairy vanilla frozen dessert pinch of salt blender baking sheet double broiler METHOD:Start by chilling your shake glasses in freezer and heat your broiler.Line a baking sheet with foil and spray plenty of nonstick cooking spray. Place your whole marshmallows and marshmallow halves cut-side down on the baking sheet. Then, broil for 1-3 minutes, but keep a close eye on ‘em to make sure they reach your fave level of toastiness (don’t be afraid to get ‘em nice and dark for a deeper flavor). Now set your whole marshmallows aside and set your halved marshmallows on a plate and place in your refrigerator until cool. That’s about five minutes.While your marshmallows cool, melt your Tony’s chocolate and coconut oil in a double-boiler on the stovetop (or in a microwave on 50% power for 1 minute, stirring every 30 seconds) stirring gently until just melted. Set aside about 1/4 of the melted chocolate for drizzling on top of your shakes later – it’s worth it, promise.Place non-dairy milk, remaining melted chocolate, and cooled toasted marshmallow halves in blender. Blend until slightly smooth, then add your ice (ice baby), graham cracker pieces, and a pinch of salt and blend until smooth. Add non-dairy vanilla frozen dessert and blend or pulse until just combined.Pour your shake mix into chilled glasses, crumble the leftover graham cracker crumbs on top, then drizzle with your leftover melted chocolate, and finally top each with a whole toasted marshmallow. Now your masterpiece is complete. Enjoy! Styling Tip: Swirl chocolate inside the glass for a tasty swirl effect. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

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.

Chocolate Chippies with Tony’s Chocolonely Caramel Sea Salt Milk Chocolate

These giant cookies are a heavenly, buttery, golden treat infused with the goodness of Tony’s Chocolonely’s caramel sea salt milk chocolate.

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.

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.

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