Banana Brûlées with Chocolate Ganache


Serves 4 | Preparation time 5 minutes | Cooking time 5-10 minutes


3-4 ripe bananas, halved lengthways
4 Tsp dark brown sugar (or honey)
½ Tsp ground nutmeg
1 Tsp vanilla extract
½ Tbsp butter

For the Chocolate Ganache
200g Chocolat Frey Pecan Caramel, roughly chopped.
100ml cream
1 heaped Tbsp mascarpone


1. Lay your banana halves skin-side down over coals, or in your oven at 180C for 5-8 minutes or until softened.
2. Mix together the brown sugar, nutmeg and vanilla and spoon it over the cut side of the bananas. Add the bananas to a hot pan along with a small knob of butter 2-3 minutes on each side or until the sugar has melted and is sticky and caramelized.
3. Meanwhile, to make the ganache, add the chocolate and cream to a double boiler and heat until the chocolate has melted. Remove the bowl from the heat, and whisk through 1 large Tbsp mascarpone until the mixture is glossy and silky.
4. Remove the bananas from the heat and serve immediately with the chocolate ganache.

Amarula Malva Pudding Mugs with Sauce


Makes 8 small enamel mugs or 1 large pudding, about 20 x 20 cm
Preparation time 15 minutes | Cooking time 30 minutes

1 cup cake flour (125g)
1 tsp bicarbonate of soda
A generous pinch of salt
1 egg
1 cup castor sugar
1 Tbsp apricot jam
2 tsp orange zest
1 Tbsp melted butter
1 tsp vinegar or lemon juice
1 cup milk
100g Chocolat Frey Dark Orange, chopped
whipped or double cream or vanilla custard, for serving

½ x 397 g can condensed milk
½ cup milk
½ cup fresh cream
1/4 cup Amarula liqueur (optional, alternatively use extra milk)
pinch of ground nutmeg
zest of 1 orange

1. Preheat the oven to 180 °C and line a baking dish with baking paper, or grease eight enamel mugs.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.
4. Add the liquid ingredients to the dry ingredients and mix well. Fold the chopped chocolate pieces into the mixture and gently stir until combined.
5. Pour into the baking dish or divide between the enamel mugs, cover with lightly greased tinfoil and bake for 20-30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).
6. To make the sauce, heat all the ingredients together in a medium-sized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.
7. Serve with whipped or double cream or both!

Note: You can make this in advance and freeze, thawing and reheating before serving. You can also freeze leftovers for use at a later stage.

Mocha Pistachio Affogatos and Dark Chocolate Sauce


Serves 4 | Preparation time 10 minutes

100g Chocolat Frey Chocobloc Dark 55%, melted over a double boiler
4 scoops vanilla or pistachio ice cream
2 Tbsp roughly chopped pistachios, toasted
150 ml good-quality filter coffee or espresso, must be hot

1. Just before serving, coat the inside of your serving glasses (or small ramekins or teacups) with the melted Frey chocolate.
2. Divide the ice cream between the serving dishes.
3. Scatter over chopped nuts, serve with a shot of espresso on the side of each dish to pour over at the table.

My Favourite Chocolate Tray Bake with Chocolate Peanut Butter Frosting


Serves 8 | Preparation time 10 minutes | Baking time 20–25 minutes

1 cup sugar
1 cup cake flour, sifted
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3 Tbsp cocoa powder
1 heaped tsp instant coffee granules (optional)
pinch of salt
2 eggs
1/2 cup milk
1 Tbsp cooking oil
1 tsp vanilla essence
1/2 cup boiling water

Chocolate Peanutbutter Frosting
2–3 heaped Tbsp smooth peanut butter
200g Chocolat Frey Dark Crunchy Almond, roughly chopped
3–4 Tbsp cream

1. Preheat the oven to 180 °C and grease your favourite cake tin or roasting tin (I like to use an old battered 15 x 20 cm roasting tin and then just serve the cake straight from that for a rustic effect).
2. Add all of the cake ingredients, except the boiling water, to a large mixing bowl.
3. Slowly add the boiling water, whisking as you pour it in, and mix until everything is just combined.
4. Pour into the cake tin and bake for 20–25 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.
5. To make the icing, add the ingredients to a double boiler, heat until the Frey chocolate has melted, stir together until smooth and glossy.
6. Ice the cake and serve as soon as possible.

Notes: Because I serve my cake in the tray that I bake it in, I only need enough icing for the top. If you decide to bake your cake in a cake tin and remove it and ice properly, you will probably need about double the amount of icing that is given above. I like to add all of the dry ingredients to a glass jar and store in my pantry, that way it’s extra quick to throw together when you need to, just add the wet ingredients at the last minute. This also makes a pretty lovely little pud, served warm and with a generous scoop of vanilla ice cream or double-thick cream.

Chocolate Tart with Fresh Berries


Serves 4-6 | Preparation time 25 minutes | Cooking time 35 minutes | Makes 1 x 22cm tart (deep)

For the Pastry
200 g flour
100 g cold butter
1 egg
1 Tsp vanilla extract / paste / essence
1 Tbsp cold water, if the mixture is too dry

For the Filling
300g Frey Blond Crunchy Almond Chocolate, roughly chopped
150ml cream
150ml milk
3-4 green cardamom pods, bruised
1 cinnamon stick
4 cloves
Pinch of salt
1/3 tsp nutmeg
1 tsp vanilla paste or extract
2 eggs
1 egg yolk
1/4 cup (30g) hazelnuts, roughly chopped, to garnish
Fresh berries, to garnish
Small handful fresh mint, to garnish

1. To make the pastry, add all of the ingredients to your food processor. Mix until the mixture resembles breadcrumbs. Add 1-2 Tbsp water as needed and continue mixing until everything comes together in a rough ball of dough. Form into a ball, wrap in cling film and refrigerate for a minimum of 15 minutes. Lightly grease your tart tin and set aside.

Note: The pastry can be made by hand or in an electric mixer too.

2. In a medium sized pot, heat the cream, milk and spices until the mixture comes to a simmer. Pour through a sieve and into a bowl, over the roughly chopped Blond Crunchy Almond chocolate pieces. Then stir gently until all the chocolate melts.

3. Meanwhile, pre-heat your oven to 180C and remove your pastry from the fridge and roll out on a lightly floured surface to about ½ cm thick and line the tin or dish.

4. Use a fork to prick the surface a few times and line with baking paper, fill with baking beans to weight the pastry down and place in the oven, for about 15 minutes or until the pastry is lightly golden. Remove the paper and beans and bake for a further 4-5 minutes so that the inside base of the tart can start to crisp up. Remove from the oven and allow to cool.

5. While the pastry cools, lightly whisk the eggs in a separate bowl and add to the chocolate mixture. Pour into the frozen tart shell, scatter over the hazelnuts and place in the oven on the baking tray at 180C for 15 minutes. Then turn the oven down to 130C for a further 20-25 minutes or until the tart is lightly golden and set.

6. Remove the tart from the oven, allow to cool to room temperature and then serve garnished with fresh berries and mint leaves. You can also add a few extra Blond Crunchy Almond chocolate shavings if you like.

*You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a pie dish if you have one spare.
*This recipe is ideal to make the day before and leave at room temperature.

Rosé and Thyme Poached Pears with White Chocolate Sauce


Serves 4 | Preparation time 5 minutes | Cooking time 15 minutes

1 Cup rosé wine (or red or white)
3-4 Sprigs fresh thyme
2 Star anise
1 Tsp vanilla extract
2-3 Tbsp sugar or honey
4 Medium-sized ripe but firm pears, peeled and cored

For the White Chocolate Sauce
200g Frey Blonde Crunchy Almond chocolate, roughly chopped
100ml Cream
Mascarpone, to serve (optional)

1. Place a medium-sized saucepan on med-high heat, add the wine, thyme, star anise and honey. Bring to a gentle boil and then reduce to a simmer over low heat.
2. Add the pears to the wine syrup and leave to simmer for a further 15-20 minutes or until cooked through and can be easily pierced with a knife. Remove the pears and allow the sauce to reduce further, until syrupy.
3. Heat the chopped Chocolat Frey Blond Crunchy Almonds Chocolate and cream together over a double boiler until the chocolate has melted and makes a silky sauce.
4. Serve the pears with a drizzle of the reduced syrup and white chocolate sauce, and a dollop of mascarpone if you like.

Vetkoek with Chocolate-Orange Dipping Sauce

Serves 6-8 | Preparation time 10 minutes | Cooking time 15-20 minutes

For 20 vetkoekies
2 Cups flour
2 Tsp baking powder
1 Tsp salt
2 Tbsp sugar
2 Eggs, beaten
1 Cup milk
1 Tbsp melted butter

For the Cinnamon Sugar
1/4 Cup caster sugar
1 Level tsp ground cinnamon
Mix together

For the Chocolate-Orange Dipping Sauce
1/2 Cup fresh cream
25 ml Orange liqueur
Zest of 1 clementine or orange
200g Chocolat Frey Dark, roughly chopped

1. Mix all of the vetkoek ingredients together to make a smooth thick batter.
2. To make the sauce, heat the cream and orange liqueur in a small saucepan over medium heat until the cream reaches a gentle simmer. Add in the clementine zest and then pour over the roughly Frey Dark chopped chocolate, leave to warm through for 2-3 minutes and then stir until silky.
3. Heat 2 cups of oil in a deep frying pan and gently drop in the batter, 1 Tbsp at a time. The temperature of the oil should be about 190C (you can test by adding in a small drop of batter and it should come out golden brown in about 30 seconds).
4. Fry the vetkoekies for 2-3 minutes on each side, or until golden, depending on the size.
5. Remove and set aside to drain on kitchen paper, then serve as soon as possible with a dusting of cinnamon sugar and the Frey Dark chocolate dipping sauce on the side.

Salted Caramel Banoffee Pudding Pots


Serves 4 | Preparation time 10 minutes (excluding caramel making)


For the Salted Caramel
200 g castor sugar
1 Tbsp honey or golden syrup (helps to prevent crystals forming)
1 tsp butter
200 ml fresh cream
1 tsp sea salt flakes (or more to taste)

1. Add the castor sugar and honey to a heavy-based saucepan over a medium-low heat, and cook until the sugar starts to melt. Gently swirl the pot from to time to redistribute the heat and the melted sugar. Take care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the saucepan gets too hot, remove it from the heat from time to time.
2. Once all the sugar has melted, remove the pot from the heat and add in the butter and cream, whisking continuously as you do so. Take care as the mixture will bubble furiously as you add the butter and cream. Once everything has combined, return the saucepan to the heat for a minute or two, or until the sauce has thickened to your liking and is silky smooth. If there are any lumps at this stage, continue stirring over a low heat for a few minutes and most of them should dissolve. Any remaining lumps can be strained out before cooling.
3. Add in the salt 1 tsp at a time, according to your taste (be careful when tasting, the mixture will be extremely hot). Remove the saucepan from the heat, strain out any lumps that have not dissolved and leave to cool slightly before serving, or store in sterilised glass jars in the fridge for up to two weeks.

To make the Banoffee Pudding Pots
Serves 4 | Preparation time 10 minutes (excluding caramel making)

8–10 Digestive or ginger biscuits, roughly crushed (or biscuits of your choice)
200g Chocolat Frey Dark Caramel Sea Salt, chopped into small shards
3–4 Bananas, peeled and sliced
2 Tbsp salted caramel per person, warmed
200 ml Fresh cream, whipped (or 4 Tbsp double-thick cream)
Handful mixed toasted nuts, roughly chopped

1. Divide the crushed biscuits between four small glasses. Then layer in the crushed Frey Dark Caramel Sea Salt chocolate, bananas, caramel, whipped cream and toasted nuts.
2. Serve immediately with extra Chocolat Frey Dark Caramel Sea salt chocolate on the side.

Valentine’s Day Mocha Salted Caramel Tart with Raspberries


Serves 6-8 | Preparation time 15 minutes | Setting time 45 minutes


For the Pastry
140g flour
70 g cold butter
2 Tbsp icing sugar
1 egg
1 tsp vanilla extract / paste / essence
1 Tbsp cold water, to bind if the mixture is too dry and crumbly
(Alternatively, use 1 x 400g sheet of ready-made store bought short crust pastry)

For the Salted Caramel Layer
100g caster sugar
1 Tbsp golden syrup or honey
1 tsp butter
100ml cream
1 tsp flaked sea salt (fleur de sel)

For the Dark Chocolate Filling
350g FREY dark chocolate, roughly chopped
1-2 tsp instant espresso powder (or instant coffee)
2/3 cup cream
Fresh raspberries (or strawberries), to decorate

1. To make the pastry, add the flour, butter and icing sugar to a food processor and blend until the mixture resembles bread crumbs. Add in the egg and mix until combined, then mix a little further until the mixture comes together in a loose ball. Remove, wrap in cling film and refrigerate for at least 15 minutes. Note: Only add water 1 Tbsp. at a time to moisten the mixture if it is too dry.
2. Meanwhile, prepare your salted caramel by adding the sugar and golden syrup to a heavy-based pan on med-high heat. Swirl the pan from time to time for even distribution of the sugar, but avoid stirring. When the sugar crystals have melted, add in the butter and cream, whisking vigorously as you do (but be careful as the mixture will release very hot steam at this point). Add in salt, stir gently and simmer for another 2 minutes. Remove and set aside to cool. If any small lumps have formed, pour the mixture through a sieve and then into a serving jug.
3. For the chocolate filling, melt your chocolate over a double boiler and stir until smooth, then add in the espresso powder. Remove from the heat, gently drizzle in the cream, whisking as you do, until the mixture is silky and glossy.
4. Pre-heat your oven to 180C and place a baking tray in the oven to heat up. Remove your pastry from the fridge, and roll out between two sheets of baking paper until it is about 1/2 a centimeter thick. Line your baking tin/s with the pastry, then prick the base a few times with a fork.
5. Line the base with baking paper or tinfoil, fill with baking beans to weigh the pastry down (or lentils or rice), place on the pre-heated baking tray and bake for 15-20 minutes or until the tart shell is lightly golden in colour. Remove, gently take out the baking paper and dry beans and allow to cool completely.
6. When the tart shell is cool, pour in the salted caramel and spread it evenly with the back of a spoon until you have a layer about 1/2cm thick. Refrigerate for about 10 minutes or until it sets softly, and then pour in the cooled dark chocolate. Leave to cool completely at room temperature or back in the fridge for speedier results. Top with fresh raspberries just before serving.

*You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a tart tin if you have one spare.
* For a faster version, you can leave out the salted caramel and just have a plain chocolate tart, which you can then decorate with fresh berries and chocolate shavings.

Easter Chocolate Celebration Cake with Chocolate Ganache and Frey Chocolate Truffles


Serves 8-10 | Preparation time 15 minutes | Baking time 20 minutes


For the Cake
200g butter
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
Pinch of salt
2.5 tsp instant coffee granules, dissolved in 1 Tbsp hot water

For the Ganache Icing
400g FREY dark chocolate, finely chopped
200ml cream

FREY chocolate truffles, to decorate

1. Pre-heat your oven to 190C. Grease and line 2 x 20cm cake tins.
2. Cream together the butter and sugar until the mixture is light and fluffy, 3-5 minutes. As you go along, scrape down the sides of the mixing bowl with a spatula as needed.
3. Sift together the flour, baking powder and salt into a clean bowl.
4. Add the eggs to the butter and sugar mixture, alternating with flour mixture in between each addition. This will ensure that the eggs don’t curdle and that your flour is well incorporated. Add in the coffee and milk mixture and mix a little more until everything has blended together.
5. Divide the batter between your two cake tins and bake for 20 minutes or until golden, and a skewer inserted into the centre comes out clean, or the cake springs back when pressed gently. Leave to cool in their tins for about a minute, then run a spatula around the inside edge and turn the cakes out onto a wire cooling rack.
6. To make your ganache – heat your cream until just simmering, then pour over your chocolate pieces (placed in a heatproof bowl). Leave to stand for 1-2 minutes and then stir until smooth. Leave to cool slightly and then use to ice your cake. (Note: If the ganache mixture is too thick for your preference, place over a double boiler to loosen, and add in another 50-100ml cream, then cool and use to ice the cake.) Once iced, decorate with chocolate truffles and enjoy.