- Home
- About us
- Awards & Press Reviews
- Hot Chocolates Blog
- Gift Vouchers
- Chocolate Recipes
- Hot Chocolates Kitchen
- Create Your Own Chocolate Box
- Birthday Chocolates
- Chocolate Hampers
- Chocolate Gifts for Ladies
- Chocolate Gifts for Men
- Chocolate Gifts for Kids
- Special Chocolate Gifts
- Spanish Hot Chocolate
- Organic Chocolates
- Chocolate Temptations and Cooking Chocolate
- Chocolate Wedding Favours
- Corporate Chocolate Hampers and Gifts
Phone or email us and we can send you a brochure or discuss your requirements.
180g caster sugar
50g Hot Chocolates Extra Brute Cocoa Powder
100g Hot Chocolates milk chocolate buttons
Put 500ml water in a pan and melt the sugar gently stirring constantly. Bring to the boil remove from heat and add the cocoa and chocolate. Using a balloon whisk stir until everything is melted and smooth. Return to the heat and bring to the boil but only just as you see little bubbles appearing on the surface. Immediately remove and place pan in a sink of iced water to cool quickly. Add 50g of chocolate chips for texture if desired. If you have an ice cream maker you can now put the mixture in and churn for 20 mins or until set. Otherwise, pour the mixture into a freezer proof container and freeze for 2 hours. Take the container out of the freezer and stir the mixture up until thick and smooth. Return to the freezer. Repeat the process two more times if possible and leave to freeze overnight.
Just made today by me and Mhairi! Rhubarb and Custard
Between 30-31 May for two days only we are offering 15% off the entire Hot Chocolates range. Use code EDX in the coupon box provided.
Enjoy! Sharon
Self-taught chocolatier Sharon Grimshaw cooks up her sweet treats in her kitchen on Littlejohn Road, sending luscious aromas of her award-winning apple crumble chocolates and her quirky Lia Fail truffle – laced with Perthshire brewed beer – across neighbours’ gardens. She sells her bespoke, handmade creations through her HotChocolates website and demand is growing all the time. “I was making up little favours for my wedding guests and was so disappointed at the state of British chocolate available that I decided to make my own,” she recalls.
She began creating recipes based on traditional British puddings – including black forest cherry and an oat and whisky Cranachan-style chocolate. For Easter, she adapted the classic Simnel cake, with spices, nuts, marzipan and orange, and turned it into a mouthwatering white chocolate.
12 gorgeous handmade apricot crumbles infused with Cointreau and Orange Cognac and covered in milk chocolate! Yes I know, a little extravagant, but when you make chocolates you have to be and they are at a special offer price too!
I made this cocktail for my mum in law as it was her Birthday last weekend. We all loved it so I thought I would share it with you. No chocolate involved sorry!
This recipe is enough for 4 glasses and makes approx. half litre.
75 ml vodka
40 ml cassis
40ml limoncello
150ml tonic
350ml fresh cloudy apple juice
one ice cube in each glass
Let me know if you try it.
Save over 50% on our handmade fruit and nut chocolate bars. Made with Belgian chocolate, cranberries, raisins, pecans and almonds in milk or dark chocolate.
The traditional Simnel cake combines toasted hazelnuts, warm mixed spice, hazelnut liqueur, orange, ground almonds and marzipan to create a unique teatime treat. So that’s exactly what I have done here, combined traditional ingredients to create a unique and luxurious handmade chocolate – I hope you enjoy them!
Special edition twelve alcoholic solid centre handmade chocolates. We have put this selection together for those of you who enjoy a little “kick” with your chocolate! Each box includes, our signature alcoholic chocolates, the Raspberry Orange Brandy chocolate coated in 70% Ecuadorian chocolate, the Barraquito Spanish liqueur coffee chocolate, our Jamaican Truffle, Mortlach single malt chocolate, Nightcap Cointreau, Champagne and Strawberry and Sonsie Face Drambuie truffles.
