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  • Rich Peanut Crunch Fudge

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    Ingredients: Melted butter, to grease 1 x 395g can sweetened condensed milk 100g butter, cubed 100g Davies Chocolates Peanut Crunch 255g (1 1/4 cups) brown sugar, firmly packed 2 tablespoons glucose syrup 150g Davies real dark chocolate buttons, finely chopped Method: Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite

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  • Choc-Mint Brownie Bites

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    Ingredients: 250g block cream cheese, softened 3/4 cup caster sugar 3 eggs 1 ½ teaspoons peppermint essence Green food colouring 150g butter, chopped 300g Davies real dark chocolate buttons, chopped 1 cup plain flour 50g Davies Peppermint Cream soft centres, diced Method: Preheat oven to 180C/160C fan-forced. Grease two 24-hole, 1 1/2-tablespoon-capacity mini muffin pans. Line base and side of

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  • Coffee Cream Cupcakes with Mocha syrup

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    Ingredients: 125g butter, chopped 3/4 cup (185ml) water 1 cup (215g) caster sugar 1 tablespoon instant coffee powder 50g Davies real dark chocolate buttons, chopped 100g Davies Chocolates coffee cream soft centres, cut into quarters 1/2 cup (75g) plain flour 1/2 cup (75g) self-raising flour 1/4 cup (40g) cocoa powder 1 egg, lightly whisked 1/2 cup (125ml) freshly brewed espresso

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