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The Blog

Hello, and welcome to the Keylink blog!

In this section of our website, you’ll find a wealth of inspiring recipes, industry insights, consumer trends and analysis, ‘food-for-thought’ articles, business strategy ideas and so much more.

We’ll be posting articles to our blog regularly, and, if you don’t want to miss out on the latest scoop, make sure to follow us on our socials where we’ll notify you of the latest uploads.

Enjoy!

A Brand New Drink for Chocolate Lovers

A Brand New Drink for Chocolate Lovers

If you love chocolate couvertures with fruity notes and a sustainability story with real impact, then you need to try Babao Cacao's brand new cacaofruit water in sparkling and still.

Oct 14th, 2026 | min read

Asian Flavours Set to Shape Christmas 2026

Asian Flavours Set to Shape Christmas 2026

From matcha and yuzu to pistachio and mango, discover the Asian-inspired flavours, textures and colours shaping Christmas bakery and chocolate trends for 2026..

Oct 5th, 2026 | min read

Tahini Flavour Inspiration

Tahini Flavour Inspiration

Read on for what tahini actually is, what it tastes like, the flavours that bring out its best, and the chocolate and bakery recipes we’re loving right now.

Sep 24th, 2026 | min read

Get Ready for Halloween 2026: Trends, Treats & Tools

Get Ready for Halloween 2026: Trends, Treats & Tools

Halloween 2026 Lands on a Saturday this year! So...get ready for Bigger Thrills with Bold Colours, Fun Flavours, and Creative Tools to Make Your Range Shine!

Sep 14th, 2026 | min read

Pecan Flavour Inspiration

Pecan Flavour Inspiration

Buttery, subtly sweet and softly smoky once toasted, the pecan is the official nut of autumn/winter. Read on for the flavours that bring out its best, and the pecan products and recipes we’re excited to try...

Sep 9th, 2026 | min read

Peanut Flavour Inspiration

Peanut Flavour Inspiration

Discover our peanut ingredient range, plus the best flavour pairings and recipe inspiration for peanut in bakery and patisserie.

Sep 3rd, 2026 | min read

Recipes Bringing Christmas 2026's Asian Flavour Trends to Life

Recipes Bringing Christmas 2026's Asian Flavour Trends to Life

From matcha and yuzu to pistachio and rose, discover inspiring flavour pairings and festive recipes for your Christmas 2026 range.

Aug 19th, 2026 | min read

Ready-Made Fillings for Chocolatiers & Bakers

Ready-Made Fillings for Chocolatiers & Bakers

Ready-made fillings are the fastest and most efficient route to confectionery production. Here's what they are, why they're essential in professional kitchens, and on-trend ways to layer them in your creations.

Aug 4th, 2026 | min read

No Waste Christmas for Bakers

No Waste Christmas for Bakers

Christmas is one of the busiest times of the year for bakeries, which can mean increased food waste. Here are seven practical ways to reduce bakery waste while maximising profit this festive season.

Jul 13th, 2026 | min read

No Waste Christmas for Chocolatiers

No Waste Christmas for Chocolatiers

If you’re looking for a few fresh ideas for using up that leftover couverture, we’ve put together a list of seven ways to turn waste into profit this Christmas.

Jul 8th, 2026 | min read

A Taste of Nostalgia: Traditional Bakes as Bonbons

A Taste of Nostalgia: Traditional Bakes as Bonbons

Bakery and dessert-inspired chocolate bonbons and bars have stepped firmly into the spotlight. Keep reading for ways to embrace the nostalgia trend in your chocolate shop this festive season.

Jun 29th, 2026 | min read

Callebaut's Noir & Blanc: Celebrating Botanical Noir Intense Cocoa Powder

Callebaut's Noir & Blanc: Celebrating Botanical Noir Intense Cocoa Powder

Callebaut's latest campaign, Noir & Blanc, is a celebration of Botanical Noir Intense Cocoa Powder. Keep reading to discover how you can embrace the darkness and light with Callebaut...

Jun 10th, 2026 | min read

Scottish Bakers’ Conference: What We Learned from Scotland’s Award-Winning Bakeries

Scottish Bakers’ Conference: What We Learned from Scotland’s Award-Winning Bakeries

Explore the standout bakery trends, winning flavour combinations and product ideas we uncovered at the Scottish Bakers Conference and Awards 2026.

Jun 8th, 2026 | min read

Sprinkle a Little Magic: Add Texture & Glamour to Your Festive Creations with Mona Lisa

Sprinkle a Little Magic: Add Texture & Glamour to Your Festive Creations with Mona Lisa

Discover the sprinkles and decorations that will take your 2026 festive range to the next level, adding crunch, chew and eye-catching texture to chocolate bars, bonbons and bakery creations.

May 28th, 2026 | min read

Packaging Unwrapped

Packaging Unwrapped

Your packaging is often the first thing your customers see when they buy from you, so you want it to make the right impression. Read on to discover how our packaging range can help you to stand out.

Apr 30th, 2026 | min read

A Baker's Guide to Cocoa Powder

A Baker's Guide to Cocoa Powder

Choosing the right cocoa powder is essential for consistent, high-quality bakery results, impacting flavour, texture and colour. This guide explains how fat content, processing method and application affect performance, helping you select the best option for every bake.

Apr 17th, 2026 | min read

A Chocolatier's Guide to Cocoa Powder

A Chocolatier's Guide to Cocoa Powder

Cocoa powder is one of the most versatile products of the cacao tree, used widely in bakery, confectionery, drinks and desserts. Let’s take a look at the different cocoa powders for chocolatiers and how they perform.

Feb 20th, 2026 | min read

Spring Into 2026: Easter Chocolate, Blue Trends, and Creative Packaging

Spring Into 2026: Easter Chocolate, Blue Trends, and Creative Packaging

Easter is here! From chocolate moulds to ribbons, packaging and inspiration, we’ve got everything you need for a modern, irresistible springtime range.

Feb 9th, 2026 | min read

Everything You Need for a Sweet Valentine's Day

Everything You Need for a Sweet Valentine's Day

Roses are red, violets are blue. Boy, have we got a treat for you! Find everything you need for a perfect Valentine's range at Keylink.

Jan 27th, 2026 | min read

What’s Coming Up in 2026: Moments to Celebrate

What’s Coming Up in 2026: Moments to Celebrate

2026 is packed with moments to celebrate and sell. Discover how bakers, chocolatiers and patisserie professionals can turn trends and key occasions into high-margin, standout creations.

Jan 5th, 2026 | min read

Callebaut's New Taste Wheel

Callebaut's New Taste Wheel

Choosing the right chocolate is essential to crafting unforgettable flavour, and the Taste Wheel makes that easier than ever.

Dec 8th, 2025 | min read

Callebaut Chocolatier's Day 2025

Callebaut Chocolatier's Day 2025

Callebaut's Chocolatier Day returned this October in a blaze of flavour, insight and inspiration.

Nov 5th, 2025 | min read

Callebaut's New Low Roasting Process

Callebaut's New Low Roasting Process

In order to maintain the unique flavour and taste of the cocoa in each of their new Signature Collection chocolates, Callebaut has developed a brand-new roasting process. Keep reading to find out more...

Oct 20th, 2025 | min read

A Beginners' Guide to Matcha

A Beginners' Guide to Matcha

Known for its eye-catching, bright green colour, earthy flavour and abundance of health benefits, matcha has become the go-to choice for everything from drinks and ice cream to pastries and chocolate fillings.

Oct 10th, 2025 | min read

Boost Profits with Edible Decorations

Boost Profits with Edible Decorations

If there’s one thing that elevates an on–trend sweet treat to the next level, it’s that extra little finishing touch. Discover the wonderful world of decorations and level up your creations…

Oct 3rd, 2025 | min read

Masters of Taste: Callebaut's Bold New Identity

Masters of Taste: Callebaut's Bold New Identity

Callebaut, the Belgian chocolate brand trusted by chefs since 1911, has unveiled a bold new identity: Masters of Taste.

Oct 1st, 2025 | min read

Colour Your Creations: Van Houten in Cocktails, Mocktails & More

Colour Your Creations: Van Houten in Cocktails, Mocktails & More

Take your creations further with Van Houten chocolate powders, delicious in drinks, desserts, and everything in between.

Sep 26th, 2025 | min read

Hazelnut Flavour Inspiration

Hazelnut Flavour Inspiration

One of our favourite flavours to pair with chocolate is the classic hazelnut – whether enrobed in caramel and encased in milk chocolate or blended into a sumptuous filling for bonbons and bars.

Sep 1st, 2025 | min read

Introducing Ruby RB2

Introducing Ruby RB2

Discover the next generation of Ruby chocolate, Ruby RB2 offers an intense, fruity flavour with a vibrant ruby hue. Available now from Keylink!

Aug 20th, 2025 | min read

How to Clean Your Chocolate Moulds

How to Clean Your Chocolate Moulds

Beautiful, glossy chocolates start with beautifully clean moulds. Any smudge, streak or leftover cocoa butter will show up in the final shine—so giving your moulds some TLC between uses is essential.

Aug 15th, 2025 | min read

Savour the Divine Taste of the First Ever Ruby Chocolate Drink Powder!

Savour the Divine Taste of the First Ever Ruby Chocolate Drink Powder!

See recipes for making hot or cold drinks with the new Van Houten ruby chocolate drinks powder.

Aug 12th, 2025 | min read

Embracing Ginger and Spices in Baking and Chocolate

Embracing Ginger and Spices in Baking and Chocolate

Discover how ginger and warm spices transform baking and chocolate, adding depth, comfort, and festive flair. From spiced drinks to perfect pairings, uncover our range of flavourful products and recipes.

Aug 1st, 2025 | min read

Trending: Aerated Chocolate Fillings

Trending: Aerated Chocolate Fillings

The viral aerated chocolate fillings trend—sparked by creations like the Angel Hair bar—remains front and centre. For professional chocolatiers, it’s a playground to explore texture and video‑ready aesthetics.

Jul 30th, 2025 | min read

Ned's Christmas Story

Ned's Christmas Story

For our 2025 festive campaign, we take you on a journey to meet our newest chocolate moulds, discover new flavours and explore the nostalgic shapes, colours and decorations that bring back memories of Christmas past.

Jul 14th, 2025 | min read

Stay Cool with Callebaut ICE Chocolate this Summer

Stay Cool with Callebaut ICE Chocolate this Summer

When the temperature rises, there’s only one thing on everyone’s mind: ice cream! Take your frozen treats to the next level with Callebaut ICE Chocolate: the perfect chocolate for ice cream and gelato makers.

Jul 7th, 2025 | min read

Apple & Pear Flavour Inspiration

Apple & Pear Flavour Inspiration

Summer might be in full swing, but we're looking ahead to those cooler, autumnal days and celebrating apple and pear flavours: light, refreshing and full of possibilities.

Jul 2nd, 2025 | min read

Yule Logs and Holiday Flavours for a Magical Christmas

Yule Logs and Holiday Flavours for a Magical Christmas

The Yule Log is back—and it's more delicious than ever. This blog unwraps its festive roots, shares creative takes, and offers ideas to help you roll out a centrepiece your customers will love this Christmas.

Jun 30th, 2025 | min read

Festive Macarons

Festive Macarons

Discover festive macaron ideas with classic Christmas flavours, decorating tips and gift-ready packaging inspiration. Perfect for makers, bakers and festive treat lovers alike.

Jun 10th, 2025 | min read

Christmas Trends 2025

Christmas Trends 2025

Christmas 2025 brings rustic charm. Expect flavours like gingerbread caramel, cherry, and swicy chilli-raspberry. Earthy tones, gold accents and eco-friendly packaging capture the season’s woodland magic.

Jun 2nd, 2025 | min read

Caramel Flavour Inspiration

Caramel Flavour Inspiration

Rich, sweet and decadent with a nostalgic flavour; caramel is a staple of the chocolate and bakery worlds, and for good reason! Read on to be inspired by sugary, buttery brown flavours…

May 1st, 2025 | min read

Introducing Chocovic at Keylink

Introducing Chocovic at Keylink

Chocovic, a celebrated brand that has spent over 150 years empowering artisan chocolatiers, bakers, and pastry chefs around the world, is now available in the UK for the first time at Keylink.

Apr 15th, 2025 | min read

How Barry Callebaut Supports Farmers

How Barry Callebaut Supports Farmers

Barry Callebaut provide the needed support to empower cocoa farmers to leverage their cocoa farming expertise, to improve their yields and increase their financial resilience by diversifying their income.

Apr 9th, 2025 | min read

Berries Flavour Inspiration

Berries Flavour Inspiration

April brings with it longer days and fresher flavours... and so do we with this month's flavour; Berries!

Apr 1st, 2025 | min read

Almond Flavour Inspiration

Almond Flavour Inspiration

With their distinctive fruity, nutty flavour and numerous health benefits, almonds are as popular as ever! Read our blog to discover our favourite almond products, recipes and flavour pairings…

Mar 3rd, 2025 | min read

Experience the Unexpected for Spring 2025

Experience the Unexpected for Spring 2025

The latest spring trends, and Callebaut's new spring 2025 catalogue has arrived!

Jan 16th, 2025 | min read

A Day with Kirsten Tibballs

A Day with Kirsten Tibballs

When the Chocolate Queen and founder of Savour School, Kirsten Tibballs came to the Callebaut Chocolate Academy in November, we were invited along for a demonstration of Kirsten’s chocolate and patisserie skills!

Dec 5th, 2024 | min read

Pistachio Flavour Inspiration

Pistachio Flavour Inspiration

This month, we’re celebrating the humble pistachio and sharing our favourite products, recipes and flavour pairings with you!

Dec 2nd, 2024 | min read

Pairing Blue Fruits with Chocolate

Pairing Blue Fruits with Chocolate

Blue food is growing in popularity as it’s an eye-catching and unexpected colour in the world of chocolate and sweet bakery. Find out how to pair your favourite blue fruits with chocolate and other flavours.

Nov 22nd, 2024 | min read

Embracing the Blue Food Trend

Embracing the Blue Food Trend

The rising popularity of blue food has also led to an increase in more earthy, non-synthetic blue products. Read on to find out how you can use blue flavours and colours in your chocolate or bakery business...

Nov 15th, 2024 | min read

Callebaut Chocolatier Event 2024

Callebaut Chocolatier Event 2024

We had the pleasure of attending Callebaut’s first Chocolatier Event since 2019, and it was a whirlwind of ideas, inspiration, motivation, and even a sneak peek at some new product development.

Oct 28th, 2024 | min read

The Callebaut by Keylink Web Shop is Open!

The Callebaut by Keylink Web Shop is Open!

Introducing our brand new collaboration with Callebaut, a dedicated web shop housing all of your favourite Barry Callebaut products!

Oct 4th, 2024 | min read

Prepare for a Hair-raising Halloween with Keylink!

Prepare for a Hair-raising Halloween with Keylink!

With October fast approaching, there’s still time to design a limited-edition Halloween product range that will appeal to customers and start off Q4 with a bang.

Sep 13th, 2024 | min read

Choosing the UK Finalist for the World Chocolate Masters 2025

Choosing the UK Finalist for the World Chocolate Masters 2025

We were honoured to be invited to the UK Chocolate Academy™ in Banbury on 30 May to witness the final of the World Chocolate Masters pre-selection for the UK and Ireland.

Jun 5th, 2024 | 9.9min read

Shelf Life of Ganache: A Guide

Shelf Life of Ganache: A Guide

Looking for tips on how to extend your chocolate's shelf life? Read more to find out how!

Jan 12th, 2024 | 5.7min read

Chocolate Mousse: A Potted History

Chocolate Mousse: A Potted History

The history of chocolate mousse and how you can add a range of chocolate mousses to your menu with very little effort!

Sep 12th, 2023 | 7.3min read

The Barry Callebaut Salmonella Incident and what Keylink is doing to help

The Barry Callebaut Salmonella Incident and what Keylink is doing to help

While there are some short-term supply chain issues due to the Barry Callebaut salmonella issue at the moment, Keylink is here to help!

Aug 23rd, 2022 | 2.7min read

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© Keylink Limited 2025. All rights reserved.