Tony's Chocolonely

Tony's "Broken Glass" Blackberry Chocolate Cupcakes

Looking for a spooky crowd-pleaser? Look no further than these delightfully dreadful cupcakes perfect for a Who-done it kinda vibe.

Tony's Chocolonely Dirt Carrot Easter Cupcakes

Step aside, carrot cake! These Eggs-sta special Easter chocolate dirt cupcakes with carrot decorations are a surprisingly tasty and perfectly whimsical Easter dessert idea.

Tony's Chocolonely x Ben and Jerry's Loaded Brownie Sundae

A decadent meeting of two incredible treats, making the ultimate dessert. 

White Chocolate and Strawberry Cheesecake Eton Mess

A free form dessert that is fun to put together and fantastic for summer entertaining.This cheesecake inspired version is especially rich and decadent.

Trick-or-treat chocolate rice crispy frights

Get tangled in a web of flavor with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!

Two Raw Sisters: Oven-free Afghan Slice

No oven, no problem. We love this delicious take on afghan cookies using whole, minimally processed ingredients. 

Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce

This delicious recipe comes to us from our friends at Kōkako Coffee by the talented Kelly Gibney. The classic, cosy kiwi dessert gets a major upgrade here with the natural sweetness of bananas, creamy oat milk, dark chocolate chunks and a coffee infused sauce that delivers ultimate richness.

Caramel Sea Salt Chocolate Chip Cookies

Looking for something to whip up this weekend? We think the only thing more delicious than chocolate chip cookies are these gooey-delicious caramel sea salt chocolate chip cookies. Special shout out to @‌beckybakes for this delish recipe.Ingredients 125g butter 100g light brown sugar 75g white granulated sugar 1 tsp salted caramel flavoring 300g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp sea salt 1 Tony’s milk caramel sea salt bar, chopped into chunks Recipe Combine butter, light brown sugar & white granulated sugar in a bowl. Mix. Add the egg & salted caramel flavouring. Mix. Add the plain flour, baking powder, bicarbonate of soda & sea salt. Mix. Knead mixture into a dough & add the Tony’s chunks. Roll into 8 balls Freeze for 30 minutes (or up to 3 months if you want to keep some for later) Bake for 10-12 minutes at 180°C Decorate chunks of Tony’s Drizzle with salted caramel sauce Leave to cool for 30 minutes Admire your work. 🍪 And feast on your salty-sweet treats!

Peppermint Brownie Cookie Sandwiches

Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question. Servings: 12Prep Time: 20 minCook Time: 10 minTotal Time: 30 minIngredients:For the Brownie Cookies 2 cups All Purpose Flour 1 tsp. Fine Sea Salt ¾ tsp. Baking Soda 1 cup Brown Sugar 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted 10 tbsp. Unsalted Butter, softened 1 large Egg 1 Egg Yolk For the Peppermint Buttercream 12 tbsp. Unsalted Butter, softened 3-4 cups Powdered Sugar 1 tbsp. Milk 1 ¼ tsp. Peppermint Extract 1 tsp. Vanilla Extract ¼ cup Crushed Peppermint + more for decorating Method: In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth. Add the egg, egg yolk, and melted chocolate. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy! Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.

Kelly Gibney’s Tony’s Chocolonely Dark Chocolate Mint Candy Cane Tart

This very rich and decadent tart is the perfect Christmas treat for chocolate lovers. The base is speckled with dark chocolate mint candy cane chocolate and the silky ganache filling has a hint of peppermint too. The creamy mascarpone helps to balance out the richness while also providing another opportunity to enjoy even more Tony’s Chocolonely Christmas chocolate.

Rocky Road with Tony’s Chocolonely

Recipe by Kelly GibneyThis delicious, indulgent jumble of all the most delicious things to eat is fun to make with kids. You can’t mess it up! Use this recipe as a guide and add in your favourite things. Lovely to gift and share.Ingredients: 1 x 180g bar Tony’s Chocolonely Dark Chocolate 1 x 180g bar Tony’s Chocolonely Milk Chocolate 160g marshmallows – halve if very large 8 ginger biscuits – roughly chopped 80g pistachios – roughly chopped 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy – roughly chopped ½ cup dried cranberries ½ cup toasted coconut chips To garnish: freeze-dried raspberries (optional) Method: Break the dark chocolate and milk chocolate into pieces and melt (together) in a double boiler. Stir until smooth. Place all the other ingredients in a large bowl, pour over the melted chocolate and mix well. Spoon into a slice tin lined with baking paper. Press down lightly on the top to push the slice together more. Place in the fridge to harden. Garnish with a sprinkle of freeze-dried raspberries if desired. Slice into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

Brown Butter S'mores Cookies

Cookie monsters beware! This s'mores cookie recipe is on the loose, and its tasty powers are formidable.

Tony’s One Bowl S’more Cookie Skillet

S'mores for you, s'mores for me and s'mores for the whole family in minutes! These Tony's s'more skillets are every bit as delicious as a classic campfire s'more, but wayyy easier and more shareable too! 🍫

Good Morning Fairtrade Smoothie

By Kelly Gibney Serves 1-2Start your day (or brighten up your afternoon) with this indulgent Fairtrade smoothie. With a creamy banana base, flecks of rich dark chocolate and a kick of coffee, it’s a treat you can feel very good about. Ingredients: 1 All Good Fairtrade banana, frozen in chunks 80ml Kōkako filter coffee (cooled) or 30ml Kōkako espresso (cooled) 50g Tony’s Chocolonely 70% Dark Chocolate, roughly chopped 1 tablespoon Noble Maple Syrup 02: (Tahitian Vanilla Bean matured maple) ½ teaspoon vanilla extract 1 cup milk (any will work) Generous pinch ground cinnamon Method: Place all your ingredients into a powerful blender and blitz until smooth. Pour into a tall glass and garnish with additional chopped chocolate.

Tony’s Chocoloney Chocolate Fondant

Chocolate fondants are great desserts for entertaining, and these ones have a hidden surprise! Matching Tony's Chocolonely Dark Milk Chocolate Pretzel Toffee for the fondant with a hidden piece of Milk Chocolate Caramel Sea Salt, this is one decadent dessert that's easily whipped up ahead of time. 

The Caker x Tony’s Chocolonely Milk Chocolate Hazelnut 32% Minicakes

Our friend Jordan Rondel from The Caker shared the recipe for her Tony’s Chocolonely Milk Chocolate Hazelnut minicakes with chocolate cream cheese icing. Makes 12 delicious mini cakes or one 9” cake.

Bunny Butt Cookies

Looking for a dessert that puts the "luck" in potluck? Check out these recipes for Easter treats that are as sweet as they are impactful! If you're a cookie monster, our delectable yet quirky bunny butt sugar cookies should be right up your alley.

Salted Almond Chocolate Hot Cross Buns

This recipe celebrates all there is to love about Easter - Chocolate and Hot Cross Buns! And the combination of delicious Tony’s Chocolonely Salted Almond chocolate and Ironclad Pan toasted almonds in lots of lovely butter sets these Hot Cross Buns apart from any you’ve ever tasted. Deliciously spiced and sweet, dripping with chocolate and with the additional crunch of rock salt, they’ll have your whānau leaping out of bed as soon as they smell them cooking and begging you to make more. And the best thing about Tony’s Chocolonely chocolate? There’s not a mouthful of child slavery in any bite. We love this. Keep Easter clean by checking the chocolate you are eating is sustainably and kindly produced. It matters. From the Ironclad Pan team. Happy Easter! INGREDIENTS:YEAST SPONGE ¼ c warm milk 1 T yeast. 1 T flour 1 t brown sugar THE SALTED ALMONDS 1 c almonds, roughly chopped 75 g soft butter ½ t salt flakes THE DOUGH 2 1/2 c white flour 2 T Mixed spice 1 T cinnamon powder ¼ c cacao or cocoa powder, sifted ¼ c brown sugar ½ c glazed mixed peel, roughly chopped ¾ c warm milk 1 egg 1 t vanilla essence 170 g salted almond Tony’s chocolate, roughly chopped. Extra cacao or cocoa powder to dust. PAN PREPARATION 1 T butter 1 t salt flakes 1 t cocoa or cacao powder. PASTE ½ c water ½ c flour Salt flakes to sprinkle on top GLAZE 1 egg yolk – before the bake 2 T maple syrup – after the bake METHOD: To make the yeast sponge. In a small bowl, sprinkle yeast over the milk, flour and brown sugar, stir gently and leave for 10 minutes in a warm place, till fluffy and risen. In your Lil’ Legacy Pan melt the butter and sauté the chopped almonds and salt over a low heat for 3 minutes or until just starting to brown. The almonds will continue to cook in the pan after you have removed them from the heat. Set aside to cool. Mix all dry ingredients together then add chopped citrus peel and buttery toasted almonds and mix well. Make a well in the centre of these ingredients and add half the warm milk, the egg and vanilla essence. Whisk lightly to combine ingredients. Add the yeast sponge and the remaining milk and use a wooden spoon to combine the dry and wet ingredients. Turn the mix onto the benchtop liberally dusted with cocoa or cacao powder. The dough should be a little bit sticky. Add extra powder if the mix is sticking to the bench. Knead for 10 minutes, until the dough is shiny and elastic. Form the dough into a ball and leave to rise, covered, for an hour in a warm place. Liberally grease your Ironclad Legacy Pan with butter then dust with salt flakes and cacao or cocoa powder. The amount of salt you use is up to you! Once risen, knead the dough for a further 5 minutes. Form into a log and cut into 12 equal pieces. Using your hands, mould each piece into a ball and pat out into circles about 10cm in diameter. Evenly sprinkle the chopped chocolate in the middle of each dough circle. Seal the buns by pinching the doughy edges together firmly. Roll lightly in your hands to create a perfect bun shape then place seam side down in your prepared Ironclad Pan. Glaze the top of the buns with egg yolk and finish with a sprinkle of salt flakes. More or less depending on your tastebuds. Mix flour and water paste together, stirring well to remove all lumps and pipe a cross pattern on top of each bun. Leave to rise for 45 minutes covered in a warm place (don’t cover with a tea towel or cling film as this will ruin your crosses! I use an upturned bowl). Bake at 180°C for 30 minutes. Remove from the oven, brush with maple syrup and serve to the table hot with lashings of butter. And feel the love!

Tony’s Chocolonely Easter Bark

Recipe by Kelly Gibney This is such a fun explosion of colour, texture and an absolute deliciousness. Perfect for gifting at Easter time or as a playful dessert.INGREDIENTS: 1 x 180g bar Tony’s Chocolonely Dark Chocolate 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy TO TOP: 4 Tony’s Chocolonely Eggstra special easter eggs halved Pieces of Tony’s Chocolonely chocolate – roughly chopped, use a range of dark and light flavours Handful roasted almonds – roughly chopped Handful roasted pistachio nuts – roughly chopped 1/3 cup freeze-dried raspberries 1/4 cup dried strawberry slices METHOD: Melt the dark chocolate and the white chocolate (separately) using a double boiler. Pour the dark chocolate onto a large tray lined with baking paper and spread out using a spatula. Dollop the melted white chocolate over the top – about 6 dollops. Use a chopstick or skewer to swirl the white chocolate through the dark to create areas of dark and light with swirls. Scatter the halved eggs on top, followed by the chocolate pieces. Sprinkle over the chopped nuts and lastly the freeze-dried and dried fruit. Place in the fridge for 1-2 hours until firm. Break into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

Tony's Ultimate Choc Drip Cake

Get your Easter bake-on with Georgia's Cakes ultimate Tony's choc drip cake! Flex your baking muscles with this show stopping chocolate egg-stravaganza guided by Georgia Green (@georgiascakes) INGREDIENTS: For the bottom tier 6-inch cake: for the 6 inch cake: 250g butter 250g Fairtrade caster sugar 200g (4) eggs 200g self raising flour 50g Fairtrade cocoa powder 1 tsp baking soda 150g plain yoghurt For the 2nd tier of 8-inch cake: 500g butter 500g Fairtrade caster sugar 400g (8) eggs 400g self raising flour 100g Fairtrade cocoa powder 2 tsp baking soda 400g plain yoghurt For the chocolate meringue buttercream (filling & coating for the 6 inch cake): 150g egg whites (about 5 large egg whites) 300g caster sugar 300g room temperature, unsalted butter 1 bar of Tony’s dark chocolate For the chocolate drips: 70g Tony’s dark chocolate 100ml whipping cream How to make the 6-inch cake: Preheat your oven to 170°C on fan Grease and line 2 x 6-inch cake tins Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling Combine the melted butter and the sugar in a large bowl using a whisk Add in the eggs and mix together to fully combine Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates Add in the yoghurt and mix in until the batter in completely smooth Evenly distribute the batter between the two tins (approx. 550g per tin) Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch Leave to cool completely on a cooling rack Georgia's top tip: Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in clingfilm and leave at room temperature - not in the fridge. It's much easier to decorate a cake the day after it's been cooked! Less crumbs!​​​​​How to make the chocolate meringue buttercream (filling & coating for the 6-inch cake): In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout Place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes) Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature Meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before Once melted, leave to one side and let's finish off the buttercream! Start whisking the meringue again on a slow-medium speed Gradually add cubes of butter into the whisking meringue Once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!) Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in Fold in the melted chocolate into the buttercream with a spatula until fully incorporated Georgia's top tip: if the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.How to make the chocolate drips: To make the chocolate ganache drips, simply melt the chocolate and cream together. Either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate. The ganache should be quite loose; you may need to add more cream to achieve the correct consistency. Here's a bit more about Georgia:"I started my baking journey at Le Cordon Bleu in London where I trained in patisserie for 6 months. I always knew I didn’t want to work in a restaurant or hotel after my training, so I found myself working at a small coffee shop in London baking the fresh produce but giving it all a fancy twist. Word got out quickly that I started baking and all of a sudden people were asking me for birthday cakes. Even though I wasn’t trained in cake decorating, I took my knowledge and skills that I learnt from pastry school and applied it to cakes which gave my cakes a unique look. My cakes somewhat stood out amongst others and therefore gained popularity quite quickly which led me to launching Georgia’s Cakes in 2015 where I was selling bespoke cakes as my full time job. Over the years, my cakes were being sold in Harrods food hall in London and I worked with some very well known companies and made cakes for celebrities such as Cara Delevingne and Rihanna!""After opening my YouTube channel, I shifted my focus to teaching and now host regular cake workshops as well as sharing my recipes, tips and tricks online!"

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 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.