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Chocolate Dipped Marshmallow Cookie

Chocolate Dipped Marshmallow Cookie


1x 4 Pack of New Farm Confectionery Marshmallows

300g Jar of Raspberry Jam

800g Milk Callebaut Chocolate (tempered)

125g Unsalted Butter (softened)

80g Castor Sugar

1/2 tsp vanilla flavouring

30g Egg (see tips)

150g Plain Flour

Pinch of Salt


Stand Mixer or Hand Mixer

1x Piping Bag

Dipping Fork/Bent fork

Rolling Pin


1. To start the biscuit, cream the softened butter, vanilla and sugar in the mixer. 

2. Add the egg and mix until combined, follow with the salt and flour on a slow speed until just combined.

3. Take the biscuit dough out of the mixer and make sure that all of the flour is incorporated into the dough. 

4. Form a flattened out square and refrigerate for 30 minutes. (see photos)

5. To prepare the marshmallows, trim them to 4cm x 4cm square, then slice into 4 pieces per marshmallow. 

6. Roll out the dough on top of baking paper to a thickness of 4mm and cut into 4cm squares using a ruler. (see photo)

7. Chill dough for an additional 15 minutes and preheat the over (fan forced) to 170 degrees. 

8. Once the dough is firm, separate and place pieces on a baking tray with a few centimeters between each biscuit. 

9. Bake for 10-12 minutes or until lightly brown.

10. Let the biscuit cool on the tray.

Assembly Instructions

1. To assemble the cookies, match your biscuit pieces together and lay out 32 squares.

2. Fill a piping bag with jam and cut a small hole at the end. Pipe a small amount of jam onto the underside of half the biscuit pieces.

3. Stick your marshmallow slices onto the jam dots and centre as much as possible.

4. Pipe a larger amount of jam onto the underside of the remaining pieces and carefully sandwich the pieces together.

5. Temper your chocolate in a bowl (see tempering blog post) and prepare a tray with a sheet of baking paper. 

6. Place cookie on the surface of the chocolate and gently push down using the dipping fork  until the cookie is completely submerged. Place the fork underneath the covered cookie and bring to the surface, tap off any excess chocolate, wipe the base on the side of the bowl before placing on the baking paper. 

7. Repeat the process with all of the cookies.


1. Use a fork to scramble an egg in a cup and weigh out 30g from there.

2. Choose your favourite flavour of marshmallows, jam and chocolate to make your own creation!

3. You may need to warm up your chocolate when dipping with cookies. Microwave the chocolate for 5 seconds at a time and recheck the temperature.


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Couverture Freckles

Couverture Freckles


200g Milk Callebaut Chocolate

500g Hundreds and Thousands Sprinkles


1x Disposable Piping Bag

1x Baking tray

1x Bowl

1x Spatula


1. Pour the sprinkles into a baking tray. You will need enough to be able to cover the base of the tray by 1cm.

2. Temper your chocolate and pour it into the piping bag. 

3. Snip the end of the piping bag to create a small opening and pipe chocolate discs into the sprinkles leaving a few centimeters between each disc. 

4. Once the tray is filled, tap lightly on the bench a couple times to even out the texture of the chocolate's surface.

5. Place in the fridge to set for 5-10 minutes.

6. Once set, you can freely scoop them out of the tray and repeat the process.

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Make your chocolate discs approximately 4-5cm round.

Pinch the open end of the piping bag between piping discs to control the flow of chocolate.

To keep your freckles fresh, store in an air-tight container in a cool, dry place for up to 6 months.

Tempering Tips in our blog post here.

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Hand Panning, Dark Chocolate Almonds

Hand Panning, Dark Chocolate Almonds


300g Roasted Almonds

400g Dark chocolate


1x Large Cake Tin

1x Ladle/Spoon


1. Roast almonds at 150 degrees for 15minutes in a fan forced oven.

2. Allow almonds to fully cool, then place in the cake tin.

3. Heat up your chocolate in a microwave safe bowl. (See notes)

4. Add in approximately 2-4 tablespoons of chocolate with your ladle and agitate the cake tin in a circular motion to move around the nuts, ensuring you keep the cake tin base on the table.

5. Repeat this process layer by layer to coat the almonds using all of your chocolate.

6. Once all of your chocolate has been applied to the almonds, you can remove them from the tin and remove the excess chocolate. (See notes)

7. Once you have taken out the excess chocolate, re-apply it layer by layer to the almonds.


The hotter your chocolate is, the longer each layer will take to set.


Keep chocolate around 35 degrees, you want it to be warm and fluid but not hot.

To remove the excess chocolate from the tin, take out the almonds and heat the outside of the tin using a hair dryer or you can place the tin in the oven for 2-5 minutes at the lowest temperature and then scrape out the excess.

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Acorn Meringue Recipe

Acorn Meringue Recipe


Egg White 75g
Caster Sugar 150g
Milk chocolate (tempered) 150g
New Farm Confectionery Pecan + Milk Chocolate Brittle 150g


1. Preheat oven to 100C (fan forced)

2. Weigh out the egg white and caster sugar

3. Whip egg whites until stiff peaks have formed

4. Slowly shake in caster sugar while whisking

5. Whisk on high for another couple of minutes until thick and glossy

6. Scoop mixture into piping bag and pipe onto a tray lined with baking paper. The meringues should have a base of approximately 5cm

7. Bake for one hours. Then turn off oven and let them sit inside the oven for another hour to cool completely

8. Whilst waiting smash your pre bought New Farm Confectionery Pecan and Milk Chocolate Brittle into a crumb consistency - you can use a food processor for this

9. Once ready, microwave temper your chocolate

10. Dip the bottom of the meringue in the chocolate and then directly into the brittle

11. Serve straight away or keep in an airtight container for up to 1 week


Make sure all of your equipment is clean and dry.

Wipe your bowl and utensils with apple cider vinegar to eliminate residual fat which can cause meringues to deflate

Use a round piping tip in your piping bag to create a smooth droplet shape

If you prefer a dryer meringue you can cook it for an extra 30 min

Makes: 16 acorn meringues 

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Marshmallow Fluff

Marshmallow Fluff


200g caster sugar
100ml water
250g glucose
3 large egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla extract


1. Combine the caster sugar and water in a small saucepan, making sure all is mixed together well, then add glucose on top. Wash down the sides of the saucepan with a wet pastry brush to remove any stray sugar crystals.   

2. Combine the egg whites and cream of tartar in a clean bowl of a stand mixer. Start cooking the syrup over a medium-high heat. Insert a candy thermometer and set to 115C. 

3. Start whisking egg white on high when sugar syrup reaches 108C. The egg whites should be whipped by the time the syrup reaches 115C.   

4. Once syrup has reached 115C, remove from heat.  Slowly stream a steady thin ribbon of  syrup into the fluffy egg whites while the mixer is running on a medium speed, taking care not to pour directly on to the whisk attachment.  

5. Let the mixer run for 5 or so minutes until the fluff is thick and glossy.  Add desired flavour, briefly combine and remove from the mixer. 

6. Scoop into a clean air tight container, and enjoy for up to two weeks! The fluff can be re whipped by hand if it becomes flat over time.  


Flavours such as peppermint or strawberry make for a wonderful substitution to the vanilla. Perfect for making quick and easy smores, or for dolloping on top of your favourite dessert. Layer in a jar with pieces of your favourite chocolate bark for a beautiful gift idea. 
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New Farm Confectionery Raspberry Bark Doughnuts

New Farm Confectionery Raspberry Bark Doughnuts


150g butter

120g brown sugar 

 2 eggs

150ml milk

250g plain flour

1 ½ tsp baking powder

150g dark chocolate

75g thickened cream

50g New Farm Confectionery Raspberry Bark (small pieces) + a little for decoration


    1. Set oven to 170C (fan forced). Lightly grease 2x  six piece doughnut trays with cooking spray and set aside.

    2. Sift the plain flour and baking powder together and set aside. Measure the cream into a small saucepan, and dark chocolate into a small bowl. Roughly chop your New Farm Confectionery Raspberry Bark into small pieces.

    3. Cream butter and brown sugar with the paddle attachment, medium speed,  until fluffy and has lightened in colour.

    4. Slowly add eggs one at a time. If the mix splits slightly, don’t worry! Let the mixer run a bit longer and it will come back together. Add flour mix and milk in two additions, alternating until almost combined on low speed.

    5. Add New Farm Confectionery Raspberry Bark pieces and finish by folding in by hand. Pipe mix evenly across the two greased trays, filling almost to the top of each mold. Bake for 10 - 12 minutes until “springy” to touch. Tip onto a cooling rack.

    6. Whilst baking, bring your cream to a boil (this will happen quickly!) and pour over your dark chocolate. Let the chocolate melt for a few minutes then gently stir together. Once the doughnuts have cooled and your ganache has thickened slightly, dip the topside of doughnuts into the ganache and sprinkle with some New Farm Confectionery Raspberry Bark for decoration.


      Want something a bit more decadent? Swap 30g of the plain flour to cocoa to pump up the richness and turn this into a double chocolate treat! 

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