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Caramel Tart

Caramel Tart


Tart Base

150g softened unsalted butter

100g caster sugar

60g egg mix (see notes)

225g plain flour

20g cocoa powder

40g icing sugar

2g salt

Caramel Filling

360g caster sugar

180g cream

230g cold unsalted butter

3g flakey salt


100g dark Callebaut Chocolate

100g cream


Stand Mixer

25cm tart tin with a removable base (preferably non stick, otherwise spray lightly with canola oil)

Rolling Pin


Preheat your oven to 170 degrees celsius (fan forced).

To prepare the tart base, add the softened butter, caster sugar and egg mixture into your stand mixture. Combine on low speed.

Add the flour, cocoa powder, icing sugar and salt and mix on low until just combined. Do not over mix. 

Gently knead the dough on a benchtop to fully incorporate any loose flour, shape into flattened square, wrap in glad wrap and refrigerate for 30 minutes or until cool to touch.

Once the dough is chilled, dust your bench with flour and roll out the dough to 4-5mm thick.

Line your tart with ring with the dough and refrigerate for another 30 minutes.

Bake the tart base for 18 minutes.

Once the tart base is out of the oven you can then start the caramel filling, this will allow cooling time for your base. 

Add two tablespoons of the sugar to your saucepan and continuously stir whilst melting. Once fully melted continue to add sugar in small amounts and melt until all sugar has been used and is golden brown. Don't rush this stage, it does take time.

While your sugar is melting add your cream to a separate saucepan and warm it up. No need to bring it to the boil, it just needs to be warm.

As soon as all of the sugar has melted and is golden brown, slowly stream the warm cream into the melted sugar and mix through (reserve the saucepan, you can use it to make the ganache in the next stage). Cook caramel for 2-3 minutes, continuously stirring (the crunchy bits will melt). 

Add in the cold butter and flakey salt and mix until thoroughly combined.

Pour the caramel straight into the tart base and place in the fridge until caramel is firm.

While the caramel is setting you can make the ganache.

Heat the cream for the ganache in your reserved saucepan until very hot, almost boiling. Add in the chocolate and mix well with a spatula until it has all melted and is well combined. 

Gently pour the chocolate ganache over the caramel layer of your tart. Ensure it is spread evenly.

Refrigerate tart until needed, a minimum of two hours.



For the egg mix, simply mix up 1-2 eggs with a fork and weigh out what you need.

Gluten free flour can be used instead if desired.


Makes 1x25cm round tart


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Macadamia Cheesecake

Macadamia Cheesecake


2 x 150g bags of New Farm Confectionery Macadamia brittle

1 packet of Gingernut biscuits

100g butter

800g cream cheese

70g sour cream

300ml thickened cream

100g icing sugar

1 tbsp lemon


24cm springform pan

Food processor


1. To start your base, blitz your biscuits and brittle together in a food processor

2. Melt your butter and mix thoroughly through your biscuit crumb

3. Firmly press your biscuit mixture into the base and up the walls of your tin. you can use the base of a measuring cup to help press it into place

4. Place in the fridge to set whilst making your filling

5. With a wooden spoon beat together your cream cheese, sour cream, icing sugar and lemon until smooth (you can also use an electric mixer if you would like)

6. In a separate bowl whisk your thickened cream to stiff peaks (you can use an electric mixer for this, or a whisk)

7. Gently fold your thickened cream through your cream cheese mixture, until fully incorporated 

8. Pour the cheese mix into your prepared base and smooth the top

9. Set in your fridge for at least 3 hours or preferably overnight


If you prefer a thicker base don't push any of the biscuit mixture up the walls, instead fully press into the base of your tin

You can also make single serve cheesecakes in glasses which are great for dinner parties

Make sure your cream cheese is at room temperature to avoid clumping

You can choose a different biscuit to change up the flavour of the base - chocolate cookies would work well

Whisking your thickened cream to stiff peaks is very important, if under whipped it will not set properly




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Peanut Butter Cups

Peanut Butter Cups


2x 150g bags New Farm Confectionery Peanut Brittle

350g Milk or Dark Callebaut Chocolate (tempered)

10g Sea Salt (optional)

Equipment Needed

Food Processor

Mini Cupcake Cases

2 Piping Bags


1. Lay out the 40 mini patty cases on a tray.

2. You are now going to make a peanut butter mix. Break the peanut brittle into small pieces approx 1-2 cm and add to the food processor. Blitz this until it reaches a thick paste. (see notes)

3. Temper your chocolate in a bowl while you wait for the brittle to break up. (see 'How to Temper' blog post)

4. Once the brittle has reached a thick consistency, transfer it into a piping bag and cut the tip off. (5-7mm wide)

5. Put your tempered chocolate in a separate piping bag and cut off the tip (about 3-4mm wide).

6. You are now going to pipe the base of your Peanut Butter Cup. Pipe about 3mm of chocolate into half of your patty cases. Make sure it is just half as they will set too fast otherwise. Tap the tray to settle the chocolate and then pipe in a 5 cent piece size blob of the brittle paste into the center of the patty case.

7. You can then do the other half of your patty cases.

8. You can now pipe a layer of chocolate over the top, being cautious not to overfill the patty case. 

8. To finish them off, sprinkle a little sea salt onto the chocolate while it sets.


Temper your chocolate in a bowl while you wait for the brittle to break up.

You may need to flatten out any points of the brittle paste that pokes up, you can do this by using an oiled finger gently pressing the top of the brittle paste in the patty case.


This recipe requires a high quality food processor and will need to be running for quite some time. (Approximately 15-20 minutes)

Makes 40 Mini Peanut Butter Cups

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Doggy Bone Cupcakes

Doggy Bone Cupcakes


For Cupcakes

150g Plain Flour

150g Caster Sugar

1tsp Baking Powder

Pinch of salt

120g Unsalted Butter (softened)

120g Milk 

80g Egg Mix (see notes)

2g Vanilla Flavouring

Ganache Icing

340g Dark Callebaut Chocolate (melted)

240g Cream microwaved 


Freeze-dried Raspberry Crumble

100g White Callebaut Chocolate (tempered)

Equipment needed:

Stand/Handheld Mixer

Piping Bags and Star Piping Nozzle

Mini Cupcake Cases


1. To start, make the ganache by heating the cream in the microwave until hot. Melt the chocolate and stir into the hot cream until well combined and set aside.

2. For the cupcakes, combine all dry ingredients into a mixing bowl. Mix in softened butter with a paddle attachment until a crumb forms.

3. Weigh out the egg mix, milk and vanilla flavouring and slowly stream into the mixer, giving it time to mix in each bit as you go.

4. Continue mixing for 2 minutes or until there are no lumps in the batter.

5. Evenly distribute the batter between the mini cupcake cases, fill them close to the top but not full.

6. Bake cupcakes for 12 minutes at 150 degrees, take out when done and leave out to cool.

7. While waiting for the cupcakes to cool, temper the white chocolate and transfer to a piping bag.

8. Pipe out 45 small dog bone shaped decorations.

9. Once the ganache has cooled down, it can be whipped in the mixer using a paddle attachment.

10. When the ganache is light and fluffy, transfer it into a piping bag with a star tip nozzle and pipe onto the cupcakes. Top off with a raspberry crumble and a chocolate decoration.


1. For extra flavour, jam and other fillings can be added in the center.

2. Flour can be substituted for Gluten Free flour. 


To create the egg mix, simply mix two eggs together and whisk with a fork, weigh what you need.


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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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