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Recipes

Peanut Butter Cups

Peanut Butter Cups

Ingredients

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

Method

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.

Tips

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.

Notes

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

Ingredients

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 

Decoration

Freeze-dried Raspberry Crumble

100g White Callebaut Chocolate (tempered)

Equipment needed:

Stand/Handheld Mixer

Piping Bags and Star Piping Nozzle

Mini Cupcake Cases

Method

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.

Tips

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

2. Flour can be substituted for Gluten Free flour. 

Notes

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

Ingredients

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

Equipment

Stand Mixer or Hand Mixer

1x Piping Bag

Dipping Fork/Bent fork

Rolling Pin

Method

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.

Tips

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

Ingredients

200g Milk Callebaut Chocolate

500g Hundreds and Thousands Sprinkles

Equipment

1x Disposable Piping Bag

1x Baking tray

1x Bowl

1x Spatula

Method

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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Tips

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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New Farm Confectionery Raspberry Bark Doughnuts

New Farm Confectionery Raspberry Bark Doughnuts

Ingredients

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

    Method

    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.

      Tips

      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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