Christmas chocolates fresh from Belgium

Christmas: Quality time shared over Christmas with friends and family. Value that relationship and enjoy artisan made chocolates.

Exquisite, affordable Christmas chocolates fresh from Belgium delivered overnight in Sydney, Melbourne, Brisbane and across Australia.

Good taste goes a long way.

 

 

 

 

 

 

Christmas Chocolates

Vanderwee Belgian chocolates

Starts from 200 grams (12-14 Belgian pralines and truffles)
Click the drop down box to select on of the 5 sizes followed by your colour gift wrap

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Starts from 200 grams (12-14 Belgian pralines and truffles)
Click the drop down box to select on of the 5 sizes followed by your colour gift wrap

Cream Coloured Chocolate Gift Box

Vanderwee Belgian chocolates

The gift box holds (140 G) 8 assorted Belgian chocolate pralines. holds (140 G) 8 assorted Belgian chocolate pralines. 

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  • Description

The gift box holds (140 G) 8 assorted Belgian chocolate pralines. holds (140 G) 8 assorted Belgian chocolate pralines. 

Gold or silver coloured square Christmas chocolate box

g
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Gold coloured Christmas box holds (140 G)  8 assorted Belgian chocolate pralines.

Includes gold coloured Christmas bell

mini black corporate

g
holds 2 medium sized pralines with assorted flavours
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holds 2 medium sized pralines with assorted flavours

the colour ribbon comes in red or white

box size: 5 x 5 x 5 cm

Classic Corporate Chocolate Gifts

Vanderwee Belgian chocolates
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  • Description

Starts from 250 grams. (16-18 Belgian
chocolate pralines & truffles)
Click & select the size and colour
gift wrap

 

 

 Chocolate Christmas pudding 

  (1 x pudding 8 portions)

Created by Beverley Dunkley 

 head of CHOCOLATE ACADEMY™
Julie Sharp - Technical and development
Chef - CHOCOLATE ACADEMY™ centre

 
 
Ingredients Preparation
75 g dates
75 g raisins
35 g mixed peel
35 g candied ginger
1 orange zest
8 g bicarbonate of soda
125 ml water
75 ml brandy

Place the dried fruit into the water and brandy and bring to the boil,

 add in the bicarbonate of soda and mix well,

turn out into a bowl and allow to cool.

75 g butter
225 g dark brown sugar
3 eggs
Vanilla essence
200 g self-raising flour
25 g cocoa powder
5 g cinnamon
5 g mixed spice
3 g nutmeg
Cream the butter and sugar together until light and fluffy.
Add in the eggs slowly.
Fold through the dry ingredients.
50 g dark chocolate chunks

Once the fruit mix is cold fold it through the cake mix
and then fold through the chocolate chunks.
Bake at 200°C until golden brown and the sponge bounces
back when lightly touched.