Montezuma's Blog
QUICK AND EASY BUTTER NUTTER GANACHE
Hey Butter Nutter Fans! Ready to have some fun in the kitchen? Dive into our brilliant Butter Nutter Ganache recipe! This rich and creamy delight is perfect for all your sweet cravings and kitchen adventures. Ingredients: 300ml double cream 100g sugar 2 x 90g Butter Nutter bars (chop into tiny pieces!) 25g butter (cut into small bits) Method: Heat Things Up: In a saucepan, warm the cream and sugar over medium heat until the sugar dissolves—this should take about a minute. Bring to a Boil: Allow the mixture to come to a boil, then take the pan off the...
MONTEZUMA'S CHOCOLATE ANNIVERSARY
Celebrating 20 Years of Montezuma's Chocolates This August we're celebrating 20 years since Simon and Helen left their jobs as lawyers and traveled to South America. This is when Montezuma's was born and their extraordinary story began and we opened our very first store in sunny Brighton. You can learn more about the Chocolate story here. After 20 years, you would be right in thinking we have a lot of moments where we want to go back and shout no don't do it! But there is just as much we would never want to change for anything. Celebrate with us, and...
DARK CHOCOLATE - ROUNDING UP THE BEST OF THE BEST!
Discover The Benefits of Dark Chocolate! What would you say if we told you that dark chocolate wasn’t only extraordinarily delicious, but also had a whole host of benefits for the mind and body? Don’t get us wrong, we’re under no illusion that chocolate is ‘healthy’ but hear us out... What Is the Difference Between Milk And Dark Chocolate? Without over-complicating things, milk chocolate is exactly what it says on the tin: a blend of cocoa solids, milk, and sugar. Dark chocolate, on the other hand, contains only cocoa solids and sugar. Our dark chocolate recipe stands out because we never...
ECO-FRIENDLY & SUSTAINABLE EASTER EGGS & GIFTS
We started Montezuma’s from a kitchen table 22 years ago. Most of us on the team can remember the time when Easter eggs were wrapped in foil, nestled in a plastic cocoon, and packaged in a shiny cardboard box. Of course, the chocolate inside was a treat we looked forward to, but it came with a mountain of packaging, none of it recyclable but all of it destined for landfill. So, once we were in a position to choose how we designed our own packaging, we knew that we wanted it to be better. If the chocolate could be...