Share Bag Chocolate Week Recipes

It’s the week we have been waiting all year for…it’s Chocolate Week! To show our appreciation of this wonderful delish stuff, here are 5 top interesting facts you might not know about chocolate to get in you in the mood for Chocolate Week.

  1. The first chocolate bar was invented in 1847 by Joseph Fry.
  2. The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods.”
  3. The Aztecs loved and valued the cacao bean so highly that they used it as currency during the height of their civilisation.
  4. White Chocolate Is Not Chocolate. This is because it doesn’t contain cocoa solids or chocolate liquor, meaning it isn’t chocolate in the strict sense. But it does contain parts of the cacao bean—mainly cocoa butter.
  5. There is a rare fourth kind of chocolate in addition to the classic milk, dark, and white varieties: blond chocolate, which is caramelised white chocolate.

Our favourite week of the year is sure to be yours too with our 5 Share Bag inspired recipes for you to whip up this week.

Recipe 1: Gooey Butterscotch Chocolate Bars

These easy to make bars have all the comfort of an old-fashioned butterscotch bar but with the added pleasure of gooey Lily’s chocolate butterscotch drops in every bite. It’s butterscotch heaven.


  • 115g unsalted butter
  • 200g light brown sugar
  • 2 large free range eggs
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 185g all-purpose flour
  • 200g milk chocolate 
  • 110g Crispy Butterscotch Share Bag


  1. Preheat oven to 350F / 180c / Gas mark 4.
  2. Line a 7x10 inch pan with baking paper.
  3. Melt the butter in a bowl in the microwave.

BAKING TIP: Use a medium sized mixing bowl which will be large enough for all the ingredients and then you will have one less thing to clean. YAY!

  1. Cream the butter and brown sugar together until smooth.
  2. Gradually add the eggs (one at a time).
  3. Using a large spoon, mix the vanilla, salt, baking powder and flour in until well combined.
  4. Melt the chocolate drops and butterscotch drops in the microwave.
  5. Gently fold the melted chocolate into the mixture.
  6. Scrape batter out of the bowl and into the prepared pan.
  7. Spread it out evenly to the edges.
  8. Bake the bars for 25-30 minutes being careful not to overcook them.

BAKING TIP: When they are ready to come out the top will be set and shiny and the edges will be brown and beginning to pull away from the side of the pan. A little under baked in this case is better than dried out and overbaked.

  1. Let the bars cool until just warm and then cut into 24 bars.

EATING TIP: Eat them while they are all warm and melty.

Recipe 2: Mega Milk Chocolate Swiss Roll

This is a simple classic but by using our 40% Mega Milk Chocolate Drops, adds a rich indulgent taste to every single bite. It is sure to be a hit at your next dinner party.


For the swiss roll

  • 3 large free range eggs
  • 75g caster sugar
  • 50g plain flour
  • 25g cocoa powder
  • 75g butter (at room temp)
  • 125g icing sugar

For the chocolate ganache


  1. Preheat the oven to 200 C / 400 F / Gas mark 6.
  2. To make the sponge, put a large heatproof bowl over a pan of simmering water.
  3. Add the eggs and sugar and whisk for 5-10 minutes or until the mixture is thick and creamy.
  4. Sift in the flour and cocoa powder and fold in gently with a metal spoon.
  5. Line a classic Swiss roll tin with baking parchment.
  6. Pour mixture into the tin and level the top.
  7. Bake for 10 minutes until the sponge is springy to the touch.
  8. Remove from the oven, cover with a damp tea towel and cool on a wire rack.
  9. To make the filling, put the butter into a mixing bowl and beat with an electric hand whisk until creamy.
  10. Then add a little at a time of icing sugar, then whisk.
  11. Then put the cooled cake sponge onto some greaseproof paper to help you, spread the mixture over the sponge and roll up, starting from one of the short sides.
  12. Once done, leave to the side.
  13. To make the ganache, put the chocolate in a large mixing bowl.
  14. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted.
  15. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy.
  16. Leave to cool down a little until thick enough to spread on the swiss roll.

Recipe 3: Nutty Chocolate Chunk Cookies

These sweet and salty cookies are loaded with crunchy nuts and big hunks of melty salted almond chocolate drops, with a light sprinkling of sea salt on top. YUM!


  • 8 tbsp. butter (softened)
  • 65g brown sugar
  • 65g golden caster sugar
  • 1 free range egg
  • 1/2 tsp. vanilla
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 160g all-purpose flour
  • 130g of your choice of nuts (sliced almonds, cashews, hazelnuts etc.)
  • 110g Crunchy Salted Almond Chocolate Share Bag 
  • 20g milk cooking chocolate
  • sea salt (for sprinkling on top)


  1. Preheat oven to 350 degrees F / 180c / Gas mark 4.
  2. Line a baking sheet with parchment paper.
  3. Beat together the butter and sugar until light and fluffy.
  4. Add the egg and beat for another 2 minutes.
  5. Add the vanilla, salt, and baking soda and mix well.
  6. Add the flour and beat until just combined.
  7. Fold in the nuts and the chocolate.
  8. Using a spoon drop balls of the cookie dough on the prepared baking sheet.
  9. Bake for 10 minutes, or until slightly browned along the edges.

Recipe 4: Quick and Creamy Caramel with sea salt Chocolate Mousse

This recipe is very easy to make, and a good one to do with the kids. Chocolate and Caramel go perfectly together, and this recipe will go down a treat too!



  1. Melt both chocolate drops and the butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water.
  2. Set aside to cool a little.
  3. Then whisk the egg yolks into the cooled chocolate mixture.

BAKING TIP: Chocolate can be tricky and sometimes seizes when temperatures change quickly, so it's always best to use eggs at room temperature.

  1. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed.
  2. Stir a third of the egg whites into the chocolate mixture.
  3. Then carefully fold in the remaining egg whites until well combined.
  4. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass.
  5. Top with one-third of the mousse mixture.
  6. Drizzle over enough sauce to cover the mousse.
  7. Repeat layering with mousse and caramel, finishing with a final layer of mousse.
  8. Refrigerate for an hour before serving.
  9. If chilled for longer, remove 30 minutes before serving.
  10. Finish with a dollop of whipped cream and a sprinkle of cocoa nibs.

Recipe 5: 70% Dark Belgian Chocolate Torte

This dessert is dark and dense, but not so rich it defeats you. Using our 70% Dark Belgian Chocolate Drops, this torte is the ultimate indulgent treat to share with your friends…or consume the lot, we won’t tell!



  1. Heat oven to 180C/160C fan/gas 4.
  2. Butter and line the base and sides of a 23cm spring-form or loose-bottomed cake tin.
  3. Put the butter and chocolate into a pan and gently melt together until smooth.
  4. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  5. Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon.
  6. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even.
  7. Spoon the mixture into the tin and bake for 35-40 minutes until evenly set with a slight crust all over the top.
  8. Leave the cake to cool, then release from the tin. Dust with cocoa, then cut into wedges.