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Bakewell Hot Chocolate Melt

A classic combination of cherry and almond
Inspired by the classic tart with almond fondant, this delicious Milk Hot Chocolate Melt uses a splash of cherry and a splash of Amaretto syrup, and can be served with a glacé cherry or a fresh cherry in season on the top.
The Cherry Bakewell was first created in the early 1800’s, although by who and exactly when is hotly contested. All we know is that the beautiful almond and cherry flavours match perfectly with a hot chocolate Melt, creating a wonderful liquid take on these all time classic. The 1883 Amaretto gives a wonderful almond flavour with the dark coloured 1883 Cherry giving a beautiful cherry depth. Mixed together in a milk Hot Chocolate Melt and then topped with cream makes a perfect alternative take on the dessert. For extra extravagance sprinkle chocolate flakes over the cream and top with a cherry.
We like to make this recipe with our 43% Venezuela milk hot chocolate. Great in our full range of white, milk and dark Hot Chocolate Melts.
A mix of Criollo and Trinitario beans from Venezuela. A richer milk chocolate with the distinctive accent of hazelnut, caramel and vanilla.
This Venezuelan chocolate combines a strong cocoa flavour, the impression of roasted beans and a clear nutty taste. The result is an exclusive milk chocolate; creamy, rich and delicious.
Criollo beans are native to Venezuela and are renowned for producing chocolate with richer more intense flavours. Their reputation dates back to the 17th century when Venezuela was the world’s leading cocoa producer.
1883 flavour syrups are made in France using natural spring water and flavours. At Marimba we find these make the perfect match for our Hot Chocolate Melts, not least because of the concentrated flavours meaning a smaller portion size for the same depth of flavour.
You never over sweeten your Melt, whilst getting a full and natural flavour.
We recommend just a 16ml portion for a normal 12oz sized mug. If making one of our delicious flavour combinations of two syrups you need just 8ml of each flavour. This ensures you do not over sweeten or overpower the hot chocolate Melt.
Buy Online

1883 Cherry syrup - 1 litre

£10.50

Did somebody say Black Forest? 16ml of Cherry in a Dark Melt is pure luxury. Or for the ultimate treat pair with Amaretto syrup for a Bakewell hot chocolate experience. Maison Routin 1883 are the pinnacle of syrup flavourings. Made in France from natural spring water from the French Alps and using the finest essences available. 1883 are more concentrated than others, so just 16ml is needed in a normal 12oz mug. Using less syrup means you are sure to not over sweeten your hot chocolate Melt, making them the perfect partner for our hot chocolate.

Venezuela Milk 43% Hot Chocolate Melt bag - 1kg

£18.50

Create a rich, smooth and indulgent hot chocolate experience from our flakes of real single origin milk chocolate, made from Criollo and Trinitario cocoa beans from Venezuela. Simply stir four heaped dessert spoons or eight teaspoons (40g) into a mug of hot milk. Enough for 25 mugs.

1883 Amaretto syrup - 1 litre

£10.50

We’re nuts for this one! 16ml of Amaretto works well in any hot chocolate Melt and works perfectly with Cherry syrup for a Bakewell experience. Maison Routin 1883 are the pinnacle of syrup flavourings. Made in France from natural spring water from the French Alps and using the finest essences available. 1883 are more concentrated than others, so just 16ml is needed in a normal 12oz mug. Using less syrup means you are sure to not over sweeten your hot chocolate Melt, making them the perfect partner for our hot chocolate.

Other recipes that work well with Venezuela milk chocolate
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