Keylink Ltd

Keylink Ltd For everyone working with chocolate. For everyone working with chocolate!
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Supplying chocolate couverture from Barry Callebaut, Cacao Barry, Callebaut, Luker Chocolate, Carma, Lubeca, Vanova, Plamil, Moo Free, Stewart & Arnold, Schokinag and Veliche Gourmet. Visit our website to learn more about our full range of chocolate, gelato-making supplies, ingredients, décor, packaging, equipment, moulds... and even your ribbons - all wrapped up in customer service we are proud of, with a serving of inspiration too!

18/08/2026

A little extra indulgence can go a long way. 🍫

The Keylink Spreads range offers versatile, easy-to-use options for bringing more flavour, texture and indulgence to your bakes or filled bars.

Fill cookies and bars, layer cakes, finish pastries or get creative with desserts – with plenty of possibilities from every tub.

Available in 6kg tubs, they’re made with busy bakeries, chocolatiers and food businesses in mind.

What will you create with yours? 👀

A filling is doing more than adding flavour. It can bring texture, contrast and functionality to the finished product.Fr...
17/08/2026

A filling is doing more than adding flavour. It can bring texture, contrast and functionality to the finished product.

From the crunch of kadaif to silky smooth ganache, sweet fruit fillings and indulgent spreads, the right layers can completely change the eating experience.

In our latest blog, we explore how ready-made fillings can help chocolatiers and bakers build flavour and texture efficiently, plus ideas for layering them into everything from bonbons to bakes.

🔗 Read Fillings, Layers and Textures - A Guide to Ready-Made Fillings for Chocolatiers and Bakers: https://eu1.hubs.ly/H0xHlvT0

Afternoon Tea Week is the perfect excuse to give a British classic a fresh twist. 🫖🍰For chocolatiers, bakers, cafés and ...
12/08/2026

Afternoon Tea Week is the perfect excuse to give a British classic a fresh twist. 🫖🍰

For chocolatiers, bakers, cafés and other food businesses, there are plenty of ways to get involved — from Earl Grey-infused ganaches and afternoon tea-inspired chocolates to special-edition bakes, hampers and baking kits.

You don't have to stick to the classics, either. Our blog also explores how flavours and traditions from around the world could inspire something a little different, from baklava and mint tea to pandan and coconut.

We've brought together plenty of ideas to help you make the most of Afternoon Tea Week.

👉 Read the full blog: https://eu1.hubs.ly/H0xBRTs0

August is looking pink 💗🍫Ruby RB2 brings naturally pink colour and fresh, fruity flavour to all your chocolate and baker...
11/08/2026

August is looking pink 💗🍫

Ruby RB2 brings naturally pink colour and fresh, fruity flavour to all your chocolate and bakery creations.

Want to see what you can make with it? Keep swiping 👀

🍫 Thinking about making the switch from supermarket chocolate to professional couverture?If you’re ready to explore moul...
11/08/2026

🍫 Thinking about making the switch from supermarket chocolate to professional couverture?

If you’re ready to explore moulding, enrobing, tempering or creating your own chocolate products, the chocolate you choose can make a real difference to flavour, consistency, shine and snap.

Our beginner’s guide explains what couverture actually is, how it compares with supermarket chocolate, whether it’s worth the extra cost and how to get started without changing everything at once.

👉 Read the full guide: https://eu1.hubs.ly/H0xylXG0

Dates are one of this year's biggest food trends... and they're perfect for adding something different to your festive r...
05/08/2026

Dates are one of this year's biggest food trends... and they're perfect for adding something different to your festive range. 🍌🍫

Sweet dates, filled with a silky banana ganache made with plant-based Valrhona Amatika Blanche 35%, then coated in rich Callebaut 811 dark chocolate.

👉 Try the recipe: https://eu1.hubs.ly/H0xsZdh0

Last week, we had the pleasure of attending the Junior Chocolate Masters 2026 at the Callebaut Chocolate Academy UK , wh...
30/07/2026

Last week, we had the pleasure of attending the Junior Chocolate Masters 2026 at the Callebaut Chocolate Academy UK , where some of the UK's most talented young chocolatiers showcased their incredible skills 🍫✨

The creativity, craftsmanship and passion on display were truly inspiring, with spectacular chocolate centrepieces and beautifully executed creations throughout the competition.

Congratulations to the winner and everyone who competed. The standard was exceptional, and the future of chocolate is looking brighter than ever. 👏

Thank you to everyone who joined us for our recent Valrhona patisserie event. It was a pleasure to welcome some of our c...
29/07/2026

Thank you to everyone who joined us for our recent Valrhona patisserie event. It was a pleasure to welcome some of our customers for a day of learning, inspiration and hands-on demonstrations.

A special thank you to Valrhona , Chef Circle, The Sheffield College, our in-house chocolatier Rachel, and everyone who worked behind the scenes to make the day such a success.

At Keylink, we believe sharing knowledge is just as important as supplying ingredients. Events like these give professionals the opportunity to discover new techniques, exchange ideas and gain practical skills they can take back to their own businesses.

If you have any questions about the recipes, products or the Valrhona range, please get in touch. We'd be happy to help.

👀 Can you guess the flavour?We've cut open one of our festive bonbons... but we're not giving away the flavour just yet....
16/07/2026

👀 Can you guess the flavour?

We've cut open one of our festive bonbons... but we're not giving away the flavour just yet. 🎄🍫

💬 Drop your guess in the comments below.

We'll reveal the answer on Monday. Good luck! 😉

As summers get longer and customers look for refreshing treats, adding gelato or chocolate-coated ice cream could be a s...
14/07/2026

As summers get longer and customers look for refreshing treats, adding gelato or chocolate-coated ice cream could be a simple way to grow your business.

With Callebaut ICE Chocolate, there's no tempering required – simply melt, dip and create a smooth, glossy chocolate coating with the perfect snap every time.

Want to know why more chocolatiers are adding gelato to their range? Our latest blog explores how it can help boost your summer sales, plus practical tips for getting started.

👉 Read the blog here: https://eu1.hubs.ly/H0wXSkG0

Address

Unit 1a, 31 East Industrial Estate, Kingfisher Way, Dinnington
Sheffield
S253AF

Opening Hours

Monday 8:30am - 4pm
Tuesday 8:30am - 4pm
Wednesday 8:30am - 4pm
Thursday 8:30am - 4pm
Friday 8:30am - 4pm

Telephone

+441142455400

Website

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