We are having a Canada Sings screening party on June 19th and we wish you could all be here to watch our “Sweet Day” Glee Club perform.
For the next 5 days we are giving away 5 boxes of Purdy’s Canada Sings Chocolates. 25 lucky Purdy’s fans will win our limited edition Red Hawaiian Sea Salt Caramels to enjoy at their own screening party.
Enter here on Facebook for your chance to win!
Tune in this evening to watch the premiere of season 2 of Canada Sings on Global TV.
P.S. Visit our shops and online store for all your Purdy’s favourites.
Head Chocolatier Gary Mitchell shows you how to make a wonderful Mother’s Day treat. Nothing says ‘I love you’, like Hazelnut Hedgehog Crepes!
Start with the crepe batter:
Using a medium sized bowl mix
- combine 1 tbsp of butter and 40 grams of melted chocolate
- add 1/4 cup of sugar and mix
- add 2 eggs and blend
- add 1 cup of flour
- slowly add 1 cup of milk
Combine all of the above in your mixing bowl, the batter’s consistency should be that of a light cream. Let crepe batter sit for 1/2 hour.
The Hazelnut Center
- melt 5 large Purdy’s Hedgehogs
- fold in 250 grams of softened cream cheese
- place mixture into a piping bag
Cooking The Crepes
- pour your crepe batter in a small jar and shake to ensure it is well mixed
- set stove on medium and place a small amount of oil in the pan
- pour the batter evenly into the pan
- when crepe starts to bubble, flip it over to cook the other side
Plating The Crepes
- start off by drizzling chocolate syrup on to the plate
- lay the crepe on the plate and pipe the hazelnut chocolate center onto half
- add a layer of sliced bananas
- fold the crepe over and cover with fresh raspberry puree or any fruit mixture you’d like
- finish with whip cream topping and chocolate syrup drizzle
P.S. Visit our shops and online store for all you Purdy’s Mother’s Day favourites.
In celebration of Purdy’s very own ‘Sweet Day’ Glee club competing on Canada Sings in support of the MS Society of Canada we have created a “Star” chocolate!
Launching early May, our limited-edition Canada Sings chocolate will be available in all Purdy’s shops and online store. This decadent delight features a dulce de leche caramel centre with Red Hawaiian Salt in a star shaped vessel of Purdy’s signature milk chocolate.
“My goal was to create a chocolate as spectacular as our experience was on Canada Sings! The Sweet Day team are ‘stars’ and I had a strong desire to capture that in a chocolate!” explains Gary Mitchell, Head Chocolatier.
“I love working with natural salts and this one subtle flavour that is said to be mellower and more earthy than regular sea salt,” says Gary.
“The box will be dressed with the Canada Sings logo and it will really stand out in our shops.” says Kriston Dean. “We want everyone to tune in to watch us compete and see what our amazing culture at Purdy’s is really like. We are hard working and we have a ton of fun!”
Season Two of Canada Sings premieres on Tuesday, May 15 – 10:00 p.m. ET/PT on Global Television with the Purdy’s Chocolates “Sweet Day” vs. GO Transit’s “GO Glee” episode airing on Tuesday, June 19 at 10:00 p.m. ET/PT.
P.S. Visit our shops and online store for all your Purdy’s favourites.
April 25th is Administrative Professionals Day – an excellent time to show your ‘Genuine Appreciation’ for the hard work and dedication of the people who are crucial to the success of your business.
For the 5th consecutive year at Purdy’s support office, the Executive team will be preparing breakfast for each and every member of our team as a way of saying ‘thank you’ for doing such a great job all year round.
We have put together a collection that will help you say ‘thank you’ to your staff in the sweetest way possible.
P.S. Visit our shops and online store for all your Purdy’s favourites.
Purdy’s was proud to take part in Made With Love’s 2012 Mixology Event held at the Fermenting Cellar Distillery District in downtown Toronto. Thirteen of the city’s finest mixologists brought their liveliest libations to this renowned competition where every drop was savored and the audience voted for its favourite.
Purdy’s had the sweet fortune of being paired with Michelle Tam who created a cocktail using Canadian Whisky and our Petite Chocolate, pleasing palates with a delightful combination of sweet and less sweet.
The audience was amazed when they tasted the concoction we paired with our fantastically fluffy 70% cocoa creation. Truly a match made in heaven!
The event was a smashing success! Michelle came in third place and a great time was had by all. We look forward to attending Made With Love next year and our future cocoa libations.
How would you like to make a truly decadent Chocolate Cheesecake? Using Purdy’s Peanut Butter Fingers for the center, this three stage recipe is sure to delight, with its chocolate cookie crumb base and ganache topping this recipe will become one of your favourites.
- 8” Spring Form Pan
- Oven set to 350 degrees
- Bake time 45 minutes
Step 1 – Crust:
- 150 grams of Oreo Cookie Crumbs
- 75 grams of Butter
Melt the butter and mix well with the Oreo Cookie Crumbs then press evenly into your spring form pan and refrigerate.
Step 2 – Filling:
- Two – 8 ounce packages of Cream Cheese
- 140 grams of White Sugar
- 225 grams of Purdy’s Dark Chocolate – melted
- 2 Eggs
- 1 teaspoon of Vanilla
- 160 ml Sour Cream
- 8 Purdy’s Peanut Butter Fingers
Blend the softened cream cheese with the white sugar. When completely blended, add the melted Purdy’s Chocolate and be sure to scrape the sides of the bowl to get everything nicely blended. Then add the eggs, vanilla and sour cream and finish blending until smooth.
Place half of the cream cheese mixture onto your crust in the spring form pan and smooth out. Then in a circular pattern on top of the crust, place 8 Purdy’s Peanut Butter Fingers ensuring there is 1 Peanut Butter Finger per slice. Cover the layer with the remaining cream cheese mixture and smooth the top.
Bake at 350 degrees for 45 minutes or until the cheese cake is firm.
When you remove the Cheesecake from the oven run a knife around the edge of the pan to prevent the cake from cracking when cooling. Once it has cooled to room temperature place it in the refrigerator for about 3 hours.
Step 3 – While the cheese cake is chilling start your Ganache Topping
- 115 grams of Purdy’s Dark Chocolate Melted
- 80 ml Whipping Cream
- 1 teaspoon Butter Melted
Combine the melted Purdy’s chocolate, whipping cream and butter. Mix well until smooth and silky then spread evenly on top of your chilled cheese cake. Place back in the refrigerator.
This cheese cake is best when served the next day at brought up to room temperature.
Easter is a very special time of year and to celebrate we are hosting a 5 Day Easter Giveaway exclusively for our Facebook Fans.
For the next 5 days 15 lucky winners will receive decadent Purdy’s prizes from our Easter Collection!
Enter on Facebook for your chance to win!
Prizes:
Day One – 5 lucky winners will receive our Baby Bunny Milk and Bunny Lolly Dark
Day Two – 4 lucky winners will receive our Chocolate Rabbit 120g and Topsy Bunny Dark
Day Three – 3 lucky winners will receive our Happy Easter Tin & Nibbles Bunny Milk
Day Four – 2 lucky winners will receive our Potter 600g Bunnies
Day Five – 1 lucky winner will receive a Custom Large Easter Basket containing:
- Hopkins
- Topsy Bunnies Milk & Dark
- Truffle Eggs
- The Plush Bunny
- Peanut Butter 3s
- Continental Egg 3s
- Yolk Egg 3s
- Happy Easter Tin
- Mini Foiled Eggs 375g
Enter here on Facebook for your chance to win!
Here’s hopping the Easter Bunny finds you on April 8th.
P.S. Visit our shops and online store for all your Purdy’s Easter favourites.
Hop on over to @purdyschocolate on Twitter and enter to win a Purdy’s Easter Greetings Gift Basket.
HOW TO ENTER
1). Follow @purdyschocolate on Twitter
2). Tweet the following message exactly:
“I want to win #PurdysEaster2012 – http://bit.ly/PurdysEasterBasket”
The lucky winner will be selected by random draw, one entry per person. Good luck and happy Easter everyone!
P.S. Visit our shops and online store for all your Purdy’s Easter favourites.
You may view the Giveaway rules here.
