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Hi everyone, and we’re back today with Jake’s bakes. This will now be a monthly feature on the last Friday […]

Hi everyone, and we’re back today with Jake’s bakes. This will now be a monthly feature on the last Friday of every month.

So today we’re giving you the recipe for our stylists Jake’s latest cilnary delight called “Spicy Chocco Bites”. These little gems were gone from the salon within minutes of Jake putting them out.

Its getting very close to Jake doing his marathon run, 26th April to be exact. We will be giving you his post race delight recipe. Every runner needs a treat at the end of their big race and I’m sure Jakes got something planned.

Incidentally Jake ran a half marathon last weekend in preparation for his full marathon in a months time and finished in 1 Hour 29 mins and 07 secs. Well Done Jake!!

Remember to come back and visit us at the beginning of April for a special Easter recipe from Jake and also his winning marathon recipe later in the month.

Meanwhile here’s his Spicy Chocco Bites Recipe


500g dark chocolate (70% cocoa solids)

200g chocolate (at least 40% cocoa solids)

A good pinch of ground cinnamon

2 allspice berries

10 cloves

Teaspoon chilli flakes

425ml double cream

30g butter

50g cocoa powder


1: Grease a baking tin (approx. 30cm by 12cm) with a little vegetable oil and line with cling film.

2: Break the chocolate into smaller chunks to make it melt more easily.

3: Grind the spices and chillies with a pestle and mortar, and heat with the double cream in a heavy-bottomed pan. Add to the chocolate in a heat-proof bowl and stir in. If you melt the chocolate with cream that is too hot, the chocolate will split, in which case you will need to stir a few tablespoons of cold cream into the melted chocolate. If the chocolate does not melt completely, suspend the bowl over a pan of gently simmering water to warm the chocolate gently.

4: Stir in the butter.

5: Pour the mixture into the tin, ensuring it is flat and has filled the corners, and freeze for 1 hour.

6: Sieve half the cocoa powder into a large bowl. Turn out the chocolate mixture onto a chopping board and cut into cubes.

7: Toss the cubes in the cocoa powder, sieving more over the truffles as you cut them, and transfer them to a plastic bag.

Finally: Store in the fridge or freezer.