Cooking with premium quality chocolate can make all the difference to the end result.
Discover how to use Haigh’s chocolate in your cooking with our recipe collection - delicious based chocolate recipes that you can easily make at home using premium quality chocolate.
Invertase is added to our cream and liqueur centres - it is a natural enzyme that breaks down the sugar in the creams and fondant to invert sugar. This allows the centres to flow after a period of 2-3 weeks.
