Ritzbury Professional

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Ritzbury Professional Inspired with passion to craft moments of indulgence.
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25/09/2026

🌸🍫 When chocolate meets creativity 🌸 Crafted petal by petal. 🍫
Turning melted chocolate into a stunning flower that's as beautiful as it is delicious. ✨🤎

22/09/2026

🍫 Layers of chocolate. Layers of happiness. 🤎

Soft chocolate cake soaked in coffee, silky chocolate pudding, rich chocolate ganache, and a dusting of cocoa come together in every spoon. ✨

For chocolate pudding:
1 cup milk
¼ cup cream
2 tbsp sugar
1 tbsp cocoa powder
2 tbsp cornflour + 2 tbsp milk
1 tbsp butter
A pinch of salt
75g milk chocolate
For the ganache layer:
100g chocolate
75ml whipping cream
For the coffee soak:
2 tbsp instant coffee + ¼ cup hot water
350g chocolate cake

1. To make the pudding, heat milk, cream, cocoa powder and sugar in a pot on the stove.
2. Once warm, whisk in dissolved cornflour and stir well, whisking continuously until
thickened.
3. Remove from heat, add milk chocolate chunks and whisk until smooth and well
combined.
4. To assemble, place a layer of chocolate cake in your serving dish, making sure the entire
base is covered.
5. Drizzle half of the coffee soak over the cake.
6. Spoon a thick layer of the chocolate pudding on top.
7. Then add another layer of cake, soaked in coffee.
8. Finally, in a microwave safe bowl, heat cream and chopped chocolate for 30-40
seconds in the microwave, to make the ganache.
9. Pour the warm ganache over the cake, making sure the whole cake is covered.
10. Refrigerate for at least two hours until the dessert has set.
11. Dust with cocoa powder and serve cold.

21/09/2026

Hear from our Celebrity chef, Peter Kuruvita as he shares his perspective on the versatility of Ritzbury Professional Chocolate in the kitchen.. and why having the right chocolate makes all the difference.

Discover the possibilities with Ritzbury Professional Cooking Chocolate... Made for every kind of chef!

17/09/2026

The perfect combination of crispy, sweet, and chocolatey 🍫✨

These Churro French Toast sticks are coated in cinnamon, sugar and paired with a silky chocolate dipping sauce for the ultimate indulgence.

Ingredients
3 – 4 thick slices of bread
1 egg
¼ cup milk
1 tsp sugar
4 tbsp sugar
1 tsp cinnamon
1 – 2 tbsp butter
Oil, as needed
Chocolate sauce
50g chocolate
50ml cream

Preparation
1. Whisk egg, milk and sugar in a bowl.
2. In a separate dish, mix sugar and cinnamon powder together and set aside.
3. Cut each slice of bread into long strips.
4. Soak each piece of bread in the egg-milk mixture.
5. In a flat-bottomed pan on medium high heat, pan fry each piece of bread in butter and/or oil till golden brown and toasted on all side.
6. Coat in the cinnamon sugar immediately.
7. Air fry for 5 minutes or bake for 8 - 10 minutes at 200 C, for extra crunchy churro French toast.
8. To make the dipping sauce, pour hot cream over chopped chocolate. Let it stand for 30 seconds, then whisk well until smooth with a sauce like consistency.
Serve warm and enjoy the perfect crunch with every dip ✨

14/09/2026

Rich, decadent, and loaded with chocolate 🍫✨

Inspired by the iconic cake we all dreamed of eating, this Matilda Cake features soft chocolate cake layered with silky warm ganache for the ultimate chocolate indulgence.

Ingredients
100g butter
150g sugar
3 eggs
100g yoghurt
100g self-rising flour
50g cocoa powder
½ tsp baking soda
½ tsp baking powder
2 -3 tbsp hot coffee

Chocolate ganache topping:
100ml cream
10og dark chocolate

Preparation
1. Preheat oven to 180 C and line a 7-inch cake tin with baking paper.
2. In a bowl, whisk butter for 5 minutes until light and fluffy.
3. Then whisk in sugar until pale and creamy.
4. Whisk in eggs one at a time, mixing continually after each addition.
5. Mix in yoghurt.
6. Gently fold in sifted flour, cocoa baking powder and baking soda.
7. Add coffee, as needed, and mix till just combined.
8. Pour the mixture into the baking tin and bake in the preheated oven for 30 – 35 minutes, until the cake has risen and the top bounces back when lightly pressed.
9. To make the ganache topping, pour hot cream over chopped dark chocolate. Let it sit for a minute, then whisk until smooth.
10. To serve, place a layer of cake cut into bite sized pieces, topped with a generous amount of ganache. Repeat with the remaining cake and ganache.

Serve with extra warm ganache and enjoy every fudgy, chocolate-filled spoonful 🍰

10/09/2026

Crisp on the outside, soft and marshmallowy on the inside ✨

This Swirled Chocolate Pavlova combines delicate meringue, rich chocolate ribbons, fluffy whipped cream, and fresh strawberries for an elegant dessert that's sure to impress.

Ingredients
3 egg whites
¾ cup sugar
1 tbsp cornflour
100g melted chocolate
100ml whipping cream
Fresh strawberries

Preparation
1. In a clean, dry mixing bowl whisk egg whites still they start to get white and frothy (with the balloon whisk attachment).
2. Add the sugar, a spoonful at a time, whisking continuously. Make sure each spoon is well mixed before adding the next.
3. Mix cornflour with the final few spoons of sugar and whisk it in. The meringue should be stiff and hold its shape.
4. Draw an 8-inch circle on a baking paper, spoon some of the meringue in an even layerwithin the circle and drizzle melted chocolate over.
5. Use a knife or toothpick to ripple the chocolate into the meringue.
6. Continue this process with the remaining meringue and chocolate.
7. Bake in an oven preheated to 150 C for 15 minutes, then reduce the temperature to 100C and cook for 40 minutes more.
8. Allow to cool completely in the oven. Do not open the oven door for two hours.
9. Once completely cool, top with whipped cream and berries of choice. Best served immediately after its assembled 🍓🍫

04/09/2026

The secret behind a chocolatey MasterChef creation? It starts with the right ingredients.🍫

Hear from our MasterChef Season 2 contestants on their Ritzbury Professional Master class experience and how they used Ritzbury Professional to create their culinary masterpieces.✨

02/09/2026

They’ve mastered the art of baking, perfected their plating and survived the pressure of the MasterChef kitchen…

But can they ice a cupcake without actually seeing it? 👀

Let’s just say… this challenge was a whole lot of blind faith and a little bit of frosting chaos!

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01 Habarakada
Homagama

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