Sweet
The Henley Bridge forest
90 15 120 A dish that will certainly tempt those chocoholics amongst us! The cherry and Kirsch flavour complement the chocolate perfectly and will certainly impress your guests this Christmas. Cocoa dusted cherry ganache Ingredients 200g... more
Henley Bridge biscuit tin
Fill your biscuit tin with these tasty homemade treats; whirls, bourbons and shortbread, 3 of our favourites. These biscuit recipes are easy to bake and perfect for enjoying with a cup of tea. Go on take a break... Viennese whirls Ingredients 250g plain... more
Christmas Bundt cake
A Bundt cake tin produces beautiful cakes with curves and crevices that is enough to catch everyone's eye. Our Christmas version is full of yummy seasonal flavours like rum and whisky and the traditional fruit and nuts that we love to see at... more
Dom Pacello tart
70 120 10 This recipe uses the Pidy vegan sweet shortcrust pastry case, which is the perfect base for the the almond and cranberry praline, which balances beautifully with the orange mousse and the Dom Pacello, an orange concentrate that takes its... more
Timeless truffles
An indulgent selection of our classic truffles, handmade by our Development Chef, Samantha Rain. These melt in the mouth truffles are fun to make and are ideal as a Christmas gift for family and friends. They look great popped into a clear bag with a... more
Amandii bar
Oh wow!! This looks like heaven. This recipe calls for the new Norohy vanilla extract and is an absolute must for your menus. (Makes 60 pieces) Ice cream with vanilla extract Ingredients 1700g whole milk 92g 1% fat dry milk 420g sugar 180g glucose... more
Norana
A beautiful vanilla, pineapple and lime mini gateaux which is absolutely bursting with flavour. (Makes 24 desserts) Vanilla rum crémeux Ingredients 1.5g Norohy organic vanilla bean paste 220g heavy cream 36% 2.2g gelatin powder 220 bloom 11g... more
Carbon black truffles
32 The use of both dark and milk chocolate makes these truffles very indulgent and by rolling in the carbon black cocoa powder you create a stunning look. Ingredients 425g heavy (double) cream 400g milk 90g sugar 180g egg yolks 300g Belcolade dark... more
Red velvet macarons with crimson red
35-40 Stunning both in flavour and visually. They make an excellent indulgent treat and are perfect for Valentines day. Red velvet ganache Ingredients 150g Belcolade white chocolate 50g softened cream cheese 90g heavy (double) cream 23g deZaan... more
Raspberry and manuka sandwich cookie
30 15 15 30 Sandwich cookies filled with the goodness of oats, nibs and manuka honey. For the cookies Ingredients 120g butter 105g raw sugar 55g eggs 27g deZaan terra rossa cocoa powder 45g cake flour 80g all purpose flour 8g tapioca starch 3g corn... more
Vanilla chocolate bar
1 1-2 An easy to make chocolate bar. Here we have used the true dark cocoa powder for an intense flavour. It also works well with our alternative deZaan cocoa powder suggestions. This recipe can be easily infused with other herbs, teas,... more
Rhubarb and pistachio bars
120 The fresh and summary rhubarb is complimented perfectly by the creamy but crunchy pistachio praline in these colourful bars. Rhubarb gel Ingredients 150g Rhubarb puree (homemade) 10g Sosa rhubarb flavour paste 50g stock syrup 12g Sosa... more