Sweet
Thyme, panela sugar, manuka honey bon bons
These bon bons courtesy of Chocolatier Dominic Hutchings are definitely one for those with a sweet tooth! The creamy texture of the milk chocolate works wonderfully with the sweetness of the sugar and honey, and the unusual addition of the thyme adds a... more
Strawberry creams
120 Smooth and deliciously moreish chocolate and strawberry creams, everything your sweet tooth needs with this easy to follow recipe. Strawberry fondant filling Ingredients 150g DGF fondant 5g Irca Joypaste strawberry 25g water Method Heat... more
Chocolate cremeux
What is a cremeux exactly? Put simply its a French word that translates to "creamy". This chocolate cremeux is a recipe that looks very similar to a mousse, but is extra creamy and has a rich and intense chocolate taste. If you want to wow your... more
White chocolate and strawberry mousse
A beautiful delicate flavour of fresh strawberries and white chocolate - perfect for summer entertaining! White chocolate and strawberry mousse Ingredients 125g milk20g Sosa strawberry paste25g Sosa promousse8g Sosa... more
Lemon tart
30 45-60 20 A zingy, fresh, delicious and "easy to make" tart to keep the summer vibes going. Using "ready to fill" pastry cases help reduce time needed in the kitchen and because they taste like they're homemade, its easy to pass them off as your own!... more
Kiwi bon bon
The tartness and freshness of the kiwi in the ganache perfectly compliments the sweetness of the white chocolate in these bon bons. Kiwi ganache Ingredients 150g double cream30g butter15g glucose550g Republica del Cacao 35% white chocolate80g... more
Churros & cocoa sauce
10 8 Healthy and delicious, these warm, crispy churros with a cocoa sauce will awaken your senses. Prep time: 5-10 mins | Cooking time: 5-8 mins | Finishing time: 10-15 mins Ingredients 250ml water25ml deodorised coconut oil (sunflower oil can... more
Chocolate souffle
6-7 10 Ingredients (makes 10, 60g souffles) Choose ONE from the following dark chocolate:325g Republica del Cacao Ecuador amazonia 75% 305g Republica Del Cacao Ecuador and peru 70%325g Republica Del Cacao Ecuador 56%310g Republica Del... more
Malibu and pineapple sunsets
These chocolates are a nod to the warmer time coming, with a beautiful sunset design and classic summer flavour of Malibu and pineapple. Ingredients 115g Leonce Blanc pineapple puree40g Sosa liquid glucose30g Sosa granulated... more
Vegan chocolate mousse
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan chocolate mousse. Equipment: Kitchen aid Sauce pan Plastic bowls Induction Spatula Whisk Piping bag Scissors Thermometer Silicon mould Palette knife Microwave... more
How to make gelato chocolates
Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato-filled chocolates. These delightful treats can be made year-round and offer your customers a great takeaway option and a real point of differentiation.... more
How to two colour glaze a gelato cake
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to glaze a gelato cake with two colours. Equipment Blast freezerMicrowaveScales2 x Plastic traysCooling wirePalette knife2 x Angled palette knives2 x... more