Techniques
How to temper chocolate in the microwave
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave. Equipment: MicrowavePlastic bowlSpatulaThermometerBar mouldScraperPiping bagScissorsHeat gun Ingredients: Chocolate! Key temperatures for... more
Pidy Selection afternoon tea concept
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy Selection range can be used to make an afternoon tea. Sam and Fabien talk us through their afternoon tea concept featuring the latest Pidy premium selection range.... more
Pidy selection canapés
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy Selection range can be used to make premium canapés. Sam and Fabien showcase the versatility of Pidy's shell range for creating incredible canapés.... more
Damien Wager, cocoa connoisseur
Damien Wager is a Chef Partner at deZaan – makers of delicious cocoa ingredients – and a self-taught pastry chef and author, who owns two patisseries under the ‘Edible Art’ banner, one in Cheltenham and the other in Bath. Here, he... more
Marble tempering
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to marble temper chocolate. Equipment Ingredients Blast freezerMicrowaveScales2 x Plastic traysCooling wirePalette knife2 x Angled palette knives2 x Paper cupsPlastic... more