Tips
Enhance your culinary skills with expert tips and tricks at Henley Bridge Ingredients from our talented development chefs. Where every insight brings you closer to mastery. Explore now for culinary success!
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
How to use Pidy sponge sheets
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy sponge sheets can be used in dessert applications. Sam and Fabien discuss Pidy's new ambient sponge sheets. Available in two flavours, including sweet and savoury... more
Pidy Selection dessert
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy Selection range can be used to make desserts. Sam and Fabien talk us through their dessert creation whilst showcasing the eight-centimeter sweet round tart case... 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
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
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
Sweet profits: taking your chocolate business to the next level
Chocolate is one of life’s affordable luxuries, and many chocolate-based businesses have seen sales soar during lockdown. However, the practicalities of being able to meet this rising demand can be a major cause of stress for small artisan operations.... more