Videos
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
Introducing the Pidy Selection collection
Join Development Chef Samantha Rain and Fabien Levet from Pidy as they introduce the Pidy Selection collection. Sam and Fabien talk through the latest addition to Pidy's lineup: a premium range of table shells. The collection features three... 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 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
Belcolade Easter egg submarine demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make a submarine Easter egg in this amazing demo, exclusively for Henley Bridge. Components: 1 Easter egg 15cm 1 window disc 3cm 1 window disc 4cm 1 tube 2.5cm 1 eye 2.5cm 3 screws... more
Belcolade funny Easter bunny demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make a funny easter bunny and other characters in this wacky demo, exclusively for Henley Bridge.
Belcolade plant based chocolate pine fruit demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make delicious plant based chocolate pine fruit in this amazing demo. Ingredients: 195g pine seeds 105g sugar 700g PatisFrance praline Amandes 50% 270g Belcolade Cacao Trace vegan milk... more
Belcolade Cryst-o-fil demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to use Belcolade Cryst-o-fil as an improver for a ganache, exclusively for Henley Bridge.
Belcolade Easter egg octopus demo
Join Michel Eyckerman of Puratos Belcolade, as he shares how to make an octopus Easter egg in this amazing demo, exclusively for Henley Bridge. Components: 1 Easter egg 15 cm 1 brown marzipan tube 8 spheres 2.5 cm 3 chocolate base drops
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