Videos
Moulding and capping chocolates
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate. Equipment: Polycarbonate mould Glass cloth Scraper Plastic bowl Microwave Spatula Silicon paper Piping bag Tray Ladle Heat Gun Ingredients: Chocolate... 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
Coloured cocoa butter designs
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. Equipment: Jug/containersMicrowaveHand blenderToothbrushSpongeChocolate mouldsProbeSilicon paperJ clothsSieve... more
Adding texture to chocolate
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to add texture to chocolate. Equipment Ingredients Bowl Spatula Scales Piping bag Scraper Scissors Bar mould Tempered flavoured Chocolate Freeze-dried fruits Nuts... more
How to make and glaze a gelato cake
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake. Equipment Ingredients Blast freezerFood mixer with whisk MicrowaveFreezerSilicone mouldScalesPlastic piping bag... more
Flavouring chocolate
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make flavoured chocolate. Equipment: Chocolate refiner Scales Bowl Microwave Spatula Heat gun Spoon Ingredients: White Chocolate Cocoa Butter Flavouring powder