What's the difference?
Made with cream, milk and sugar, ice cream has a rich, creamy texture. It typically contains more air than gelato, creating a lighter mouthfeel, and is usually served at around -18°C.
An Italian-style frozen dessert with less air than ice cream. Served at -12°C to -15°C, gelato offers a dense, smooth texture and allows flavours to shine through with intensity.
A dairy-free frozen dessert made from fruit, water and sugar. Unlike ice cream and gelato, sorbet contains no milk or cream, resulting in a lighter, finish. Served at -12°C to -14°C.
A smooth, aerated frozen dessert dispensed directly from a machine. Served at -4°C to -7°C, soft serve contains more air than traditional ice cream, giving it a light, creamy texture.
Talking Italian
With gelato rooted in Italian tradition, understanding key terms can help both seasoned makers and newcomers. From classic recipe names to everyday terminology, this glossary helps you navigate the language behind authentic gelato.
Fruity flavours
Fruity flavours
- Fragola - strawberry
- Lampone - raspberry
- Arancia - orange
- Menta - mint
- Melagrana - pomegranate
- Mirtillo - Blueberry
- Mela - apple
Favourites
Favourites
- Vaniglia - Vanilla
- Menta - Mint
- Cannella - Cinnamon
Chocolate and nut specialities
Chocolate and nut specialities
- Nocciola - Hazelnut
- Mandorla Tostata - Roasted almond
- Gianduia - Chocolate and hazelnut paste
- Nocciolata - Chocolate and hazelnut sauce
- Stracciatella - Gelato with chocolate flakes
Meet the gelato team
Know the process
Explore the key terms used throughout the industry and gain a deeper understanding of the processes behind great gelato.
ICA Show 2026
The ICA Show is one of the biggest events in the ice cream calendar. Find out how Steve and the team brought new ideas, exciting flavours and industry-leading expertise to this year's event in our full event roundup.
Discover Jersey Dairy
From luxury soft serve mixes to creamy gelato bases, Jersey Dairy products are renowned for their rich flavour and smooth texture. Follow Henleyetta's journey from farm to freezer and discover how premium Jersey milk helps create exceptional ice cream and gelato.
Recipes
Dive into our recipe collection packed with sweet and savoury delights - from flavour-filled mains to tasty bakes and indulgent treats. It's all here to spark your next creation!
Lychee & cracked black pepper gelato
Sweet lychee meets cracked black pepper in this creamy gelato. A unique flavour pairing that offers a fresh take on seasonal gelato.
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Lemon drizzle biscuit gelato
Zesty lemon gelato with a lemon ripple and crunchy biscuit pieces.
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Raspberry and white chocolate gelato
A smooth raspberry gelato with a sweet white chocolate ripple for a fresh, creamy treat.
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Bounty ice cream
Our gelato supremos have whipped up a fantastic recipe to tempt your customers this summer!
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Premium vanilla ice cream
Vanilla may be a classic, but when crafted with quality ingredients and the finest vanilla, it becomes something truly special. Rich, creamy and beautifully indulgent, premium vanilla ice cream celebrates the delicate balance of flavour and texture that makes this timeless favourite so irresistible.
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Raspberry gelato
This creamy raspberry gelato is bursting with raspberry yumminess! Top with fresh raspberries for a refreshing treat.
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Tropical sorbet made simple
What's more refreshing that a sorbet? A tropical sorbet! Pile on the fruit of your choice and enjoy.
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Mocha coffee bonito cremini gelato
Using our new mocha coffee flavour paste and the new bonito cremini, which is a white chocolate flavour and hazelnut cream, this gelato is sure to be a real winner. Top with chocolate covered coffee beans to satisfy that caffeine craving.
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FAQ's
How do I re-balance a recipe that is too hard?
How do I re-balance a recipe that is too hard?
Ideally, you want all flavours in your display to have the same consistency. Too much fat in a recipe will make it go hard, however, the good news is that fats are relatively easy to work with. For flavours such as chocolate, hazelnut or chocolate and hazelnut, which have a high fat content, you need to add 30g of dextrose per litre. Peanut, pistachio and almond have a slightly lower fat content, so require 25g of dextrose per litre.
How do I compensate for a recipe that’s over-sugary and goes soft in my cabinet?
How do I compensate for a recipe that’s over-sugary and goes soft in my cabinet?
If you add too much sugar to your mix it goes soft. However, the solution is different and it’s more trial and error. Essentially you need to add cream if your mix goes soft. Introducing fat balances out the sugar but the amount can differ from 40g-100g per litre depending on the recipe.
How can I refresh leftover gelato to avoid wastage?
How can I refresh leftover gelato to avoid wastage?
Within two or three days of being in a pan, the appearance of gelato can deteriorate slightly but it’s actually bacterially fine and safe to eat for months so, rather than throw it away, you can refresh it. For plain flavours, simply scoop the leftover gelato into your machine, prepare a mix of the same flavour and add it to the batch freezer. Use your normal freeze setting to re-blend both mixes together then put it into a fresh pan.
For ripples and particulates, scoop the remaining gelato into the back of a new pan. Mix a new batch of the flavoured gelato and add to the batch freezer. On extraction, start to fill the front of the pan with the new gelato, eventually covering the ‘old’ gelato with the new batch. Ripple and dress in the normal way and return to the display cabinet, ensuring that you serve from the back first where the ‘old’ gelato is situated.
What’s the secret to a perfect sorbet?
What’s the secret to a perfect sorbet?
Check your total sugar content with a refractometer before adding the mixture to the batch freezer. You are looking for a reading of between 27% and 30%.
Can you combine two flavours pastes together?
Can you combine two flavours pastes together?
Yes, but remember to use half the dose of each flavour because, if you put too much paste in, it won’t freeze.
How can I achieve the best looking gelato when dressing it?
How can I achieve the best looking gelato when dressing it?
Any ‘dry’ toppings and inclusions, such as chocolate chips and nuts, should be added before you put the pan in the blast freezer so that they stick to the gelato and stay in place. Adding them afterwards will result in them falling off, as they won’t stick to the surface after blast freezing.
For ‘wet’ additions, such as sauce, ripple or variegate, put it on after the gelato has been in blast freezer ice cream. Because the surface of the gelato will have been blast frozen, your sauce, ripple or variegate will stick to the surface and not run off.
Can I dress my pans with fresh fruit?
Can I dress my pans with fresh fruit?
Fresh fruit can look nice in your display but be mindful that it will freeze solid so therefore cannot be eaten. Any fruit that oxidises, such as apples and bananas, will need to be brushed with sugar syrup to stop it from going brown.
How do I avoid ice in my gelato?
How do I avoid ice in my gelato?
The biggest cause of ice in gelato is using a wet scoop to serve it. Use warm water to clean the scoop between servings and dry it before use.
News & updates
Step into our insights space to uncover the latest trends, tasty tips and behind-the-scenes gems. It’s your go-to for staying inspired, in-the-know and bursting with fresh ideas!
Chocolate World: how to scale your chocolate making business
Ready to grow your chocolate business? Discover how Chocolate World's modular machinery helps you scale production with confidence, from artisan batches to automated efficiency.
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Chocolate World: the benefits of using polycarbonate moulds
The right mould makes all the difference. Discover why professional polycarbonate moulds are the go-to choice for chocolatiers who value quality, consistency and creativity.
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Chocolate World: understanding batch vs continuous tempering machines
Not sure whether a batch or continuous tempering machine is right for you? Discover the key differences and find the perfect fit for your chocolate production.
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Chocolate World: choosing the right machine
Find the perfect Chocolate World machine for your business with our practical guide to production methods, capacities and features.
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Chocolate World: frequently asked questions
From choosing the right machine and moulds to expert tips and ongoing support, we've answered our most frequently asked questions to help you get started with Chocolate World.
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Henley Bridge is a proud member of the Craft Guild of Chefs
We're delighted to announce that Henley Bridge is an official member of the Craft Guild of Chefs, strengthening our connection with the UK's vibrant foodservice and hospitality community. As a business dedicated to supplying specialist ingredients, chocolate, pastry, gelato and bakery solutions, this membership marks an exciting step forward in our commitment to supporting culinary professionals across a wider range of sectors. The Craft Guild of Chefs is one of the UK's most respected professional chef associations, bringing together talented chefs, industry leaders, educators and suppliers who share a passion for excellence, innovation and professional development. By becoming a member, Henley Bridge gains access to an experienced network of hospitality professionals, exclusive industry events, educational opportunities and prestigious culinary competitions. This partnership opens the door to valuable insights from some of the industry's most influential voices, helping us stay connected to emerging trends, evolving customer demands and the latest developments shaping professional kitchens across the country. For our customers, this means even greater access to the knowledge, inspiration and expertise that drive our product offering. Through the Guild's extensive network, we'll be able to strengthen relationships across the hospitality sector, discover new opportunities for collaboration and continue bringing innovative ingredients and solutions to chefs, pastry professionals, bakers and gelato makers. Joining the Craft Guild of Chefs is a natural extension of that commitment. The Guild's focus on professional development, education, collaboration and culinary excellence aligns closely with our own values, creating exciting opportunities to connect with some of the most respected voices in the foodservice and hospitality industry. Through this membership, we can further strengthen our understanding of the challenges and opportunities facing chefs and food businesses today, ensuring we continue to provide relevant products, expert support and valuable industry insight. The partnership also enables us to engage with a network of talented chefs, educators, industry leaders and suppliers who share a passion for advancing culinary standards across the UK. By participating in Guild events, competitions, educational initiatives and networking opportunities, we'll gain valuable perspectives that help shape the way we support our customers and develop our offering. We're particularly excited about the opportunity to champion innovation, celebrate craftsmanship and contribute to initiatives that help nurture emerging talent within the industry. Supporting the next generation of chefs and culinary professionals is vital to the future of hospitality, and we're proud to be part of a community that invests in learning, development and excellence. As we continue this chapter, we look forward to building meaningful relationships with fellow Guild members, sharing knowledge and collaborating on opportunities that benefit the wider industry. This partnership reinforces our ongoing commitment to the food sector and to the customers who inspire us every day with their passion, creativity and dedication to their craft.
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The new Belcolade Origins range
Single Origin, singular taste - explore the flavour complexity of the new Belcolade Origins range! We’re thrilled to announce that our Belcolade Origins family has just got even tastier! With seven new additions joining the line-up, this collection of single origin chocolates is now richer, more diverse, and even more inspirational for chocolatiers, bakers, gelato makers and artisan creators. At the heart of the Origins range is the belief that great chocolate tells a story - of land, climate, tradition and craftsmanship. These chocolates are made using beans from specific regions, where the terroir, farming methods and expert fermentation processes combine to unlock intense, natural flavour profiles. Think of them like fine wines - expressive, complex, and full of personality. The newcomers Philippines 68% A dark chocolate with a bold cacao punch, balanced with floral notes, fruits and spices. Dominant flavours include pineapple, banana and passion fruit, enhanced by pepper and a touch of floral. Papua New Guinea 70% Carefully cultivated along the mountainside of the Sepik river, this chocolate embodies the qualities of the Pacific soil, bringing the unique flavour profile to the fore. Providing a lively ride, this chocolate is dark, with a subtle fruitiness, roasted notes, and a floral whisper. Papua New Guinea 39% Creamy and indulgent with a delightful balance of milk and cacao. The profile of this chocolate touches on sweet caramel notes, cooked milk and roasted hazelnuts. The warm, caramelised flavour brings richness to moulded chocolates and truffles. Papua New Guinea 36% A white chocolate like no other! The flavour offers pronounced dairy notes and a cooked milk character, but with an underlying depth from the terroir. Notes of sweet vanilla, anise and almond come to fore in this chocolate. A dream for gelato and filled creations. Vietnam 73% Crafted from the Trinitario bean in Vietnam's Mekong Delta region, this chocolate is intense and full-bodied with an acidic taste and citrusy finish. This profile touches on woody notes along with citrus and a touch of roasted coffee. A dark chocolate with a punch of personality, ideal for sophisticated flavour pairings. Vietnam 45% Sweet, creamy and every bit as elegant as the 73%. Also made from the Trinitario bean, this chocolate dances with notes of sweet caramel and roasted coffee, making it a fantastic choice for bonbons and pastry layers. Cameroon 45% Sourced from the valleys of the Sanaga river, these red cocoa beans create a smooth and mellow chocolate with light caramel tones. The profile also touches on cooked milk, roasted notes and a touch of citrus. A beautifully balanced milk chocolate. A global family of flavour These new kids on the block join our much-loved Origins favourites: Venezuelan 43.5% - smooth with rich dairy notes and a touch of caramel and hazelnut. Ecuadorian 71% - deep and intensely cacao-driven with floral notes and a touch of coffee. Ugandan 80% - a powerhouse of cacao with roasted and citrus undertones. Peruvian 64.5% - rounded and slightly acidic, with floral notes and dried fruit vibes. Vietnamese 45% - silky and balanced, with natural sweetness and a creamy mouthfeel. Why Origin matters Each Origin chocolate is an invitation to explore a region’s flavour story. They’re crafted under the Cacao-Trace programme, ensuring not only superior taste through expert fermentation and drying, but also fairer incomes for cocoa farmers. It’s better chocolate with a purpose for better. Culinary inspiration These unique profiles add depth and complexity to any creation. Whether you're layering nuanced flavours in a patisserie, crafting standout bonbons, or swirling through gelato, the Origins range offers a palette of taste that elevates recipes from tasty to unforgettable. Let your next creation tell a story with Belcolade Origins, from hot cross chocolates to cold chocolate drinks and mono mandarin chocolates. There's a unique flavour profile for every individual creations.
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A visit to the Ivory Coast Cacao-Trace farming communities
A revolutionary programme Puratos, parent of the Belcolade brand, introduced their revolutionary Cacao-Trace programme in 2013, as a way to better control the cocoa chain and support those within it. Key focus areas include farmer poverty, working conditions, deforestation and child labour - areas that have already seen significant improvements. Better production methods produce a higher quality product, providing more value to the customer which is, in turn, distributed among the farmers and communities involved, forming a full circle process. The Cacao-Trace programme is further supported by the inclusion of the Chocolate Bonus project, which actively creates jobs and provides essential buildings, centres and harvesting systems at the source of the cocoa chain. The exceptional work that Puratos do and the programme they have implemented is one that we, at Henley Bridge, are incredibly proud to support. The Ivory Coast To further understand the processes within the cocoa chain, the impact of the Cacao-Trace programme and to experience the efforts involved from both sides, our team at Henley Bridge joined colleagues from Puratos for a visit to the Ivory Coast. In her own words, our Managing Director, Tracey Hughes, shares her experience from the trip. Why Cacao-Trace The Cacao-Trace Programme is very important to Henley Bridge, as a key distributor of chocolate and the Belcolade brand in the UK, it is imperative that we continue to source and supply ethical and sustainable chocolate both now and in the future. The aim of our visit to the Ivory Coast was to fully understand the programme and the positive changes that it is making to the local farmers and communities. We were able to witness how the Cacao-Trace sustainable cocoa sourcing programme is implemented, and to see the journey from bean to bar, experiencing the process alongside the farm workers. The reality of the amount of work and care that it takes to create the chocolate was astounding. Our experience on the farms Care for quality At the start of the trip, we were welcomed into Dotou village on the cocoa farm of Mr Gnahoue Rodrigue and we were lucky enough to experience the day to day of his farm workers. Myself and the team conducted essential tree care, harvested pods, broke them and removed the cocoa beans ready for the next stage of fermentation. It was reassuring to see the consistent quality checks along the journey from bean to bar. Fermentation masters Next we visited the Puratos Post-Harvest Centre in Adjamené to witness the fermentation process. It was amazing to see the wooden box fermenters and how community members, who are trained to become professional Cacao-Trace fermentation masters, process the beans. Every step of the journey allowed us to see how Puratos values the cocoa farming community, providing them with all of the skills required to have a career with financial security and a long-term positive impact. A full circle process One of the most enlightening parts of our trip was meeting the team from Puratos West Africa. Whilst in the Ivory Coast, one of our guides was Jean. Jean’s father was a cocoa farmer, and he grew up on the plantation, which his family still owns and runs today. At the age of six, Jean left his family to live with his uncle and continue his education. Jean now works for Puratos West Africa, specifically with the Cacao-Trace programme, to improve the quality of cacao and the lives of the farmers and villagers. Hearing Jean’s story, understanding the sacrifices he and his family made, and seeing how he is now working to help his people and community was truly touching. Not everyone will have the same opportunity that Jean did, which highlights the importance of the Cacao-Trace programme in building schools and ensuring all children receive a basic education. The Cacao-Trace family For all the guides we met, you could see and feel how proud they were of their roots and the work they were doing with the Cacao-Trace programme to improve the lives of their communities. The highlight of the trip for us was to see first-hand the positive changes that the programme has already delivered and will continue to deliver. The condition of the farms, with the cocoa trees being looked after and cared for correctly with plenty of healthy cocoa pods, visualised the future of chocolate. A prosperous future Throughout the plantations that we visited, the positive changes of the Cacao-Trace programme were evident from the standards of the farming landscape to the education that the programme is providing to the farming community. Thanks to the Cacao-Trace programme more villages have access to schools, nearby water towers and maternity centres. However, there are still villages which do not have access to these things that we consider life essentials. It has proved that we all have much more to do to provide better quality of lives for people, to continually build a better planet, and to create better prosperity in the lives of so many people and families.
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