Resources
We have a wide range of resources available for everyone from techniques to recipes so you can learn from and get inspired by our experts!
Blog View all
Belcolade Cacao-Trace. A sustainable future for chocolate
As a nation, we’re all striving to ‘do our bit’ to make the world a better place. We’re taking personal action to live sustainably and making ethical choices by opting to buy products which make a positive difference.
Whipping up profits with soft serve gelato
The appetite for ‘soft serve’ gelato in the UK is definitely on the rise, having enjoyed huge success in Europe as well as in the US, for many years.
Spotlight on mental health
Henley Bridge is a proud partner of the Burnt Chef Project, a charity which was launched in 2019 working specifically to support and improve the mental health of people working in the hospitality sector.
Recipes View all
Go potty for chocolate blooms
Spring is in the air and nothing heralds the start of the new season like flowers and Easter bunnies!
Eggs benedict
Making eggs benedict is easier than you think and by using the ready to use Essential Cuisine hollandaise sauce, it couldn't be simpler.
Video library View all
Moulding and capping chocolates
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.
Vegan hazelnut spread
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.
Adding texture to chocolate
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to add texture to chocolate.
Techniques View all
Marble tempering
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to marble temper chocolate.
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.
Microwave tempering
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave.
