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Techniques

Let’s get technical! Follow along as our amazing Chefs, help you master the latest techniques and products across various applications.

Techniques

Marble tempering

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to marble temper chocolate.

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Microwave tempering

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave.

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Moulding and capping chocolates

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

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Flavouring chocolate

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make flavoured chocolate.

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Adding texture to chocolate

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to add texture to chocolate.

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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. 

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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.

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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.

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How to marble glaze a gelato cake

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to marble glaze a gelato cake.

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How to make gelato chocolates

Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato filled chocolates. 

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Product applications

Sosa Free Airbag

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Free Airbag to make vegan-friendly crisps.

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Sosa Vegetal setting powder (vege gel)

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Vegetal gel to make the jelly caviar effect.

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Sosa Natur Emul, Potatowhip & Sosa Beetroot powder

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Natur Emul and Sosa Potatowhip to make a super tasty vegan-friendly mayonnaise.

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Sosa Gelcrem Hot

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Gelcrem Hot, a thickening agent used for hot purees and curds.

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Sosa Airbag Granet

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Airbag Granet (available in pork and potato), a very quick and effective bar snack or coating in place of breadcrumbs.

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Sosa Gelcrem Cold

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Gelcrem Cold, a thickening agent that allows you to thicken any sauce, sweet or savoury, without the need to apply any heat.

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Sosa Pro Pannacotta

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Pro Pannacotta.

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Equipment

Chill out this Christmas

Make gelato to order in just eight minutes.

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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.

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