Techniques

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

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

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

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

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

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. 

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and 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.

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

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

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

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

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.

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.

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.

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.

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

Make gelato to order in just eight minutes.

Chocolate is one of life’s affordable luxuries, and many chocolate-based businesses have seen sales soar during lockdown.