Video library
Still trying to master a specific technique or recipe? Watch our Chefs share their easy to follow, step-by-step technical guides and recipes and become a master in no time.
All things chocolate
Marble tempering
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to marble temper chocolate.
Microwave tempering
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave.
Moulding and capping chocolates
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.
Flavouring chocolate
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make flavoured chocolate.
Adding texture to chocolate
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to add texture to chocolate.
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.
Personalised chocolate stamps
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make personalised chocolate stamps.
Carbon black shortbread
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make carbon black shortbread.
All things gelato & ice cream
How to make gelato chocolates
Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato filled chocolates.
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.
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.
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.
All things Sosa
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.
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.
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.
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.
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.
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.
Sosa Pro Pannacotta
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Pro Pannacotta.
Vegan hazelnut spread
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.
Vegan chocolate mousse
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan chocolate mousse.
All things premium soft serve
Premium soft serve, chocolate dipped, toffee filled cones
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve, chocolate dipped, toffee filled cones.
Premium soft serve gelato filled brioche buns
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled brioche buns.
Premium soft serve, dipped carrot cake cones
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make a premium soft serve, dipped carrot cake cone.
Premium soft serve cones with sprinkles
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make a premium soft serve cone with sprinkles.
Premium soft serve gelato filled and dipped cookie sandwiches
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled and dipped cookie sandwiches.
Premium soft serve gelato filled doughnuts
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled doughnuts.
Premium soft serve gelato filled profiteroles
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled profiteroles.
Premium soft serve, strawberries and cream twist cones
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make a premium soft serve, strawberries and cream twist cone.
Premium soft serve gelato waffle basket dessert
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make a waffle basket dessert filled with premium soft serve gelato.
Waffle dessert topped with premium soft serve ice cream
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make waffles topped with premium soft serve ice cream.
All things Pidy
Introducing the Pidy Selection collection
Join Development Chef Samantha Rain and Fabien Levet from Pidy as they introduce the Pidy Selection collection.
How to use Pidy sponge sheets
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy sponge sheets can be used in dessert applications.
Pidy Selection afternoon tea concept
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy Selection range can be used to make an afternoon tea.
Pidy Selection canapes
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy Selection range can be used to make premium canapés.
Pidy Selection dessert
Join Development Chef Samantha Rain and Fabien Levet from Pidy to understand how the Pidy Selection range can be used to make desserts.