Chocolate product guide | Henley Bridge

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WHITE CHOCOLATE Belcolade RA certified white chocolate (27.5%) buttons Product code: B.X605EUTZ15 Pack size: 15kg Belcolade | Cacao Trace Vegan white chocolate Product code: B.VEGANWHITE15 Pack size: 15kg BAKESTABLE CHOCOLATE Belcolade Dark chocolate (50.5%) chunks Product code: B.C50C15 Pack size: 15kg Belcolade Dark chocolate (50.5%) drops (10,000 per kg) Product code: B.C50D1015 Pack size: 15kg Belcolade Dark chocolate (50.5%) drops (20,000 per kg) Product code: B.C50D2015 Pack size: 15kg Belcolade Dark chocolate (44%) grains (9,000 per kg) Product code: B.C309XK0915 Pack size: 15kg Belcolade Milk chocolate (28.5%) chunks Product code: B.O3XC15 Pack size: 15kg Belcolade Milk chocolate (28.5%) grains Product code: B.O3XD105 Pack size: 5kg Belcolade RA certified white chocolate (24.5%) chunks (10mm) Product code: B.X60CUTZ15 Pack size: 15kg Belcolade White chocolate (24.5%) chunks (10mm) Product code: B.X60C15 Pack sizes: 15kg Belcolade White chocolate (24.5%) grains Product code: B.X605D1015 Pack size: 15kg COCOA BUTTER Belcolade 100% cocoa butter Product code: C.CB20 Pack size: 20kg Belcolade | Cacao Trace 100% pure cocoa butter buttons Product code: C.CB4 Pack size: 4kg 14
Malibu and pineapple sunsets Ingredients ■ 115g Leonce Blanc pineapple puree ■ 40g Sosa liquid glucose ■ 30g Sosa granulated sorbitol ■ 300g Belcolade white chocolate ■ 30g Belcolade cocoa butter ■ 50g Malibu Method ■ Melt together the cocoa butter and white chocolate to 45°C ■ In a separate pan melt together the sorbitol, glucose and pineapple puree until the mixture reaches 40°C ■ Combine the two mixtures and blend with a hand blender to create emulsion ■ Once emulsified leave the mixture to cool to 29°C before placing into a piping bag and piping into the chocolate shells leaving 2mm from the top of the chocolate Assembly ■ Start with a polished mould ■ Taking the tempered yellow cocoa butter, spray only one end of each cavity ■ Let that set for a couple of minutes ■ Next take the tempered orange cocoa butter and spray the rest of the mould creating the ombre effect ■ Leave the cocoa butter to set for 5 minutes ■ Next flood the mould with tempered white chocolate and tap to remove any air bubbles ■ Turn the mould over and tap again to remove all excess chocolate and create a thin and even chocolate shell ■ Prepare the ganache as above ■ Pipe the ganache into each cavity making sure to leave a 2mm gap from the surface ■ Leave to crystalise overnight in a chocolate fridge ■ Once the ganache has been left to crystallise, you can then cap the chocolates ■ After capping place the mould back into the chocolate fridge for 30 minutes ■ Turn out the chocolates and enjoy Recipe courtesy of Samantha Rain, Development Chef, <strong>Henley</strong> <strong>Bridge</strong> 15
Page 2 and 3: Introduction to the chocolate guide
Page 4 and 5: Why Henley Bridge? About Henley Bri
Page 6 and 7: 06
Page 8 and 9: DARK CHOCOLATE COUVERTURE Belcolade
Page 10 and 11: MILK CHOCOLATE Belcolade l Cacao Tr
Page 12 and 13: SELECTION M. PLANT-BASED CACAO-TRAC
Page 16 and 17: Exclusive to Henley Bridge POLE POS
Page 18 and 19: DARK CHOCOLATE DÉCOR Barbara Decor
Page 20 and 21: WHITE CHOCOLATE DÉCOR Barbara Deco
Page 22 and 23: SENSORY SKILLS A long heritage Call
Page 24 and 25: MILK CHOCOLATE COUVERTURE Callebaut
Page 26 and 27: FLAVOURED CHOCOLATE Callebaut Cappu
Page 28 and 29: A global operation Founded in the U
Page 30 and 31: Crafted at origin Casa Luker is a C
Page 32 and 33: WHITE CHOCOLATE COUVERTURE CasaLuke
Page 34 and 35: BREAK THE MOULD French flair France
Page 36 and 37: MILK CHOCOLATE DÉCOR Chocolatree M
Page 38 and 39: COCOA BUTTER COLOURS Chocolatree Bl
Page 40 and 41: Chocolatree Orange velvet spray Cho
Page 42 and 43: Chocolat Madagascar won the prestig
Page 44 and 45: MILK CHOCOLATE COUVERTURE Chocolat
Page 46 and 47: COCOA BUTTER Chocolat Madagascar Or
Page 48 and 49: Think cocoa. Think deZaan. Founded
Page 50 and 51: 3- Ingredient ganache GANACHE Ingre
Page 52 and 53: Decadent décor Dobla is a chocolat
Page 54 and 55: WHITE CHOCOLATE DÉCOR Dobla Hollow
Page 56 and 57: FILLABLES | CHOCOLATE CUPS WHITE CH
Page 58 and 59: Spanish sensations Hillbo began lif
Page 60 and 61: DARK CHOCOLATE DÉCOR Hillbo Dark c
Page 62 and 63: WHITE CHOCOLATE DÉCOR Hillbo White
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Made in Ecuador, the “motherland
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Vanilla and raspberry bon bons RASP
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Passion fruit dark chocolate bon bo
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OTHER CHOCOLATE PRODUCTS CHOCOLATE
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OTHER CHOCOLATE DÉCOR Irca Compoun
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Shaping the future of chocolate Lik
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Temper, temper... Henley Bridge Dev
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Have a nice spray! Cocoa butter is
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Bean to bar chocolates - creating y
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Cocoa powder is the essence of the
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MARSHMALLOWS Astra Sweets Pink and
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DRIED, CANDIED & PRESERVED FRUIT Ta
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FILLINGS Product description: Produ
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102 Flavourings
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FLAVOUR PASTES Product description:
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FRUIT PUREES Product description: P
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NUTS & SEEDS Pumpkin seeds Roasted
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VANILLA Prova Gourmet Bourbon Madag
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Chocolate product guide | Henley Bridge

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