Chocolate product guide | Henley Bridge

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FLAVOURED CHOCOLATE Callebaut Cappuccino flavoured chocolate buttons Product code: BC.CAP2.5 Pack size: 2.5kg Applications: Mousses, ganaches, moulding, ice cream/sorbet Callebaut | Gold Caramel flavoured white chocolate buttons Product code: BC.CARGOLD2.5 Pack size: 2.5kg Applications: Mousses, ganaches, moulding, enrobing, ice cream/sorbet Callebaut Lemon flavoured chocolate buttons Product code: BC.LEM2.5 Pack size: 2.5kg Applications: Mousses, ganaches, moulding, ice cream/sorbet Callebaut Orange flavoured chocolate buttons Product code: BC.ORA2.5 Pack size: 2.5kg Applications: Mousses, ganaches, moulding, ice cream/sorbet Callebaut Strawberry flavoured chocolate buttons Product code: BC.STR2.5 Pack size: 2.5kg Applications: Mousses, ganaches, moulding, ice cream/sorbet COATINGS Callebaut | Chocorobe Dark chocolate coating Callebaut | Chocorobe Milk chocolate coating Product code: CO.ROBED10 Pack size: 10kg Product code: CO.ROBEL10 Pack size: 10kg COCOA BUTTER COCOA NIBS Callebaut Cocoa butter Callebaut | Mycryo Pure cocoa butter powder Callebaut Cocoa nibs Product code: C.CB6554 Pack size: 4kg Product code: C.MYC0.6 Pack size: 600g Product code: C.NIB Pack size: 800g, 20kg 26
Ruby marshmallows NATURAL MARSHMALLOW Ingredients Method ■ 82g sugar (1) ■ 10g gold gelatin leaves ■ 180g caster sugar ■ 57g sugar (2) ■ 60g water ■ Put the invert sugar (1) in a whipper bowl ■ Soften the gold gelatin leaves in cold water ■ Boil the caster sugar, invert sugar (2) and water to 110°C ■ Mix in the gelatin leaves ■ Pour on top of the invert sugar and whisk on full speed ■ At 30°C, frame whisked mixture RASPBERRY MARSHMALLOW Ingredients ■ 82g sugar (1) ■ 10g gold gelatin leaves ■ 180g caster sugar ■ 57g sugar (2) ■ 60g water ■ 1g red colour liquid ■ 2g raspberry flavouring Method ■ Put the invert sugar (1) in whipper bowl ■ Soften the gold gelatin leaves in cold water ■ Boil the caster sugar, invert sugar (2) and water to 110°C ■ Mix in the gelatin leaves ■ Pour on top of the invert sugar and whisk on full speed ■ At 30°C, frame whisked mixture on top of natural marshmallow Leave to set for 1 day DIPPING Ingredients ■ 600g Callebaut ruby chocolate Method ■ Pre-crystallise ■ Cut squares. Dip into ruby chocolate ■ Create wave-effect with air blower Created for Callebaut by Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion <strong>Chocolate</strong>s 27
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 14 and 15: WHITE CHOCOLATE Belcolade RA certif
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 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
Page 64 and 65: Made in Ecuador, the “motherland
Page 66 and 67: Vanilla and raspberry bon bons RASP
Page 68 and 69: Passion fruit dark chocolate bon bo
Page 70 and 71: OTHER CHOCOLATE PRODUCTS CHOCOLATE
Page 72 and 73: OTHER CHOCOLATE DÉCOR Irca Compoun
Page 74 and 75: Shaping the future of chocolate Lik
Page 76 and 77:
Temper, temper... Henley Bridge Dev
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Have a nice spray! Cocoa butter is
Page 80 and 81:
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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www.hbingredients.co.uk @hbingredie
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Chocolate product guide | Henley Bridge

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