Chocolate product guide | Henley Bridge
We’re pleased to launch our brand-new chocolate product guide, bringing all your favourite cacao-based products together in one place! From buttons to blocks in dark, white, milk and ruby, we've got an extensive range of premium ingredients for you to consider. We've also included sustainability and application information, alongside techniques, recipes and much much more!
We’re pleased to launch our brand-new chocolate product guide, bringing all your favourite cacao-based products together in one place! From buttons to blocks in dark, white, milk and ruby, we've got an extensive range of premium ingredients for you to consider. We've also included sustainability and application information, alongside techniques, recipes and much much more!
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Ruby<br />
marshmallows<br />
NATURAL MARSHMALLOW<br />
Ingredients<br />
Method<br />
■ 82g sugar (1)<br />
■ 10g gold gelatin leaves<br />
■ 180g caster sugar<br />
■ 57g sugar (2)<br />
■ 60g water<br />
■ Put the invert sugar (1) in a whipper bowl<br />
■ Soften the gold gelatin leaves in cold water<br />
■ Boil the caster sugar, invert sugar (2) and water to 110°C<br />
■ Mix in the gelatin leaves<br />
■ Pour on top of the invert sugar and whisk on full speed<br />
■ At 30°C, frame whisked mixture<br />
RASPBERRY MARSHMALLOW<br />
Ingredients<br />
■ 82g sugar (1)<br />
■ 10g gold gelatin leaves<br />
■ 180g caster sugar<br />
■ 57g sugar (2)<br />
■ 60g water<br />
■ 1g red colour liquid<br />
■ 2g raspberry flavouring<br />
Method<br />
■ Put the invert sugar (1) in whipper bowl<br />
■ Soften the gold gelatin leaves in cold water<br />
■ Boil the caster sugar, invert sugar (2)<br />
and water to 110°C<br />
■ Mix in the gelatin leaves<br />
■ Pour on top of the invert sugar and whisk<br />
on full speed<br />
■ At 30°C, frame whisked mixture<br />
on top of natural marshmallow<br />
Leave to set for 1 day<br />
DIPPING<br />
Ingredients<br />
■ 600g Callebaut ruby chocolate<br />
Method<br />
■ Pre-crystallise<br />
■ Cut squares. Dip into ruby chocolate<br />
■ Create wave-effect with air blower<br />
Created for Callebaut by Patrick Aubrion -<br />
Chef and owner of chocolaterie/pâtisserie Aubrion <strong>Chocolate</strong>s<br />
27
Change language