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!
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Vegan Pear<br />
William caramels<br />
PEAR WILLIAM CARAMEL<br />
Ingredients<br />
■ 220g caster sugar<br />
■ 35g Sosa liquid glucose<br />
■ 50g Distilleries Peureux Pear William liqueur<br />
Method<br />
■ Sprinkle the caster sugar layer by layer into a saucepan until it all melts, then continue heating until a golden caramel<br />
colour is reached<br />
■ Once at the desired colour, very carefully and slowly add the heated Pear William liqueur and glucose<br />
■ Bring back up to the boil again to ensure all sugar is completely dissolved and the mixture is smooth<br />
■ Once the mixture has reached 30°C the caramel is ready to pipe into desired chocolate shell<br />
PEAR MILC CHOCOLATE<br />
Ingredients<br />
■ 200g Leonce Blanc pear puree<br />
■ 400g Chocolat Madagascar milc chocolate<br />
■ 50g Sosa liquid glucose<br />
Method<br />
■ Heat together the pear puree and the glucose and bring to the boil<br />
■ Pour over the chopped milc chocolate and blend to emulsify<br />
■ Leave the mixture to cool to 30°C before placing it into a piping bag<br />
and piping into the mould<br />
TO SERVE<br />
Ingredients<br />
■ 100g Casa Luker cocoa butter<br />
■ 5g Sosa gold colouring powder<br />
Method<br />
■ Decorate the mould with gold and bronze cocoa butter using a sponge<br />
■ Line the mould with tempered milc chocolate<br />
■ Pipe and fill 1/3 of the mould with the Pear William caramel and place in the fridge to firm up<br />
■ Pipe the rest of the cavity with the pear ganache leaving 2mm from the top of the mould<br />
■ Leave chocolates to crystallise overnight<br />
■ Finally cap the mould with more tempered chocolate and place into the chocolate fridge to set<br />
■ Turn out and enjoy<br />
Recipe courtesy of Samantha Rain,<br />
Development Chef, <strong>Henley</strong> <strong>Bridge</strong><br />
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