Chocolate product guide | Henley Bridge

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COCOA BUTTER Chocolat Madagascar Organic undeodorised cocoa butter Product code: MAD.OCBUTTER1 Pack size: 1kg Chocolat Madagascar Undeodorised cocoa butter Product code: MAD.CBUTTER1 Pack size: 1kg COCOA NIBS Chocolat Madagascar Organic roasted Madagascan cocoa nibs Product code: MAD.ONIB2.5 Pack size: 2.5kg Chocolat Madagascar Roasted Madagascan cocoa nibs Product code: MAD.NIB Pack sizes: 500g, 2.5kg OTHER DÉCOR Chocolat Madagascar Roasted cocoa beans covered in 100% dark chocolate Product code: MAD.BEANCHOC1001 Pack size: 1kg Chocolat Madagascar Cocoa beans covered in 70% dark chocolate Product code: MAD.BEANCHOC1 Pack size: 1kg 46
Rhubarb and pistachio bars RHUBARB GEL Ingredients ■ 150g Rhubarb puree (homemade) ■ 50g stock syrup ■ 12g Sosa Gelcrem cold Method ■ Weigh all of the ingredients out into a measuring jug ■ Using a hand blender, blend all ingredients together until well incorporated ■ Leave the mixture for at least 30 minutes to allow the Gelcrem to hydrate into the liquid ■ After the 30 minutes has passed, blend the mixture again to achieve the glossy finish and final consistency ■ Adjust if needed ■ Place mixture into a piping bag PISTACHIO PRALINE Ingredients ■ 150g Sosa Pralicroc crunchy pistachio praline ■ 50g Sosa green pistachio flavour paste ■ 150g Chocolat Madagascar undeodorised Madagascan white chocolate (37%) bar Method ■ Temper the white chocolate ■ Add the pistachio paste and the Pralicroc and mix well ■ Ensure the temperature of the mixture is between 29°C and 30°C ■ Place the mixture into a piping bag ASSEMBLY ■ To achieve this finished design, temper cocoa butter in desired colours and use a paint brush to build layers of colour in the mould. Method ■ Take your coloured and shelled mould ■ Pipe a layer of rhubarb gel into each of the cavities and vibrate slightly to allow the gel to flatten off ■ Pipe a praline layer on and pipe to the top leaving 2mm from the surface ■ Leave to crystallise overnight between 14-16°C ■ Once crystallised, temper some more dark chocolate ■ Use a heat gun or hairdryer to very gently warm the edges of each of the bars ■ Pipe a layer of chocolate on top of each bar and tap to remove any air bubbles ■ Scrape over the whole mould and ensure a flat finish ■ Leave the mould to crystallise and set ■ Turn out the bars once completely contracted from the mould ■ Enjoy! Recipe courtesy of Samantha Rain, Development Chef, <strong>Henley</strong> <strong>Bridge</strong> 47
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 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 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
Page 78 and 79: Have a nice spray! Cocoa butter is
Page 80 and 81: Bean to bar chocolates - creating y
Page 82 and 83: Cocoa powder is the essence of the
Page 84 and 85: 84
Page 86 and 87: 86
Page 88 and 89: 88
Page 90 and 91: MARSHMALLOWS Astra Sweets Pink and
Page 92 and 93: 92
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Page 96 and 97:
DRIED, CANDIED & PRESERVED FRUIT Ta
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Page 100 and 101:
FILLINGS Product description: Produ
Page 102 and 103:
102 Flavourings
Page 104 and 105:
FLAVOUR PASTES Product description:
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Page 112 and 113:
FRUIT PUREES Product description: P
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Page 118 and 119:
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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