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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Rhubarb and<br />
pistachio bars<br />
RHUBARB GEL<br />
Ingredients<br />
■ 150g Rhubarb puree (homemade)<br />
■ 50g stock syrup<br />
■ 12g Sosa Gelcrem cold<br />
Method<br />
■ Weigh all of the ingredients out into a measuring jug<br />
■ Using a hand blender, blend all ingredients together until well incorporated<br />
■ Leave the mixture for at least 30 minutes to allow the Gelcrem to hydrate into the liquid<br />
■ After the 30 minutes has passed, blend the mixture again to achieve the glossy finish and final consistency<br />
■ Adjust if needed<br />
■ Place mixture into a piping bag<br />
PISTACHIO PRALINE<br />
Ingredients<br />
■ 150g Sosa Pralicroc crunchy pistachio praline<br />
■ 50g Sosa green pistachio flavour paste<br />
■ 150g Chocolat Madagascar undeodorised<br />
Madagascan white chocolate (37%) bar<br />
Method<br />
■ Temper the white chocolate<br />
■ Add the pistachio paste and the Pralicroc and mix well<br />
■ Ensure the temperature of the mixture is between 29°C and 30°C<br />
■ Place the mixture into a piping bag<br />
ASSEMBLY<br />
■ To achieve this finished design, temper cocoa butter in desired colours and use a paint brush to build layers of colour in<br />
the mould.<br />
Method<br />
■ Take your coloured and shelled mould<br />
■ Pipe a layer of rhubarb gel into each of the<br />
cavities and vibrate slightly to allow the gel to flatten off<br />
■ Pipe a praline layer on and pipe to the top<br />
leaving 2mm from the surface<br />
■ Leave to crystallise overnight between 14-16°C<br />
■ Once crystallised, temper some more dark chocolate<br />
■ Use a heat gun or hairdryer to very gently warm<br />
the edges of each of the bars<br />
■ Pipe a layer of chocolate on top of each bar and<br />
tap to remove any air bubbles<br />
■ Scrape over the whole mould and ensure a flat<br />
finish<br />
■ Leave the mould to crystallise and set<br />
■ Turn out the bars once completely contracted<br />
from the mould<br />
■ Enjoy!<br />
Recipe courtesy of Samantha Rain,<br />
Development Chef, <strong>Henley</strong> <strong>Bridge</strong><br />
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