Chocolate product guide | Henley Bridge

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TASTE SENSATION Belcolade is the ultimate in true Belgian chocolate. With over 30 years’ experience crafting real Belgian chocolate, the finest cocoa is carefully sourced from around the globe, whilst every step of the manufacturing process is conducted in the classic Belgian style. The result is a chocolate with outstanding flavour, texture and functionality. From Belgian taste favourites to single origin gems, Belcolade offers a unique flavour for every creation with a superior taste which remains true to the original cocoa bean. From buttons to blocks, there’s a format to suit every occasion. CHOCOLATE HERITAGE Based in Erembodegem, just west of Brussels, Belgium, Belcolade is part of the international Puratos Group. Back in the 1980s, when many of Belgium’s large flagship chocolate companies were taken over by foreign groups, Puratos decided to protect one of the most precious elements of Belgium’s culinary heritage: real Belgian chocolate. Everything was built from scratch: from the brand itself to the flavour profiles and the factory. A SUSTAINABLE FUTURE FOR CHOCOLATE Belcolade has pioneered Cacao-Trace, a sustainable cocoa sourcing programme that is redefining the standard for chocolate. Cacao-Trace was launched in 2013 after the company decided to develop its own approach for better control of the cocoa chain. The programme – which is validated by independent, third-party certification – focuses on taste improvement rather than <strong>product</strong>ivity, and adds to the typical industry standards of training cocoa farmers and fair pricing. ‘FERM’ FOUNDATIONS Proper fermentation is the key to great tasting chocolate. Belcolade’s team of experts work closely with cocoa farmers to help them to produce cocoa beans of superior quality. Traditionally in chocolate, different quality cocoa beans are bulk-blended to get a standardised quality and taste, but Cacao-Trace takes a different approach. Instead, cocoa beans are selected for their character and their quality is carefully checked. EXPERT HELP The beans are fermented in post-harvest centres close to the farmers in Ivory Coast, Mexico, Papua New Guinea, Philippines and Vietnam. This way, the natural taste potential of the beans can fully develop and can eventually be expressed in the final chocolate. By adapting the fermentation criteria, it even allows them to adapt the flavour from the same beans to personal preferences. Delivering wet beans to the post-harvest centres (instead of fermenting and drying themselves) also gives cocoa farmers more time to spend on other activities on their plantation. WIN WIN The end result is great tasting chocolate which earns the cocoa farmers more money. They also receive an additional <strong>Chocolate</strong> Bonus (of 10 cents) for every kilo of chocolate sold, which can add up to one or two months of additional salary. Chocolatiers benefit by having access to chocolate of the highest quality - so it’s a win-win for everyone. The Cacao-Trace programme also runs projects to improve local communities in cacao-growing regions. 07
Page 2 and 3: Introduction to the chocolate guide
Page 4 and 5: Why Henley Bridge? About Henley Bri
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 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
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FILLABLES | CHOCOLATE CUPS WHITE CH
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Spanish sensations Hillbo began lif
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DARK CHOCOLATE DÉCOR Hillbo Dark c
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WHITE CHOCOLATE DÉCOR Hillbo White
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Made in Ecuador, the “motherland
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Vanilla and raspberry bon bons RASP
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Passion fruit dark chocolate bon bo
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OTHER CHOCOLATE PRODUCTS CHOCOLATE
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OTHER CHOCOLATE DÉCOR Irca Compoun
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Shaping the future of chocolate Lik
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Temper, temper... Henley Bridge Dev
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Have a nice spray! Cocoa butter is
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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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Chocolate product guide | Henley Bridge

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