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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Vanilla and<br />
raspberry bon bons<br />
RASPBERRY JAM (PÂTE DE FRUITS)<br />
Ingredients<br />
■ 500g Leonce Blanc raspberry fruit puree<br />
■ 500g caster sugar<br />
■ 15g Sosa pectin<br />
■ 150g Sosa liquid glucose<br />
■ 2.5g Sosa powdered citric acid (add a touch of water<br />
to make a solution)<br />
Method<br />
■ Mix together the pectin and the sugar in a bowl<br />
■ In a pan heat the puree and glucose to 40°C<br />
■ Once the puree mixture has reached 40°C, slowly start pouring in the sugar and pectin constantly whisking<br />
to avoid lumps<br />
■ Bring the mixture up to boil until it reaches 106°C<br />
■ Once at 106°C remove from the heat and add the citric acid solution followed by the rose water. Mix thoroughly<br />
■ Pour mixture out into a cling film lined gastro tray and leave to chill and set<br />
■ Once set, place the jelly into thermomix and blend back to a smooth consistency (additional raspberry puree may<br />
be required to loosen)<br />
■ Once at a pipeable consistency place into a piping bag ready for filling<br />
VANILLA GANACHE<br />
Ingredients<br />
■ 300g double cream<br />
■ 70g Sosa liquid glucose<br />
■ 645g República del Cacao Ecuador<br />
white chocolate (35%)<br />
■ 65g unsalted butter<br />
■ 1 Norohy organic black non-split vanilla pods<br />
Shell:<br />
■ Chocolatree cocoa butter colours<br />
- pink and black<br />
■ República del Cacao Ecuador<br />
white chocolate (35%)<br />
Method<br />
■ Heat the cream, glucose and vanilla pod and leave<br />
to infuse for 1 hour<br />
■ Bring the mixture back up to the boil and pour<br />
over the chocolate (remove vanilla pod)<br />
■ Allow the mixture to sit for a few moments to<br />
melt the chocolate<br />
■ Slowly start to work the mixture together with<br />
a spatula<br />
■ Once the mixture starts coming together, mix<br />
with a hand blender to create emulsion<br />
■ Once the mixture reaches 35°C, add the softened<br />
butter and blend to emulsify<br />
■ Cool to 29°C before placing in the mould.<br />
■ Allow to crystalise for 24 hours<br />
ASSEMBLY<br />
■ Always start with a clean and polished mould<br />
■ Temper the cocoa butter and apply your chosen design<br />
■ Temper 1kg of the white chocolate and create fine even<br />
shells. Allow the shells to set before filling<br />
■ Pipe the raspberry pâte de fruits into the shell up to half<br />
way. Leave this for 30 minutes to settle before moving on<br />
■ Pipe the vanilla ganache on top of the jelly, leaving a 2mm<br />
gap from the top of the chocolate<br />
66<br />
■ Allow the mould to sit at 14-16°C overnight to allow<br />
to fully crystallise<br />
■ Once fully crystallised, temper some more chocolate<br />
and cap the chocolates<br />
■ Leave the mould to set before turning out and<br />
enjoying your creations<br />
Recipe courtesy of Samantha Rain,<br />
Development Chef, <strong>Henley</strong> <strong>Bridge</strong>
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