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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Passion fruit dark chocolate bon bons<br />
PASSION FRUIT CARAMEL<br />
Ingredients<br />
■ 250g Leonce Blanc passion fruit puree<br />
■ 250g caster sugar<br />
■ 25g Sosa glucose DE40<br />
■ 210g República del Cacao Peru milk chocolate 38%<br />
■ 75g unsalted butter<br />
Method<br />
■ Heat the puree, sugar and glucose to 104°C<br />
■ Stop cooking and allow the temperature to fall<br />
to 75-80°C<br />
■ Slowly pour the hot liquid onto the melted<br />
chocolate and stir in the centre to start creating<br />
an emulsion<br />
■ Take care to preserve this texture throughout,<br />
gradually adding the remaining liquid<br />
■ When the temperature falls to 35°C, add the<br />
softened butter and blend<br />
■ Place the mixture into a piping bag and pipe a pea<br />
size amount into the bottom of your chocolate<br />
lined shell<br />
■ Place into the fridge to set up before piping the<br />
ganache on top<br />
GANACHE<br />
Ingredients<br />
■ 272g 35% fat cream<br />
■ 127g Sosa glucose DE60<br />
■ 36g Sosa liquid sorbitol<br />
■ 36g Passoã passion fruit Liqueur<br />
■ 322g República del Cacao 65% dark chocolate<br />
■ 57g clarified butter<br />
Method<br />
■ Heat the cream and glucose together<br />
■ Leave to cool to 60/65°C<br />
■ Gradually pour over the melted chocolate and mix<br />
to start an emulsion<br />
■ Add the alcohols and clarified butter, followed by<br />
the remaining liquid<br />
■ Mix using the hand blender for a long time to<br />
perfect the emulsion<br />
■ Ensure the mixture is at 32°C before placing into<br />
a piping bag and piping into your shell leaving 2mm<br />
from the top for the cap<br />
■ Leave to crystallise at 16-18°C overnight before<br />
capping<br />
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