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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ASSEMBLY<br />
Ingredients<br />
■ Chocolatree cocoa butter colours -<br />
red, yellow and purple<br />
■ República del Cacao 65% dark chocolate<br />
Method<br />
■ Always start with a clean and polished mould<br />
■ First take a clean and dry toothbrush and place the bristles of the toothbrush into the red colour and use the back of<br />
a knife to pull across the bristles to create a light flick at the mould. Let this set for 5 minutes<br />
■ Next take the yellow cocoa butter and using an airbrush, spray directly into the centre of each cavity without moving<br />
to create the yellow centre<br />
■ Let this set for 5 minutes before moving on<br />
■ Next take your purple cocoa butter and spray all around the outsides of each cavity (try to avoid going over the<br />
yellow too much). Leave this colour to set before moving on<br />
■ Move on to making the chocolate shell. Take approximately 1kg of chocolate and temper using your chosen method<br />
■ Fill each cavity with tempered chocolate and tap hard to remove any air bubbles that are caught in the mould, turn<br />
over and tap again to remove all excess chocolate<br />
■ Once it has stopped dripping, scrape the mould whilst still upside down to prevent chocolate going back into the<br />
cavities. Turn mould back up the right way and scrape again to remove all remaining excess chocolate<br />
■ Place the mould face down on to greaseproof paper and leave to set at room temperature for 10 minutes before<br />
moving into the chocolate fridge for 30 minutes<br />
■ Take a piping bag with some of the passion fruit jam and pipe a small amount into the centre of each cavity<br />
■ Take the piping bag of passion fruit ganache and fill each cavity, leaving 2mm from the top<br />
■ Leave the mould to crystallise overnight between 14-16°C<br />
■ Once the mould has been left to fully crystallise, now it is time to cap the mould. Take a heat gun and very gently go<br />
over the surface of the mould<br />
■ Take more tempered chocolate and pipe on to the top of each cavity, tap to ensure chocolate is completely sealing<br />
each chocolate<br />
■ Scrape over the surface of the mould to create a smooth, flat finish<br />
■ Place mould into the chocolate fridge to allow to set<br />
■ Turn out the chocolates and enjoy<br />
Recipe courtesy of Samantha Rain,<br />
Development Chef, <strong>Henley</strong> <strong>Bridge</strong><br />
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