Henley Bridge's Halloween & Christmas inspiration 2024

Autumn/Winter 2024 

Seasonal 

inspiration 

Terrifying treats 

for Halloween 

Recipes for a 

roaring Christmas

“Chestnuts roasting on 

an open fire, Jack Frost 

nipping at your nose” 

Yep, it’s that time of year again folks! As we 

head into the second half of 2024, it’s time 

to embrace the cooler weather and darker 

nights – and make the most of all that the 

autumn/winter season has to offer. 

With so many key calendar dates to take advantage of, it’s 

time to get on the front foot and get your products and 

menus on point. From spook-tacular Halloween celebrations 

to roaring Bonfire Nights, festive Yuletides and New Year’s 

parties, we’ve got you covered. 

As ever, the Henley Bridge team is on hand to help with 

recipe inspiration, price-busting ingredient swaps, hacks, and 

product advice, all served up with supreme customer service. 

That’s why we’re rated “Excellent” on Trustpilot. 

This year, we’ve introduced some fantastic new product 

ranges, including the Blanxart ready to use ganaches, SOC 

Chef culinary ingredients, Filippo Berio oils and vinegars, and 

the fun and vibrant breath of fresh air that is Rainbow Dust. 

Our expansive selection of chocolate décor also includes 

some seasonal stunners which will add the perfect finishing 

touches to your bakes and desserts. 

In addition, our talented Head of Innovation and Training, 

Samantha Rain and her team of chefs, has created a bank of 

new recipes, specifically for autumn/winter 2024, showcasing 

how our amazing ranges can be combined to make some 

unique and glorious dishes. I hope they will provide food for 

thought and inspire you in your menu planning. 

Wishing you 

a wonderful 

and prosperous 

winter season, 

Spirited ideas for Halloween 

Halloween is a growing opportunity in the catering 

calendar, offering some “frighteningly” good returns 

for those operators willing to embrace it. 

It was previously only considered a 

mainstay in the US, however, according 

to Mintel, Halloween spending in the UK 

topped £1billion in 2023, unsurprisingly 

driven by a significant uptick in spending 

from younger generations, with 16-34 

year olds being the highest spending age 

group. 

As the ‘cost of living’ crisis eases, 

consumers are expected to celebrate 

even more this year . . . 

Stretch the 

celebrations 

This year, Halloween falls on a Thursday 

– providing a great opportunity to 

maximise the celebrations and keep the 

party going right through the weekend. 

You can legitimately launch your themed 

products from the previous week too – 

giving your customers a whole fortnight 

of spooktacular fun. 

The annual Mexican Día de los 

Muertos (Day of the Dead) extends 

the celebrations further. Falling on 

November 2, foodservice operators 

could offer a fiesta with dishes such as 

pan de muerto (bread of the dead), 

and Mexican street food favourites 

such as tamales. 

Tricks and treats 

Colour and creativity are the key drivers 

for Halloween – and there are plenty of 

brilliant products to help and inspire. 

Black, green, purple, red and orange are 

your go-to colour palette, making it easy 

to switch up familiar favourites by adding 

vibrant fillings and frostings. For example, 

in the US, Mars is launching pumpkin 

pie M&Ms, plus Snickers and Twix in 

‘Ghoulish Green’ varieties specifically for 

Halloween 2024. 

Sour flavours are key this year, whilst 

pumpkin pie, apple and ginger ‘scream’ 

Halloween and autumn bakes. 

For an easy hack, adorn your baked 

goods and desserts with Halloweenthemed 

edible décor pieces, such as 

chocolate pumpkins, ghosts and bats. 

If you’re feeling particularly adventurous 

(and feel your customer base can 

stomach it!), edible insects are a novel 

topping! 

Memory Lane 

Nostalgia will be an important trend 

this autumn with retailers, according 

to Mintel, who will be looking to 

“strengthen the emotional connection 

younger generations have during 

Halloween with products that help 

evoke past memories around popular 

activities such as pumpkin carving and 

trick-or-treating”. 

Keep it green 

Sustainability is another key factor 

with 69% of shoppers worrying that 

Halloween events produce too much 

waste. Awareness of the throwaway 

nature of many products during 

Halloween is prompting brands to 

engage with consumers who are 

concerned about the environmental 

impact. 

Treats served in edible packaging, or 

wrapped in paper or aluminium foil, 

are a more eco-friendly approach than 

single-use plastic. 

Tracey Hughes 

Managing Director, Henley Bridge 

2 

3

Black rice salad 

Liven up mealtimes with this flavourful black 

rice salad. The subtle nutty taste perfectly 

complements the sweet and spicy notes of the 

chilli butternut squash. Add a splash of lemon oil 

for a little extra tang and you have a wholesome 

salad that’ll keep you coming back for more. 

The vegan friendly ghost 

Ingredients 

Method 

4 

750g Gallo Nero, 

sustainable black 

wholegrain rice 

1 butternut squash, 

roasted with chilli flakes 

3 corn on the cob (you 

can use pre-cooked 

cobs) 

10 spring onions 

2 limes 

6 tbsp of Filippo Berio 

Extra Virgin olive oil 

2 pickled red chilli 

1 bunch of coriander or 

parsley to garnish 

50g feta diced 

50g mixed olives 

40g mixed toasted seeds 

30g of unsalted butter 

Salt and pepper to taste 

2g Essential Cuisine 

Chermoula seasoning 

Cook the Gallo Nero black wholegrain rice. 

Once ready, place the rice in a mixing bowl 

and dress with a drizzle of Filippo Berio 

Extra Virgin olive oil and a little salt. 

Peel and dice the butternut squash, 

drizzle with olive oil, and sprinkle with 

crushed chilli flakes, bake until tender 

and coloured. 

Mix the Essential Cuisine 

Chermoula seasoning with the 

softened butter and a drizzle of 

oil, and put to the side. 

Leave the husk on the corn and 

place it onto a microwave-safe 

dish. Cook it for about 4-5 

minutes until soft. Let it rest for 

5 minutes and when still warm 

peel it well. Flash them on a 

griddle pan or, if you can, over a 

BBQ or with a blow torch to give 

them a nice roasted flavour. 

Brush them with the mix of 

oil, butter, and Essential Cuisine 

Chermoula seasoning and cook them 

for 1 last minute in the microwave to 

allow the mix to cook and penetrate the 

cobs. Separate the corn from the cob and 

chop it into big pieces. 

Cut the olives in half and dice the feta. 

Wash the spring onions and chop. 

Mix all the ingredients together. 

Season with just a drizzle of Filippo Berio Extra Virgin olive oil, salt, 

pepper, lime zest, and lime juice of 1 lime. 

Assembly 

Mix all ingredients together and place onto a presentation plate. 

Dress with micro leaves, herbs, and pickled chillies. 

This recipe can be adapted to contain the Gallo red sustainable 

wholegrain rice. 

Spook up your Halloween with these irresistibly tasty treats, oozing 

whimsical charm and delightful eeriness. Crafted from creamy 

white chocolate, their ghoulish shape disguises a burst of juicy 

raspberry and smooth olive oil ganache. They’re sure to tantalise 

your taste buds and add seasonal fun to your festivities. 

Raspberry pâte de fruit 

Ingredients 

1kg Boiron raspberry purée 

1kg caster sugar 

30g Sosa pectin NH 

300g Sosa glucose syrup 

5g Sosa citric acid, add a few drops of 

water to make a solution 

Method 

Combine the Sosa pectin NH with 500g 

of the sugar. 

Heat the puree to 40°C. 

Slowly pour the sugar and pectin into 

the Boiron raspberry purée, constantly 

whisking to prevent lumps. 

Once all added, mix in the rest of the 

sugar and Sosa glucose syrup. 

Bring the mixture to the boil and up to 

106°C. 

Remove from the heat and add the 

Sosa citric acid solution, whisking fully to 

ensure it’s all incorporated. 

Pour the mixture out onto a large flat 

tray and leave to set. 

Once set, place the jelly into a 

Thermomix and blend to a smooth 

pipeable consistency. 

Pipe the jelly into chocolate demi 

spheres leaving 4mm from the top of 

the cavity to allow for the cap. 

Olive oil ganache 

Ingredients 

160g 35% cream 

50g Sosa liquid glucose 60DE 

5g Prova Gourmet vanilla paste 

1g sea salt 

360g Belcolade vegan white chocolate 

200g Filippo Berio Mild and Light 

olive oil 

Method 

Bring to the boil the cream, Sosa liquid 

glucose 60DE and sea salt. 

Pour the mixture onto the Belcolade 

vegan white chocolate and Prova 

Gourmet vanilla paste. 

Blend using a hand blender to create an 

emulsion. 

Once the mixture has reached 35°C 

blend in the Filippo Berio Mild and Light 

olive oil slowly until fully emulsified. 

Cool the mixture to 29°C before piping 

into shells leaving 4mm from the top of 

the cavity to allow for the cap. 

"add seasonal 

fun to your 

festivities." 

White modelling chocolate 

Ingredients 

100g Chocolat Madagascar vegan white 

chocolate 

50g Sosa liquid glucose 

40g sugar 

20g water 

Method 

Melt the Chocolat Madagascar chocolate. 

Boil sugar and water to 125°C. 

Add sugar syrup and Sosa liquid glucose to 

the chocolate. 

Mix all together and place in cling film to set 

in the fridge. 

Once set, knead and shape over truffle 

shells to create a ghostly veil. 

Assembly 

Temper the Belcolade vegan white 

chocolate and make demi sphere shells. 

Fill the shells with fillings and allow to 

crystallise for at least 12 hours. 

Temper the Belcolade vegan white 

chocolate and cap spheres. 

Stick together two raspberry demi spheres 

and stick on top of one larger olive oil half 

sphere. 

Roll and shape the veil, then place over the 

shells to create the ghost. 

Pipe little faces on the ghosts using 

Belcolade 55% dark chocolate. 

5

Tangy Halloween worms 

Whip up a wickedly tasty concoction with a tongue-tingling twist this 

Halloween. These vibrant raspberry and passion fruit worm-like laces are 

bursting with juicy flavour. Smothered in a powdery potion of zingy sour sugar, 

these sweet treats are sure to bewitch all those who dare to try them! 

Raspberry or passion 

fruit pâte de fruit 

Ingredients 

1kg Boiron raspberry or 

passion fruit purée 

1kg Sucranna caster sugar 

30g Sosa pectin NH 

300g Sosa glucose syrup 

5g Sosa citric acid + a little water to 

make a solution (few drops) 

Method 

Combine the pectin NH with 500g of 

the Sucranna caster sugar. 

Heat the puree to 40°C. 

Slowly pour the sugar and Sosa pectin 

NH into the purée, whisking constantly 

to prevent lumps. 

Once all added, add the rest of the 

sugar and Sosa glucose syrup. 

Bring the mixture to the boil and up to 

106°C. 

Remove from the heat and add the 

Sosa citric acid solution, whisking fully 

to ensure it’s all incorporated. 

Pour the mixture out on to a large flat 

tray and leave to set. 

Once set, cut into thin strips. 

Sour sugar 

Ingredients 

500g Sucranna caster sugar 

Sosa citric acid to taste 

Method 

Mix Sucranna caster sugar with Sosa 

citric acid until desired taste (start with 

10g and work up to desired effect). 

Assembly 

Method 

Take each lace and roll in the sour sugar. 

Nightmare noir 

rice pudding 

Add a dash of drama to your Halloween festivities 

with this eerie dessert - it may look gruesome but 

don’t be fooled, it tastes delicious! Gallo’s black rice is 

simmered with milk and sugar to conjure up a divine 

base, complete with a mouth-watering plum compote. 

Guests will be both astounded and indulged. 

Carbon black rice pudding 

Ingredients 

150g Gallo Nero black rice 

475g whole milk 

150g double cream 


50g deZaan carbon black cocoa powder 

Method 

Add all ingredients into pan and cook out 

until the Gallo Nero black rice is tender. 

Keep an eye on the mixture when cooking 

and add a little more milk, if required. 

Plum compote 

Ingredients 

16 plums 


"these sweet 

treats are sure 

to bewitch" 

"Guests will 

be both 

astounded 

and indulged." 

Method 

Dice plums and cook down with the 

Sucranna caster sugar until soft. 

Assembly 

Place pudding in a bowl and drizzle plum 

compote over the top. 

6 7

DOBLA 

White chocolate 

confetti 

Product code: 

DO.SHALLOWCONF2 

Pack size: 2kg 

GALLO 

Black 

wholegrain rice 

(sustainable) 

Product code: 

GR.WHOLEGBLK2 


SOSA 

Natural 

liquorice paste 

Product code: 

SO.PASTELIQNAT1.5 

Pack size: 1.5kg 

Colour 

range: 

DOBLA 

Dark chocolate 

spider web 

Product code: 

DO.SSPIDERWEB110 

Pack size: 110 pieces 

RAINBOW DUST 

Powder Colouring 

Product code: 

RA.POW 

Pack size: 2g 

DOBLA 

White chocolate 

spooky ghost 

Product code: 

DO.SWCSPOOKY128 


DEZAAN 

Carbon Black 

cocoa powder 

(10-12% fat) 

Product code: 

DE.CARBONB1 


Colour 

range: 

RAINBOW 

DUST 

ProGel Food 

Colour Gel 

Product code: 

RA.GEL 

Pack size: 25g 

IRCA 

Joypaste 

orange flavour paste 

Product code: 

IR.PASTEORANG1.2 


The season to indulge 

your ghoulish creativity 

8 9

Christmas salmon bites 

Time for 

merriment 

It’s the most wonderful time of the year – 

and Christmas 2024 is looking positive for hospitality. 

According to data from hospitality 

technology partner Zonal, early 

Christmas bookings across the UK’s 

restaurants and pubs are up 54% 

compared to the same point in 2023. 

Online party and experience booking 

provider, Fizzbox, has also revealed 

searches for Christmas based terms 

are 104% up from 2023, which is great 

news for the industry 

A lot on your plate 

Figures from Christmas 2023 revealed 

10 million turkeys were consumed in 

the UK, 300 million crackers pulled and 

25% of the UK’s entire annual Brussels 

sprout sales took place in the two 

weeks prior to Christmas! 

When planning your festive roasts, be 

sure to include the nation’s favourite 

components. 

A survey of consumers by Statista last 

year revealed that roast potatoes came 

out on top, with 73% of people saying 

they planned to eat them. 

Turkey scored 62%, pigs in blankets 

60% and, perhaps surprisingly, Yorkshire 

puddings gained over half of people’s 

votes (51%). 

Seasonal showstoppers 

The festive season is a time for 

indulgence with many consumers 

opting to treat themselves to puddings 

and desserts. 

However, the popularity of Christmas 

pudding is waning with only 40% of 

consumers choosing to eat it. This 

movement is predominantly led by 

younger generations who are instead 

favouring chocolate-based desserts and 

cheesecakes. 

Mince pies remain a favourite amongst 

older generations with 85% saying 

they’ll be indulging, compared to 54% 

of younger Britons. 

Demand for desserts which are 

perceived to be healthier options is also 

on the increase. 

Festive flavours 

Natural fruit flavour profiles are key this 

winter, moving away from traditionally 

sweeter styles. 

Nostalgic desserts and flavours will 

continue to flourish but with updates 

and interesting pairings such as 

prosecco and raspberry, and fig and 

spiced honey. 

Party on 

For venues hosting Christmas party 

nights, creating a theme is a great way 

to entice customers. 

The trending party themes for 

Christmas 2024 (Source: Fizzbox) are: 

Disco 

Masquerade ball 

Proud cabaret 

Carnivale 

Circus 

Sober socialising 

Research by Mintel shows that Gen Z 

is rejecting alcohol more significantly 

than other generations with British 

consumers aged 20-24 almost half as 

likely to prioritise spending on alcoholic 

drinks than consumers aged over 75. 

This suggests that a significant number 

of young people are shifting their focus 

away from drinking alcohol, both inside 

and outside the home, and opting 

instead for sober socialising. 

Soaked in rich, miso flavour, these salmon bites are finished with a 

crunchy texture and a hint of citrus tang. Served atop a refreshing 

fennel, apple and pumpkin salad. Complete this elegant dish with lobster 

dressing and a velvety Hollandaise sauce. There’s nothing not to love! 

Miso-marinated 

crispy salmon bites 

Ingredients 

2 tbsp Essential Cuisine Asian miso 

broth paste 

4 tbsp Filippo Berio Mild and Light 

olive oil 

400g of salmon fillet 

200g panko breadcrumb 

30g Sosa Airbag grainy potato 

10g fresh thyme 

Zest of 1 lemon and lime 

Method 

Mix the Essential Cuisine Asian miso 

broth paste with the Filippo Berio 

Mild and Light olive oil. 

Cut the salmon pieces into bite size 

chunks and ensure all pin bones have 

been removed. 

Place into the marinade and allow to 

infuse for a minimum of 3 hours. 

Mix the lemon and lime zest with the 

panko, Sosa Airbag grainy potato and 

thyme with some seasoning. 

Remove the salmon pieces from the 

marinade and roll in the panko and 

Airbag mix. 

Pre-heat the fryer, place the pieces 

in the hot fat and cook until golden 

brown. 

Fennel, apple, 

and pumpkin salad 

Ingredients 

1 bulb of fennel 

1 tsp tarragon 

1 tsp chervil 

1 tsp dill 

1 lime 

1 tsp Filippo Berio Mild and 

Light olive oil 

1 apple, grated 

Salt 

Black pepper 

30g pumpkin seeds 

Method 

Use a mandolin or sharp knife to finely 

slice the fennel. Grate the apple. 

Put in a bowl and add the tarragon, 

chervil, dill, and a squeeze of lime. Add 

the Filippo Berio Mild and Light olive 

oil and season with salt and pepper. 

Toast the pumpkin seeds and add to 

the salad. 

Mix well. 

Assembly 

Place the Essential Cuisine lobster 

glace in a squeeze bottle and circle 

on the base of the plate. 

Place the salad in the centre, and 

dot it with ricotta cheese. 

Place the hot salmon bites on top 

of the salad and drizzle with the 

Essential Cuisine Hollandaise sauce 

to complete the dish. 

Gingerbread and marzipan will also be 

popular. 

"There’s 

nothing 

not to love!" 

10 11

Cauliflower Christmas 

Begin your festive feast with a merry medley of aromatic flavours with this 

vibrant, vegetarian meal. Seasoned with a melody of spices, Indian roasted 

cauliflower is served alongside a juicy mango chutney and flavourful salt and 

pepper tofu. This dish is both merry and bright - and deliciously unforgettable! 

Indian roasted 

cauliflower 

Ingredients 

28g garlic 

50g Essential Cuisine South Indian 

seasoning 

15g of fresh thyme 

45ml Filippo Berio Mild and Light olive oil 

1 lemon, zest & juice 

1kg cauliflower with outer leaves 

4 tbsp dry sherry 

40g flaked almonds 

15g of fresh flat-leaf parsley 

Filippo Berio Extra Virgin olive oil to 

garnish 

Method 

Preheat the oven to 180ºC. 

Peel the garlic, then add to a pestle and 

mortar with the Essential Cuisine South 

Indian seasoning and half the thyme leaves. 

Bash well to a rough paste, then mix in the 

Filippo Berio Mild and Light olive oil and 

season. 

Zest the lemon into a separate bowl and 

set aside. 

Trim the outer cauliflower leaves. 

Trim away and discard the stalk so the 

cauliflower can sit flat, then cut a cross 

into the base. 

Rub the Essential Cuisine South Indian 

seasoning all over the cauliflower, then 

place in a medium casserole pan. Drizzle 

over the sherry and squeeze the lemon 

juice on top. 

Cover and place in the hot oven for 

around 1 hour 20 minutes, or until tender, 

removing the lid for the final 20 minutes. 

Remove the pan from the oven. 

Meanwhile, toast the almonds in a dry 

frying pan over medium-low heat until 

golden, then leave to cool. 

Once ready, take the pan out of the oven. 

Scrunch over the toasted almonds and 

scatter the parsley leaves on top. 

Drizzle with Filippo Berio Extra Virgin olive 

oil and serve. 

Mango 

Chutney 

Ingredients 

1 tsp Filippo Berio Mild and Light 

olive oil 

2 tsp fresh ginger, finely minced 

2 cloves garlic, finely minced 

1 red chilli, sliced 

2 tsp whole nigella seeds 

1 tsp ground coriander 

1/2 tsp ground cumin 

1/4 tsp turmeric 

1/4 tsp ground coriander 

1/4 tsp ground cloves 

1/4 tsp ground cinnamon 

1/4 tsp salt 

4-5 large mangoes, peeled and diced 

10g Sosa Gelespessa 

2 cups Sucranna granulated sugar 

1 cup white vinegar 

Method 

Heat the Filippo Berio Mild and Light 

oil over medium-high in a mediumstock 

pot. Sauté the ginger, garlic 

and red chilies for a minute. Add 

the spices and sauté for another 

minute. Add the diced mangoes, 

Sucranna granulated sugar, salt, Sosa 

Gelespessa and vinegar, and stir to 

combine. 

Bring it to a rapid boil and reduce to 

medium-low. Steady simmer for 1 

hour. Remove from heat and allow it 

to cool. 

Assembly 

Method 

Place a thin layer of chutney at 

the bottom of a ring, place the 

hot cauliflower florets on top, and 

remove the ring. Serve with salt and 

pepper tofu, (full recipe available on 

the website) and top with pickled 

chilli, then dress with micro leaves, 

sour cream, toasted pumpkin seeds 

and sprinkle with Sosa crispy onions. 

"deliciously 

unforgettable!" 

Christmas indulgence 

A true celebration of luxurious flavours, this venison pie is complete with an indulgent 

chocolate and blackcurrant sauce. Serve with creamy mustard mash and seasonal 

veggies for a show-stopping dish that is memorable in all the best ways. 

Venison pie 

Ingredients 

2½ tbsp sunflower oil 

1kg diced venison 

100g smoked bacon lardons, 

pancetta, or chopped 

smoked streaky bacon 

2 onions, roughly chopped 

2 bay leaves 

200g chestnut mushrooms 

3 tbsp plain flour 

1 tbsp ketchup 

150ml red wine or dark ale 


Signature veal stock 

reduction 

20g Essential Cuisine game 

glace 

4 Pidy wholemeal pastry 

cases, 11cm 

150g thinly sliced potatoes 

50g salted butter 

Chocolate and blackcurrant sauce 

Ingredients 

2 tbsp oil 


Signature red wine jus 

10g deZaan Carbon Black 

cocoa powder 

25g Grandes Distilleries 

Peureux blackcurrants in 

blackcurrant creme de cassis 

20g salted butter 

Salt and freshly ground 

pepper 

Method 

Heat the oven to 

160°C/140°C fan/gas 3. 

Heat half the oil in a large 

flameproof casserole dish. 

Brown the venison well in 

batches for 10 mins over 

high heat, then set aside. 

Scatter the bacon into the 

pan with another ½ tbsp oil 

and sizzle for 8-10 mins until 

golden. 

Stir through the onions and 

bay leaves, drizzling with the 

remaining oil, and cook over 

low heat for 5 minutes until 

browned. 

Method 

Lower the heat to medium, 

then add the mushrooms 

and cook for a few minutes 

more, until softened. 

Scatter over the flour, stirring 

until the flour turns brown. 

Tip the meat and any juices 

back into the pan along 

with the ketchup, Essential 

Cuisine Signature veal stock 

reduction and Essential 

Cuisine game glace and give 

it all a good stir. Pour over 

the wine or ale and bring to 

the boil. Bubble for a few 

minutes. 

Cover with a lid and put in 

the oven for about 2 hours 

until the meat is tender. 

Leave to cool completely. 

Reduce the Essential Cuisine red wine jus by half, and 

add the deZaan Carbon Black cocoa powder and 20g of 

salted butter. 

Add the Grandes Distilleries Peureux blackcurrants, 

season to taste and serve. 

To make the potato topping, 

brush the potatoes with 

butter, season and place in 

the oven until tender and 

browning on the edges. 

To make the pie, drop the 

heat of the oven to 150°C. 

Spoon the venison filling into 

the Pidy wholemeal pastry 

cases. 

Crumble some blue cheese 

onto the top of the filling. 

Place the potatoes on top 

of the filling and place in the 

oven for about 20 minutes, 

until golden brown. 

Serve while hot. 

Assembly 

Spread the hot mash on 

the plate and place the 

vegetables before adding 

the finished pie to the plate. 

Serve with a jug of the sauce. 

12 13

The gift of elegance 

Lemon curd 

Ingredients 

180g caster sugar 

10g Sosa Natur Emul 

300g Leonce Blanc lemon fruit purée 

17g Sosa pectin 325 NH 

348g water 

140g butter 

5g Sosa natural lemon paste 

Perfect flaming delight 

Classic, festive charm meets gourmet flair with this creamy, nutty 

and vibrant dessert. Zingy blackcurrant gel is encased in a creamy 

chestnut mousse, coated in a rich chocolate glaze and created with 

SOC Chefs Cointreau flambé gel. 

Chestnut mousse 

Chocolate glaze 

Assembly 

Celebrate the season with a deliciously light, sweet and 

elegant dessert. Filippo Berio’s fine olive oil is perfectly 

complemented with fresh lemon, Madagascan vanilla 

and a touch of chocolate. The balance of flavour and 

combination of textures make this sophisticated dish 

too tempting to resist. Complete with a cocoa tuile and 

sprinkle of lemon peel to create something extra special. 

Olive oil and 

lemon sponge 

Ingredients 

5 whole eggs 


50ml Filippo Berio Mild and Light 

olive oil 

150g plain flour 

5g Sosa lemon paste 

Method 

Whisk the eggs on a medium speed until 

light and fluffy. 

Add the sugar and whisk for a further 5 

minutes until thick and doubled in size. 

Slowly add in the Filippo Berio Mild and 

Light olive oil. 

Add in the Sosa lemon paste. 

Sift in the flour and gently fold into the 

mixture. 

Place the mixture into a cake tin/mould, 

your choice of size. 

Bake at 160°C until golden (size 

dependant). 

Olive oil and 

vanilla ganache 

Ingredients 



5g Prova gourmet Madagascan Bourbon 

vanilla paste 

1g sea salt 

360g Belcolade white chocolate buttons 

200g Filippo Berio Mild and Light 

olive oil (35°C) 

Method 

Bring the cream, Sosa liquid glucose and 

salt to the boil. 

Pour the mixture onto the Belcolade 

white chocolate and Prova Gourmet 

Madagascan Bourbon vanilla paste. 

Blend using a hand blender to create an 

emulsion. 

Once the mixture has reached 35°C 

blend in the Filippo Berio Mild and Light 

olive oil slowly until fully emulsified. 

Leave to set. Once set, create a rocher 

and place onto the plate. 

Method 

Mix the sugar with the Sosa Natur Emul 

and the Sosa pectin 325 NH in a bowl. 

Heat the water with the Leonce Blanc 

lemon fruit purée at 40ºC. 

Sprinkle the mix of solids into the saucepan, 

stirring until it is well dissolved. Once well 

integrated, heat up to 85ºC, while stirring. 

Remove from the heat and let it cool to 

40ºC. 

Add the butter and Sosa natural lemon 

paste and emulsify with a hand blender. 

Cling film and leave to set overnight in the 

fridge. 

Cocoa tuile 

Ingredients 

25g butter 

50g Tate and Lyle icing sugar 

37g egg white 

37g plain flour 

12g deZaan Crimson Red cocoa powder 

Method 

Melt the butter and mix thoroughly 

through all ingredients until a paste is 

formed. 

Chill the mixture before placing in a fine 

tip piping bag and pipe onto a Silpat mat, 

into desired design. 

Bake at 160°C for 5 minutes (size 

dependant). 

Assembly 

Ingredients 

Cesarin lemon peel 

Method 

Place lemon sponge pieces and ganache 

rocher onto a plate. 

Pipe the lemon curd onto the plate and lay 

the cocoa tuile across the top. 

Sprinkle with Cesarin lemon peel to serve. 

Ingredients 

250g whole milk 

15g Sosa Instangel 

300g Belcolade Cacao 

Trace milk chocolate 

500g double cream 

200g chestnut purée (dosage 

dependent on brand) 

Method 

Blend the milk and Sosa 

Instangel together. 

Add to melted Belcolade Cacao 

Trace milk chocolate and blend. 

Blend in chestnut purée. 

Fold in semi whipped cream. 

Blackcurrant gel 

Ingredients 

200g Leonce Blanc 

blackcurrant purée 

75g stock syrup 

10g Sosa Gelcrem cold 

25g Grandes Distilleries 

Peureux blackcurrants in 


Method 

Blend all ingredients 

together with hand blender. 

Leave to hydrate for a 

minimum of 30 minutes. 

Blend again to obtain 

smooth and silky finish. 

Ingredients 

300g water 



120g deZaan True Dark 

cocoa powder 

15g Sosa pectin X58 

Method 

Combine sugar and Sosa pectin X58. 

Heat the cream and water in a pan 

to 40°C. 

Whisk thoroughly whilst slowly 

adding the sugar and pectin mixture. 

Bring to the boil. 

Remove from heat and add the 

deZaan True Dark cocoa powder. 

Leave to set in the fridge then, when 

needed, heat gently back to 35°C to 

dip the chestnuts. 

Ingredients 

Grandes Distilleries Peureux 

cassis blackcurrants in 


Wrights of Lymm gold leaf 

SOC Chef Cointreau flambé gel 

Method 

Make blackcurrant gel first and 

freeze solid in a small sphere 

insert mould. 

Make the chestnut mousse, 

pipe half way into mould, then 

add the blackcurrant gel insert. 

Continue filling with mousse 

and flatten the bottom. 

Heat the chocolate glaze and 

dip chestnuts. 

Garnish with cassis and Wrights of 

Lymm gold leaf and serve with SOC 

Chef Cointreau flambé gel to create 

the fire effect. 

"festive 

charm meets 

gourmet flair" 

14 

15

A festive winner 

Embrace the festivities with this delightful combination of milk 

chocolate filled with candied fruit encased by a panettone infused 

ganache. This unique take on the classic panettone flavour, delivered in 

tasty chocolate bars is sure to be a win throughout the season. 

Panettone ganache 

Ingredients 

375g cream (heat and infuse with 

pannetone for minimum 1 hour) 

100g panettone 

230g panettone infusion 

30g Sosa sorbitol 


50g Grandes Distilleries Peureux, 

Cognac 

550g Luker Chocolate Nevado white 

chocolate (36.5%) buttons 

45g Belcolade cocoa butter 

60g butter 

Assembly 

Ingredients 

Luker Chocolate Noche milk 

chocolate (40%) buttons 

Cesarin angelica 

Cesarin lemon peel 

Cesarin orange peel 

Rainbow Dust rejuvenator spirit 

Rainbow Dust metallic rose copper 

lustre 

Rainbow Dust metallic golden sands 

Method 

Use the Luker Chocolate Noche 

milk chocolate to create the shells. 

Pipe in the ganache. Dice the 

Cesarin chopped angelica, lemon 

peel and orange peel and place into 

cavity. 

Top the shell and leave to set. 

Mix the Rainbow Dust rose copper 

lustre and metallic golden sands 

lustre with the rejuvenator spirit 

to create a paint. Using a brush, 

smooth the lustre paste over the 

bars to your desired finish. 

NEW 

DOBLA 

White chocolate star 

DO.SWHITESTAR3D36 


DOBLA 

Chocolate Mr Frosty 

DO.SMRFROSTY80 


DOBLA 

Dark and white 

chocolate elf face 

with coloured effect 

DO.SXMASELF90 


Christmas 

Decor 

DOBLA 

Green holly leaf 

with berries 

DO.SHOLLYLEAF182 


DOBLA 

Christmas tree 

DO.SCHRISTMASTREE63 


NEW 

Method 

Bring to the boil the cream, 

Sosa sorbitol and Sosa liquid 

glucose 60DE. 

Pour over the Luker Chocolate 

Nevado white chocolate and 

Belcolade cocoa butter. 

Blend the mixture to create an 

emulsion. 

DOBLA 

Christmas snowflake 

DO.SSNOWFLAKE236 


DOBLA 

Golden star 

DO.SGOLDSTAR248 


Once the mixture has cooled to 

35°C add the butter and Grandes 

Distilleries Peureux Cognac, and 

blend again until fully incorporated. 

Allow mixture to cool to 30°C 

before piping into shells. 

"Sure to be a win 

throughout the season." 

DOBLA 

Mini Santa belt buckle 

DO.SSANTABUCKM240 


DOBLA 

Dark and white 

chocolate Santa face 

with coloured effect 

DO.SXMASSANTA90 


DOBLA 

Stars assortment 

DO.SSTARASS66 


NEW 

16 

17

Christmas Product Highlights 

IRCA 

Joypaste cinnamon 

flavour paste 

IR.PASTECIN1.2 


CESARIN 

Candied 

Fruit 

orange slices 

CE.SLICESORANGE5 


FILIPPO 

BERIO 

Extra Virgin olive oil 

FB.OLIVEOILEXV1 

Pack size: 1l 

DISTILLERIES 

PEUREUX 

Camus Ile De Re 

Cognac 50% 

DP.IDRCOGNAC1 

Pack size: 1l 

SOSA 

Hazelnut 

praline 50% 

SO.PRAHAZ501.2 


PIDY 

Profiteroles (4.3cm) 

P.PROB4X75 

Pack size: 75 and 

250 pieces 

WRIGHTS 

OF LYMM 

Edible gold leaf 

CD.GOLB25 

Pack size: 25 sheets 

SOC 

CHEF 

Flambé gel 

caramel 

SC.FLAMBGELCARAM.2 

Pack size: 200ml 

ESSENTIAL CUISINE 

Premier rich 

vegetable jus paste 

EC.JUSPRVEGR1 


ESSENTIAL 

CUISINE 

Turkey stock 

powder 

EC.STOCKTURKEY0.8 

Pack size: 800g 

DGF 

Crushed 

montelimar 

nougat chips 

DGF.MONTELIMCHP2 


Add some extra sparkle 

and create some magic 

18 19

www.hbingredients.co.uk 

T: +44 (0)1273 476 721 

E: sales@hbingredients.co.uk 

Henley Bridge 

Cocoa House 

15 Cliffe Industrial Estate 

Lewes, East Sussex 

BN8 6JL 

20

Henley Bridge's Halloween & Christmas inspiration 2024

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