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Techniques

Let’s get technical! Follow along as our amazing Chefs, help you master the latest techniques and products across various applications.

Techniques

Marble tempering

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to marble temper chocolate.

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Microwave tempering

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to temper chocolate using a microwave.

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Moulding and capping chocolates

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

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Flavouring chocolate

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make flavoured chocolate.

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Adding texture to chocolate

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to add texture to chocolate.

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Coloured cocoa butter designs

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. 

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How to make and glaze a gelato cake

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake.

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How to two colour glaze a gelato cake

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to glaze a gelato cake with two colours.

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How to marble glaze a gelato cake

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to marble glaze a gelato cake.

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How to make gelato chocolates

Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato filled chocolates. 

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