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Satongo Chocolate Cream

Ingredients.
400g confectioners custard
225g Callebaut Finest Selection Saothome Product Code: BC.SAO2.5*
750g whipped cream

Preparation
Heat the confectioners custard slightly, then add the chocolate that has been heated to 50C and fold in the whipped cream.

Raspberry Jam with Seeds

Ingredients
500g fresh or frozen raspberries
400g sugar Product Code: S.GRABS25*
1 vanilla pod Product Code: IP.VANP1*

Preparation
Heat up in the same pan and simmer for approx. 5 minutes.

Macaroons

375g granulated sugar Product Code: S.GRABS25*
80g water
Red food colouring Product Code: DGF.CBPRED0.075*
720g equal parts of ground almonds and icing sugar Product Codes: N.ALMG1* and S.ICI4X3*

Preparation
Heat the suagr and water to 118C, whisk the egg whites until stiff and delicately add the sugar, beat until a smooth meringue. Add the colouring and then the almonds and icing sugar.
Spoon individual spoonfuls onto baking trays covered with baking paper and leave to form a crust for 20 minutes. Sprinkle with red crystal sugar. Cook for 20 minutes in a fan oven at 140°C.

Top a macaroon disc with the raspberry jam, sprinkle over the seeds and pipe on the chocolate cream. Cover with a second macaroon disc. Leave to cool and dip half in the milk chocolate.
Decorate to taste.

 

 

 

 

White Chocolate and Cranberry Cookies

 

 

 

 

 


Ingredients

135g butter
225g light brown sugar Product Code: S.LIG25*
135g golden syrup Product Code: S.GOLD25*
1.5 eggs
10g vanilla essence
9g baking powder Product Code: DGF.BAKPOW1*
6g bicarbonate of soda
345g flour
90g dried cranberries Product Code: F.CRAN1*
90g Callebaut White Chocolate Chunks Product Code: BC.CHUW10*

Preparation

Cream the butter, sugar and golden syrup together. Add in the eggs and vanilla essence to create a smooth mix. Fold through the dry ingredients.
Add in the dried cranberries and chocolate and form a dough. Shape into roll and cling film. At this stage you can freeze the dough.
Form the dough into 100g balls and place onto a baking tray and cook at 160°C for approx 10-15min.

*To find the product put the product codes into the "QuickSearch" on our website.

 
       
   
   
   

HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833