Cocoa Prices saw an upward correction of around 10% during January, with a lot of volatility based on conflicting information and rumours... ...
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This month's recipe is Raspberry Macaroons by Callebaut
Read this Month's Recipe--------->


This month's featured products are Couplet Sugars
See full details.......


We have lots of exciting new products this month
Click here for full





"The Doctors"
Don't forget to ask"The Chocolate Doctor" or the "Ingredients Doctor" to answer your questions.


Click here to access details of Chocolate Courses that HB Ingredients can recommend.
The Callebaut Chocolate Academy have published their 2011-2012 prospectus.




Couplet Innovative Sugars

HB Ingredients has been appointed the UK distributor for Couplet Innovative Sugars.

Couplet produce a range of fondant powder, which we now have in stock Product Code:S.FONPOWS1125, pearl coloured and flavoured sugars.

Click here for full details, or on their logo above to access Couplet's website.

Callebaut News

A new feature for our Newsletters will be "Callebaut News", which will not only bring you up to date with news from the world's largest supplier of chocolate, but will include:

  • Instructional video's
  • Recipes
  • New Products

Click here to view this months feature.

January Newsletter Survey

The draw for the winner of those that took part in our survey, outlined in our January Newsletter, was held on January 25th. The lucky winner picked out of the hat by Jayne, our in-house chocolatier, was Dawn Shrives of Le Salon Du Chocolat.

2012 the Year of our Olympics and the Queens Jubilee

With patriotic fervour sweeping the country this year, we have commisioned red, white and blue sugar strands so that our customers can join in this trend. Bring this national colour scheme to your products.

Product Code: S.STRANDWRB5
(for details click on the product code and type the product code in the "Quick Search" box)

Bakestable Caramel Fudge FG21

Product Code: FD.CARFUDBS10

We currently have a small amount of Bakestable Caramel Fudge in stock which is normally order-in only. Once this stock has been sold, it will be available to order-in only due to the minimum order quantities. This product is ideal to use as an inclusion in your ice cream, traybakes, muffins etc and as the product is bakestable, it will hold its shape during baking. To find out more information on this product or to order please visit our website and put the product code into the search box.


Easter is just around the corner, so we have put together some products which are perfect to put in your easter eggs being suitable for children's and adults Easter Eggs. Click here for some of our suggestions.

Chocolate Truffle Workshop

We have limited availability on our Chocolate Truffle Workshop, which will be held on Tuesday 21st February 2012 at our Chocademy. In this three hour workshop you will watch a video clip on the history of chocolate and how it is made from bean to bar. Following a demonstration on tempering by our in house chocolatier, you will produce some handmade truffles using various ready to use fillings and decorate your own chocolate bars. At the end of the workshop you will take away with you full course notes and a selection of the products you have produced.

Course Price: £49.00 plus VAT

To book your place on the course please contact Jayne, our in house chocolatier either by email: or call: 0845 88 00 799

Don't forget you can order gift vouchers for our courses online, if you would like to give your partner something different for Valentines Day or a perfect gift for Mothers Day.

Chocolate Truffle Workshop £49.00 plus VAT, M.CHOCGIFT
Hollow Figure Workshop £49.00 plus VAT, M.CHOCWORKSHOP
Beginers Chocolate Course £99.00 plus VAT, M.CHOCWORKSHOP
(for details of the above courses, click on the link and type the product code in the "Quick Search" box)



HB Ingredients
Cocoa House, 15, The Cliffe Industria
l 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