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This Month's Recipe by David Brealey

   
         
   

 

HB's Clusters.

The other day I was making some chocolates and at the end of the day I was left with the same dilemma we all face. What do I do with the small amount of chocolate I have left that I spent all that time tempering and getting just right. I always feel the need to use it all up after investing my time in it and putting it to one side for next time never feels right.

Now this got me thinking......

I had a bowl of white choc with just say 100g of tempered choc left from my days work. Scouring the units at all the ingredients I had out I suddenly thought of Eton Mess. I had meringue pieces and freeze dried raspberries so I just threw them in the choc mixed them and spooned them out onto some grease proof and continued to clean up.

I then popped out and on my return my new clusters had vanished, hearing laughter from the garden I found my wife and some of our friends and a few meringue crumbs.

So don't let that choc you have so lovingly prepared go to waste make a few clusters, it take seconds to do and could be bagged up and sold at the counter as an extra sale.

Recipe Ideas

This year HB have taken on some new products that fit this recipe perfectly. The Italian Company D'orsogna do a fantastic range of inclusions including:

Meringue Drops 15mm Product Code: DO.MERD1513*
Meringue Granules 1-4mm Product Code: DO.MERG1-4113*
Meringue Granules 5 8mm Product Code: DO.MERG5-813*(also do a fat coated version so it can be left exposed)
Meringue Granules 3mm Fat coated Product Code: DO.MERFC310*
Amaretti Granules 1 3mm Product Code: DO.AMAG16*
Biscotti Drops 2 4mm Product Code: DO.BISD15*

*for full details of these products, please put the product code into the "Quick Search"box on our website, www.hbingredients.co.uk.

HB also work with Taura who make a fantastic real fruit piece.

Natural Apple piece Product Code: T.APP10*
Natural Orange piece Product Code: T.ORA10*
Natural Cranberry piece Product Code:
T.CRAN10*
Natural Strawberry piece Product Code:
T.STRA10*
Natural Raspberry piece Product Code: T.RASP10*

*for full details of these products, please put the product code into the "Quick Search"box on our website, www.hbingredients.co.uk.

HB also do a large range of Freeze dried fruits and dried fruits and nuts that would all work excellently in these style of recipes. Let your mind go wild, honeycomb, popping candy, freeze dried pineapple, marshmallows, choc chips or chunks and even popcorn would all be fantastic.

HB Mess.

  • Tempered White choc Product Code: B.X60E20* or BC.W22.5* (or whatever you have left over)
  • Freeze dried raspberries Whole Product Code: FR.RASW0.1*
  • D'orsogna 5 8mm meringue granules Product Code: DO.MERG5-813*
  • Taura natural Raspberry pieces Product Code: T.RASP10*

*for full details of these products, please put the product code into the "Quick Search"box on our website, www.hbingredients.co.uk.

Method

Mix the Freeze Dried Raspberries, meringues and Taura Raspberry pieces together in a bowl. I have not given any measurements as it depends how much chocolate you have left or on the ration you want to use. It is best to just have a play.

Add just enough chocolate to bind the mixture together. (it is not as much as you think so start with a small amount, you can always add more)

Once mixed and all coated just using a spoon and place on to a sheet of grease proof until set.

 Crunchy cluster

  • Tempered Milk choc Product Code: B.03XE20* or BC.8232.5* (or whatever you have left over)
  • D'orsogna Biscotti Drops 2 4mm Product Code: DO.BISD15*
  • Taura Natural Strawberry drops Product Code: T.STRA10*

Method as above.

 Italian Dark Cluster

  • Tempered Dark Choc Product Code: B.C5OE20* or BC.8112.5* (or whatever you have left over)
  • D'orsogna Amaretti granules 1 3mm Product Code: DO.AMAG16*
  • Taura Natural Cranberry pieces Product Code: T.CRAN10*

*for full details of these products, please put the product code into the "Quick Search"box on our website, www.hbingredients.co.uk.

Method as above.

This one works particularly well and would be lovely served with a nice cup of Cappuccino.

   
   
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