Monthly Archives: March 2012

Popping candy

Posted on March 28, 2012 by

SOSA sell two types of Popping Candy:- Natural Peta Crispies Chocolate Coated Peta Crispies  If you want to use the Natural popping candy at home it can be purchased from Waitrose in the Home Gourmet Factory Range :-  See SOSA … Continue reading →

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Sweet Dynamite – one to try at home

Posted on March 28, 2012 by

25g or 5 baking chocolate squares 10g popping candy 1 packet of brandy snaps (Russian Cigarettes in French !) Method:- Melt the chocolate in a bain Marie/double boiler (Bowl over a pan of warm water, don’t allow the bowl to touch the water … Continue reading →

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Popping nut spread

Posted on March 27, 2012 by

Ingredients:- 100g SOSA Praline Paste (Peanut, Pine nut, Macadamia, walnut, Hazelnut, Almond & Pistachio are all available in the Praline range some are even available as a caramelized Praline paste). 4g Glicemul 50g Popping candy Method:- Combine and heat half the SOSA praline … Continue reading →

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Popping Passion-fruit, Mango & Hot Chocolate Foam

Posted on March 27, 2012 by

The photo was one of the tasting pots at a recent SOSA demonstration. Mango Panna Cotta topped with Hot Chocolate Foam and finished with wet proof Passion-fruit crispy & SOSA Chocolate coated popping candy. Unfortunately natural popping candy will start … Continue reading →

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Exploding Birds nests:- Have a little Fun at Home with the Kids this Easter

Posted on March 27, 2012 by

200g dark baking chocolate bar (or milk chocolate or white chocolate) 20g soft butter (optional) 10g popping candy 1,5 bowl corn flakes (Or your favourite cereal, dried fruit & nuts or Marshmallow) Cadbury’s Mini Eggs Place paper cupcake or muffin cases or … Continue reading →

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Exploding Chocolate & Praline Truffles

Posted on March 27, 2012 by

Tempered Chocolate for lining your chocolate moulds. 60g 70% Dark Chocolate 25g SOSA Popping candy 0.3g Salt 160g SOSA Praline Paste (Flavours available:- Almond, Hazelnut, Pistachio, Peanut, Pine nut, Walnut, Macadamia. In both Raw or Caramelized). Method:- Line Chocolate Moulds … Continue reading →

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Pistachio Pro-gianduja with Raspberry & Popping candy

Posted on March 27, 2012 by

Ingredients:- 200g SOSA Pistachio pro-gianduja 250g White chocolate 20g   Raspberry crispies 20g   Sosa Popping candy (Add at the same time as the raspberry crispies in the Video). Process:- Tempered the white chocolate al 29 ºC Combine with other … Continue reading →

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Happy Mother’s Day

Posted on March 18, 2012 by

Just want to Say a happy Mother’s Day to all the Mums out there! Especially if you received a gift from my Mothers’Day Collection  or had the Pleasure of Dinning at Alimentum  for a memorable Mother’s Day Lunch, hope you enjoyed your meal. But most of … Continue reading →

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Easter Egg Class

Posted on March 17, 2012 by

My First Easter Egg Class of the year Went down a treat earlier this week at the Town Hall in Over, Cambridge. The Ladies were shown Basic tempering techniques. Decorated there own Eggs. Opportunity to fill there Eggs with hand made … Continue reading →

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A few SOSA Products been used in the Master Chef the Final 3

Posted on March 17, 2012 by

Master Chef; Series 8; Episode 14 http://www.bbc.co.uk The cooks face their penultimate and most terrifying challenge – The Chef’s Table. The finalists must cook an exquisite three-course menu designed by three Michelin starred chef Clare Smyth for seven of the … Continue reading →

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