Tag Archives: SOSA

My second trip to SOSA in Spain – 2013

Posted on February 6, 2013 by

A quick two day trip over to Barcelona to see the new Factory & New products – not yet available here in the UK. There wasn’t much left of the old factory after the fire…. The new premises is so … Continue reading →

Posted in Alphabet of flavours, cakes, Chef Consultant, Dessert, Equipment, Freeze Drying, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , , , , | Leave a comment

UK SOSA Suppliers

Posted on November 8, 2012 by

UK SOSA suppliers The Home chocolate factory  (Telephone 0208 450 1523) are one of the Main UK Importers of SOSA Products. You can buy direct from the Home chocolate factory Postal or go & look around their cash & carry. But … Continue reading →

Posted in Chef Consultant, Equipment, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, SOSA | Tagged , , , , , , , , , , , , , , , , , , , | 1 Comment

Book on the London SOSA Demonstration now – 20/06/2012

Posted on May 8, 2012 by

Hosted by  The Home Chocolate Factory - UK Sosa Importers Date:- Wednesday 20th June. Time:- To be confirmed (but will be afternoon approx 2.30 – 5.30pm). Venue:- Westminster College, 76 Vincent Square, London, SW1P 2PD Please Join Sosa UK Chef Consultant Michelle Gillott. As … Continue reading →

Posted in Alphabet of flavours, Chef Consultant, Dessert, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , | 1 Comment

SOSA Demonstration – Nottingham & Stamford – 2011

Posted on April 21, 2012 by

Cheese & Tomato Salad -Shown in Photos follow links for recipes… Tomato Crusty/Dried Microwave tomato sponge - SOSA Tomato Powder Egg Free Basil Mayonnaise - SOSA Guar Gum, SOSA Emulsifying paste Mozzarella Foam - SOSA ProEspuma Cold Black Olive crumble - SOSA Black olive powder Cheese & tomato Mousse - SOSA Freeze … Continue reading →

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SOSA Air bag

Posted on April 19, 2012 by

SOSA Produce four types of Air bag:- Air bag Pork Grainy – creating a Pork cracking full of air when deep fried (Pork Popcorn style) Shown in photo below. Air bag Pork Flour – giving a crispy pork coating when … Continue reading →

Posted in Midsummer House, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , , , , , , | Leave a comment

The First UK Demarle Demonstration 10 may 2011

Posted on April 12, 2012 by

Was great to get a chance to work along side Michaël Rispe on setting up and running the first UK Demale demonstration. To see the full Demarle Range  Sorry for the poor Photo quality it was with my old camera. Held at the … Continue reading →

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SOSA Video from Total Foodservice Food exhibition- Kendal

Posted on April 3, 2012 by

I recently supported Total FoodService for there Food exhibition in Kendal.  Giving me perfect opportunity to speak with Chefs from the area going through what Sosa ingredients that are appropriate for there Business and how to use them. With over 240 lines and … Continue reading →

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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 →

Posted in cakes, Chocolate, Dessert, Equipment, Home Chocolate Factory, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , , , , , , , , , , , , | Leave a comment

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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