Sosa Chef Consultant, Pastry Consultant for Home Chocolate Factory, Cakes & Hand made Chocolates

Bespoke Cake service & Quality hand made Chocolates made to order: Based in Bar Hill, Cambridge just off the A14. Please See Gallery for Previous work & contact me for pricing & availability.

My Blog: I hope you enjoy reading my blog on places I’ve had the pleasure of eating, Past Sosa demonstrations, recipes, development, inspirational ideas & pastry travels.

More about myself: Michelle Gillott one of the UK leading pastry chefs, during my career I have worked in such places as the prestigious Midsummer House Restaurant in Cambridge as Pastry Chef & Senior Sous chef for 8 1/2 years. Where my modern approach to patisserie helped the restaurant to achieve its 2nd Michelin star in 2005. My interest in new techniques and modern cookery methods have lead myself into current role as the UK Sosa Chef Consultant (teaching molecular gastronomy) in association with the Main UK Sosa importers Home Chocolate Factory and our Sosa sub distributors please see full list of distributors. Running demonstrations and workshops around the country & Ireland (Redmond Fine Foods) to Chocolatiers, leading chefs, Pastry Chefs, Students at the Pastry academy, International Cake shows & Food festivals, colleges, development kitchens, hotels and restaurant kitchen. I’m also guest teacher at Barry-Callebaut`s UK chocolate academy for Cacao Barry, Barry Callebaut. I’ve also been invited to be guest chef at Claire Clarks Academy.

Guest TV Chef The last 16 months Michelle has presented on Live TV for Craft & create with the Home Chocolate Factory as guest Chef sharing recipes, hints & tips for people to recreate their very own hand made luxurious chocolates & cakes at home with a professional touch.

Publication Michelle got her first publication in “The Modern Patissiers” by Oliver Dupon September 2013 alongside some of the finest patissiers in the world. Looking at doing an “Ebook”

Consultancy service :

I can offer everything from a one to one training on Pastry, Sosa and PreGel range. Offer in house Demonstrations, Dish development to menu writing and staff training. Please contact me for further information or one of my distributors to attend one of my next demos.

I hope you enjoy reading my blog posts on Places I’ve had the pleasure of eating, Past demonstrations, recipes  using the Sosa range, Chocolates and home baking.

Please visit my SOSA info to read more & see recipes Please use the search function or contact me if you cant find what your looking for. I have to apologise someone bought my domain name and a lot of the links don’t work.

Posted in cakes, Cambridge Cakes, Chef Consultant, Chocolate, Dessert, Equipment, Home Chocolate Factory, ideas, Michelle Gillott, Midsummer House, Modern Gastronomy, Recipes, seasonal inspiration, SOSA, Uncategorized | Tagged , , , , | 6 Comments

fortune cookies #GBBO

Wasn’t sure if I was going to like the changes made to the program now its on channel 4 but hay I’m a pastry chef who loves baking especially with my children and looks like its keeping the nation baking too so I still love it.

Its week two of 2017 Great British bake off, not going to lie I’ve not had chance to watch this weeks program yet with work and the kids but always follow #GBBOTwitterBakeAlong Challenges set by Jackie AKA @thebakingnanna1 & Robert Allan.

As a pastry consultant I’m here to make Chefs & pastry chefs Life easier doing recipe development and training to professionals already in the industry and new ones starting out. I do regular demonstrations around UK on molecular gastronomy from our Sosa Range and training with our Pregel Range with ready made shiny glazes, Gluten free cake, biscuit, choux pastry and easy to use mousse mixes. So when I saw so many people moaning and complaining on how hard this is and asking for help thought I would share some good fortune.

Years ago a friend of mine asked me to make a fortune cookie and put a ring inside for his lovely lady to present after dinner and propose to her, I’m a big romantic and ove mickey blue eyes so was happy to help . I hadn’t made a fortune cookie before but had made thousands of tuille biscuits which in my opinion taste way nicer. It worked a treat and she said yes so winner all round. The Name Tuille is after a commune in the centre of France and is a type of fragile wafer biscuit. I have about 30 different recipes that all come out very different some like glass shards others like brandy snaps with nuts, fruit tuille but this is a traditional almond recipe that works a treat to imitate a fortune cookie.

My Tuille recipe 

  • 2 Egg Whites
  • 96g sugar
  • 85g unsalted butter – soft but not clarified
  • 56.5g Plain flour
  • 14g ground Almonds


  1. Set your oven to 180C
  2. Mix your whites + sugar. this is easier in a blender if you have one.
  3. then add your butter
  4. then add the dry ingredients
  5. #TIP – don’t over mix !
  6. refrigerate and leave to set
  7. bring to room temperature
  8. with a palate knife spread onto a silpat mat (non sick baking mat) or silicone paper
  9. to get the shape it is easier if you made a stencil of your round shape by cutting a circle from the lid of a plastic container (an old ice cream lid) through away the circle leaving the lid with a whole. this will now give you a nice thin even layer
  10. place the mat on a baking tray and bake until pale brown.
  11. #Tip don’t over cook if it goes brown it will brake too easily
  12. #Tip shape these while they are hot
  13. once cooked store in an airtight container.

This is from my own notes I’ve used for the last 23 years 

These biscuits are very versatile they can be spread into any shape and moulded into baskets to serve ice cream. I have spread into butterfly shapes and piped on a little mix with a little cocoa powder added or food colour, bakes then fold over a rolling pin, piped side down.

I really don’t have time to do this challenge to add photos to my post so please if you use my recipe tag me in your post @chocoshells and I will add your photos to this post. see the end for photos and would love to see your cookies..

If you want to compare my recipe to the GBBO fortune cookie recipe please see the recipe below.

If you want to join me on one of My classes at the Pastry academy in london or Watch this space for my classes at Claire Clarks academy.

GBBO Fortune cookie recipe:

  • 2 Whites
  • 100g sugar
  • 45g vegetable oil
  • 65g Flour
  • 75gCornflour

First photo and lady to try my recipe and gave it a big thumbs up after struggling with the BBC recipe was Angela @AngHook and they do look amazing X

Posted in Chef Consultant, ideas, Michelle Gillott, Recipes, Tutorial, Uncategorized | Tagged , , , , , , , , | Leave a comment

Claire Clark Academy Launch

As a pastry chef, Claire Clark MBE is defiantly one of the chefs I look up to having worked in such prestigious places as the 3* French laundry, the Ritz in London and the Wolseley are just a few to mention. For non chefs people reading this you will have seen her as a Judge on BBC2 creme de la creme

I was honoured to receive a phone call asking if I would like to be a guest chef at the Claire Clark academy teaching a class and running a workshop of my choice at the academy.
Excited to receive my invite to the launch img_9866The night didn’t disappoint with lots of pastries to try, a chance to be one of the first people to look at the kitchen first hand and the room full of pastry chefs, bakers, chefs, sponsors and influential people in the business. along with people that were interested in taking classes. A Perfect night to catch up with some old friends, colleagues and new friends I have spoken to on twitter for a long time but never actually met in person. Lots of like minded people all there supporting Claire on her special night.img_9887
With a very heart warming speech from Chef Tom Kerridge reading a very touching letter sent over from Chef Thomas Keller, Head chef at the French Laundry. To see this check out LouBou post at the end she has on video. Followed by a personal speech from claire welcoming everyone thanking her sponsors, mentioning her humble beginnings and sharing her plans on the running of the academy.dsc05436
Sometime we look up to people and forget they all started somewhere. Becoming a pastry chef takes some artistic flair but most of all hard work, dedication, determination, long hours and a strive for perfection along with the correct people guiding us in the right direction. With this anything is possible. The Claire Clark Patisserie of excellence defiantly gives you a good grounding to achieve this.img_9857-1
The academy is a state of the art cookery school running classes for full time students, home bakers and professional chefs. Based at Milton Keynes college. With claire working alongside Andrea Ruff putting a course programme together and drafting in professionals pastry chefs experts in their field to run classes this is one amazing place to learn. Weather you starting out as a pastry chef, already a pastry chef wanting to upskill on key areas or just a home baker wanting to learn something new to show off at your next dinner party.img_9869
For those of you who don’t know Andrea I think it’s worth mentioning she is also an amazing pastry chef that used to work with Claire at the Ritz. So many pastry chefs and head chefs I’ve spoke to have been taught by Andrea. She also helps run the Association of pastry chefs uk.
With chefs moving around in their jobs the catering industry is a small world everyone knows everyone with this in mind and the fact Claire has just been a judge on BBC crème de la crème claire knows a lot of pastry chefs at the top of their game that are happy to help with the academy giving up their time to help the future generation of chefs coming through. Here are a few of those chefs. dsc05226-1
A little surreal to have my photo & name on the guest chef TV screen next to the likes of William Curley, Benoit Blin and Makiko, as I wouldn’t mind doing one of their classes.img_9899
So if your planning a future in becoming a pastry chef this is defiantly a place to look into. Here is a list of current courses
I haven’t added my course yet as been a pastry chef  for over 23 years 8 1/2 of those working for Daniel Clifford at midsummer house and my current role as UK Sosa consultant, Development and demonstration chef for home chocolate factory. It is hard to choose what to teach. watch this space..
A few words of advise if you planning on becoming a chef / pastry chef:

  • Listen to advise given no matter how small, often by listening you will save yourself hours of mistakes
  • Practice makes perfect
  • Eat out – advice given to me by Daniel Clifford there is no point wanting to become the next pastry chef working in a Michelin star restaurant if you have never eaten in a Michelin star restaurant or wanting to run a patisserie if you have never eaten in the most successful ones in the world,
  • Read quality books – Learn why things work not just follow a recipe
  • Use social media for inspiration and see current trends
  • Don’t be afraid to ask questions ! You can learn something from everyone we are all learning
  • AStage – work in other places for free what you will learn is valuable, look at systems in place, how things are prepared and plated. Chefs are always happy of an extra pair of hands
  • Push yourself to the limits while your young. You can do far more than you think you can if you push past the pain barrier (this is easier while you are younger)
  • UpSkill where possible – demos, classes or courses.

Others posts on claire Clarks academy grand opening you may find interesting:

Thank you to walnut creative for some of the images & MyLegoMan for other images used. If you fancy having your own lego man made email :
Here are a few other photos floating around social media of the night and up and coming classes


post from Jackie aka Baking Nanna & Robert Allen


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Past Sosa Demo – london 

As you know I work on behalf of several Sosa distributors around the UK & Ireland offering support & technical advice on the Sosa range. Here is a demo I recently did for a london based distributor. Unfortunately I no longer work on behalf of this company so have had to remove some of the content but still left a few recipes for you to get ideas and inspiration.

Nice to see several faces returning to the demonstrations along with a few new customers joining us on the last one.

The demonstrations give recipes, inspiration using modern techniques helping speed up production with in busy kitchens and a chance to ask questions and iron out any issues you may have encountered using the Sosa range. There’s always tasting pots of items made allowing chefs to get a real sence of presence of taste and texture.

A few photos from the past three demonstrations. With just some of the recipes covered….

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On the second demonstration I got asked lots of questions on Spherification and smoking so here are a few notes from the third demonstration mainly covering those areas:

flavour pairing workshop set up

On the 1st demo I set up a flavour pairing workshop with Blind tastings


Smoking can be achieved in many ways but Sosa make it easy to flavour with smoke by using the following: Sosa Smoke powder & Sosa Aroma in liquid form. I’m a big fan of the Smoke powder its so easy to use as a seasoning to Flavour soups, vinaigrettes, curing, caramels, butter, breads, chocolate truffles, fudge, sauces. Visually this can be enhanced by a little theatre at the table using a Smoke gun and cloche both available along with the rest of the 100% chef range download your brochure here: Sosa equipment brochure Items by special order only!

SOSA_PowderSmokeFlavour_smSOSA_SmokeFlavour_smhtid123_smcloche - smoking


smoked dressing Ingredients:

  • 60g                        Grapeseed Oil
  • 25g                        White Wine Vinegar
  • 2.5g                       SOSA Smoke Powder
  • Seasoning           Go easy as the Smoke Powder is not salted but comes across salty
  • Cherry Tomatoes


  • Combine all the ingredients for the Smoked dressing
  • Add to the tomatoes a few minutes before serving.




  • 60g                         Salt
  • 40g                         Sugar
  • 7g                           SOSA Smoke Powder
  • 1                             Small bunch of Thyme
  • 1                             Lemon Zest
  • 4                             Large Mackerel fillets


  1. Combine the marinade & rub onto the Mackerel fillets, vac-pack if available.
  2. Leave 6 to 12 hours depending on size of fillets.
  3. Then wash off in cold running water.
  4. Ready to serve. Submerge in oil if not using straight away.



  • 100g                      NEW SOSA Culinary Journey Ponzu Sauce
  • 100g                      Olive Oil
  • 50g                        Mineral Water
  • 5g                           SOSA Natural Emul
  • 1g                           SOSA Guar Gum


  1. Blend the Ponzu Sauce + Water + Natural Emul + Guar Gum with a hand blender.
  2. Then add the oil, blending to make an egg free mayonnaise style sauce.



  • 400g                      Piquillo Peppers (Tinned) Blended (available at woods food service)
  • 100g                      Mineral Water
  • Season to taste (salt & pepper)
  • 25g                         SOSA Vegetable Powder Gelling Powder


  1. Mix all the ingredients together and bring to the boil
  2. Pour onto an oiled tray and allow to set

Culinary Journey is a NEW range from Sosa its a selection of sauces and marinades based around authentic recipes from around the world down load culinary journey brochure here

just in case you don’t have a copy down load the latest Sosa Brochure

Extra reading on spherification

Posted in Alphabet of flavours, Chef Consultant, Chocolate, cold confit, Dessert, Equipment, Freeze Drying, ideas, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , , , , , , , , , , , , | Leave a comment

Sosa Training – New Pastry academy – london 

I’m now teaching Sosa and Pastry at the pastry academy along side my colleague Jonathan who runs Chocolate tempering courses and other pastry classes. view here to book a class that takes your fancy or contact me to organise a one to one 1/2 day or full day training based around you and your requirements.

We finally got the keys to the new showroom last year now fitted with hand build units to display all the chocolate moulds & pastry equipment and Sosa Ingredients it’s a far cry from the old staples corner warehouse the home chocolate factory used to have.

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With everything laid out its easy to browse and get inspiration for new dishes, garnishes, textures, flavours, chocolate lines along with training or general expert advice on the Sosa Range & tempering machines from myself & Jonathan. This truly is pastry chefs heaven or as someone said like toys are us for chefs!

We have all ready had a large number of Pastry Chefs, Chocolatiers & chefs through the door to look around, on demos & consultations. An amazing few days spent with Jordi to prep at the academy then run a few demos back to back both at the academy then a bigger demo at the national bakery. We are looking forward to Sarah Barber as our next guest chef demo based around her new book. Which we now have on stock. The New Antonio Bachour moulds are flying out too maybe worth a look. 

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The Pastry, Chocolate & Sosa Courses that myself and Jonathan run are for professional wanting to extend their knowledge learning new techniques & skills from Professionals. Most of our 2 hour courses start at £30 based around modules concentrating just on one area so packed full of information, fact sheets (if appropriate), recipes that you see work in front of you, tasting and time to ask questions. My Sosa Gelling agents class has proved very popular you get to see all the Sosa gelling agents used, see which to use for what job getting the best from the range walking away comfortably knowing which products are suitable for your style of food having seen them used & tasted the different textures. A few shots from some of the courses Book Here

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Home chocolate factory are also now a supplier of the So Good magazine. The magazine can be purchased on its own or linked with a demo where a few of the dishes are created from the book combining the equipment & Sosa Ingredients we sell book on the next course here. I Look forward to seeing you on a course or at the shop! Let me know if you popping in nice to put a face to a contact…

Sorry again my blog is not fully functional on all links- you may have to use the search facility as my domain ran out & I never received notification. Alternatively email me


Posted in Alphabet of flavours, cakes, Chef Consultant, Chocolate, Dessert, Equipment, Home Chocolate Factory, ideas, Michelle Gillott, Modern Gastronomy, Recipes, seasonal inspiration, SOSA, Tutorial, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Sorry My blog has been down

Sorry my blog has been down & is still not working 100%

My domain ran out I didn’t realise, I wish someone had said as someone has now cleverly purchased my domain so I`m reverting back to for now.

This I’m sorry to say is going to make using links impossible until I get around to changing them all. How ever if there is a link you want to follow try using the search on my blog in stead of clicking the link. if you still cant find the info you want please email me on and I will send you to appropriate information regarding Sosa Information or tutorials ASAP or tweet me if you need urgent info. @Chocoshells

Thanks in advance for your patience & hope you continue to use my blog as a point of reference for Sosa, Pastry & cake inspiration.


Michelle Gillott

UK Sosa Chef Consultant

Posted in cakes, Chef Consultant, Chocolate, Dessert, Equipment, Home Chocolate Factory, ideas, Michelle Gillott, Modern Gastronomy, Recipes, seasonal inspiration, SOSA, Tutorial, Uncategorized | Leave a comment

Ice cream expo 2015

20150219-151117.jpgMy second year running of doing the ice cream expo with The home chocolate factory at Yorkshire exhibition centre in Harrogate.
It was nice to be asked to run a few seminars while I was there. Link to ICA website – Ice cream aliance

Ice cream Expo 2015 Seminar line up.

Just setting up for my first seminar.

12.45pm – 1.30pm Gourmet Ice Cream & Developing Flavours

Presented by Michelle Gillott from Home Chocolate Factory Michelle will cover a number of things in this practical seminar including trends, the importance of flavour and how our sensors work. A blind tasting will also take place. “

With 80% of our taste been responsible from our smell I set out to show how easy it is to pair Aromas & come up with new Flavour combinations for ice creams, sorbets & gelato. Using the amazing Alphabet of Flavours from our Sosa Range. The aromas, essential oils & natural extracts can also be used to flavour the ice cream or to enhance & tweak flavours already been used. so its a win win for product development.

setting up for seminar

As There are over 200 flavours in the box set with a selection not really appropriate to ice creams in the commercial market we had these three stunning Mini Flavour Labs made up just for the show. Fruit & Nuts // Flowers & Herbs // Best sellers.


As well as discussing Aroma in the seminar I also talked about adding texture to ice cream. The addition of Sosa Wetproof crispy (freeze dried fruit coated in cocoa butter) so they don’t dissolve in the ice cream. Addition of sauces & fruits in sauce also make the finished product more desirable and adding value.


Then moved on to mono portions & ice cream cakes using our silikomart moulds finishing with Spraying with chocolate & cocoa butter using the Krebb food grade spray gun.

DSC_7480Finishing the seminar with a blind aroma test & blind tasting of two sorbets:

  • ** Hoeggarden beer sorbet with cold confit orange & Cantonese sesame topped with orange foam using Sosa ProEspuma (vegetarian foaming agent).
  • ** White chocolate truffle shells filled with white chocolate sorbet, raspberry wetproof crispy & dipped in chocolate mixed with sosa Tarragon oil.




Our SELMI Chocolate tempering machine below had lots of interest.

20150219-151245.jpgThe home chocolate factory are nearly complete on their NEW premises with a Pastry Academy in crickelwood London were myself & Johnathan will be running training courses on chocolate work – tempering, ganaches & showpieces along with a selection of dessert / pastry courses. I will post a list of courses as soon as they are ready.

Please note the prices are no longer valid as an old post. But we still do have these moulds in stock…. 




Notes from demo

The Flavour Experience & Developing New Combinations
When supplying restaurants & hotels it is important to be cognisant of the latest trends and the need to create a point of difference.
Trends – Within the hotel & restaurant market, pastry chefs tend to follow the dishes and flavor ideas created by the high end chefs working at the best restaurants in the world. These original signature dishes are often featured in cook books published by these chefs, and are posted by other chefs and diners on social media. In this way, these new dishes are picked up and adapted by other chefs creating new trends.
One of the major influences behind the development of new trends is the enormous range of innovative ingredients from SOSA. By offering what is in effect a gastronomic tool kit, chefs are able to really push the boundaries when it comes to developing new ideas & flavor combinations. Less Pastry Chefs are now making thick infused Anglaise bases and instead, are concentrating on flavour impact, cold blending of stabilisers and the addition of inclusions to help with flavour impact.
It is worth mentioning that in recent years ice creams & sorbets are not just served as dessert or as palate cleansers but are used on savoury dishes accompanying starters & main courses.
Sight – It is important to remember the impact of colour on the presentation of food – the addition of fruit pieces & fruits in sauce can make dishes looks more appealing & luxurious.
Texture – the expectation of crunchiness is very appealing. The obvious choice is the addition of inclusions such as toasted nuts, chocolate coatings & ice cream cones but have you thought about Wetproof fruit crispies or popping candy.
Flavour – the flavour experience derives mainly from the sensations of taste, touch & smell.
 The sense of taste connects to our flavour experience – because when we taste food we detect the five basic ‘flavours types’ in our mouth and on our tongue: sweet, salt, bitter, sour and umami.
 The feeling we experience while biting and chewing our food enable us to experience texture, freshness and pungency.
 While we perceive aromas through the nose and through the mouth & they are responsible for 80% of our taste.
Ingredient aroma profiles – An ingredient profile is made up of dozens of aroma molecules but only a few are detectable to humans. A lot of these aroma molecules are shared by different ingredients and this ‘sharing’ can indicate which ingredients match. The more molecules they share the better the match.

SOSA together with the Home Chocolate Factory have developed a selection of Mini Aroma Labs to help in the development of new flavour combinations. By smelling the aromas together, one can determine the match. The aromas can also be used in the development stage of new ice creams, sorbets & gelatos.
Practical using the Mini Aroma Labs – We have put together a few combinations you may not have normally thought about.
Identify the flavours though the aroma combinations & suggest which one matches the ice cream passed around.
Flavour combo 1 ___________________________________________________________
Flavour Combo 2 ___________________________________________________________
Flavour Combo 3 ___________________________________________________________
Another way to do this is to choose a products that are already popular such as cocktails and look for the ingredient matches. Another example is Hoegaarden beer – Oats, Orange & Coriander. Giving it a little twist from Oats to Cantonese Toasted Sesame.
Tasting notes ____________________________________________________________

Posted in Chocolate, cold confit, Dessert, Equipment, Home Chocolate Factory, ideas, Michelle Gillott, Recipes, seasonal inspiration, SOSA | Tagged , , , , , , , , , | Leave a comment

Sosa lacti Whip – previously know as whip 


Sosa WhipOn my last few Demonstrations I have been showcasing Sosa Whip. Now new name lacti whip It`s very easy to use & very practical as a substitute for egg white. With good feedback from chefs who have tried it.

Important information

So What is it? Hydrolization of milk protien.
Allergen information: Milk/Lactic
Dosage: 1-2g/kg Meringue. 3g/kg Marshmallow. 5g/kg Foam
How to use: Mix in cold & whisk with electric whisk. Often recipes combine with Sosa gelespessa


  • Substitute for Egg white
  • Foams / Clouds- with a Shaving foam texture
  • Egg Free Meringue
  • Egg Free Marshmallow
  • Egg free Macarons
  • Stabilise Soufflé
  • Hot Chocolate topper
  • Crackers

Observations and notes :

  • It does have a taste of dairy so be Carfull what you pair it with.
  • It won’t whisk up with regular pasteurised milk it has to be UHT
  • Doesn’t whisk with fibourous items like mango. 
  • Can increase stability with sosa gelespessa or xanthan gum 

if you have any pictures you want to share & add using sosa whip Please tweet me @chocoshells or email full credits will be given for any photos

So to give you more ideas here are a few pictures, recipes & videos


Yogurt Foam – Picture above

  • 500g Yogurt
  • 3g Sosa Gelespessa
  • 5g Sosa Whip
  • 100g sugar


  1. Combine the yogurt + Gelespessa + Whip + 1/2 sugar
  2. Whisk on kitchen aid until light & fluffy
  3. add the remaining sugar and keep whisking until light meringue texture

Hot Chocolate Topper – Whisked milk flavoured with Sosa Aroma

  • 500g UHT Milk – Please note it has o be UHT milk!
  • 3g Sosa Gelespessa
  • 5g Sosa Whip
  • 100g Sugar
  • Sosa Aroma to taste (I have tried toffee 3 sprays, Peppermint 1 spray) Other Sosa Aromas that would be amazing with hot chocolate but not tried Cinnamon aroma, biscuit aroma, sweet orange, Tiramisu, Chocolate Mint, Cardamom, toasted hazelnut

Method as above for yogurt foam. this can be re-whisked but it does hold up for a long time & doesn’t really melt in the heat like cream see picture foam after 12 hours.

Fruit Clouds – use recipe as above but exchange milk to fruit puree.

Crackers – using the above recipe for Milk foam or fruit clouds

  • Once whisked spoon onto a mat & dehydrate
  • The volume will collapse as there is not enough sugar to hold it up.
  • You will be left with a nobly surface & an airy bubble surface underneath, Please see picture above.
  • The ones in the picture are all Milk based some where flavoured with toffee aroma, some combined with 5g Sosa Apple compound other folded cocoa powder.
  • Store in airtight box. use Sosa Dry Sec if you have them.

Meringue – Egg Free

  • 250g Fruit Puree
  • 1.5g Sosa Whip
  • 200g Sugar
  • 100g Icing Sugar


  1. Combine the Fruit puree +caster sugar + Sosa Whip
  2. Whisk until light meringue texture
  3. Whisk in the icing sugar
  4. Pipe onto silpat mats & dehydrate 6hours at 55C or dry in low oven

Egg free – Fruit Meringue

The New Home Chocolate Factory Brochure is ready to Down load HCF 14-15 Catalogue 16Nov

You may want to look at NEW Sosa soja whip as it’s vegan and works in very similar way. Maybe not as stable as the lacti whip but still very good.  

Posted in Dessert, ideas, Michelle Gillott, Modern Gastronomy, Recipes, seasonal inspiration, SOSA | Tagged , , , , , , , | Leave a comment