This Callebaut Belgian Dark Couverture with 70% cocoa solids is made with the finest cocoa beans sourced from around the world, natural vanilla and 100% pure cocoa butter. Reference: 70-30-38NV Cacao solids: 70.5% Flavour Profile: Extra-bitter dark chocolate with a great boost of roasted cocoa. Applications: Medium enrobbing, moulding medium hollow figures (15-30cm), moulding pralines, moulding small hollow figures (5-15cm), panning, piping decoration, spraying (airbrush), flavouring of ganaches, mousses, cremes, cremeux, ice cream and sauces. Pairing Tips: Salt, caraway, cumin, sichuan pepper, bilberry, lime, chardonay, balsamic vinegar, brie, earl grey Origin: Mainly West African cocoa beans, mostly Forastero variety Weight: 400g Ingredients: Cocoa mass; Sugar; Fat-reduced cocoa powder; Emulsifier: soya lecithin; Natural vanilla Gluten-free. This is one of the standard chocolate products used at Savour Chocolate and Patisserie School. Please Note: that chocolate is susceptible to high temperatures. While we take every care in packaging items to mail, we cannot guarantee that they will arrive undamaged during warmer months. Shipping any temperature sensitive items between September and April is at the risk of the buyer.
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls.
The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!
Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.
Yeild 10 x 80mm
2 hours 10 mins
Spoil your loved ones this year with this stunning Easter Egg design.
Join Kirsten in the final episode of ‘Explore: Cocoa Plantations of Ghana’. We’ve seen the growing and picking of the cocoa beans and now it’s time to look at the fermentation, drying and grading processes! Kirsten also finds out why Ghana’s cocoa is ranked top in the world.