$9.95 AUD
$9.95 AUD
In stock
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.
Each one of these golden morsels are filled with the flavours and textures of a whole dessert! In one bite you will experience a cinnamon malt crumble, banoffee pie filling and vanilla marshmallow. All this encased in a white chocolate shell.
Class tags: banana, banana caramel ganache, banana ganache, bonbons, caramel, coloured cocoa butter, gold metallic, individual chocolates, signature chocolate mould
Kirsten Tibballs
18/07/2022
Advanced
20 mins
Yeild 96
3 hours 30 mins
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.
Kirsten Tibballs
25/05/2021
Beginner
37 mins
Yeild 1
2 hours
The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!
Kirsten Tibballs
02/09/2019
Intermediate
28:50 mins
Yeild 44
50 mins
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.
Kirsten Tibballs
10/01/2014
Intermediate
43 mins
Yeild 10 x 80mm
2 hours 10 mins
Spoil your loved ones this year with this stunning Easter Egg design.
Kirsten Tibballs
24/02/2017
Beginner
15 mins
Yeild 3
30 mins
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.
Kirsten Tibballs
30/11/2018
Beginner
15 mins
Yeild
min
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