Callebaut’s 811 Belgian Dark Couverture Chocolate is the quintessential all-round dark chocolate, perfect for creating spectacular chocolate creations. Made with the finest cocoa beans sourced from around the world, Dark Recipe n° 811 features a smooth rich cocoa body and refined fruity notes.
The No.1 choice for professional chefs, Dark Recipe n° 811 demonstrates exceptional workability and endless flavour pairing possibilities, making it the ideal chocolate for all applications from confectionary to cakes and ganaches.
Cacao solids: 54.5%
Flavour Profile: Well balanced bitter cocoa taste. Smooth and well-balanced chocolate with subtle vanilla note.
Applications: Medium enrobbing, moulding, panning, piping decoration, spraying (airbrush), flavouring of ganaches, mousses, cremes, cremeaux, ice cream, sauces.
Pairing Tips: Vanilla, liquorice, mint, dill, cardamom, raki, port, kriek bellevue, guinness, grenadine, macadamia nut, olive oil
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Cocoa mass; Sugar; Cocoa butter; Emulsifier: soya lecithin; Natural vanilla
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.
A stunning combination of textures. Layers of pistachio praline and pistachio marzipan, topped with caramelised pistachio nuts, enrobed in milk chocolate and finished with a touch of green metallic. – Gluten free.
1 hour 30 mins
Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.
1 hour 30 mins
A fusion between Challah and Babka, Babkallah is a sweet, braided bread with swirls of chocolate filling throughout. In this class Kirsten creates a Babkallah with a cardamom, orange and chocolate filling.
This is a decadent dessert which is bound to surprise! A passionfruit liquid centre encased in burnt caramel and Tia Maria spiked dark chocolate mousse then dipped in a luscious hazelnut chocolate coating. – Gluten free.
1 hour 10 mins
An easy-to-make peanut cookie, delicious served on their own or take it to the next level and sandwich together with a luscious chocolate ganache.
This is a quick introduction to the ingredients that I recommend you have on hand for Savour Online Classes. Obviously, each recipe will have different requirements, but this is a great place to start.
An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
1 hour 10 mins
Both delicious and simple, this chocolate fudge has a lovely smooth texture and rich flavour with subtle hints of vanilla. – Egg free, gluten free.
Yeild 40 pieces
Join Jennifer Boggiss from Heilala Vanilla, as she talks all things vanilla and the best products to suit your creations.
Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.
In this step-by-step class you will learn how to create a gorgeous flower showpiece. Kirsten takes you through how to colour chocolate, make modelling chocolate, techniques for creating flowers including flower centres, petals, stems and soil and the assembly of the showpiece. Egg free, gluten free.
A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free