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 hand-dipped praline with layers of dark, milk and white chocolate hazelnut praline. Triple Praline is beautifully smooth in texture, impressive in appearance and has a long shelf life.
Class tags: chocolate dipped, cut praline, enrobed
Quick, easy and eye-catching! A chocolate flower garnish that can be created with basic kitchen equipment and your choice of chocolate in less than an hour. – Egg free, gluten free, vegan.
Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.
Crunchy on the outside, soft and plush on the inside — this is the perfect doughnut recipe! Finished with a glossy chocolate glaze and pastel-coloured Swiss meringue kisses.
1 hour 55 mins
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
A tea cake with chocolate, pistachios and cherries that’s perfect on it’s own – or go the extra mile and top it with a luscious cherry marshmallow, and dip it in a velvety cherry-red chocolate glaze.
Class Tags: coconut, crumble, dipped, gourmet glaze, piped, piping
1 hour 10 mins
Give this innovative moulding technique a go and prepare to wow friends and family with these modern chocolates!
A romance between a rich chocolate date cake and a fluffy Swiss meringue drizzled in chocolate ganache.
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A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
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Yeild 85 filled macarons