Callebaut’s dutch process cocoa powder is 100% pure cocoa, pressed from the same great blend as the one used to craft their Finest Belgian Chocolate. It has a warm, red-brown colour and a very pleasant solid chocolaty taste that mainly comes from the West African bean blend that forms its base. It’s spiced up with flavour beans from other African regions, Latin America and Asia.
Cacao solids: 100%
Fat content: 22-24%
Flavour profile: Solid chocolaty taste – warm brown colour.
Applications: This cocoa powder also has a very fine texture and can easily be mixed into doughs and liquids which is great for flavouring and colouring your sponges, biscuits, ice creams, desserts, drinks and so much more. Its lovely taste and colour make this your must-have cocoa powder for decorating and finishing your desserts as well.
Ingredients: Cocoa powder, Acidity regulator: E501i
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Kirsten’s modern interpretation of the classic pecan pie is the epitome of a sensory eating experience. A crisp pecan pastry shell filled with silky whipped caramel and a pecan, chocolate and orange praline. The tart is topped with a glazed caramel mousse and chocolate garnishes that create a contrasting finish of matte and shine.
Class tags: caramel glaze, moulded chocolate pecan, pecan praline, pecan sable, pecan tart
Join Kirsten as she demonstrates how to create her Cherry On Top Entremet, as seen on MasterChef Australia. Chocolate pain de gene topped with a caramelised puffed rice crunch layer, coconut cherry fudge, vanilla creme and cherry jelly spheres. All this encased in chocolate mousse with liquid cherry truffles on top and finished with black velvet spray and a cherry on top! Are you ready for the challenge?
Class tags: cherry garnish, lime, modelling chocolate, rice bubbles, spraying
Join guest chef, Guillaume Lopvet, as he creates an entremet that showcases the texture and nutty flavour of sobacha. Sitting on a sobacha cocoa sable base, the entremet consists of layered chocolate sponge, pear confit and pear and vanilla cremeux, encased in chocolate mousse and a shiny chocolate glaze. It is finished with a chocolate band, textured chocolate branch and flowers.
Class tags: buckwheat, chocolate garnish, Japan, Japanese, sable, shortbread
Join Kirsten as she shares her interpretation of the classic Red Velvet Cake. Moist red velvet cake with lashings of cream cheese frosting and finished with eye-catching, cake-crumb-coated meringue sticks.
Class tags: cake crumb, cake crumbs, orange, orange juice, Swiss meringue, white chocolate
2 hours 30 mins
With a fusion of decadent and earthy flavours, this tart by guest chef, Anthony Hart, is full of texture and bound please! A chocolate hazelnut tart shell filled with cardamom and milk chocolate cream and bursts of dulce de leche. Topped with roasted hazelnuts, orange and vanilla marshmallows, coarse hazelnut praline and a pinch of orange zest then finished with a marbled chocolate disc and a touch of gold leaf.
Class tags: chocolate decoration, chocolate garnish, chocolate pastry, chocolate sable, hazelnut pastry, hazelnut sable, marshmallow
Is it a tart? Is it a cake? It’s Berry Nice! Chocolate sable topped with strawberry jam, moist chocolate cake, fresh strawberries, piped chocolate cremeux and strawberry jellies. Finished with a sable ring, it not only looks stunning but tastes fabulous.
Class tags: chocolate shortbread, jelly, chocolate pastry, piping, strawberry jelly
A modern interpretation of the classic tiramisu. The tiramisu tart is comprised of a rich chocolate sable, coffee infused chocolate mousse, a sponge finger insert which is soaked in coffee and marsala syrup and topped with a luscious mascarpone cream. Finished with a traditional dusting of cocoa powder and chocolate curl garnishes.
The ultimate chocolate entremet. Chocolate sable topped with a hazelnut praline cream, walnut and ginger caramel and layers of dark chocolate mousse interspersed with milk chocolate cremeux and chocolate sponge cake. Finished with a super shiny chocolate glaze and brushed chocolate flower garnish.
A stunning upgrade on the classic black forest with a moist chocolate cake, airy chocolate mousse, white chocolate Chantilly cream, sour cherries, garnished with an elegant chocolate bark.
This rendition of the classic Opera Cake has a moist almond praline cake, chocolate cremeux and a coffee mousseline creme in layers that look just as good as they taste; finished with a chocolate glaze and a velvet-sprayed chocolate garnish.
A rich chocolate cookie perfect on its own or sandwiched together with a decadent vanilla ganache.