$75.00 AUD
$75.00 AUD
In stock
This Callebaut dark couverture with 70% cocoa solids is made with the finest cocoa beans from Sao Thome, natural vanilla and 100% pure cocoa butter. Sao Thome has a huge concentration of cocoa. The aroma is slightly spicy, with roast touches and impressions of cappuccino. The taste is at first pleasantly mild-bitter, full and fruity with impressions of candied black fruit. Floral and coffee bean impressions follow, finished by fine touches of oak.
Cacao solids: 70%
Flavour Profile: A very intense and complex taste, rich in roasted cacao, and with plenty of refreshing fruity notes: apricot, red fruits, citrus and even hints of tea.
Application: Enrobing, moulding, panning, piping, spraying, flavouring
Pairing Tips: Sichuan pepper, thyme, cardamom, lime, passion fruit, orange, banana, lemon, caramel, walnuts, balsamic vinegar, stilton cheddar, goat cheese, coffee
Origin: Sao Thome beans, variety Amelonado (Forastero)
Weight: 2.5kg
Ingredients: Cocoa mass Sao Thome; Sugar; Emulsifier: soya lecithin; Natural vanilla flavouring
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.
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.
Jess Lemon
05/01/2021
Intermediate
26 mins
Yeild 15
1 hour 10 mins
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
Kirsten Tibballs
11/08/2020
Intermediate
27 mins
Yeild 2
1 hour
A vegan & gluten-free petit gateau from Phil Khoury with a chocolate crumble crunch layer, prune & chocolate sponge, raspberry gel, chocolate mousse, chocolate coating and a delicate chocolate garnish!
Philip Khoury
22/04/2020
Intermediate
32 mins
Yeild 16
3 hours
Red and white marbled moulded chocolates filled with an orange liqueur spiked custard ganache. – Gluten free.
Kirsten Tibballs
31/10/2016
Intermediate
23 mins
Yeild 80 pieces
22 mins
Milk chocolate truffles filled with decadent caramel and roasted peanuts. Dipped in chocolate and finished with a dusting of metallic gold powder to create an opulent, textured truffle ideal for gifts or an indulgent treat. – Gluten free.
Kirsten Tibballs
10/07/2014
Beginner
13 mins
Yeild 56
1 hour
Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.
Kirsten Tibballs
10/07/2014
Beginner
28 mins
Yeild 24
1 hour 30 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
Learn the technique of enrobing with this step-by-step instructional class. A delicious smooth vanilla bean chocolate ganache, enrobed in dark chocolate and finished with colourful cocoa butter transfer sheets. – Egg free, gluten free.
Kirsten Tibballs
19/12/2015
Intermediate
20 mins
Yeild 97
1 hour 25 mins
With a soft, gooey molten centre and bouncy yet firm exterior, this is a beautifully rich and decadent soufflé created with dark chocolate. A dessert perfectly paired with our vanilla ice cream.
Kirsten Tibballs
19/08/2015
Beginner
8 mins
Yeild 6
15 mins
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.
Kirsten Tibballs
01/07/2015
Intermediate
25 mins
Yeild 120
45 mins
Login
Cart
