The milk chocolate with a very intense cocoa body and less sugar. When you’re looking for a milk chocolate that has the cocoa intensity of a dark chocolate, yet with creamy and caramelly notes, then POWER 41 is on your side. Power 41 contains more cocoa than any other milk chocolate, with 40.7% cocoa solids. It is made with the finest cocoa beans sourced from around the world, natural vanilla and 100% pure cocoa butter.
Cacao solids: 40.7%
Flavour Profile: Deliciously milky with a powerful cocoa taste.
Applications: Thanks to its standard fluidity, you can use it in nearly any application, from enrobing and moulding to flavouring of mousses, cremes and so much more.
Pairing Tips: Great to eat as is and can also be paired with a wide variety of flavours especially with fruits that have a pleasant acidity.
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Sugar; cocoa mass; cocoa butter; whole milk powder; skimmed milk powder; emulsifier: soya lecithin; natural vanilla flavouring
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.
Stunning in appearance and delicious in taste, this chocolate bar is created in Kirsten’s custom designed Goccia Bar Mould. With a gold metallic, red and yellow cocoa butter finish, the bar is moulded in white chocolate and filled with a sensational pecan and orange praline.
Class tags: caramelised pecan, caramelised pecans, cinnamon, coloured cocoa butter, Goccia-B, moulded chocolate, spraying, spraying cocoa butter, vanilla
Join guest chef, Anthony Hart, as he demonstrates a tarte tatin inspired tart. A shortbread tart shell filled with hazelnut, milk chocolate and lemon praline, thyme salted caramel, whipped white chocolate and vanilla ganache and caramelised apple. The tart is topped with a puff pastry-infused cream and caramelised apple rolls then sprayed with a clear glaze and garnished with white chocolate discs.
Class tags: chocolate praline, hazelnut praline, sable, spraying
5 hours 20 mins
An elegant petit gateaux recipe comprising of hazelnut dacquoise, chocolate cremeux and caramel encased in white chocolate mousse and finished with a shiny white glaze. The petit gateaux sit on a hazelnut charcoal sable and are topped with easy-to-make brushed chocolate flowers.
Class tags: black flower, pastry, shortbread, white chocolate glaze
4 hours 30 mins
Layers of moist chocolate pain de gene, praline crunch, raspberry jelly, raspberry foam, and vanilla cream encased in chocolate mousse. This delicious entremet is finished with a shiny dark chocolate glaze and topped with an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to reveal a stunning checkered pattern.
Class tags: almond, almonds, chocolate garnish, coloured chocolate, velvet spray
5 hours 30 mins
A class full of techniques! Guest chef, Anthony Hart, creates the perfect winter tarts which are both rustic and rich. Chocolate tart shells filled with chocolate salted caramel and chocolate ganache. They are finished with brushed chocolate plaques stamped with the word ‘winter’, and topped with chocolate leaves, streusel and chocolate twigs.
Class tags: chocolate garnish, chocolate isomalt, chocolate sable, garnish, isomalt, isomalt garnish, vanilla
3 hours 50 mins
Blueberry jam, smooth cream cheese ganache and a crispy shortbread disc encased in a milk chocolate shell with a striking silver, blue and grey design. Needless to say, this chocolate is full of flavour and texture.
Class tags: coloured cocoa butter, cinnamon, crunch layer, egg free, egg-free, lemon
3 hours 30 mins
This sticky date tart tastes as delicious as it sounds! A shortbread tart shell filled with an irresistibly chewy caramel, a layer of date cake and a luscious, creamy caramel topping. Garnished with milk chocolate curls, dates and caramel cubes.
Class tags: pastry, sable, tarts
Words cannot espresso how delicious these moulded chocolates are! Designed with a multitude of colours and finishes on a milk chocolate shell then filled with layers vanilla and Baileys ganache, and a cold-infused coffee ganache.
Class tags: Baileys Irish Cream, cold infused, dark chocolate cocoa butter, gianduja, gold lustre, gold metallic, hazelnut, kahlua, liqueur, spray, spraying, vodka, white chocolate cocoa butter
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
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 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
Dreamy purple shells embellished with a metallic silver speckle and filled with a smooth, star anise ganache. The Stellar Chocolates are out of this world! – Egg free, gluten free
Individual moulded chocolates filled with a silky-smooth orange ganache. Learn the technique of painting chocolate moulds with coloured cocoa butters, metallic gold powder and white chocolate to achieve this eye-catching design. – Gluten free
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.