Callebaut Belgian White Couverture with 32% cocoa solids is made with the finest cocoa beans sourced from around the world, natural vanilla and 100% pure cocoa butter. Highlighted by a fresh milk taste with slight hints of sweetness, it’s intensely creamy and silky without ever becoming heavy and can be used across a variety of flavour profiles.
With medium fluidity, Callebaut Velvet works well with almost any application including moulding, enrobing, flavouring, and coating.
Cacao solids: 32%
Flavour Profile: Rich creamy mouth feel and intense fresh milk taste with just a dash of sweetness.
Applications: Enrobing, moulding, panning, piping, spraying, flavouring
Pairing Tips: Pink pepper, mandarin, gooseberry, lemon, rhubarb, granny smith apple, port, maple, caramel, lavender
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Sugar; Cocoa butter; Whole milk powder; Emulsifier: Soya lecithin; Natural vanilla flavouring; Growing Great Chocolate ingredients: Coao
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.
Each one of these golden morsels are filled with the flavours and textures of a whole dessert! In one bite you will experience a cinnamon malt crumble, banoffee pie filling and vanilla marshmallow. All this encased in a white chocolate shell.
Class tags: banana, banana caramel ganache, banana ganache, bonbons, caramel, coloured cocoa butter, gold metallic, individual chocolates, signature chocolate mould
3 hours 30 mins
A delicate dessert to share. Almond sable in the shape of a flower topped with individual petit gateaux containing layers of lemon and coconut jelly sitting atop lemon coconut cake, encased in white chocolate lemon mousse, finished with a shiny yellow glaze, and topped with beautiful white chocolate petals.
Class tags: bombe paste, pastry, pate bombe, shortbread, tart
Individual chocolates moulded in Kirsten’s signature Goccia praline mould. With a stunning coloured cocoa butter and gold metallic design, the white chocolate shells are filled with green tea and passionfruit ganache.
Class tags: coloured chocolate, coloured spraying chocolate, green tea ganache, matcha ganache
Experience Kirsten’s zesty twist on the classic, lemon meringue tart. Shortbread pastry topped with a textural crunch layer, lush lemon curd and a coconut lemon cake. This stunning tart is crowned with lashings of Swiss meringue and finished with delicate chocolate garnishes.
Class tags: chocolate petals, chocolate garnish, lemon tart, sable
2 hours 30 mins
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
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
Join Kirsten as she creates a stunning baked cheesecake with a shortbread base topped with a white chocolate disc and liquid centre raspberry coulis dome. The dessert is plated with cassis sorbet, a tuille garnish and fresh berries.
Class tags: blackcurrant, gel glaze, raspberry sauce, shortbread crumble
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
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
Indulge yourself in Guillaume Lopvet’s petit gateaux with layers of strawberry and rose confit, rice pudding, and vanilla sponge encased in rosewater and yoghurt mousse, sitting on a crispy sable base. Finished with a bright red glaze and topped with piped vanilla white chocolate Chantilly, rice tuille, rose gel, and dried rose petals.
Class tags: almond sponge, Chantilly cream, rosewater, shortbread
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.
Class tags: coconut, egg free, egg-free, passionfruit, piping
A Japanese-inspired petit gateaux with layers of black sesame Japonaise, almond and black sesame seed praline, and Namelaka cream. Finished with a clear glaze, chocolate sesame rocher, and a candied sesame garnish.
Class tags: almond praline, Japan, Japanese, meringue disc, oolong tea, praline paste, sesame seed, sesame seeds
A simple and stunning mousse cake that can be enjoyed all year round! White chocolate mousse with a festive assortment of inclusions covered in Swiss meringue and garnished with fresh berries.
Class Tags: almond, apricot, blueberry, dark chocolate, gluten free, gluten-free, nuts, raspberry, pate bombe, pistachio, strawberry, wreath
1 hour 15 mins
They may be small, but these macarons will satisfy the biggest cookies and cream cravings! Lucious white chocolate and cookie crumb ganache sandwiched between 2 cookie crumb studded macaron shells and finished with an embellishment of, (you guessed it!), more cookie crumbs.
Class tags: chocolate cookies, chocolate crumb, cookies and cream, Italian macaron, Italian meringue macaron shell, white chocolate ganache
2 hours 30 mins
Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.