The iconic Callebaut W2 white chocolate is one of Callebaut’s original recipes that has grown into the preferred chocolate for chefs. Boasting a delightful taste with pronounced creamy, caramelly and vanilla notes, W2 can be paired with a wide range of ingredients and flavours.
With medium fluidity, this an ideal all-round chocolate to be used in chocolate bars, mousses, crèmes, and sauces.
Cocao Solids: 28%
Flavour Profile: Balanced milky and creamy taste with subtle vanilla notes.
Applications: Enrobing, moulding, panning, piping, spraying, flavouring
Pairing Tips: Black sesame seeds, sichuan pepper, coriander, mint, mango, rhubarb, lemon, sesame oil, goat cheese
Origin: Mainly West African cocoa beans, mostly Forastero variety
Ingredients: Sugar; Cocoa butter; Whole milk powder: 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.
An elegant plated dessert that looks as beautiful as it tastes! On the plate you will find a smooth lemon curd, meringue kisses and coconut meringue sticks, white chocolate curls, crisp vanilla shortbread discs, a luscious white chocolate no-churn ice cream from the Savour Online Classes library and to finish, fresh raspberries and mint.
Class tags: lemon cream, lemon dessert, piped meringue, piping, sable, vanilla sable
Make room in your freezer for this smooth, luscious white chocolate ice cream! It is super simple to create and even easier to devour!
Class tags: ice-cream, no churn ice cream, no-churn ice-cream, vanilla ice cream
Yeild 1 Litre
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.
Learn the different airbrushing techniques required to achieve the speckle and cracks of granite stone. Carsten demonstrates how to use an airbrush system with coloured cocoa butter to spray into a chocolate bar mould. – Egg free, gluten free.
Tim Clark creates a perfectly balanced, two-toned macaron filled with a passionfruit, coconut and macadamia ganache as well as a chocolate and coconut ganache. – Gluten free.
Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and finished with toasted Italian meringue piped in an eye-catching rose design.
1 hour 30 mins
Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
Kirsten demonstrates how to use her brand new Kit Koala Mould designed in con- junction with Silikomart Professional! Silikomart is donating a portion of every sale to the adoption of Australian koalas to safeguard their healthcare.
Yeild 1 Koala
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.
A smooth pairing of white chocolate and coffee in an easy-to-create ice cream.