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.
These fun chocolate eggs are sure to ‘wow’ at Easter! In this class, Kirsten demonstrates how to create 3 farm animal egg designs with a variety of techniques that can be applied to other moulded chocolate creations.
Class tags: coloured chocolate, cow, moulding, novelty, rabbit, pig, spray, spray gun, spraying techniques, velvet spray
Guest chef, Anthony Hart brings you a petit gateaux recipe which is beautiful in appearance and classic in flavour. A cherry gel and pistachio praline centre with a layer of pistachio cake encased in cherry mousse. Coated in a white chocolate glaze, the petit gateaux sit proudly on a Breton shortbread base and are garnished with white chocolate discs to create a stunning flower.
Class tags: pistachio nuts, sable, vanilla
4 hours 10 mins
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
The perfect plated dessert should have at least 3 different textures and this recipe ticks all the boxes with a smooth panna cotta, an easy strawberry faux sorbet (that doesn’t require an ice cream machine) and a crumble.
Pomme is a celebration of apples with a Breton shortbread, cinnamon apples, vanilla mascarpone mousse, apple jelly and a white glacage top with a number of eye-catching garnishes.
2 hours 10 mins
A smooth pairing of white chocolate and coffee in an easy-to-create ice cream.
You’ll love these chocolates with a simple yet exquisite design and a refreshing lime ganache.
1 hour 30 mins
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Yeild 3 Entremets
3 hours 40 mins
Make the most of your leftover chocolate with this Easter inspired recipe. The granite design can also be used as a showpiece base.
White chocolate truffle shells filled with a smooth milk chocolate ganache, finished by dipping into milk and white chocolate to create a stunning two-toned effect. – Egg free, gluten free.
Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
Finish your entremets and gateaux with this stunning shiny red glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.
Sunki is made up of a light and airy financier with sesame caramel and mandarin jelly- you’ll love the punchy flavours!