The iconic Callebaut W2 white chocolate is one of Callebaut’s original recipes that has grown into the preferred chocolate for many 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.
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 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
Join Kirsten as she shares her interpretation of the classic Red Velvet Cake. Moist red velvet cake with lashings of cream cheese frosting and finished with eye-catching, cake-crumb-coated meringue sticks.
Class tags: cake crumb, cake crumbs, orange, orange juice, Swiss meringue, white chocolate
2 hours 30 mins
A hand-dipped praline with layers of dark, milk and white chocolate hazelnut praline. Triple Praline is beautifully smooth in texture, impressive in appearance and has a long shelf life.
Class tags: chocolate dipped, cut praline, enrobed
Originally designed in Paris, this French patisserie classic is simply fantastique! Coils of choux pastry piped onto an inverted puff pastry base and topped with creme patissiere. Finished with craquelin encrusted choux puffs that are filled with more creme patissiere and coated in toffee. Lastly, it is topped with white chocolate Chantilly cream piped with the signature Saint Honore tip.
Class tags: choux bun, croustillant, France, piping, profiteroles, sable, st honore
3 hours 45 mins
Join Kirsten as she demonstrates the simple induction tempering method.
Class tags: induction stove top, tempered chocolate, tempering chocolate
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.
A coconut shortbread base topped with strawberry jam, strawberry soaked vanilla sponge, custard and Chantilly cream. Finished with fresh strawberries, a touch of micro mint and a dusting of icing sugar. This strawberry shortcake is as sweet as it sounds!
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
Create an out-of-this-world looking Easter egg in warp speed by combining colours and spray techniques to achieve this dazzling intergalactic display.
These Racer Chocolates have a sporty stripe and vibrant pink hue to complement the sharp pepper avour inside.
1 hour 30 mins
A towering display of white chocolate truffles filled with coconut ganache and finished with a metallic spray.
3 hours 47 mins
Shortbread pastry, milk chocolate and coffee cream and a piped mascarpone topping. This tart will entice chocolate and coffee lovers alike!
Class Tags: milk chocolate cream, piping, sable, tarts
Join Kirsten in the final episode of ‘Explore: Cocoa Plantations of Ghana’. We’ve seen the growing and picking of the cocoa beans and now it’s time to look at the fermentation, drying and grading processes! Kirsten also finds out why Ghana’s cocoa is ranked top in the world.