As seen on Studio 10, these caramel eclairs are made using Callebaut Gold couverture and garnished with delicate chocolate leaves. Makes: 15 Pate A Choux 200 ml cold water 80 g unsalted butter pinch of salt 5 g caster sugar 15 g milk powder 110 g baker’s flour, sifted 175 g whole eggs QS vegetable oil […]
Difficulty: easy Cooking time: less than 30 minutes Serves: 10 or more INGREDIENTS Gingerbread 290g plain flour 85g caster sugar 10g gingerbread spice 135g honey 20g unsalted butter, softened 5g bicarbonate of soda 45g hot water Royal icing 50g egg white 150g pure icing sugar, sieved METHOD For the gingerbread, in a mixer bowl with the paddle […]
Green Apple Jelly Yield 10 cups at 30g per cup. 65g Water 50g Caster Sugar 5g Gold Gelatine Sheets 1g Citric Acid 190g cold pressed apple juice In a medium saucepan bring the water and the sugar to a boil to make a syrup. Add the pre-soaked gelatine, citric acid and lastly the apple juice. […]
INGREDIENTS 130g Callebaut 811 Dark Couverture 12 roasted hazelnuts, quartered 18 whole almonds with skin roasted 18 pistachios 18 golden raisins 6 glace cherries, quartered ribbon METHOD Temper the dark chocolate by melting it in a plastic bowl on high in the microwave for 30 seconds at a time until you have half liquid chocolate and […]
Makes: approximately 30 truffles Plastic Chocolate 500g Callebaut W2 white chocolate, melted 100g Callebaut cocoa butter, melted 150g glucose 20g white oil soluble colour (titanium dioxide) 50g water Callebaut white chocolate truffle shells Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and […]
Savour’s VIP Programme is your entry to a world of patisserie and chocolate. Whether you’re an experienced chef wanting to upskill or simply fancy a change in career, the VIP course offers a high level of training and development in the industry. As one of the most reputable chocolate school’s in Asia Pacific, the VIP […]
My Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot. It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats. Biscuit Tart Base Baking Time: 15 minutes 250g Chocolate Ripple Biscuits 15g Desiccated Coconut 110g Unsalted Butter, melted Crush the […]
Chocolate is one of the most versatile ingredients that we use today. It can be used on its own or to compliment and harmonise with other ingredients. Here is some information to enable you to make an educated choice when purchasing your next order of chocolate. As chocolate will be in such high demand (for […]
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