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the latest Savour School news
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| The name of Callebaut is written in chocolate, and has been for more than 120 years. With continued innovation, developing products that offer taste, quality and convenience, now and tomorrow. Callebaut, the finest Belgian couverture in the world. |
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Savour Chocolate & Patisserie School has Callebaut couverture chocolate to suit all your cooking needs. Whether it’s dark chocolate, milk or white, find all the details you need to help choose the best product for your recipes. The ever helpful Chocolizer is the best way to explore your chocolate taste. SEE OUR CALLEBAUT RANGE |
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Callebaut has been a major sponsor of Savour Chocolate & Patisserie School for over 12 years, providing couverture chocolate for use in our hands-on classes, online classes and our retail store. Savour has collaborated with Callebaut on major events including World Chocolate Masters Asia Pacific Qualifier and spectacular displays including the World's Largest Chocolate Flower Bouquet. |
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Kirsten Tibballs, Director of Savour Chocolate & Patisserie School, is a multi-award winning pastry chef, who has appeared numerous times on MasterChef Australia. She also contributes recipes and articles to the world’s leading pastry publications including So Good magazine. |
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Working together with cocoa farmers for sustainable cocoa cultivation, That’s why Callebaut started the Growing Great Chocolate program in 2012, making a bold shift to source sustainably grown cocoa for all its Finest Belgian Chocolate recipes. One year later Callebaut is happy to report that the early results and improvements of this program are already making a big impact on the lives of the growers and their families. |
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