Tag Archives: chocolate recipes

Experts agree, eating dark chocolate is GOOD for you!

Is Dark Chocolate Good For you
A recent article by
Time Magazine discussed whether or not eating dark chocolate was a good or bad thing, and the result was a resounding – YES!

5 out of 5 experts agreed that you should eat dark chocolate and has been linked to lowering blood pressure and increasing anti-inflammatory activity, which helps protect against heart disease. With most things though, it is always best when you eat it in moderation.

If we take it one step further in terms of ‘health’, you need to take into consideration that not all dark chocolate is the same.

Firstly, dark chocolate can found in two forms, compound and couverture. One of the biggest differences is that couverture contains cocoa butter. However, compound removes this cocoa butter and replaces it with vegetable oil. Compound chocolate has a 45 degree melting point, which means it will never melt in your body, making it harder to digest and can raise your cholesterol.

Secondly, the higher the the percentage of chocolate, the better. Dark couverture can be found in percentages ranging from 54% to 80% and sometimes even higher.

Savour Chocolate & Patisserie School in Brunswick run cooking classes in Melbourne and only use Callebaut couverture chocolate in our school and in our retail store for purchase. Some of the different variants of cocoa percentage include:

Callebaut Dark 54% Couverture Chocolate
Callebaut Dark 70% Couverture Chocolate
Callebaut Dark 80% Couverture Chocolate

Callebaut OriginsCallebaut also produces an Origin range where the cocoa beans are produced from a single region. Each chocolate brings you a different taste and aromatic character – reflecting the soil, the climate and the environment where the cocoa beans were grown. Just like wine, the taste of these couvertures can slightly alter with each harvest. The different origin chocolate regions include:

Callebaut Brazil 66.8% Couverture Chocolate
Callebaut Sao Thome 70% Couverture Chocolate
Callebaut Ecuador 70% Couverture Chocolate
Callebaut Madagascar 70% Couverture Chocolate

YES, dark chocolate is good for you, but as you can see, when it comes to dark chocolate, there are many options and varieties.

I would recommend trying all the different dark chocolates and finding the right one that suits you in terms of cocoa percentage, and of course taste – besides it’s good for you!

Brilliant book – ‘Evolution’ by Jordi Puigvert’s in store at Savour

EvolutionThe brilliant book ‘Evolution’ by Jordi Puigvert is back in stock at Savour Chocolate & Patisserie School.

 

Jordi Puigvert has traveled the world teaching pastry and culinary professionals the results of his research and technical progresses. As for the regular courses he gives, places like Hong Kong, Italy, Singapore, the USA or Taiwan –among other– are usual on his agenda.

 

Filled with stunning photography, ‘Evolution’ seeks to answer questions every pastry chef wants to know, including:

Evolution7

 

How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?

 

How can a gelatin withstand temperatures of up to 80ºC – for example inside a cake – and still hold its structure?

 

How can we keep a frozen product from losing water while thawing?

 

How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?

 

How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?

 

Find the answers and more inside ‘EVOLUTION’. Purchase your copy from our store.

Kirsten Tibballs’ Signature Chocolate Mould now available!

Kirsten Tibballs - Chocolate Crocodile MouldRecently, I was given the honor of creating a signature chocolate mould to be available all around the world.

 

The crocodile is an iconic animal to Australia, so I designed the mould to mirror its beautiful texture and provide unlimited possibilities for adding colour to the shape.

 

The individual chocolates in the mould (Code: C1733)  measures 120 x 26 x 18.5mm and 3 x 2 pc/ 40gr, whilst the mould itself measures at 275 x 135 x 24.

 

This unique mould is now available at Savour Chocolate & Patisserie School in a limited quantity. You can order them here at our Online Store.

 

Win $4,500 worth of Classes at Savour Chocolate & Patisserie School!

$4,500 worth of classes at Savour Chocolate & Patisserie School up for grabs!Entremet-Kirsten-Tibballs


Spend over $75 on any classes, any products from our new online store or gift vouchers and go in the draw to win!

 

Visit our website now!

 

The more you shop the more chances you have to win!

 

This is Savour Chocolate & Patisserie School’s BIGGEST competition ever and with only 5 weeks to Christmas and we’re starting the gift giving early!

 

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Chocolate Mousse Recipe

Chocolate-Mousse-RecipeOne of the most common questions I am asked is how to make the best chocolate mousse recipe. Ultimately, chocolate mousse is generally based on the quality of ingredients used. I actually have three favourite chocolate mousse recipes with different textures and mouth feels.

Chocolate Mousse
775ml Bulla Thickened Cream 35% fat
125g Water
125g Caster Sugar
125g Liquid Glucose
750g Callebaut Dark couverture

Method
Semi whip the Bulla thickened cream and set aside in the fridge until required. Boil the sugar, water and glucose in a saucepan, pour over the chopped couverture, whisk by hand until all the chocolate has melted and then fold through semi whipped cream.
Leave in fridge for 3-4 hours to set. For a chocolate mousse cake you may either have to increase the couverture quantity slightly or add a small amount of gelatine. This is a great egg free chocolate mousse.

Note: This chocolate mousse recipe will create rich and quite heavy chocolate mousse.