$55.00 AUD
$55.00 AUD
In stock
Milk chocolate recipe n° 823 is Callebaut’s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. 823 is widely appreciated because of its generous taste and great reputation in workability.
Reference: 823NV
Cacao solids: 33.6%
Flavour Profile: Round and balanced taste with perfect marriage of cocoa, milk and caramel.
Applications: Medium enrobbing, moulding, panning, piping decoration, spraying (airbrush), flavouring of ganaches, mousses, cremes, cremeux, ice cream, sauces.
Pairing Tips: Cinnamon, vanilla, cloves, laurel, cardamom, mango, apricot, lemon, cognac (armagnac), grappa, leffe blond, macadamia nut, truffle oil
Origin: Mainly West African cocoa beans, mostly Forastero variety
Weight: 2.5kg
Ingredients: Sugar; Cocoa butter; Whole milk powder; Cocoa mass; Emulsifier: soya lecithin; Natural vanilla
Gluten-free.
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.
The hunt is over! We have found your new favourite Easter Egg, it is filled with a beautiful strawberry marshmallow and boasts a cute and colourful chocolate disc design. – Gluten free.
Kirsten Tibballs
23/03/2021
Intermediate
29 mins
Yeild 12
2 hours
Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.
Kirsten Tibballs
09/03/2021
Beginner
22 mins
Yeild 85
1 hour
An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.
Kirsten Tibballs
15/02/2021
Beginner
20 mins
Yeild 12
1 hour 30 mins
Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.
Kirsten Tibballs
08/12/2020
Intermediate
32 mins
Yeild 24
2 hours
The all-time favourite camping treat has been transformed into a cheesecake that you can enjoy year round. A crunchy graham cracker base, smooth baked cheese
cake, a silky chocolate ganache and a luscious marshmallow topping.
Kirsten Tibballs
03/11/2020
Beginner
23 mins
Yeild 1
1 hour 5 mins
These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!
Kirsten Tibballs
07/09/2020
Intermediate
21 mins
Yeild 64
2 hours
Chocolate dipped honeycomb is a classic Australian confectionery. Join Kirsten Tibballs as she demonstrates how simple it is to make this delicious sweet treat. – Egg free, gluten free.
Kirsten Tibballs
31/08/2016
Beginner
6 mins
Yeild 40
40 mins
A rich chocolate cookie perfect on its own or sandwiched together with a decadent vanilla ganache.
Kirsten Tibballs
17/08/2020
Beginner
15 mins
Yeild 45
25 mins
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
Kirsten Tibballs
11/08/2020
Intermediate
27 mins
Yeild 2
1 hour
This is a quick introduction to the ingredients that I recommend you have on hand for Savour Online Classes. Obviously, each recipe will have different requirements, but this is a great place to start.
Kirsten Tibballs
Beginner
5 mins
Yeild NA
min
Discover why Nicolas Haelewyn’s Lemon Tart was named the best in Paris!
Nicolas Haelewyn
07/04/2020
Intermediate
32 mins
Yeild 8
2 hours 30 mins
Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!
Nicolas Haelewyn
30/12/2019
Intermediate
30 mins
Yeild 4
1 hour 30 mins
Learn the simple and versatile technique for creating pliable chocolate. Chocolate twigs can be used as part of a chocolate showpiece, a garnish or as an individual display in a vase. – Egg free, gluten free, vegan.
Kirsten Tibballs
20/07/2015
Beginner
4 mins
Yeild NA
20 mins
Create rocky road from scratch! This recipe contains a vanilla bean marshmallow with freeze dried raspberries coated in a combination of milk chocolate, peanuts and coconut. You can also substitute some ingredients to create your own unique flavour combinations. – Gluten free.
Kirsten Tibballs
21/01/2015
Beginner
17 mins
Yeild Varies
35 mins
Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.
Kirsten Tibballs
14/05/2014
Beginner
10 mins
Yeild Depends on the size of the Macadamias
45 mins
These chocolate stars are perfect for decorating your Christmas tree, attaching to gifts or just eating! The star is created using milk, dark and white couverture chocolate then topped with almonds, candied orange and roasted hazelnuts. – Egg free, gluten free.
Kirsten Tibballs
26/11/2014
Beginner
14 mins
Yeild As many as you want!
25 mins
A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
Kirsten Tibballs
25/09/2019
Intermediate
30 mins
Yeild 12
2 hours
World Chocolate Master Frank Haasnoot shows you the secrets to creating a chocolate garnish renowned from his spectacular petit gateaux creation, ‘Matcha’. This chocolate collar can be adapted and used on other petit gateaux and entremets. – Egg free, gluten free
Frank Haasnoot
04/02/2015
Intermediate
6 mins
Yeild NA
20 mins
First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.
Kirsten Tibballs
01/05/2015
Intermediate
24 mins
Yeild 64
1 hour
Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.
Kirsten Tibballs
01/07/2015
Intermediate
25 mins
Yeild 120
45 mins
Follow Jerome Landrieu’s recipe for these bite sized peanut banana caramel bouchees.
Jerome Landrieu
07/07/2017
Advanced
35 mins
Yeild 5
1 hour 30 mins
This wreath is all about festiveness, with its coconut shortbread and cinnamon and nutmeg ganache.
Kirsten Tibballs
12/12/2018
Beginner
13 mins
Yeild 10
1 hour
A modern interpretation of the French classic, Mille Feuille. Crunchy inverted puff pastry, chocolate Chantilly cream, fresh raspberries, vanilla Chantilly cream, almond crumble and caramel ice cream, topped with a chocolate disc and garnished with raspberry gel, roasted hazelnuts and mint.
Kirsten Tibballs
09/09/2016
Intermediate
22 mins
Yeild 6 plated desserts
2 hours 40 mins
Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.
Kirsten Tibballs
11/01/2018
Beginner
14 mins
Yeild 6
1 hour
Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.
Kirsten Tibballs
10/07/2014
Beginner
28 mins
Yeild 24
1 hour 30 mins
Kirsten shows you the simplest method of tempering or pre-crystallising couverture chocolate, in the microwave. Learn the tips and tricks to perfectly tempering chocolate, it really is that easy! – Egg free, gluten free, vegan.
Kirsten Tibballs
19/12/2015
Beginner
6 mins
Yeild
min
This class will teach you how to temper couverture chocolate using the tabling technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. Egg free, gluten free.
Kirsten Tibballs
19/12/2013
Beginner
11 mins
Yeild N/A
min
This class will teach you how to temper couverture chocolate using the seeding or inoculation technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. – Egg free, gluten free.
Kirsten Tibballs
19/12/2013
Beginner
9 mins
Yeild N/A
min
A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.
Kirsten Tibballs
19/01/2016
Intermediate
14 mins
Yeild 80
1 hour 15 mins
A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.
Kirsten Tibballs
15/12/2015
Intermediate
21 mins
Yeild 1
2 hours 5 mins
Kirsten Tibballs explains the theory of tempering chocolate to help you achieve the gloss, contraction and snap of perfectly tempered couverture chocolate. Find out why time, temperature and movement is important, the different methods of tempering including tabling and seeding or inoculation, the working temperatures required for the different couverture and chocolate when crystallised, how to test to see if your chocolate is tempered and how to identify the issues caused by incorrectly tempering. Egg free, gluten free, vegan.
Kirsten Tibballs
17/09/2015
Beginner
3 mins
Yeild N/A
min