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Australian Callebaut Ambassador Kirsten Tibballs shares an innovative way to incorporate Callebaut Remastered with this moulded chocolates recipe. Presenting her spectacular Buccaneer Tea Ganache Moulded Chocolates.Makes 200 individual moulded chocolates using the CW2022 half-sphere mould 30mm. Mould Decoration Ingredients 10g pink oil-soluble colour 1g white oil-soluble colour 100g Callebaut Cocoa Butter 10g orange oil-soluble colour […]

Feeling adventurous? Put your baking skills to the test with this stunning tart recipe by the Queen of Chocolate, Kirsten Tibballs.  Featuring a chocolate tart, raspberry compote, hazelnut jaconde, gianduja ganache, chocolate cremeux, raspberry jelly, chantilly cream and meringue kisses!Recipe makes two tarts Peanut Pastry 19cm Perforated tart ring Ingredients 310g Lurpak Unsalted Butter 190g Icing […]

Ravi Fruit have put together a collection of recipes based on Summer Fruits. View the recipes from the below link.

Butter lovers meet Jaci Koludrovic, dessert and pastry guru, formerly of Becasse and Icebergs Dining Room & Bar, who is going to teach you how to make the perfect CROISSANT using sheets of Pepe Saya Cultured Butter.

Serves: 8Prep/Cook Time: 1 hour 30 minutes plus chilling timeSkill Level: Intermediate to Advanced Ingredients 1 (300g packet) Carême Dark Chocolate Shortcrust Pastry, defrosted For the dark chocolate mousse6g gelatine powder1 tablespoon boiling water2 tablespoons caster sugar1 tablespoon (20g) cocoa powder ( Cacao Barry or Callebaut)¾ cups thickened cream, cold50g dark chocolate ( Cacao Barry or Callebaut)½ teaspoon […]

Serves: 6 Ingredients 375g Pack Carême Butter Puff Pastry, defrosted500ml milk1 tsp vanilla paste125g caster sugar5 egg yolks40g cornflour100ml cream for whipping Icing1 ½ cups pure icing sugar30ml milk Method Bakers Tip  – Try using Florentine Base Mix as delicious topper . Original Recipe by: Careme Pastry

Serves: 6 Ingredients 1 x 375g packet Carême Puff Pastry, defrosted600g Granny Smith apples, peeled and diced100g coconut sugar¼ teaspoon cinnamon½ tablespoon cornflour mixed with a tablespoon cold water20g butterPinch sea salt1 egg beaten with a dash of milk Method Original Recipe by: Careme Pastry

Serves: 6Prep/Cook Time: 2 hoursSkill Level: Intermediate Ingredients 2 (445g packets) Carême Sour Cream Pastry, defrosted1 egg, lightly beaten, for glaze2kg whole ‘cooked’ chicken, meat removed from bones and shredded1 tablespoon olive oil2 celery sticks, chopped2 brown onions, peeled and chopped3 garlic cloves, peeled and chopped250g field mushrooms¼ cup plain flour250ml chicken stock1 teaspoon finely grated lemon zest125ml […]