Ruth Hinks World Chocolate Master demonstrates three chocolate ideas with Callebaut chocolate

Callebaut

Callebaut

Standard Supplier 27th June 2014

Ruth Hinks World Chocolate Master demonstrates three chocolate ideas with Callebaut chocolate

Ruth Hinks from Coccoa Black in Pebbles Scotland creates three chocolate desserts with Callebaut chocolate using Callebaut 811 Callebaut 70% and Callebaut milk chocolate.

This is a recent live demonstration held at Callebaut in Banbury Oxfordshire, watch as Ruth goes through how to use the chocolate and offers advice and tips.

Here three dishes are:
Chocolate Sable Breton with Cherry Compot, Chocolate Cremeux, Whipped Ganache and Chocolate Mousse.
Plated dessert of Chocolate Passionfruit and dark chocolate sorbet.
French Pastry - mixed berry Sable Breton with a dark chocolate mousse.

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