How to Create a Chocolate Butter Board : Savour School

How to Create a Chocolate Butter Board : Savour School

savourschool.com.au

Make a chocolate butter board with Kirsten Tibballs | free recipe | salted caramel, white chocolate chantilly cream, chocolate cremeux, french toast, roasted hazelnuts, edible flowers | dessert...

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Ingredients

  • 100g (3.53oz) fresh cream 35% fat
  • 220g (7.76oz) caster (superfine) sugar
  • 2g (0.07oz) sea salt
  • 150g (5.29oz) unsalted butter, cubed
  • 150g (5.29oz) fresh cream 35% fat (A)
  • 3g (0.11oz) Heilala Vanilla Bean Paste
  • 15g (0.53oz) liquid glucose, warmed
  • 105g (3.7oz) Callebaut W2 White Chocolate 28%
  • 105g (3.7oz) fresh cream 35% fat (B)
  • 65g (2.29oz) egg yolks
  • 30g (1.06oz) caster (superfine) sugar
  • 100g (3.53oz) Callebaut 823 Milk Couverture 33.6%
  • 145g (5.11oz) Callebaut 2815 Dark Couverture 58%
  • 275g (9.7oz) fresh cream 35% fat
  • 190g (6.7oz) full cream (whole) milk
  • 40g (1.41oz) egg yolks
  • 10g (0.35oz) Heilala Vanilla Bean Paste
  • 20g (0.71oz) caster (superfine) sugar
  • 90g (3.17oz) Callebaut W2 White Chocolate 28%
  • 75g (2.65oz) fresh cream 35% fat
  • 1 good quality store-bought baguette
  • icing (confectioner's) sugar, for dusting
  • roasted hazelnuts
  • edible flowers

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