Callebaut Ruby Chocolate Couverture, 400g Seeds & Nuts Sorbet stabiliser will form lumps

Sorbet stabiliser will form lumps when it comes into contact with fat meaning milk and cream are not suitable

The Spanish wildflower honey is presented in the traditional way

For more precise work

This Abstract Enamel Display Dish is a super-stylish way to show off all sorts of colourful fruit

Callebaut Ruby Chocolate Couverture, 400g Seeds & Nuts Sorbet stabiliser will form lumpsCallebauts ruby chocolate couverture is a fruity and slightly sour variety to use in your patisserie work. Loved by pastry chefs across the world, couverture drops can be heated quickly, easily and consistently, giving you fantastic results, every time. This pre tempered 47. 3% ruby couverture is a blend of three different beans from the Ivory Coast, Ghana and Ecuador. A fat content of 35. 9% promises a glossy finish and clean snap. Despite its vivid