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Paul Kennedy  Executive Pastry Chef @ Savour School Melbourne Australia

http://www.savourschool.com.au/

Last day of our bean to bar class. 11 chocolates in 3 days is a lot of hard work but we got through it. Great effort all round #chocolate #beantobar #b2b #chocolatebar #savour #paulkennedy #savourschool #

Day 3 of our B2B class. This little gem is a 45% milk chocolate with the beans coming from 🇧🇿 Belize. What a great class #chocolate #b2b #beantobar #savour #chocolateclasses #paukennedy #savourschool #savourclasses

Day two of our bean 2 bar class. In the grinder is a 70% Madagascar in its 23rd hour. We are unmoulding a salted caramel white chocolate taken off after 48 hours. There are two ways of making a caramelised chocolate. One is to caramelise the sugar and the other is to brown the milk protein which I think is a more stable way of developing a rich caramel biscuity flavour enhanced by the addition of sea salt. #bean2bar #chocolate #caramel #B2B #savour #savour2017 #paulkennedy #saltedcaramel

In Ghana, moisture content of cocoa beans must below 7.5%. When they are tested for the first time if the reading is above 7.5 rather than rejecting the beans they are spread out on large mats and allowed dry before being retested @callebautoz @fmayerimports @callebautchocolate @kirstentibballs #ghana #chocolat #cocoabeans #ontouringjana2017

after the farmers harvest their crops. The fermentation and drying processes takes place. Then the beans are loaded into jute sack weighing 64kg and transferred to a storage facility. I’ve always wondered why 64kg? They allow 500g to test the beans on three occasions. The sack weighs 1kg which leaves 62.5kg and when you multiply 62.5 x 16 you get 1000kg or one tonne. Imagine carrying those bags for 5 hours a day @callebautchocolate @fmayerimports @callebautoz @kirstentibballs #chocolate #tourofghana2017 #ghana #savour #paulkennedysavour

After the beans go through a fermentation process they are dried on wooden mats usually within the village so they can be watched constantly and turned over @callebautoz @fmayerimports @callebautchocolate #ghana #callebaut #savourontour #paulkennedy #savour #chocolate

What to eat while in the pool 🏊 at the resort in Ghana 🇬🇭 #tourofghana2017 dark is too heavy white is too sweet. Let’s try the new salted caramel chocolate from @callebautchocolate #gold #saltedcaramelchocolatecake #savourontour #paulkennedy @callebautchocolate @fmayerimports @callebautoz video from the very talented Kimberley Moore

Cut straight from the tree. The pulp around the bean is amazing to eat, it’s a little like mangosteen. Great experience @callebautoz @fmayerimports @callebautchocolate #chocolate #ghana #savourontour

Unloading cocoa pods for processing at the Cocoa Research Institute of Ghana 🇬🇭 today. So much information to take in @fmayerimports @callebautchocolate @callebautoz #tourofghana2017 #chocolate #aussiesontour #savour #paulkennedy #cocoabean #Bean2Bar

It all starts today!!!! Arrived yesterday to a very warm Ghana. We travel to our first cocoa farm today which is very exciting, more to come @callebautoz @callebautchocolate @fmayerimports #chocolate #ghana #cocoa #savourontour #ghanacocoatour2017

Citrus carrot pate de fruit from our level 3 chocolates and pralines class on the weekend #praline #chocolate #callebaut #cacaobarry #ravifruit #silikomartprofessional photo by Kimberley Moore

Four flavours for hot chocolate in our level 3 chocolates and pralines class. Infusion was made, placed into wet grinders for 24 hours. #chocolate #grinder #hotchocolate #praline #savour #paulkennedy

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