Chocolate Flower Flower Centre Ingredients • Half sphere mould • Callebaut Dark Chocolate 811 NV Preparation • Blitz the 811 Callebaut Dark Chocolate in a food processor to a fine crumb. • Press the blitzed chocolate into the base of a half sphere mould to form the centre of the sun flower. Petals Ingredients • Yellow colouring • Callebaut White Chocolate W2 • Silicon paper • Plastic acetate A simple way to make a stunning chocolate flower that will delight your customers and elevate any simple cake into a showstopper. Watch the method in full at www.fortheloveofchoc.com Preparation • Colour some white chocolate yellow with fat-based food colouring (do not use a water-based colouring as this will make the chocolate seize and go thick). • Temper the chocolate and then pour into a plastic cup. • Dip a paring knife into the chocolate and then lightly press down onto silicon paper or plastic acetate to form a petal. Allow to set. Assembly • Arrange the petals around the edge of a disc of chocolate. • Finish the middle with the blitzed chocolate centre. Code Description Size Offer Price 33010 Dark Chocolate Callets 2.5kg £17.57 33119 White Chocolate Callets 2.5kg £20.67 Love Chocolate! Any pre-agreed customer offers still apply. Please speak to your customer service contact. Offer applies to goods for order & delivery during February 2017 8 0191 378 0088 | Mon - Fri 7am - 5pm www.bakonorthern.co.uk firstname.lastname@example.org
Celebrate our 1 st anniversary with us! As a thank you for all your support over the past year, we’ve carefully selected some exclusive offers for you inside this pull out. WIN £1000 SEE BACK PAGE FOR DETAILS Any pre-agreed customer offers still apply. Please speak to your customer service contact. Offer applies to goods for order & delivery during February 2017 BAKO Select Anniversary Cake, created from BAKO Select Sugar Paste by Liverpool’s 0191 378 0088 | Mon National - Fri 7am - 5pm Award www.bakonorthern.co.uk Winning Cake Shop, email@example.com Terry Tang Designer Cakes.