Savour will enrich other chocolate and patisserie enthusiasts with their craftsmanship. Skilled chefs through to passionate foodies can expand their knowledge and skills. Let our internationally trained, and award winning chefs, Kirsten Tibballs and Paul Kennedy, instruct you how to make modern and exquisite chocolates and pastries. We use and sell only the finest ingredients and equipment from around the world such as Callebaut Belgium chocolate, so you will be sure to impress with your newly acquired skills. »Learn More

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Janice's training started in Paris at Le Cordon Bleu and follows with an extensive list of work experience in Melbourne at Fenix and The Botanical and Singapore's Les Amis, followed by stages at New York and Chicago institutions such as WD-50, Room4dessert, Per Se, Alinea and L20, as well as Europe's top patissiers; Pierre Herme and Oriol Balaguer.

At her 2am:dessertbar, Chef Wong focuses on what she does best - desserts! Each of her creations is a multisensory experience, paying homage to art and fashion whilst showcasing texture and flavour combinations that venture far beyond traditional expectations.

Ultimately Chef Wong maintains a distinctly Asian identity through the incorporation of key ingredients, whilst demonstrating a sophistication in design and technique influenced by her experience in top pastry kitchens of Paris, Barcelona and New York.

Janice's classes at Savour will include hands on classes, a demonstration evening and five course dessert degustation dinner.

• Demonstration Evening: Wednesday 15th September, 6pm-10pm, $99
• Easter Egg Concepts, Design and Innovation: Thursday 16th September, 8am-4pm, $350
• Advanced Chocolate Desserts: Friday 17th September, 8am-4pm, $350
• Five Course Dessert Degustation Dinner: Saturday 18th September, 7pm, $129
• Hands on class - Professional Desserts: Sun 19th - Tues 21st Sept, 9am-5pm, $999
• Five Course Dessert Degustation Dinner: Wednesday 22nd September, 7pm, $129

Desserts Level One Mon 02 Aug, 2010 - Runs for 1 day. Learn how to make a range of delicious desserts in this one day course. Our easy, step by step instructions make this class perfect for beginners. Allow Kirsten Tibballs and Robyn Curnow to impart some of the knowledge they have developed over 20 years of experience to refresh the taste and techniques in your desserts.... »Click here for full class details Chocolate Appreciation Evening Tue 03 Aug, 2010 - Runs for 1 day. Savour invites you for an evening of chocolate decadence. This course is all about consumption not production sit back and savour every mouthful of chocolate as the finer details are explained. Enjoy an enlightening, and informative class incorporating the history of chocolate, how chocolate is made, about cocoa beans ...              »Click here for full class details Garnishes Wed 04 Aug, 2010 - Runs for 1 day. New garnish techniques are developed around the world every day and Savour is at the forefront of these modern techniques, so this class is updated regularly to reflect those creations. The garnishes and techniques covered by this course still include the base essentials such as striped cigarettes, curls, and cocoa but...      »Click here for full class details Macarons Level One Thu 05 Aug, 2010 - Runs for 1 day. Macarons are one of the most difficult patisserie products to perfect so with the secrets we pass on you will be amazed at the quality and flavours of macaron you will learn to create. In this class you will learn three different methods of making these French confections along with six amazing fillings. All products a...              »Click here for full class details French Pastries Wed 18 Aug, 2010 - Runs for 1 day. This imaginative one day hands on class will teach you how to make a selection of modernised traditional French pastries. Including caramel dipped eclairs filled with traditional French creme patisserie, Paris Brest coated with toasted flaked almonds and filled with berry creme, chocolate religieuse, rose religieuse, m...      »Click here for full class details Confectionery Thu 19 Aug, 2010 - Runs for 2 days. A two day, hands-on class covering a range of confectionery products. This class is taught by Savour's guest confectionery chef; Bert Mueller. Bert migrated to Australia from Germany after gaining his industry training and experience in Germany, England and Switzerland. He has been passing on his expertise in the field...              »Click here for full class details Truffle Making Sat 21 Aug, 2010 - Runs for 2 days. Discover or develop your ability at the art of traditional French truffle-making in this focused course. Expand your variety of truffle recipes with the ten different varieties covered over this two day course, which incorporate a variety of contemporary and traditional tastes and techniques. Master piped truffles and ...              »Click here for full class details Chocolates and Pralines Level Three Mon 23 Aug, 2010 - Runs for 3 days. An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk s...              »Click here for full class details Verrines Fri 27 Aug, 2010 - Runs for 1 day. Join our class on Verrines the new innovative French culinary creations. This hands on class will teach a number of recipes suitable for dessert or afternoon tea all served in a small glass known as Verrine. This is a new way of presenting amazing combinations such as caramelized sesame, hazelnut créme and caram...              »Click here for full class details Nougat Sat 04 Sep, 2010 - Runs for 1 day. This class focuses solely on the art of making perfect nougat; it covers a broad range of flavours and textures and teaches you the secrets to control the consistency and texture. We teach a variety of finishing techniques and package a selection of the nougat ready for you to take home.              »Click here for full class details Fudge Wed 15 Sep, 2010 - Runs for 1 day. A one day, hands-on class covering a range of fudge recipes. This class is taught by Savour’s guest confectionery chef; Bert Mueller. Bert migrated to Australia from Germany after gaining his industry training and experience in Germany, England and Switzerland. He has been passing on his expertise in the field for ma... »Click here for full class details Chocolate Bars Inclusions and Infusions Mon 04 Oct, 2010 - Runs for 1 day. This class will teach you how to create a range of newly designed chocolate flavours and textures all encased in delicious chocolate, developed by the talented Savour team. The recipes and techniques in this class are exclusive to the infusions and inclusions class. Learn to create a wide range of products most with ex... »Click here for full class details Filled Chocolate Bars and Discs Thu 07 Oct, 2010 - Runs for 2 days. Learn to create a wide range of filled chocolate bars. This unique class differs from Chocolate Bars Inclusions and Infusions. We focus on a combination of textures and fillings in each bar. Most bars are hand crafted and hand dipped with a small selection of moulded bars, some of the flavour combinations may include h...          »Click here for full class details Tea Cakes Sat 09 Oct, 2010 - Runs for 2 days. The label tea cakes, usually requires the cake to be able to be stored at room temperature for up to a week. This style of cake is the first choice for both French and Japanese consumers when purchasing a cake. All the tea cakes are baked creating a range of delightful textures and flavours. Savours tea cake class is h... »Click here for full class details French Entremets Sun 17 Oct, 2010 - Runs for 1 day. Entremets is a French term for Gateaux. This class is perfect for beginners or students with limited experience in gateaux. This course will guide you through all the classic techniques required to produce a modern gateaux (cake). Create an array of amazing contemporary cakes, the longer the term of the class the more ...              »Click here for full class details Buche Noel Mon 18 Oct, 2010 - Runs for 2 days. This 2 day hands on class will introduce you to the French delicacy Buche de Noel. These hand crafted logs are decorated with the festive season in mind with a modern twist. Create layers of delicious mouth watering textures and flavours. Buche de Noel is classically created to replicate a log. Please cast aside all pr... »Click here for full class details Caramels Mon 25 Oct, 2010 - Runs for 1 day. In this class you will create a delicious range of chewy, hard and drip on your chin caramels all in a wide range of flavours and consistencies. Learn how to make the perfect caramel with our expert tuition. You will mould, hand dip and foil wrap the different caramels to take home and enjoy. »Click here for full class details

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Private, Corporate & Team Building Classes Savour caters to individual, team building and corporate needs in the form of demonstrations and hands on classes we can come to you or we can create a class to your specific needs at Savour. Our skilled teachers can cover any chocolate and patisserie subject you may be interested in, or we can run a chocolate appreciation class with not so much working and a lot more tasting involved. We can accommodate different groups including school groups, team building, birthday and Christmas parties or an individual wanting to develop a business idea. To find out more information about our private classes please contact us.

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Savour uses the finest chocolate from Belgium and France with equipment from around the world. You take home a selection of what you make to delight your family, friends, parents and work colleagues. In fact all we ask you to do, is roll up your sleeves and enjoy learning by baking, whisking, rolling, kneading, stirring, tempering, adorning every piece you do.

There is no better way of learning and its made even easier with boutique class sizes that will never be larger than 12 people. The biggest problem you will have is convincing your friends that you were actually responsible for creating taste sensations, the likes of which have previously been confined to the gourmet kitchens of Europe!