Due to the high demand we are once again inviting budding young chefs back to Savour with a new twist. This creative hands on class not only involves the child but also lots of activities for the accompany adult. Only one adult is required to attend per family or group of two children. This class is a great activity for a family or parent and child. Create sumptuous chocolates all packaged for you to take home. There will be new recipes with each class. |
 |
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. |
|
 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 and the different varieties and how to taste chocolate. Try up to 15 different chocolates and learn what makes them so different. This class is perfect for a group of friends or a team building activity and with this class we can also come to you and hold the event at your venue. |
|
Chocolate Bars is a new class, which recognizes the newfound popularity of chocolate bars and teaches you to make your own delicious treats. Learn to explore chocolate in the bar medium with the use of a variety of different textures, fillings, flavours and finishes. |
|
This is an innovative new class at Savour which will help you to master the techniques of showpiece creation. These include gelatine moulding, plasticine casting, Mycryo modelling and cocoa butter techniques, all of which will add splendour and professionalism to your showpiece. This class has a technique focus – you will not assemble a showpiece. |
|
 Wake up your inner chocolatier with a variety of flexible lesson plans to suit any preference. Customise the number of classes and class length to fit your calendar, but keep in mind that the more time spent under Savour’s expert tutelage, the more skills, recipes, techniques and ability you will gain. At level one, classes cover tempering techniques, hand made moulded chocolates and caramel fillings, as well as ganache’s cut pralines, piped fillings and hand dipping. |
|
 Further develop and hone your skills with this advanced course, which requires you to have either completed level one at Savour or to have had prior experience making chocolates and working with couverture chocolate. Completion of this course will provide you with adequate education to begin a chocolate business yourself, with 54 such businesses opened and run with a Savour School education. At level two, classes will cover new techniques and creations including nougat laminated fillings, hard caramels, hollow figures, sugar crusted liqueur, jellies and infused centres, as well as coloured moulding and cocoa butter chocolate plaques for chocolate garnishes. In addition, the course contains various enrobing methods as well as the use of the guitar and textured transfer sheets which allow you to add depth and class to your chocolates, creating a rounder, more harmonious final product. These techniques incorporate the latest in technological innovation combined with time-tested traditional technique to bring you to the fore in chocolatiering. |
|
 An intensive advanced course – to participate in this level 3 course, completion of level 2, or a prior knowledge of the advanced chocolate production skills it offers, is required. Completion of this course will provide you with adequate education to begin a chocolate business yourself, with 54 such businesses opened and run with a Savour School education. Level 3 is a jungle themed, in-depth course which covers creating transfer sheets (leopard skin) and print moulded chocolates (tiger and zebra). Other techniques and creations include advanced spraying cocoa butter techniques, various laminated cut fillings, whipped and piped fillings, and marzipan; all of which help to further expand your skills with chocolate and pass on cooking skills for life. |
|
A rigorous, three day class which further develops and expounds upon the chocolatiering skills covered by the Chocolates and Pralines classes so far. Completion of this course will provide you with adequate education to begin a chocolate business yourself, with 54 such businesses opened and run with a Savour School education. Level 4 has an Asian theme, with all-new, original recipes by world-recognized chefs Kirsten Tibballs and Paul Kennedy. |
|
Celebrate the season by creating a range of delicious Christmas-themed chocolates, as well as learning skills for all seasons. Your edible masterpieces will be infused with the flavour of the season and festive designs which are sure to delight. At the classes conclusion you’ll leave with your Christmas creations as well as seasonal gift wrapping and packaging; a complete Christmas gift. |
|
This class teaches you a wide range of delectable cookies from French style macaroons through to chocolate dipped biscuits and cats tongues all professionally packaged in individual boxes and sachets ready for Christmas. |
|
Learn the secrets behind all your favourites in a single day’s class, the fun of which will last long after the class’ end. Develop skills and techniques as you create traditional fruitcake, shortbread, sienna pan forte, and Florentines, as well as fruit mince tarts, hand made chocolates, and gingerbread houses and men. Your Christmas creations will all be professionally gift-wrapped, allowing you to make someone else’s Christmas a memorable one as well. |
|
A two day, hands-on class which replaces and improves upon our previous nougat and jellies course. Covering the nougat and jelly techniques of the old class, the Confectionary course adds fresh new flavours and innovation designed to bring your skills to the highest standards. In addition, the course now teaches you the skills to create pulled sugar candies, marshmallow and traditional confectionary products. This course has been recently revamped with the latest techniques from France, where they were studied by our expert chef Paul Kennedy. |
|
Learn the craft of delicious filled chocolate bars and discs. This unique class differs from Chocolate Bars Inclusions and Infusions. We focus on a combination of textures and fillings in each bar and disc layered to create a remarkable finished product. All the products in class will be hand dipped not moulded. With all new recipes! |
|
French Macaroons 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 macaroon you will take home. All packaged for you to take home and enjoy. |
|
 Learn the secrets behind the impressive gateaux in this one day class which combines traditional French techniques and the latest innovations in cooking. Your newfound mastery of mouth-watering mousse cakes, crème brûlée centres and crunchy nougatine layers, combined with professional glazing and garnishing will allow you to create exceptional gateaux which is sure to amaze. |
|
This three day class which combines traditional French techniques and the latest innovations in cooking. Your newfound mastery of mouth-watering mousse cakes, crème brûlée centres and crunchy nougatine layers, the perfect pastry shell, combined with professional glazing and garnishing will allow you to create exceptional gateaux and tarts which is sure to amaze. |
|
French Style Gateuax, Level One: Learn the secrets behind the impressive gateaux in this one day class which is perfect for beginners. This class combines traditional French techniques and the latest innovations in cooking. You will learn all the secrets behind mouth-watering mousse cakes, crème brûlée centres and crunchy nougatine layers, combined with professional glazing and garnishing. This one day class will allow you to create exceptional gateaux which are sure to amaze. |
|
Add both flavour and aesthetic depth to your cooking by learning to create practical garnishes which taste as good as they look. The garnishes and techniques covered by this course include striped cigarettes, curls, fans and coloured chocolate garnishes as well as sugar garnishes, and many more. |
|
This is Savour’s biggest gamble. This hands on one day gastronomic exploration is only for the daring who like to try something new. Combining sweet and salty flavours and proving that the combinations in chocolate are infinite. Learn to create your own wild and daring flavours that are now the height of food fashion. Expect to incorporate flavours such as cheese, anchovies and olives with matched chocolates from around the world to construct amazing pralines. |
|
Become a master of culinary architecture as you create a spectacular gingerbread house in this hands-on, one day class. Learn the skills to allow your creative vision to be realized in a gingerbread mansion, which will be hand wrapped for you to take home. |
|
Savour is pleased to present Michael Rispe teaching for the first time in Australia. Michael has worked with the master of Entremets Pierre Hermé at Fauchon the fashion house for food in Paris. We invite you to attend this two day hands on class with Michael to learn how to produce your own French Style entremets with one of the worlds most original pastry chefs. Build on your own repertoire and increase you knowledge in this easy to follow class. |
|
Savour is pleased to present Michael Rispe teaching for the first time in Australia. Michael’s vast experience in the world’s top restaurants will be passed on in this two day hands on experience. Come and learn how to master skills, techniques and modern recipes on petit fours. Michael’s interpretation of these small individual cakes will make an impact on Australia’s culinary society. |
|
Savour is pleased to present Michael Rispe teaching for the first time in Australia. Work with Michael Rispe in this two day intensive hands on class. Michael’s generous and easy to follow instructions will have you producing a wide range of modern French individual cakes. Michael is known as an innovator in our industry with creativity that will inspire you. Savour this one off chance to work with the finest. |
|
Why should the chefs have all the fun? This class is open to non professionals wanting to create professional and creative desserts at your next function. This step by step class with easy to follow instructions will get your creative juices flowing and your taste buds tingling. This is a one day hands on class with limited spaces so don’t miss out. |
|
Savour is pleased to present Michael Rispe teaching for the first time in Australia. This three day intensive, hands on dessert class is an amazing opportunity to work with one of the best and most respected pastry chefs in the world. The list of Restaurants bellow gives you a glimpse of what the class will entail. Executive Pastry Chef for the Gordon Ramsay Holding in London, overseeing the pastry section for the company’s 6 restaurants including, Petrus, The Savoy, The Claridge’s, The Connaught Hotel, Royal Hospital Road (Three Michelin Star Restaurant) , The Waldorf-Astoria Hotel and Peacock Alley Restaurant as Executive Pastry Chef, Le Grand Véfour Restaurant as Executive Pastry Chef (Three Michelin Star Restaurant), Fauchon Patisserie in Paris working under world famous Pastry Chef, Pierre Hermé, The Ritz Hotel (Two Michelin Stars Restaurant) , L’Albert 1er (Two Michelin Stars restaurant) Le Clos des Sens, (Two Michelin Star restaurant)
|
|
 This two day class has a focus on the techniques behind creating a wide range of jellies and nougat recipes. Recently revamped with all-new recipes specifically designed for this course, your creations will be as delicious as they are professional and impressive. Learn to create nougat incorporating an array of honeys, chocolates, and herbs; and a wealth of different jelly flavours and designs, including red wine and fig, and layered pineapple and coconut. |
|
 Learn the techniques and skills behind creating delicious, delicate petit fours in many different fresh and dry varieties. Surprise yourself with the quality of the French macaroons, individual tarts and miniature mousse cakes you will make under Savour’s expert tutelage in this one day course. |
|
 Master these amazing individual morsels of decadence. Petit fours great for many occasions are very diverse in their creation. We will teach you from the base up step by step how to achieve the perfect petit four; your class may include individual tarts, mousse cakes, cheese cakes, and Paul’s famous miniature Belgium chocolate Lamington. Create up to five varieties in a one day class to take home. |
|
 Learn to create exceptional modern individual cakes with unique garnishes and decorating techniques. Create a range of products with the latest European flavours in individual portions. Make three to four different individual cakes in one day. |
|
 After completing the course you will be astounded at what you will be able to create. We will teach you all the easy to follow secrets involved in creating your own delectable Petit Gateaux. Including different moulding techniques, crunchy, creamy and smooth textures and combining all three, finishing skills and how to combine fabulous flavours. Learn up to three varieties of Petit Gateaux in our one day class to take home. |
|
This class includes the cost of the silicon to produce your own mould to take home. Learn the techniques required to make your own unique mould suitable for chocolate. |
|
 Learn to make cakes to the high standards merited by special occasions. This course teaches to you make and decorate a mud cake of memorable taste and presentation, worthy of weddings and celebrations. The variety of decorations you will use, including flowers, shards, plaques, and curls, are handmade from the finest chocolate. |
|
This is an innovative new class at Savour which will help you to master the techniques that enable you to decorate a cake for a special occasion. This class has a technique focus – you will not assemble a cake, however you will learn a range of techniques for decorating elaborate cakes all of which will add splendour and professionalism to your masterpiece. Decorations include flowers, shards, plaques, and curls; all handmade from the finest Belgian couverture chocolate. |
|
Master the art of tempering with our hands on two hour class. Learn different methods and techniques of tempering and look at faults in tempered chocolate and the causes. With our easy to follow instructions you will be producing amazing chocolate work in no time. |
|
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 whipped butter fillings, and learn to cut and roll ganaches in a range of flavours, both modern and established. Add the final touch to your truffles with the different finishing techniques you will learn. |
|
Get a taste for the classes on offer a Savour with our variety day class, which allows you to experience techniques and recipes from a range of different classes at the same time. Learn to make gateaux, a range of chocolates and a delicious tart. This course is specially designed to give you an insight into the range of high quality products and classes which are only taught at Savour School. |
|
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 crème and caramel crème brulee topped with a chocolate garnish all beautifully offered in a small glass. |
|
Learn to create your own liquid centre chocolate pudding with sauces and garnishes and soufflé. |
|
