Chocolate Ghost Lollipops | Recipe by Kirsten Tibballs

Ghosts

Makes: approximately 30 truffles

Plastic Chocolate

500g    Callebaut W2 white chocolate, melted
100g    Callebaut cocoa butter, melted
150g    glucose
20g      white oil soluble colour (titanium dioxide)
50g      water
Callebaut white chocolate truffle shells

Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16˚C for 24 hours.

To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.

Milk Chocolate Honey Ganache

87g       Bulla Pure Cream
20g       Honey
½ tsp    vanilla bean paste
150g     Callebaut 823 Milk Couverture
300g     Callebaut White chocolate W2, for dipping

Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.

Temper the white chocolate and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place onto a lollipop stand or stick into a polystyrene base.

Ghost Eyes and Mouth

50g      Callebaut 2815 Dark Couverture

Temper the dark chocolate and transfer to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.

 Assembly

QS       cornflour or corn starch, for dusting
50g      Callebaut W2 White Chocolate

Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the chocolate on top of the truffle shells to ensure the plastic chocolate sticks to the shell. Cover the outside of the truffle shell with the plastic chocolate and create the desire ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing with the tempered chocolate. Leave the plastic chocolate until it sets completely.

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Savour’s VIP Programme

Savour’s VIP Programme is your entry to a world of patisserie and chocolate. Whether you’re an experienced chef wanting to upskill or simply fancy a change in career, the VIP course offers a high level of training and development in the industry. As one of the most reputable chocolate school’s in Asia Pacific, the VIP programme is the only way to assist our award-winning chefs. You’ll have access to over 30 classes as well as the finest ingredients and state of the art equipment. Our expert instructors have a wealth of knowledge in the industry and will be there to guide and nurture you. As you progress throughout the course, you’ll also have the opportunity to support our teachers during classes so you can apply the skills and knowledge you’ve learnt.

To top it all off, the VIP course is fantastic value for money – with up to 50% off classes! Depending on the term you choose (3 month or 6 month),  you can book as many classes as you like up to the value of that course. It’s a winner, we say. But don’t just listen to us, here’s what our previous VIP students have to say…

VIP Students“What can I say apart from the best experience I have ever had in my career! The amount of knowledge that Savour offers is incredible. They make you feel like you’re part of their team thanks to the amazing and professional staff. If I had my chance I would do it again and again. I loved every minute and if you’re passionate about anything and everything chocolate or patisserie, the VIP membership is what you need. I met some amazing people in my 3 months, and lifelong friends. Worth its weight in chocolate!”

Chris Scard
Former VIP student

VIP Student

“The amount of information you can learn in such a short space of time is invaluable. Doing many classes back to back will help cement all the information that is given. It gives you an opportunity to practice without the pressures of production or deadlines. It can really set you up for whatever the next step is in your journey. I would always recommend people to consider doing the program.”

Jean Kirkland
Former VIP student

To find out more about joining our VIP programme click here.

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Decadent Chocolate Tart by Kirsten Tibballs

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Kirsten TibballsMy Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot.

It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.


Biscuit Tart Base

Baking Time: 15 minutes

250g      Chocolate Ripple BiscuitsDecadent Chocolate Tart
15g        Desiccated Coconut
110g      Unsalted Butter, melted

Crush the biscuits and combine with the coconut and melted butter. Press the mixture into the base and sides of a 25cm fluted flan tin and cool in the fridge for 10 – 15 minutes to allow the base to set.

Crispy Almonds

70g         Caster (Superfine) Sugar
50g         Water
250g       Almond Splinters

Preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.

Chocolate Filling

150ml     Bulla Thickened Cream
395g       Condensed Milk
30g         Unsalted Butter
400g       Callebaut Dark Chocolate
135g       Crispy Almonds (recipe above)

Boil the cream in a medium saucepan. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes. Remove from the heat, add in the chocolate and whisk to combine. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base. Place in the fridge for 3-4 hours to set.

Finishing

1 block          Good Quality Milk Chocolate
1 Piece          Fresh Coconut
10 Pieces      Fresh Raspberries
QS                  Remaining Crispy Almonds*

Using a vegetable peeler, create some chocolate shavings with the chocolate block. Use the same technique to create some coconut shavings. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.

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Mix n Make with Kirsten Tibballs released on App Store

“Mix n’ Make” your way through thousands of combinations of patisserie products in a new and unique live recipe app, available for free now on the app store.

COMBINE YOUR FAVOURITE FLAVOURS

You want chocolate everything? Sure. How about passionfruit and coconut cream? No problem. When you “Mix n’ Make” you don’t have to conform to the classics. Make anything (and everything) that your taste buds desire. You’re a lemon and coffee person? We don’t judge, that’s cool with us!

CREATE, SAVE AND PRINT YOUR OWN RECIPES

Love your work? You can print a copy of your recipe to keep in your kitchen. Make these go-to recipes your signature creations at dinner parties. You’ll be an instant hit!

A LIVE ACTION RECIPE BOOK

Change a macaron colour and voila, the recipe also changes colour. Change a beginner element to a complex element and you’ll see the difficulty level increase. Your recipes can be as easy, difficult, colourful or interchangeable as you want, with all changes in REAL TIME. Give it a go!

RECIPES DEVELOPED BY KIRSTEN TIBBALLS

Beautiful tarts, macarons and eclairs created exclusively for the app by Kirsten Tibballs, world renowned, award winning celebrity pastry chef.

OVER 1,500 MACARON COMBINATIONS

Mix over a thousand different variations, each macaron with their own unique names. Can you create Midnight Blue or the Irish Coffee macaron?

SHARE YOUR CREATIONS WITH FAMILY AND FRIENDS

Drop a not-so-subtle hint to your loved one by sending your fabulous recipe to family and friends through Airdrop, Email, SMS and more. We can’t guarantee they’ll make it for you, but it’s worth a shot, right?

RIGOROUSLY TRIED AND TESTED

Kirsten and her team at the world renowned Savour Chocolate & Patisserie School have spent months testing and developing each combination of recipe. You can be assured that not only these recipes work perfectly, but of course, are also scrumdiddlyumptious to eat. Trust us, we’ve tasted everything!

GET VIDEO TIPS FROM THE ‘QUEEN OF CHOCOLATE’

Don’t worry, you’re not alone. Kirsten is here to help guide you on your patisserie journey, giving you tips and tricks to increase your skills and knowledge.

IMPERIAL OR METRIC – YOUR CHOICE!

How time consuming is it to download a recipe, only to have to use a unit converter to change all weights? In “Mix n’ Make” all the recipes are converted for you. Now you can use all that extra time to make even more products. You’re welcome.

UNLOCK NEW RECIPES AND LEVEL UP

Want a challenge? Unlock more complex and advanced recipe combinations to create. You’ll be a bona fide patisserie star in no time!

Download Mix n Make with Kirsten Tibballs now on the app store.

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5 minutes with Cedric Grolet

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Cedric Grolet is one of the most prominent figures on the French pastry scene and reflects a new generation of pastry chefs. Having excelled to the top of his game at the age of 31, Grolet is now the Head Pâtissier at the prestigious Le Meurice in Paris. As well as reinventing French pastry classics, the award winning chef is famed for his sculpted fruit creations and the Rubik’s Cube. Cedric Grolet recently taught three exclusive hands-on classes to a limited number of students at Savour School. We caught up with him and here’s what he had to say…

How did you get into patisserie?

At the age of 7 I was already in the kitchen. My grandparents owned a hotel in Andrézieux-Bouthéon just outside Lyon and my earliest memory is tasting the vanilla ice cream they made for me. It was from that moment that I knew I wanted to be a pastry chef.

What are your favourite flavours?

I love the most simple flavours. Simple is always best, even when I am reinventing the classics.

Do you have a favourite sculpted fruit?

La Noisette (hazelnut) is my signature sculpted fruit. Not only is it my personal favourite, it is also the best seller at Le Meurice.1Y1A8602-Edit-2

What was your inspiration behind the Rubik’s cube?

The idea was initiated during the quarterly Club des Sucrés. The concept of the Club des Sucrés was introduced by Christophe Adam and Christophe Michalak and occurs every 3 months in France. It brings together the finest and most famous pastry chefs who discuss emerging trends and new themes. I have childhood memories about travelling in the car during summer holidays and playing games to keep me entertained for the duration of the journey. It was then that we proposed the theme of the Rubik’s cube.

Was it the most technical pastry you have created?

I am continually testing myself and generating new ideas but the Rubik’s cube was undoubtedly the most technical creation to date. It took two full days to make but the final result was impeccable and worth all of the effort and work.

What has been the highlight of your career so far?

My best achievement to date is when I took the position of Head Pâtissier at Le Meurice.

Tell us about your new book.

My new book “Fruits” will be released on 21st September 2017. There are 100 recipes and 450 pages. Each page is shot on a background that’s deeply connected to nature such as marble and grass.

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