Monthly Archives: January 2014

so good…issue 11 available now at Savour

We’re happy to report that so good.. issue #11 is now on sale at Savour Chocolate & Patisserie School.

 

Kirsten Tibballs, Director of Savour School, has a stunning entremet featured in the magazine called ‘midnight’. “This entremet contains all my favourite flavours and has a delectable mouth feel with its array of textures” explains Kirsten. “I like the open sides and combination of matte and shine finish”.

 

You can order your copy at the Savour Online Store for $39.95.

 

Other chefs featured in the magazine include:

 

so good 11Albert Adrià and Oriol Balaguer, ‘Being copied is an honor. Only the good ones are copied’
Emmanuel Ryon, freedom to create
John Kraus, Patisserie 46. A moment of happiness
Nathaniel Reid, well-rounded
Josean Alija, ‘Muina’ desserts with light essence
Nicolas Boussin, the soul of desserts
Cyril Lignac and Benoît Couvrand, dual harmony
Michael Laiskonis, the professor
Martin Chiffers, building a team
Luca Lacalamita, balancing knowledge and imagination
Yoshiaki Kaneko, overwhelming love for france
Antony Prunet, the squire of savoir faire
Martin Benn, where west and east meet
Jong Hun Won, korean eyes, pastry sight
Jordi Sempere, perseverance
Jerome Jacob, talent in its pure state
Florent Cantaut, emotion hunter
Nicolas Jordan, the four values of the trade
Hans Ovando, sweet passions
Anna Polyviou, sharing fun
Hofmann pastry shop, the restaurant-patisserie
Eric Bertoïa, Épicerie Bouloud. Clients first
Dimitri Fayard, variety is the spice of life
Louisa Ho, a change in chinese pastry

 

Kirsten Tibballs’ Signature Chocolate Mould now available!

Kirsten Tibballs - Chocolate Crocodile MouldRecently, I was given the honor of creating a signature chocolate mould to be available all around the world.

 

The crocodile is an iconic animal to Australia, so I designed the mould to mirror its beautiful texture and provide unlimited possibilities for adding colour to the shape.

 

The individual chocolates in the mould (Code: C1733)  measures 120 x 26 x 18.5mm and 3 x 2 pc/ 40gr, whilst the mould itself measures at 275 x 135 x 24.

 

This unique mould is now available at Savour Chocolate & Patisserie School in a limited quantity. You can order them here at our Online Store.

 

New Online Cooking Class added – Chocolate Lily Flower

Chocolate-Lily-FlowerSavour Online Classes has just added another recipe to the growing library of videos – Chocolate Lily Flower.

 

Learn to create this beautiful life-like flower with our expert tuition and only a handful of ingredients.

 

Perfect as a decoration for wedding cakes, birthday cakes, entremets and chocolate showpieces.

 

For subscribers who sign up to Online Classes, they receive the following benefits:

– Access to a library of videos, with more added every month.
– Videos include recipes and techniques covering topics such as chocolate & pralines, chocolate curls, desserts, pastry, entremets, petit gateaux, macarons, how to make paper piping bags, tarts, tea cakes and much more.
– Downloadable recipes with detailed methods.
– Access to the forum where you can ask questions, make comments and connect with other passionate foodies and chefs around the world.

 

You can subscribe now to Savour Online Classes

Entries open for Savour Australian Chocolate Champion 2014

Savour Chocolate & Patisserie School & F. Mayer Imports with Callebaut Chocolate present the ultimate chocolate competition.

 

Entries are now open to showcase your chocolate creativity, artistry and skills!

 

When: 23rd March, 2014

 

Where: Cake Bake and Sweets Show,
Sydney Showgrounds Olympic Park, NSW

 

Prizes:

  • Title of ‘Savour Australian Chocolate Champion’ 2014
  • A trophy
  • Attend an International Guest Chef class at Savour Chocolate & Patisserie School in Melbourne. Valued at $3000 which includes flights and accommodation.

 

For more information on the competition and entry form, please CLICK HERE

Night Classes Schedule just released!

Night Classes

NEW Night Schedule just released PLUS the NEW NIGHT OWL PACKAGE!
Includes the FIRST EVER Chocolates & Pralines Level 2 Night Class.
 

Chocolates & Pralines Lv2 – Feb 12-13
Chocolate Bars – Inclusions & Infusions – Feb 19-20
Caramels – Feb 26-27
Verrines –  Mar 5-6
Tarts Level One –  Mar 12-13
Macarons – Mar 19-20
Petit Fours – Mar 26-27
Petit Gateaux – Apr 2-3
Choux Pastry – Apr 9-10

 

What is our Night Owl Package?
Our New Night Owl package is perfect for beginners to more advanced chefs.
Get all 10 night classes at a discounted rate!
WAS $2,986  NOW $2,000 (30% OFF)
Hurry, only 6 packages available!

 

For individual classes book on our website
For the Night Owl Package call (03) 9380 9777 for info and to book