Monthly Archives: October 2014

World’s Largest Chocolate Flower Bouquet – Savour Chocolate & Patisserie School

Worlds Largest Chocolate Flower Display - Savour Chocolate & Patisserie School

Whose idea was it to attempt the World’s Largest Chocolate Flower Bouquet? Well mine, it sounded like a great idea at time. Chocolate Flowers is something Savour Chocolate & Patisserie School excels at so this would be easy right?

The flower making part was a pleasure with Paul Kennedy’s expertise and our working dynamic, this process was flawless.   Worlds Largest Chocolate Flower Display We decided on an Avatar inspired theme and F. Mayer Imports came on board sponsoring the event with Callebaut. We had a venue and a fantastic event with The Cake Bake & Sweet Show.

Everything looked great, and then we thought about the logistics. How do we transport 200kg of delicately made flowers the five kilometres from Savour in Brunswick to the Cake Bake & Sweet Show at the Melbourne Exhibition Centre?  For the Guinness record all the flowers had to be pre-made. So Paul and I started this painstaking flower making process six months ago recruiting Australian World Chocolate Master Rebecca Carins, my apprentice Jean Kirkland and Savour volunteers Janine Sang, Yuliana Sutanto, Maggy Wong, Jason Kwon and John Law.

Chocolate Flowers - Savour Chocolate & Patisserie School Some of the flowers have taken up to 8 hours to create just one flower, with a total of 1,500 hours of combined labour to create all the flowers. We have created and designed new concepts in flowers, utilizing different shaped petals, bases and stamens, with no two flowers the same.

The record was based on weight so each flower had a solid chocolate base to try and build up the weight criteria.   We start with a solid sphere or egg and then create and form the petals individually with a knife or spatula by dipping it into tempered chocolate and curve them before they fully set.

Once set we then dip each petal individually in tempered chocolate before attaching it to the base. Once the flower is complete we then colour the completed bloom with tempered and coloured cocoa butter often shading the flower with different colours.   Chocolate Flower

Then we come back to transportation.

19 individual trips to the Melbourne Exhibition centre feeling every bump and poorly maintained road along the way. A few casualties but the majority of the flowers made it in one piece.

Once the event was all over, we gave away all the chocolate flowers on display to the audience. How any of them managed to carry these extremely fragile flowers home in the 28 degree heat, I’ll never know!

The best part of this process is that Savour now has a whole botanical library of new flowers to incorporate into our hands-on chocolate flowers class at Savour Chocolate & Patisserie School or in our online classes. With events like this all the Savour staff put in that little bit extra, in particular Paul Kennedy. In the process we force ourselves to grow as pastry chefs and learn and adopt new techniques. Paul Kennedy - Savour Chocolate & Patisserie School

Here are the amazing facts and figures from the world record attempt:

  • The final weight of Callebaut couverture chocolate used in the display was 308.133kg.
  • The final length of the chocolate bouquet was 9 metres and the width was 1.8 metres.
  • $6162.66 in Callebaut couverture was used to create the bouquet
  • 131 individual chocolate flowers
  • 9750 petals
  • 82 chocolate twigs
  • 33 Butterflies
  • 2 ferns
  • 7 bunches of reeds
  • Over 100 leaves
  • Total of 10 contributors
  • 1,500 hours of combined labour

Kirsten Tibballs’ Crown of Savour Recipe from Cake, Bake & Sweets Show

Crown of Savour - KirstenTibballs


Sweet Shortcrust Pastry
260g Unsalted Butter
180g Pure Icing sugar
105g Eggs
65g Ground almonds
500g Plain flour
Pinch Salt
50g Callebaut Mycryo Cocoa Butter

Mix the butter and flour until you create a crumb texture. Add the ground almonds, icing sugar and lastly add the eggs and salt. Store in the fridge at 5°C. Roll out to a 2mm thickness and line 2 x 200mm tart rings. Blind bake tart shells at 170°C for 7 minutes, then continue baking for an additional 5 minutes or until you achieve a light golden brown colour. Remove from the oven and sieve Mycryo over the tart whilst still hot. Cool.

Crunchy Almonds
56g Caster Sugar
37g Water
112g Slivered Almonds
37.5g Pistachios Chopped
18g Puffed Rice
22g Freeze Dried Paspberries
67g Callebaut Pistachio Paste
150g Callebaut W2 White Chocolate 28%, pre-crystallised

Combine the water and sugar in a saucepan and bring to a boil.
Coat the almonds in the syrup, and then spread them on a tray covered with a Silpat mat.
Bake the almonds at 160°C until they’re golden brown, stirring them every 5 minutes to ensure even baking.
Cool the almonds completely before mixing them with all of the other ingredients.

Vanilla Rose Cream
750g Full Cream Milk
3g Vanilla beans
280g Egg yolks
150g Caster Sugar
60g Custard powder or corn flour
80g Callebaut Mycryo Cocoa Butter
300g Unsalted Butter (room temperature)
40g Rose Paste or rose water
4g Salt

Warm the milk and infuse with the vanilla for 20 minutes in a container covered with cling film. Strain. Combine the egg yolks, sugar, custard powder slowly add the vanilla infusion and then place back in a saucepan and heat while stirring until boiling. Remove from the heat. Once the mixture reaches 40˚C, gradually incorporate the diced butter, Mycryo cocoa butter and rose paste. Cool for at least 1 hour in the fridge.

Swiss Meringue Sticks
180g Caster Sugar
125g Egg Whites
100g Icing Sugar
20g Cornflour

Heat the sugar and egg white together in mixing bowl over Bain Marie to 60°C. Remove from heat and mix in an electric mixer with the whisk attachment to create a meringue. Fold through the sieved icing sugar and cornflour. Pipe individual strips with a 2mm piping tube onto a tray lined with a Silpat® mat. Either place in a dehydrator for 4 hours at 60°C or bake in the oven at 90°C for 120 minutes.

150g Callebaut 811 Dark couverture
400g Fresh Raspberries
QS Freeze dried raspberries
QS Crystalized rose petals
QS Pistachio slithers

Temper the dark couverture and spread a thin layer on an acetate sheet. Cut two 160mm discs and place a tray on top before setting for 20 minutes in the fridge. Remove the chocolate discs from the acetate and sieve it with the freeze dried raspberries.

Spread the crunchy almond mixture before it sets into the base of the tart and then place in a layer of fresh raspberries. Pipe the prepared rose cream on top with a 10mm piping tube. Place the prepared chocolate disc covered with the freeze dried raspberries on top of the rose cream and then place the prepared meringue discs around the side. Garnish with the pistachios and crystalized rose petals.