Monthly Archives: October 2015

Cherry Baby Recipe by Kirsten Tibballs

Cherry BabyCHERRY BABY
I love this Silikomart mould shape. It is very inspiring and gives a modern look that is easy to garnish.
Makes 2 Gateaux

CHOCOLATE PAIN DE GENE
Makes 4 X 150mm discs baked in Demarle Flexipan ref 1548
270g Almond Paste 50%
46g Caster Sugar
150g Whole Eggs
30g Egg Yolks
1g Salt
34g Callebaut Dutched Cocoa Powder 22-24%
3g Baking Powder
56g Unsalted Butter, clarified

Mix the almond paste and sugar in a mixer with the paddle attachment and slowly add the eggs, egg yolks and salt. Mix in the sifted dry ingredients and add in the clarified butter. Divide equally between 4 x 150mm Demarle Flexipan discs and bake at 170°C for 8 to 12 minutes.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

RASPBERRY JAM*
200g Frozen Raspberries
90g Caster Sugar
40g Glucose

Place the raspberries, sugar and glucose into a saucepan and bring to a boil. Continue to heat while stirring gently until you reach a temperature of 104°C. You can also test the consistency on a chilled plate. Place in a bowl and cover with plastic wrap touching the surface.

CHERRY BERRY JAM
192g Raspberry Jam*
230g Glace Cherries
65g Desiccated Coconut

Combine glace cherries and jam in a food processor until combined. Remove from the food processor and add in the coconut. Set aside.

SUGAR SYRUP*
135g Caster Sugar
100g Water

Boil the sugar and water together, just until the sugar is dissolved, and then remove from the saucepan. Once cool, store in the fridge in a sealed container.

DARK CHOCOLATE MOUSSE
260g Callebaut Madagascar Couverture 66%
140g Sugar Syrup 30°B*
75g Egg Yolk
600g Semi Whipped Cream

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Melt the Madagascar couverture in the microwave to 60°C, stirring a regular intervals. Place the egg yolks in a bowl and whisk on a machine. Place the sugar syrup in a saucepan and boil to 123°C. Pour the boiled syrup directly in when it reaches temperature while continuing to mix to create a bombe paste. Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste. Then fold the couverture mixture through the bombe paste and lastly add the remaining semi whipped cream.

Assembly
Coat all four layers of the chocolate pain de gene with the cherry berry jam mixture. Pipe the chocolate mousse into the base of the mould and spoon it up the sides. Place in a layer of the coated pain de gene, with the pain de gene side facing up. Fill the mould with chocolate mousse and place the remaining pain de gene discs on to create a base. Freeze the cakes.

RED GLAZE
25g Gold Gelatine Sheets
Bowl of chilled water
220g Water
300g Caster Sugar
200g Glucose
200g Mirror Glaze
200g Condensed Milk
300g Callebaut W2 White Chocolate 28%
Red Gel Colour

Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable, drain off the excess water and leave the gelatine at room temperature.

Boil the water, sugar and glucose, remove from the heat and add in the mirror glaze, condensed milk and pre-soaked gelatine. Pour over the white chocolate, add in the red colour and emulsify with a stick blender. Place plastic wrap on the surface of the glaze and cool it to 34°C-35°C. If the glaze is too thick adjust as necessary with sugar syrup or water. Once at the right temperature glaze the entremets and garnish.

Glaze the entremets, whipping off the excess with a palette knife.

Glaze the entremets, whipping off the excess with a palette knife.

MARSHMELLOW
63g Egg Whites
3g Cream of Tartar
125g Water
125g Caster Sugar
88g Inverted Sugar
45g Liquid Glucose
38g Powdered Gum Arabic / Gum Acacia Powder
14g Gold Gelatine Sheets
1 Vanilla Bean

Place the sugar, water, inverted sugar, glucose and the gum Arabic in a saucepan and heat to 115°C, stirring continuously with a whisk. Once it reaches 110°C start whisking the egg whites with the cream of tartar until you reach a soft peak. Pour the cooked syrup slowly onto the whisked egg whites. Continue whisking and add the pre-soaked gelatine and cut and scraped vanilla bean. Continue to mix until the marshmallow reaches approximately 30°C. Immediately pipe onto prepared chocolate discs. Leave at room temperature to set. Spray the tips of the marshmallow with purple cocoa butter.

Garnishing
– Purple meringue kisses
– Lavender flowers
– Chocolate sticks
– Micro mint

Making the World Taste Good: Savour’s Wonka Inspired Garden

Have you ever dreamed of what it would be like to walk through Willy Wonka’s decadent chocolate garden? Of seeing a magical world where everything is edible and Oompa Loompas exist? Then dream no more; this week you have the unique opportunity to turn your tastiest imaginations into reality by stepping into a world of pure imagination.

Willy Wonka Inspired MushroomsThanks to the incredibly talented Kirsten Tibballs, Paul Kennedy, Robyn Curnow and their amazing team at Savour including Jean Kirkland, Santiago Cuyugan, Janine Sang, Jaimie Hunt, they will create a candy garden chock full of Wonka-esque delights at Cake Bake & Sweets Show in Melbourne. The garden will include giant meringue pies, chocolate mushrooms and flowers, giant lollipops and chocolate fruit slices, and life-sized chocolate trees with edible chocolate ornaments. And of course, what chocolate garden would be complete without an eight foot high chocolate waterfall and 10 metre long chocolate river and chocolate bridge.

This gobsmacking creation will take the Savour team of eight 1,130 hours to build and will contain 600kg of Callebaut Belgium chocolate. But Augustus Gloops be warned – if you attempted to eat the entire garden you would consume no less than 3,042,000 (scrumdidilyumptious!) calories. Savour’s chocolate masters will be adding to the garden throughout the show from Friday 23rd to Sunday 25th October and Wonka’s own Oompa Loompas will be joining in the festivities.

Savour Chocolate BarAs if this incredible feat of chocolate creation wasn’t enough, Savour chocolate bars will be on sale at the show, with 62 containing Golden Tickets. Amazing prizes for the lucky ticket holders will include Kenwood kMix Hand Blenders, $1,000 worth of class vouchers and online class subscriptions for Savour Chocolate & Patisserie School, 5kg blocks of Callebaut chocolate, Bulla Gift Packs, Tea Tonic Travel Tins and more.

This is a once in a lifetime event not to be missed! Purchase your tickets for the Cake Bake & Sweets Show now and join us as we cover the world in chocolate and a miracle or two!

By Stacey Alfred

Yoon Kim, From Bean to Bar…to World | Savour Spotlight

Yoon-KimThis week we sat down with chocolatier, Yoon Kim, a regular student at Savour School and now successful business owner, to learn more about her exciting chocolate journey.

What is your name and current occupation?
Yoon Kim. Commercial chef.

What is the name of your company and what does your company produce?
The Smooth Chocolator. We produce bean to bar chocolate made from fairly and directly traded cocoa beans.

What prompted you to begin chocolate making? What was it that motivated you to develop these skills?
I was always interested in pastry so I took some classes at Savour School. Soon I found there is a lot to learn in chocolate making. The more I do, the more there is to learn which I found fascinating. Bean to bar chocolate was new to me, but the flavours of different cocoa beans made me want to pursue that path with no hesitation.

What classes have you completed at Savour? Which class is your favourite to date?
I’ve done Entremets/Gateaux,  Entremets/ Gateaux Continuing Education, Petit Gateaux, Eclairs, Chocolates & Pralines Level 1, 2, 3, 4 and Bean to Bar. My favourite is Chocolates & Pralines Level 3.

How have these classes helped you to achieve your career goals?
First of all, I knew nothing about chocolates before I took the classes. I just wanted to learn how to temper the chocolates. But as I was taking more classes at a higher level, I learnt the technical side of making chocolate, such as understanding crystals in couverture and troubleshooting as well as the aesthetic side of the products. I feel very lucky to live close to Savour School as I can always go back and seek further learning.

What has been your biggest achievement to date?
I’ve only started to make and sell bean to bar chocolate but I have recently signed an exclusive contract with 2 Beans in New York and my entire range is going to be sold at 2 Beans New York which is exciting.

What’s the best advice you have been Smooth-Chocolator---Yoon-Kim1given in relation to your chocolate career, and who was the advice from?
“Be passionate and try something new all the time”. The advice was from Jean-Marie Auboine, one of the guest chefs at Savour School.

What’s next for you and your company?
Getting a bigger quantity of good quality cocoa beans and of course trying to get the best out of the beans by finding the right processes. I’m planning to approach more chocolate shops in the US, UK, Hong Kong as well as Australia once I have the secured supply of cocoa beans.

Smooth-Chocolator---Yoon-KimWhat is your favourite chocolate to make?
Although I’m focussed on bean to bar chocolate bars only, coloured, moulded bonbons with fruit jelly and creamy ganache are my favourite chocolates to make.

For more information on Yoon’s Bean to Bar chocolates visit her website
For more information on classes visit Savour Chocolate & Patisserie School