We are very excited to announce the relaunch of Kirsten’s YouTube channel in March of this year!
The new and improved channel will take a fresh look at some classic content, such as simple recipes and quick tips that can be easily completed in the home kitchen, complete with a free written recipe for your favourite treats – as well as some fantastic new creations for you to try. Kirsten will also be introducing behind-the-scenes footage of event preparation, stage and media appearances, and the sacred, messy, fun, creative process of recipe testing for all of her newest delicious experiments.
Recently, Kirsten has taken a tour of one of the most famous foodie cities in the world – Paris – and we’ve got some incredible footage of all that Paris has to offer, including a list of Kirsten’s favourite chocolate and patisserie shops in the famous City of Love.
So, keep an eye out for some brand new content next month! Coming up, we have interviews with French Master Pâtissier, Christophe Michalak, and world-famous pastry chef, Christophe Adam, of L’Eclair de Genie.
It’s that time of year again! Savour Chocolate & Patisserie School will be hosting its biannual open day on Saturday 23rd March. For one day only, you can watch free chocolate and patisserie demonstrations from Kirsten Tibballs and Paul Kennedy. Explore our state of the art kitchen, which hosts some of the world’s most iconic pastry chefs and eat plenty of treats on the day!
It’s the perfect opportunity for budding bakers, pastry chefs and chocolatiers to see what it’s all about before enrolling in one of our popular hands-on classes. You’ll also get to find out about online classes and our exclusive VIP programme, which is ideal for more long term training. Four demonstrations will run every hour from midday and each will display the same products, so you won’t miss out.
Admission is free but limited spaces are available and reservations are required. Book here.
Cocoa is the essential ingredient in chocolate and transforming cocoa beans into chocolate is an arduous process. We all love chocolate, but what do we know about the process and where does cocoa come from? Kirsten Tibballs travelled to Ghana to meet those involved in every aspect of cocoa, from growing and fermentation to drying and grading, before we see the final product as chocolate.
Released as an exclusive to subscribers of Savour Online Classes, this 3 part documentary series, Cocoa Plantations of Ghana, was an absolute hit. Due to the success of the series, we’ve released a 15 minute highlights video on YouTube to show you what you can expect!