Author Archives: Stacey Alfred

Ravifruit Arrives at Savour!

Savour Chocolate and Patisserie School is proud to now be using and selling an extensive range of Ravifruit Frozen Fruit Purees.

Since 1981, Ravifruit has been creating the highest quality fruit products by only using the best quality natural ingredients and taking measures to preserve the authentic flavours of the fruits.

Ravifruit prides itself on being socially responsible, cultivating their soil on an environmentally-friendly basis.  The company’s respect for nature is one value that helps ensure the continued excellence of all of their products.  Fruit is only harvested once it is fully ripe and the company has developed a unique method of cold storage to ensure each piece maintains the finest colour, taste and texture.

As the leaders in gastronomy, including our own Kirsten Tibballs, continue to make new strides and reach greater heights with their creations, Ravifruit makes continuous innovations in response to the needs of the chefs.

Kirsten’s recipe below for Mango and Coconut Macarons features the sensational Ravifruit Mango Frozen Puree with a delicious flavour hit that will delight the senses time and time again!

Ravifruit Frozen Purees are now available for purchase in store only at our Brunswick retail store.  Visit our online store for a full list of available flavours… Can’t see your favourite flavour?  Leave a comment below with your requests!

Mango & Coconut MacaronsMango & Coconut Macarons by Kirsten Tibballs

This delicious recipe is packed full of beautiful fruit flavours that you are sure to enjoy again and again.

French Macaron Shells

Ingredients Equipment
200g    Egg Whites

3g        Cream of Tartar

150g    Caster Sugar

QS        Orange Food Colouring

QS        Yellow Food Colouring

350g    Pure Icing Sugar

250g    Almond Meal

Disposable Piping Bags

10mm Piping Tip

Demarle Silpat® Mat

Aluminium Tray

Drum Sieve

Food Processor

Method
Whisk the aged egg whites with the cream of tartar and one third of the sugar until you achieve a medium peak. Gradually add in the remaining sugar and continue whisking to allow the sugar to dissolve.

Add the food colour a drop at a time until you achieve your desired colour.

Combine the icing sugar and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Fold the almond and icing sugar mixture through the meringue. Place the meringue in a large bowl and fold through the sieved almond mixture by hand, until the mixture is smooth and shiny. Pipe 30mm macarons on a flat tray lined with a Silpat mat and sit at room temperature for 20 minutes before baking. Place a second tray underneath the macarons prior to baking.

Bake at 150°C for approximately 10-13 minutes.

Mango Jelly

Ingredients Equipment
10g      Gold Gelatine Sheets

225g    Mango Ravifruit Puree

160g    Caster Sugar

Demarle Flexipan Medallion

Depositor

Method
Pre-soak the gelatine in cold water. Combine the mango puree with the sugar. Heat until all the sugar is dissolved. Remove from the heat and add in the pre-soaked gelatine. Deposit the mixture into Demarle Flexipan ref FP 1097 x 96 and freeze.

Coconut Filling

Ingredients Equipment
360g    Almond Paste 50%

120g    Unsalted Butter (room temperature)

60g      Desiccated Coconut

35g      Coconut Liquor

Mixer

Disposable Piping Bags

10mm Piping Tip

 

Method
Place the almond paste in a bowl and mix with the paddle attachment add in the coconut liquor, desiccated coconut and lastly the butter at room temperature. Mix until all combined.

Assembly
Turn over every second macaron. Place the coconut filling in a piping bag with a 10mm piping tube and pipe a ring onto the over turned macarons. Place the frozen mango jelly in the centre and then pair together with the second macaron. Store in the fridge or freezer.

Versawhip: Whipping Our Chefs into a Frenzy

VERSAWHIP 600K MODIFIED SOY PROTEINRecently, our talented chefs have begun experimenting with a new product that is fast becoming popular in modern patisserie creations.  Versawhip™ 600K is a pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam.  Used to assist in the stabilization of foams, especially whipped ones, it’s a great substitute for egg-albumin or gelatine in foam recipes.  Versawhip has greater strength than egg whites and a wider temperature range than gelatine and when used in combination with egg-albumin or gelatine, Versawhip will actually increase their effectiveness.  Here we give you the essential facts to get you on your way to creating a perfect foam!

Benefits

Versawhip is a desirable ingredient because it has no egg taste and can withstand conditions that egg foams would not be stable in.  It provides double the aerating capability of egg whites and has very little synaereses, or weeping, than egg foam.  It has great flavour release, greater acid and heat tolerance than egg whites and a lower bacteria risk.

Versawhip results in a much more stable foam that cannot be over-whipped and can be used in hot or cold foams.  It has a lighter mouthfeel and can be thickened with xanthan or sugar.

Versawhip Foam

Foam made with Versawhip

How to use

Versawhip can be used in hot or cold foams and is ideal for making vegan meringues, macarons and foams.  It is best mixed in a blender and will need to be refrigerated for several hours after mixing to ensure a durable foam is achieved.  The mixture can then be foamed either by whipping or charging in a whipping siphon.

By itself, Versawhip will create an airy foam in low concentrations and a creamier, but still airy foam in higher concentrations.  Versawhip can be used with very acidic ingredients, such as lime juice, but cannot be used with products containing fat.  It will foam if used with alcohol, but the foam weakens as alcohol concentration increases.

Versawhip™ 600K is now available to purchase at the Savour retail shop in Brunswick and through our online retail store

To see Versawhip in action, subscribe to our Online Classes where internationally renowned pastry chef, Antonio Bachour, uses the product to create a sensational Apple Foam as part of his Crème Brulee and Apple recipe.

Antonio Bachour's Creme Brulee and Apple

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