Category Archives: Classes

Keeping Up with Kirsten

Savour Chocolate & Patisserie School:

Online Classes

Catch Kirsten all year-round in Savour Online classes. There’re currently over 290 classes online, each of which include a video tutorial and a detailed recipe, with new ones each week with Kirsten or an esteemed guest chef! Recipes are developed and tested over and over for weeks and are exclusive to the Savour online platform.

Subscribe here!

Hands-On Classes

Step into the Savour kitchen to get hands-on with our in-depth classes for all levels of expertise. There’re more than 20 classes to choose from in chocolate, macarons, pastry and tarts, patisserie and cakes, and vennoiserie – with introduction classes, pop-up and seasonal classes, and classes with esteemed guest chefs from around the world. You’ll get a detailed recipe booklet, an apron, lunch and all your creations packaged to take home on the day ! Kirsten teaches pop-up classes throughout the year, so keep an eye on our website to find out when!

View class dates here!

YouTube:

A go-to destination for tips, tricks and simple chocolate and patisserie recipes with Kirsten! It’s also a place where Kirsten can take you along on her travels, near and far, to give you a behind-the-scenes insight into working in the industry.

Subscribe here!

Books:  

Chocolate: A book for the everyday baker, with easy-to-follow recipes from a delicious sticky chocolate donut to the best brownies you’ve ever tasted!

Chocolate to Savour: Designed for professionals boasts complex recipes to broaden an experience repertoire and inspire creativity in the industry. This is out of print but you might find a few copies floating around online!

Buy here!

TV Show:

The Chocolate Queen is currently airing in Australia at 6pm and 10:30pm everynight on SBS Food, or anytime on SBS On Demand!

With Kirsten’s favourite chocolate tips  and tricks, you don’t need to be a professional to make showstopping creations in your own kitchen.

View the recipes here!


Sleigh What?

It’s never to late to whip up some festive desserts and this year is no different. Kirsten Tibballs has released a Christmas special to YouTube to show you how to create this very cute and festive sleigh. These mini petit gateaux cakes are full of chocolate and uplifted with a hint of fresh raspberry. Watch here.

Sleigh Petit Gateaux by Kirsten Tibballs

Sleigh Petit Gateaux by Kirsten Tibballs

Subscribe to the Kirsten Tibballs YouTube channel for this recipe and even more over the coming months!



5 minutes with Cedric Grolet

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Cedric Grolet is one of the most prominent figures on the French pastry scene and reflects a new generation of pastry chefs. Having excelled to the top of his game at the age of 31, Grolet is now the Head Pâtissier at the prestigious Le Meurice in Paris. As well as reinventing French pastry classics, the award winning chef is famed for his sculpted fruit creations and the Rubik’s Cube. Cedric Grolet recently taught three exclusive hands-on classes to a limited number of students at Savour School. We caught up with him and here’s what he had to say…

How did you get into patisserie?

At the age of 7 I was already in the kitchen. My grandparents owned a hotel in Andrézieux-Bouthéon just outside Lyon and my earliest memory is tasting the vanilla ice cream they made for me. It was from that moment that I knew I wanted to be a pastry chef.

What are your favourite flavours?

I love the most simple flavours. Simple is always best, even when I am reinventing the classics.

Do you have a favourite sculpted fruit?

La Noisette (hazelnut) is my signature sculpted fruit. Not only is it my personal favourite, it is also the best seller at Le Meurice.1Y1A8602-Edit-2

What was your inspiration behind the Rubik’s cube?

The idea was initiated during the quarterly Club des Sucrés. The concept of the Club des Sucrés was introduced by Christophe Adam and Christophe Michalak and occurs every 3 months in France. It brings together the finest and most famous pastry chefs who discuss emerging trends and new themes. I have childhood memories about travelling in the car during summer holidays and playing games to keep me entertained for the duration of the journey. It was then that we proposed the theme of the Rubik’s cube.

Was it the most technical pastry you have created?

I am continually testing myself and generating new ideas but the Rubik’s cube was undoubtedly the most technical creation to date. It took two full days to make but the final result was impeccable and worth all of the effort and work.

What has been the highlight of your career so far?

My best achievement to date is when I took the position of Head Pâtissier at Le Meurice.

Tell us about your new book.

My new book “Fruits” will be released on 21st September 2017. There are 100 recipes and 450 pages. Each page is shot on a background that’s deeply connected to nature such as marble and grass.

Coconut Hot Chocolate Recipe

160410 081500ml             Full Cream Milk
500ml             Coconut Milk
100ml             Bulla Thickened Cream 35% fat
400g               Callebaut Arriba Milk Couverture 39%
100g               Shredded Coconut

Bring milk, coconut milk and cream to a boil.

Fold in the shredded coconut and wrap with glad wrap leave for 30 minutes to infuse.

Strain and pour over the Callebaut Arriba milk chocolate.

Blend with a stick blender.

Reheat to serve.

New Chocolate Bar Wrappers for Bean to Bar Class

Bean to Bar - Savour Chocolate & Patisserie School

Now days, people are becoming increasingly concerned about where their food is sourced and the processes it undergoes prior to consumption, which is why our Bean to Bar classes at Savour Chocolate & Patisserie School are so popular.

By creating your own chocolate bars, you will be able to fully control the process, the flavours and additives, to create your own unique couverture from beans sourced from around the world.

Bean to Bar Chocolate Wrappers

Beautiful Chocolate wrapper by UNELEFANTE

Today, many chocolate artisans are creating their own original bars products for retail. But how does one stand out from the pack? Great chocolate of course. But that wrapper is important too.

Yes. That piece of paper or cardboard that shields the deliciousness inside.

With that in mind we decided to create some unique and hopefully attractive looking chocolate bar wrappers for our bean to bar class for students to take their creations home in.

The new Bean to Bar wrappers at Savour uses pictures, customs, symbols. flags and the coat of arms to easily represent the country of origin for which cocoa bean has used and the chocolate bar created. Even Savour is represented with our very own blended cocoa bean creation called ‘Brunswick Blend’.

Bean to Bar at Savour Chocolate & Patisserie School

Bean to Bar chocolate wrappers for students to take home their chocolates at Savour

For more information on our Bean to Bar class including dates and prices see the Savour Chocolate & Patisserie School class section.