Category Archives: News

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

Savour hosts Guest Chef Francisco Migoya from Modernist Cuisine

Savour was very fortunate to have Francisco Migoya is one of the most celebrated pastry chefs in Europe, teaching exclusively at Savour for three days.

Francisco wowed the students with his amazing creations, really pushing the boundaries in terms of creativity, style and flavours.

Francisco Migoya

Guest Chef Francisco Migoya

Francisco is currently Head Chef at Modernist Cuisine, in Bellevue Washington. Previously, he was the owner and chocolatier at Hudson Chocolates in the Hudson Valley of New York as well as a Professor at The Culinary Institute of America in Hyde Park, New York, where he taught since April of 2005 and in January 2007, it was named Faculty Member of the Year which recognizes excellence in teaching.

Francisco is the author of three books “The Elements of Dessert,” “The Modern Café,” and “Frozen Desserts”.

Francisco was named “Master Artisan Pastry Chef” in May of 2013 by the Pastry Guild of Barcelona, Spain. He was also awarded the title of one of the Top Chocolatiers in America by Dessert Professional Magazine, one of Top Pastry Chefs in America in 2013 by The Huffington Post and in 2011 by Dessert Professional Magazine.

Previous to working at the CIA, he was the Executive Pastry Chef at The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. Migoya has a BA in Hotel and Restaurant Management from the CESSA University in Mexico City, Mexico. He also has a diploma of French Gastronomy from the École D’hotellerie et de Toursime, Strasbourg-Illkirch, France.

Visit the Savour Chocolate & Patisserie School Facebook page to view more of Francisco Migoya’s creations.

Baking Business: The MUST haves for any bakery or patisserie

Keeping up with new ingredients and technology can be challenging, especially when we spend a large amount of our time in the kitchen.

Advancements in technology means we have access to intelligent machinery which, if embraced, will change the way we work. Cooking, baking, rolling and freezing is made easy with modern technology now available across a broad range of machinery. This is giving us a more consistent product that can extend shelf life, save on labour and reduce overheads.

I have selected three products currently in the market that I believe would be valuable to any bakery/patisserie for their innovation and technology.

Panem Retarder Prover

Panem Retarder Prover

Firstly, for bakeries creating yeast based products, I am impressed with the Panem Retarder Prover Cabinet.

This retarder prover has a double wall design non-direct air flow circulation that eliminates product skinning and uneven proving, as well as a blocking system that prevents over proving.

All bread doughs including sweet fruit doughs, croissants and Danish pastries are effectively retarded and then gently proved to perfection.

The advantage of retarder provers is the ability to place the product into the prover up to 24 hours in advance, and program the unit to start proving so your products are ready as your bakers arrive for work. This offers more attractive working hours for your staff and a consistent quality of product.

Robot Cook by Robot Coupe

Robot Cook by Robot Coupe

Next on my list is the Robot Cook. Lots of kitchens have become familiar and work with the Thermomix, which was actually created for the domestic market. The Robot Cook is a commercial grade product that is more suited to a commercial kitchen. It has a 3.7 litre capacity where the Thermomix only holds 2.2 litres. The top temperature on the Thermomix is 100°C and the Robot Cook goes up to 140°C.

What does the Robot Cook do that would be advantageous to you and your business? It can emulsify, grind, mix, stir, chop, blend and knead, amongst the many other functions you can achieve in the one bowl. Part of the technology is an anti-vapour lid wiper that ensures perfect visibility during processing. It also still functions as a Blixer 3.

This is cutting edge technology that will save your business time and money, helping you create products such as custards, cake mixes, tempering chocolate, doughs, pie fillings, pastry and much more.

UNOX Baker Top MIND MAPS

UNOX Baker Top MIND MAPS

I can’t discuss technology without bringing to your attention the ultimate in oven technology: the UNOX Baker Top MIND MAPS. The first oven of its kind worldwide, it can be monitored remotely and be connected to the internet. You can program the oven to give you variable cooking temperatures and fan speeds while baking a product, which for products such as macarons and choux pastry is the ultimate in baking. The oven also has built in sensors so if you are baking a larger volume of a product you have baked previously, the oven will self-adjust its cooking times and temperatures for consistency.

This oven is the most complete display touch visual language that has ever been created for an oven. With the pen, you can draw your cooking processes and save them in the program. This UNOX oven also has pre-programmed bake times for a wide range of products already programmed into the oven. Normally a combi oven would not be considered for baked goods such as croissant, Danish and breads, but with this new technology the results speak for themselves with a more consistent baked product than what you can achieve in a deck oven.

This is just some of the great new technology available to pastry chefs and we’ll highlight more innovative equipment as they become available.

Check out more at TheGlassKnife.com.

Chocolate Showpieces: The Pinnacle of Food Art

What is a show piece? What makes pastry chefs and professionals strive to perfect these creative structures that flout gravity. I often ask myself why show pieces? They are impossible to sell due to the high labour content, they often don’t last long due to the fragile nature of the ingredients, and they take hours sometimes weeks of painstaking work to form.

Chocolate Showpiece by Paul KennedyNew Chocolate Showpiece by Savour Chocolate & Patisserie School Paul KennedyI do know why the increasingly popular constructions are made. What better way to showcase your skills on a grand scale. You must be able to create a showpiece to enter most international competitions. We as professionals are now often judged as a tradespeople by the strength of our show piece making skills. The top of their game Stephane Treand, Stephane Leroux, Frank Haasnoot and Stephane Klein are closely monitored by professionals around the world for the next trend or fashion in show pieces.

Show pieces are usually created by one of three mediums, chocolate, sugar and pastillage very few pastry chefs specialize in all three areas. The main one we lack skill and expertise in Australia is sugar but we certainly shine through with chocolate with Australia hosting some of the best in the world arguably Paul Kennedy is one of the leaders in Australia.

Chocolate Showpiece

Chocolate Showpiece from World Chocolate Masters

Paul was a finalist at the World Chocolate Masters in Paris and is Executive Pastry Chef at Savour Chocolate & Patisserie School. ‘Styles are constantly being re-invented with a new twist’ explains Paul. ‘Like fashion and everything in food, the styles of show pieces changes rapidly.’

The first step in starting the journey on a new show piece is understanding the medium you are working with for example the ability to temper chocolate. Next is the design, to start with it is easier to copy a simple show piece you have seen and liked. Draw the piece in pencil first ensuring the design flows and is not too static so the piece looks like it is moving. Cardboard is an easy medium to use to create your structure for chocolate. A lot of professionals will make a mock up of the show piece in cardboard before creating it with expensive ingredients. With our climate in Australia any type of sugar structure will deteriorate quickly, chocolate with the correct temperature controls can last for years.

One of the most important points when creating a show piece is to keep the piece clean and neat. Also try to emulate air and lightness by creating negative space in the piece so it is not too heavy. If you are recreating a life like item make it as close as possible to the natural equivalent. For example a flower should reflect a native flower but on a larger scale. Your structure should be solid to support all your decorations on the piece, but once the show piece is finished your structure should be almost invisible and just supporting your decorations.

Frank Haasnoot Chocolate Showpiece

Frank Haasnoot Chocolate Showpiece from 2011 World Chocolate Master

Chocolate show pieces date back over 70 years in history which started out as piped chocolate filigree assembled into three dimensional centre pieces followed by carved sculptures from a solid block of chocolate.  Then we moved onto modelling chocolate figures, modelling chocolate created from glucose and chocolate. With the invention of chocolate cool spray chocolate show pieces improved in leaps and bounds. Chocolate cool spray is compressed cold air in a aerosol that will instantly set chocolate, which means you no longer have to stand there holding a piece in place waiting for the chocolate to set. We now see incredible architecturally designed pieces that are getting more sophisticated each year.

Savour has just launched the newest chocolate showpiece creation for students to create in class. The western themed showpiece featuring various skulls, intricate flowers and life-like barbed wired.

What’s hidden in your Chocolate Eggs this Easter?

Standing in the supermarket during the Easter period, it may seem tempting to buy cheap easter eggs, but beware of the potentially hidden danger, transfats.

The dangers of Transfats are real. In a nut shell, this vegetable oil is high in saturated fats and bad for our bodies. It is also responsible for a range of environmental issues including the destruction of habitats for wildlife including Orangutans.

SBS has an interesting article on their website detailing some of the chocolate manufacturers who do not use palm oil in their Chocolate Easter Eggs this year.

However, the list (as pointed out in the article) is quite misleading, leaving out companies who do not use palm oil in their chocolate such as Callebaut and Haighs Chocolate to name a few.  It also includes ‘palm oil free’ products from companies who freely admit to using ‘small amounts of sustainable palm oil’ in their other products.

While a definitive list of ‘safe’ products maybe difficult to find, the content is both fascinating and flawed. Hopefully though it raises awareness of the dangers of palm oil, while also making you conscious of your chocolate egg purchases this Easter.

You can read the entire article on the SBS website.