Category Archives: Online Classes

Deniz Karaca – A Chocolate Master

Deniz KaracaDeniz Karaca has certainly made his mark on the global chocolate and patisserie scene. As well as winning the inaugural Savour Patissier of the Year in 2016, Deniz was ranked among the top 3 in the World Chocolate Masters 2013. You may recognise him from MasterChef Australia, where he presented his notoriously complex yet spectacular dessert from the Masters, ‘Passion for Caramel’. Now, Deniz has combined his passion for wine and chocolate in his latest venture, Cuvée Chocolate, which produces artisan Australian-made chocolate to complement an array of wines. Deniz was recently filming two videos for Savour Online Classes so we decided to have a quick catch up!

When and how did you get into chocolate and patisserie?

When I was 16 I got an apprenticeship in the wonderful Cron & Lanz pastry shop in Göttingen, Germany. This sparked my interest in patisserie and chocolate, and from there, I went on to work in various areas of the industry such as hotels and cruise ships before relocating to Australia.

You won the very first Savour Patissier of the Year competition, what made you enter?

I loved the idea of competing against such a high calibre of Australian and international pastry chefs. Savour Patissier of the Year was in its first year when I entered, which made it even more thrilling as no one knew a concept like it before.

Your infamous ‘Passion for Caramel Tart’ from MasterChef (and Savour Online Classes) has so many components and uses of caramel. How did you come up with such a complex recipe?

I was visiting my wife’s aunt in Sydney and she made us a banoffee pie for dessert. I had never tasted a banoffee pie before and I absolutely loved it! I was mesmerised by the flavours. My brain then went into creative mode and I began playing with new ideas and elements. That is where my Passion for Caramel Tart stems from – a simple banoffee!

Is that the most difficult thing you’ve made?

No, surprisingly! I presented it on MasterChef and all the contestants were able to put it together so it’s not as challenging as it sounds. Crème Brulee on the other hand is something that sounds so simple, but if it’s not 100% perfect you cannot serve it, so I’d say crème brulee is difficult to nail.

Tell us about Cuvée (pronounced que – vay).

Since living in Australia, I have discovered a new-found love for wine! A few years ago, my wife and I were at a winery for a tasting and they offered us chocolate to try with the wine. As it is my forte, I thought I would give it a go, but even with alcohol in my system the chocolate did not taste good. All my best ideas come together when I’ve had a bit to drink, so on the journey back from the tasting, I came up with the idea to create chocolate to complement wines. It took 7 months from generating the idea to putting it into action and creating the first chocolate bar.

What’s the future for Cuvée?

At present, we use a blend of cocoa beans when creating our couverture. I have a farm where I breed cattle, so my dream is to become as self-sustainable as possible. I aim to use as many beans from source and create as much chocolate from scratch as I possibly can.

 What’s been the highlight of your career so far?

The World Chocolate Masters was amazing. It was such a challenge to really push myself and I was mentored by the wonderful Kirsten Tibballs and Paul Kennedy. All in all, it was a rewarding experience in so many ways.

Passion for Caramel Tart and Eggcelence are now available on Savour Online Classes!

Behind the Scenes of Savour Online Classes

Online Classes
Savour Online Classes
is nearing its 1st Birthday, and to celebrate we thought we’d give you a quick behind the scenes look at the making of our Lamington recipe, just to show you the 5 week process in creating one of our videos and releasing it online.

STEP 1: RECIPE IDEA – 5 WEEKS PRIOR
It all starts with an idea. A recipe idea is conceived by award winning pastry chef and host of Savour Online Classes Kirsten Tibballs, with the weights and measurements crudely drawn on a scrap piece of paper.

In the case of the Lamington, the recipe was voted by our subscribers as the recipe they most wanted to see (36% of the votes). The Lamington was a creation from Kirsten Tibballs’ debut cookbook Chocolate to Savour, so the recipe was mostly already constructed.

Lamington - Savour Online ClassesSTEP 2: RECIPE DEVELOPMENT – 4 WEEKS PRIOR
Kirsten will give the recipe to the Savour team to create it for the first time. They will meticulously follow the recipe and method to ensure that it looks right, the measurements are correct and most importantly, it tastes good.

Once the product is created, Kirsten will work with the team on the notes taken about how the recipe went, plus also providing a yield, difficulty and the time taken to create this particular product.

If adjustments are needed to the recipe, Kirsten and the Savour team will continue to make the product to ensure the recipe is perfect. Nothing goes any further until it is!

STEP 3: FILMING – 3 WEEKS PRIOR
Filming of our online classes is done in our studio setup at Savour Chocolate & Patisserie School.

We genially have our hands-on classes running simultaneously whilst we filming, so if you can hear our resident teacher and pastry chef Paul Kennedy in the audio, you know why. Yes, it’s sound proof and yes, he has a loud voice.

Some of our recipes have taken up to 2 full days (16 hours) just to complete the filming. In the case of the Lamington, we managed to get it finished in 8 hours.

Lamington - Savour Online ClassesKirsten also doesn’t use cue cards, or any prompts with her product knowledge. Basically, she’s a walking encyclopaedia of all things chocolate and patisserie.

The finished recipes are normally given away as gifts or devoured by our hungry staff.

STEP 4: EDITING – 2 WEEKS PRIOR
One of the longest stages in creating a video recipe is the editing process.

Some videos can take up to 5 full days to edit some of the largest recipes. In the hours spent filming, mistakes sometimes do happen. Kirsten might flub her lines, or spill some chocolate on the bench and need it cleaned. But, we don’t want to bore you with all that.

For the lamington recipe we took approximately 7 hours of footage and cut it down to 42 minutes. Much better!

STEP 4: FINAL RECIPE – 1 WEEK PRIOR
At this stage, the final changes and editing of the recipe take place. We pretty up the downloadable recipe with a picture and make sure it’s good to go.

Lamington - Savour Online ClassesNow with the edited video and the formatted recipe, Kirsten watches the video to ensure it correctly matches the recipe.

STEP 5: UPLOAD AND RELEASE
We have a finished recipe and video…yay!

The video and recipe is uploaded to the server, ready for you to create in your own kitchen.

As you can see it’s a long process, but we really enjoy bringing these video recipes to you.  This is why we have to plan well in advance with some of the recipes we make, but also to give you an idea as to why the Lamington recipe couldn’t just be available the day after the poll ended.

If you have any questions, or feedback, please visit us on our Forum, or find us on Facebook or Instagram.

You can subscribe to Savour Online Classes as a yearly or monthly subscriber. You get unlimited access to a wide range of recipes from beginner, intermediate to advanced.

Click here to find out more

Learn to make Chocolate Easter Eggs with Savour Online Classes

Savour Online Classes is proud to present the latest video recipes for you to learn – Chocolate Easter Eggs!

 

These spectacular eggs are surprisingly easy to master. You can apply these eye catching decorations to others moulds to use year round. You can learn to make a leopard print easter egg, a spotted easter egg and a beautiful red egg called ‘rouge’.

 

You can subscribe now to our Savour Online Classes either Monthly ($12.95) or Annually ($99 – Best Value).

 

Check out this short trailer of the Easter Eggs ideas you can create:

 

Learn to make Chocolate Butterflies with Savour Online Classes

Chocolate ButterfliesSavour Online Classes is proud to present the latest video recipe for you to learn – Chocolate Butterflies!

 

Kirsten Tibballs teaches you a beautiful and timeless chocolate decoration perfect for showpieces, cakes, wedding cakes and croquembouches, or even in miniature to decorate éclairs. Kirsten has made these butterflies for the past 15 years, and the design still has wow-factor!

 

You can subscribe now to our Savour Online Classes either Monthly ($12.95) or Annually ($99 – Best Value).

 

Learn to make an Orange Caramel Entremet with Savour Online Classes

Savour Online Classes is proud to present the latest video recipe for you to learn – Orange Caramel Entremet!

 

Test yourself with this stunning entremet which includes a beautiful shiny glaze and a matte finish. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it!

 

You can subscribe now to our Savour Online Classes either Monthly ($12.95) or Annually ($99 – Best Value).

 

Check out this short trailer of the Orange Caramel Entremet: