Tag Archives: cakes

Rebecca Carins wins World Chocolate Masters Qualifiers Australia 2014

Rebecca Carins - Chocolate Showpiece - World Chocolate Masters Australian Qualifier 2014 - Close upThree master chocolatiers, Rebecca Carins of Savour Chocolate & Patisserie School in Melbourne, Elicia Chan and Sassi Matteo competed on Sunday, May 25 for the opportunity to represent Australia at the World Chocolate Masters next year in Paris.

 

Visitors watched in awe as the entrants created individual chocolates, an entremet and a chocolate sculpture around the theme “Inspiration from Nature”. These products were created in eight gruelling hours of competition organised by Australia’s ‘Queen of Chocolate’ Kirsten Tibballs and proudly presented by Callebaut and Cacao Barry.

 

Rebecca Carins - Chocolate Showpiece - World Chocolate Masters Australian Qualifier 2014 - WorkingArriving at 6am to begin judging the contenders were Kanjiro Mochizuki from The Imperial Hotel Japan, considered one of the world’s leaders in sugar work and has served on the jury of the National Pastry Team Championship and Coupe de Monde in Lyon. He was joined by Adriano Zumbo of Adriano Zumbo Patissier, and Deniz Karaca, who was placed third when he competed in Paris at the World Chocolate Masters 2013.

 

Unusually warm weather in Winter saw contestants swelter in the Hordern Pavillion, not at all ideal for chocolate. Unfortunately for Sassi, the heat caused his showpiece to welter and fall. Fortunately, he made a miraculous recovery and was able to finish his chocolate showpiece in time.

 

It was Rebecca Carins’ who withstood the heat of the competition and took out the major prize, a Robot Coupe Blixer 3 and the opportunity to compete in the Asia Pacific World Chocolate Masters Qualifier in Taipei. As runner up, Elicia Chan won a trip overseas to Taipei to watch the Asia World Chocolate Masters Qualifier.  For third prize, Sassi Matteo won a class with 2013 World Chocolate Masters Champion Frank Haasnoot at Savour Chocolate & Patisserie School.

 

Rebecca’s remarkable chocolate showpiece is now on display at Savour. Stay tuned for more on Rebecca’s journey to Taipei.

 

Almond Cake – Petit Fours Recipe

Almond-Cake---Petit-FourIt’s all about ‘Soul’ with this light, easy and delightful petit four. A delicious recipe for you to serve with coffee or to savour on it’s own.

SOUL

Almond Cake
1100g Odense almond paste 60%
600g Eggs
300g Melted unsalted butter at 30°C

Beat almond paste until completely Smooth and add eggs very slowly to avoid lumps. Finally add melted butter.
Place the mix in Demarle Flexipan
alternate bake proof mould.
Cook at 180°C for about 40 minutes
depending on your oven.

Strawberry Confit
180g Boiron Strawberry Puree
120g Strawberries, diced
3g Mint Leaves
15g Citrus Pectin
60g Caster Sugar
6g Lemon Juice

Combine strawberry puree, and mint leaves, bring to a boil.
Strain the strawberry puree mixture through a chinoise into another small pot.
Add small diced strawberry and bring the mixture back to boil. Mix pectin and sugar. Then, gradually add to boiling strawberry puree mixture. Boil for 2 minutes and add lemon juice.

Chocolate Mousse
300 g Caster sugar
90 g Water
270 g Whole eggs
120 g Egg yolks
720 g Dark couverture chocolate Madagascar 66% cocoa
960 g Whipped cream

Beat the eggs and egg yolks with an electric mixer. Cook the sugar with the water at 118°C then pour over the whisked eggs and yolks to make a bombe mixture. Continue whisking until completely cold. Melt the chocolate at 36°C. Incorporate 1/5 of the whipped cream into the chocolate; add the bombe mixture then the rest of the whipped cream. Pipe into Demarle flexipan sphere mould.

For more recipes visit Savour Online Classes