Tag Archives: catering courses

World’s Largest Flower Bouquet at Cake Bake & Sweets Show

Chocolate lovers will be salivating in October as Savour Chocolate and Patisserie School in Melbourne unveils the world’s largest chocolate flower bouquet at the Cake Bake and Sweets Show.

 

More than 100 kilograms of Callebaut Belgium White Chocolate will be used to construct the 7 metre long by 1.7 metre wide chocolate flower bouquet for an entry in the Guinness Book of World Records.

 

World renowned chocolatier and Savour School director Kirsten Tibballs is looking forward to the challenge and achieving the goal. However, she won’t be alone, with help from her experienced team of pastry chefs and chocolatiers. The team includes award winning chefs Paul Kennedy and Robyn Curnow who each have a combined experience of 50 years between them. Current and former students of the school including Jean Kirkland, Rebecca Carins, Yuliana Sutanto, Maggie Winata, Janine Sang and John Law are also getting behind the challenge and are helping  with the record attempt.

 

“Chocolate flowers class is something we regularly teach at Savour, so it is a great opportunity to show off the talent of our pastry chefs and allows the public to be able to view this spectacular display. Plus, to get the Guinness World Record will be a massive achievement,” Kirsten says.

 

It will take more than 900 hours to complete the task and work on the arrangement is commencing shortly. A full size version has been drawn, which will determine how many flowers are needed.

 

The challenge will be transporting the hundreds of individual flowers to the Cake Bake & Sweets Show and its painstaking assembly. Racing against the clock, and the pressures of a live event, the chocolate flower bouquet will aim to be completed late Saturday, or early Sunday, for assessment by the official Guinness adjudicator.

 

“We’re looking forward to creating something that’s never been done before and seeing the arrangement come to fruition. It’s going to be a big task but completely rewarding at the same time. I’ll enjoy watching people’s faces when they see the finished product,” Kirsten says.

 

Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London. Kirsten has also appeared as a regular judge on Masterchef.

 

The Guinness Book of World Records largest chocolate flower bouquet will be unveiled at the Cake, Bake and Sweets Show from October 3rd – 5th in Melbourne at the Melbourne Exhibition Centre.

 

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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:

 

Brilliant book – ‘Evolution’ by Jordi Puigvert’s in store at Savour

EvolutionThe brilliant book ‘Evolution’ by Jordi Puigvert is back in stock at Savour Chocolate & Patisserie School.

 

Jordi Puigvert has traveled the world teaching pastry and culinary professionals the results of his research and technical progresses. As for the regular courses he gives, places like Hong Kong, Italy, Singapore, the USA or Taiwan –among other– are usual on his agenda.

 

Filled with stunning photography, ‘Evolution’ seeks to answer questions every pastry chef wants to know, including:

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How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?

 

How can a gelatin withstand temperatures of up to 80ºC – for example inside a cake – and still hold its structure?

 

How can we keep a frozen product from losing water while thawing?

 

How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?

 

How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?

 

Find the answers and more inside ‘EVOLUTION’. Purchase your copy from our store.

Learn to make Passionfruit Jelly with Savour Online Classes

Savour Online Classes is proud to present the latest video recipe for you to learn – Passionfruit Jelly!

 

These delicious jellies can be classified as confectionery items or petit fours.
They have a high fruit content, long shelf life, and are fast and easy to make.

 

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 Passionfruit Jelly recipe: