Tag Archives: chocolates

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!


Savour’s VIP Programme

Savour’s VIP Programme is your entry to a world of patisserie and chocolate. Whether you’re an experienced chef wanting to upskill or simply fancy a change in career, the VIP course offers a high level of training and development in the industry. As one of the most reputable chocolate school’s in Asia Pacific, the VIP programme is the only way to assist our award-winning chefs. You’ll have access to over 30 classes as well as the finest ingredients and state of the art equipment. Our expert instructors have a wealth of knowledge in the industry and will be there to guide and nurture you. As you progress throughout the course, you’ll also have the opportunity to support our teachers during classes so you can apply the skills and knowledge you’ve learnt.

To top it all off, the VIP course is fantastic value for money – with up to 50% off classes! Depending on the term you choose (3 month or 6 month),  you can book as many classes as you like up to the value of that course. It’s a winner, we say. But don’t just listen to us, here’s what our previous VIP students have to say…

VIP Students“What can I say apart from the best experience I have ever had in my career! The amount of knowledge that Savour offers is incredible. They make you feel like you’re part of their team thanks to the amazing and professional staff. If I had my chance I would do it again and again. I loved every minute and if you’re passionate about anything and everything chocolate or patisserie, the VIP membership is what you need. I met some amazing people in my 3 months, and lifelong friends. Worth its weight in chocolate!”

Chris Scard
Former VIP student

VIP Student

“The amount of information you can learn in such a short space of time is invaluable. Doing many classes back to back will help cement all the information that is given. It gives you an opportunity to practice without the pressures of production or deadlines. It can really set you up for whatever the next step is in your journey. I would always recommend people to consider doing the program.”

Jean Kirkland
Former VIP student

To find out more about joining our VIP programme click here.

Christmas with the Queen of Chocolate

Christmas Wreath from Cake Bake & Sweet Show Melbourne 2016

By Kirsten Tibballs at Savour
www.savourschool.com.au

 

img_7614

Makes 1 x mousse cake in the Silikomart Lady Queen mould

Equipment

  • Freezer
  • Microwave
  • Plastic bowl for the microwave
  • 5 x flat trays
  • Disposable piping bags
  • Scissors
  • Ladle
  • Small sieve
  • Assorted bowls
  • Stand Mixer x 1
  • Whisk attachment for mixer
  • Wire rack for glazing
  • Stone surface for chocolate work
  • Thermometer
  • Tweezers
  • Saucepans

Shortbread base

  • 150g      Unsalted butter
  • 250g      Plain Flour
  • 65g        Free Range Eggs
  • 100g      Icing Sugar
  • 25g        Almond Meal
  • Pinch of Salt
  • Plain flour for dusting

 

Combine the butter and flour in a bowl with a paddle attachment on a KitchenAid Mixer. Bring it to a crumb texture and add in the eggs and dry ingredients. Bring together as a dough and press into an even flat square. Place the shortbread in the fridge for up to an hour or until it becomes firm enough to roll out. Lightly dust the bench surface with flour and roll out the shortbread to a 3mm thickness. Cut a ring 50mm inside and 200mm outside. Bake 170°C for 10-12 minutes or until a light golden brown colour.

 

Raspberry Jelly

  • 22g        Gold Gelatine Sheets
  • 500g      Frozen Raspberry Puree, defrosted
  • 375g      Caster Sugar

 

Pre-soak the gelatine in cold water until soft and pliable. Place an additional 2 large frames on the prepared frames. Take one third of the defrosted raspberry puree and combine with the sugar. Heat until all the sugar is dissolved and then add in the pre-soaked gelatine. Remove from the heat and add the remaining defrosted puree and mix well. Place into a Silikomart Lady Queen insert mould and freeze.

 

Sugar coated almonds

  • 25g        Water
  • 35g        Caster Sugar
  • 125g      Almond Splinters
  • 10g        Pure Icing Sugar

 

Place the water and sugar into a saucepan and boil until the sugar dissolves. Remove from the heat and pour the sugar syrup over the slithered almonds and combine. Place the coated almonds onto a tray lined with a Silpat mat and dust with the icing sugar.

Place the prepared almonds into the oven and bake at 170°c. for approximately 10-12 minutes. In short intervals turn over the almonds with a spatula to ensure even roasting. Cool the almonds at room temperature.

 

Festive Mousse

  • 60g        Caster Sugar
  • 30g        Water
  • 60g        Egg Yolks
  • 2             Heilala Vanilla beans
  • 3.5g       Gold Gelatine Leaves
  • 130g      Callebaut White Chocolate Velvet
  • 25g        Glaze cherries
  • 25g        Glace orange
  • 25g        Sugar coated almond*
  • 25g        Dark Chocolate Chips
  • 345g      Bulla Thickened Cream 35% fat, semi whipped

 

Boil the sugar and water to 123°C. Pour over the whisked egg yolks, add the glaze cherries and glace orange and continue to whisk until it cools slightly (to create a pate bombe). Soak the gelatine in cold water until soft and pliable. Once soft drain off the excess water and heat in the microwave for 30 seconds or until melted, do not heat above 80°C. Melt the white chocolate to approximately 60°C and fold through ¼ of the semi whipped cream. Continue folding and add the pate bombe. Add a small amount of this mixture to the melted gelatine and mix together before adding back into the mousse and folding through. Lastly fold through the remainder of the semi whipped cream and add the vanilla beans. Weigh in 150g per mould on top of the raspberry jelly, level it out and place in the freezer.

 

Assembly

Pipe the festive mousse halfway into a Silikomart Lady Queen mould. Push it up the sides of the mould with a spoon. Place in the frozen raspberry jelly and fill to the top of the mould with remaining mousse. Freeze for a minimum of 6 hours.

 

Chocolate Glaze

 

Ingredients

  • 240g      Fresh Cream 35% Fat
  • 50g        Water
  • 360g      Caster Sugar
  • 120g      Callebaut Cocoa Powder 22-24%
  • 100g      Neutral Glaze
  • 10g        Gold Gelatine Sheets

Method

Pre-soak the gelatine in a bowl of chilled water until it becomes soft and pliable. Drain off the excess water and leave the gelatine at room temperature. Bring the cream, water and sugar to boil. Add the cocoa powder and neutral glaze and return to a boil. Emulsify with a stick blender, add the pre-soaked gelatine and strain. Place plastic wrap on the surface of the glaze. Allow the glaze to cool to between 32-35°C before glazing the frozen mousse.

Finishing

  • Chocolate holly leafs
  • Chocolate pinecones
  • Chocolate reindeers
  • Gold Metallic powder
  • 24 carat gold leaf
  • Chocolate bells
  • Red chocolate ribbon loops

 

Garnish the wreath with prepared chocolate garnishes and dust with gold metallic.

 

 

Win the NEW Callebaut Salty Caramel Crispearls

Callebaut Salty Caramel Crispearls

One of the benefits of Kirsten Tibballs being a Callebaut Ambassador is trying new products long before they come to market. Coming soon from Callebaut is a new flavour of Crispeals – Salty Caramel!

Thanks to Savour Chocolate & Patisserie School, Callebaut & F Mayer Imports you can get your hands on 1 of ONLY 2 bags available in Australia. These Crispearls are months away from being in store and you’ll be one of the first in the world to try them yourself.

How can you win? It’s very simple. Leave a reply on this post and state:

“How would you use Callebaut Salty Caramel Crispearls in your cooking creation?”.

The most creative use of the crispearls in your answer will win!

Once happens after you enter? Check the comments section of this post after 29th April to see if you are a winner and contacted via email. Good luck!

Competition is open to Australian residents only. Competition ends Midnight, Wednesday 28th April. The winner will be announced shortly afterwards.

Experts agree, eating dark chocolate is GOOD for you!

Is Dark Chocolate Good For you
A recent article by
Time Magazine discussed whether or not eating dark chocolate was a good or bad thing, and the result was a resounding – YES!

5 out of 5 experts agreed that you should eat dark chocolate and has been linked to lowering blood pressure and increasing anti-inflammatory activity, which helps protect against heart disease. With most things though, it is always best when you eat it in moderation.

If we take it one step further in terms of ‘health’, you need to take into consideration that not all dark chocolate is the same.

Firstly, dark chocolate can found in two forms, compound and couverture. One of the biggest differences is that couverture contains cocoa butter. However, compound removes this cocoa butter and replaces it with vegetable oil. Compound chocolate has a 45 degree melting point, which means it will never melt in your body, making it harder to digest and can raise your cholesterol.

Secondly, the higher the the percentage of chocolate, the better. Dark couverture can be found in percentages ranging from 54% to 80% and sometimes even higher.

Savour Chocolate & Patisserie School in Brunswick run cooking classes in Melbourne and only use Callebaut couverture chocolate in our school and in our retail store for purchase. Some of the different variants of cocoa percentage include:

Callebaut Dark 54% Couverture Chocolate
Callebaut Dark 70% Couverture Chocolate
Callebaut Dark 80% Couverture Chocolate

Callebaut OriginsCallebaut also produces an Origin range where the cocoa beans are produced from a single region. Each chocolate brings you a different taste and aromatic character – reflecting the soil, the climate and the environment where the cocoa beans were grown. Just like wine, the taste of these couvertures can slightly alter with each harvest. The different origin chocolate regions include:

Callebaut Brazil 66.8% Couverture Chocolate
Callebaut Sao Thome 70% Couverture Chocolate
Callebaut Ecuador 70% Couverture Chocolate
Callebaut Madagascar 70% Couverture Chocolate

YES, dark chocolate is good for you, but as you can see, when it comes to dark chocolate, there are many options and varieties.

I would recommend trying all the different dark chocolates and finding the right one that suits you in terms of cocoa percentage, and of course taste – besides it’s good for you!