Tag Archives: cooking class

New Year, New Recipes, New Classes at Savour Chocolate & Patisserie School

Savour Chocolate & Patisserie School has started the new year launching with all new recipes and new classes at their school located in Brunswick.

Development of the new recipes begin early in 2014 with the creation of BETA classes. These classes were used to test the new recipes and garnishes as a way to garner feedback from the attendees.

With this feedback, award winning pastry chefs Kirsten Tibballs and Paul Kennedy went to work finalising the recipes in time for the launch of the 2015 classes. The classes which have new recipes include:

Choux Pastry

Choux Pastry with yuzu creme, crumble and lavender marshmallow

Entremets/ Gateaux
Entremets/ Gateaux Continuing Education
Tarts
Tarts Continuing Education
Choux Pastry
Eclairs
Verrines
Petit Gateaux
Petit Gateaux Continuing Education
Chocolate Showpieces
Chocolate Flowers

Our newest class is Enrobing and Commercial Chocolate Production Class, which teaches students how to use a ‘Selmi’ enrobing machine, perfect to enable you to fast track your production and reduce labour costs.

Check out our full range of classes now and stay tuned for more exciting developments on classes at Savour Chocolate and Patisserie School.

Kirsten Tibballs’ Crown of Savour Recipe from Cake, Bake & Sweets Show

Crown of Savour - KirstenTibballs

CROWN OF SAVOUR

Sweet Shortcrust Pastry
260g Unsalted Butter
180g Pure Icing sugar
105g Eggs
65g Ground almonds
500g Plain flour
Pinch Salt
50g Callebaut Mycryo Cocoa Butter

Mix the butter and flour until you create a crumb texture. Add the ground almonds, icing sugar and lastly add the eggs and salt. Store in the fridge at 5°C. Roll out to a 2mm thickness and line 2 x 200mm tart rings. Blind bake tart shells at 170°C for 7 minutes, then continue baking for an additional 5 minutes or until you achieve a light golden brown colour. Remove from the oven and sieve Mycryo over the tart whilst still hot. Cool.

Crunchy Almonds
56g Caster Sugar
37g Water
112g Slivered Almonds
37.5g Pistachios Chopped
18g Puffed Rice
22g Freeze Dried Paspberries
67g Callebaut Pistachio Paste
150g Callebaut W2 White Chocolate 28%, pre-crystallised

Combine the water and sugar in a saucepan and bring to a boil.
Coat the almonds in the syrup, and then spread them on a tray covered with a Silpat mat.
Bake the almonds at 160°C until they’re golden brown, stirring them every 5 minutes to ensure even baking.
Cool the almonds completely before mixing them with all of the other ingredients.

Vanilla Rose Cream
750g Full Cream Milk
3g Vanilla beans
280g Egg yolks
150g Caster Sugar
60g Custard powder or corn flour
80g Callebaut Mycryo Cocoa Butter
300g Unsalted Butter (room temperature)
40g Rose Paste or rose water
4g Salt

Warm the milk and infuse with the vanilla for 20 minutes in a container covered with cling film. Strain. Combine the egg yolks, sugar, custard powder slowly add the vanilla infusion and then place back in a saucepan and heat while stirring until boiling. Remove from the heat. Once the mixture reaches 40˚C, gradually incorporate the diced butter, Mycryo cocoa butter and rose paste. Cool for at least 1 hour in the fridge.

Swiss Meringue Sticks
180g Caster Sugar
125g Egg Whites
100g Icing Sugar
20g Cornflour

Heat the sugar and egg white together in mixing bowl over Bain Marie to 60°C. Remove from heat and mix in an electric mixer with the whisk attachment to create a meringue. Fold through the sieved icing sugar and cornflour. Pipe individual strips with a 2mm piping tube onto a tray lined with a Silpat® mat. Either place in a dehydrator for 4 hours at 60°C or bake in the oven at 90°C for 120 minutes.

Garnishes
150g Callebaut 811 Dark couverture
400g Fresh Raspberries
QS Freeze dried raspberries
QS Crystalized rose petals
QS Pistachio slithers

Temper the dark couverture and spread a thin layer on an acetate sheet. Cut two 160mm discs and place a tray on top before setting for 20 minutes in the fridge. Remove the chocolate discs from the acetate and sieve it with the freeze dried raspberries.

Assembly
Spread the crunchy almond mixture before it sets into the base of the tart and then place in a layer of fresh raspberries. Pipe the prepared rose cream on top with a 10mm piping tube. Place the prepared chocolate disc covered with the freeze dried raspberries on top of the rose cream and then place the prepared meringue discs around the side. Garnish with the pistachios and crystalized rose petals.

Savour School voted one of the Best Destinations for Chocolate Lovers

If you love chocolate than this is for you!

 

An infograph has been created by Love Home Swap for International Chocolate Day (September 19th) to showcase the best chocolate experiences in the world from shops, festivals and schools. Fortunately, Savour Chocolate & Patisserie School was only 1 of 3 chocolate experiences chosen in the Oceania region and the only school chosen in the world!

 

Check out the rest of the experiences below. How many can you tick off you list?

 

Chocolate lovers travel guide

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.

 

Savour-Flower-Display

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).