Tag Archives: courses online

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.

 

 

Jordi Bordas joins Savour Online Classes

World Champion Jordi Bordas joins Savour Online Classes as a guest chef to give you the recipes and show you the techniques for replicating two of his amazing creations.

In 2011, Jordi won the Coupe de Monde in Lyon (with Julien Alvarez). He has his own school in Barcelona and has developed B·Concept – taking classic recipes and making them healthier, whilst maintaining flavour and texture.

The two products Jordi will teaching you with Savour Online Classes to create is:

TROPICAL ENTREMET

A delicious gluten free and lactose free entremet with the main flavours being coconut and passionfruit.

MANDARINA PETIT GATEAUX

Learn how to create the Mandarina Petit Gateaux as seen on MasterChef España. The contestants on Masterchef were only given 2 hours to complete the task, fortunately you have all the time in the world!

Jordi Bordas will be teaching classes at his school in English from 2017. You can follow Jordi on Instagram.

 

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.

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!

World’s Largest Chocolate Flower Bouquet – Savour Chocolate & Patisserie School

Worlds Largest Chocolate Flower Display - Savour Chocolate & Patisserie School

Whose idea was it to attempt the World’s Largest Chocolate Flower Bouquet? Well mine, it sounded like a great idea at time. Chocolate Flowers is something Savour Chocolate & Patisserie School excels at so this would be easy right?

The flower making part was a pleasure with Paul Kennedy’s expertise and our working dynamic, this process was flawless.   Worlds Largest Chocolate Flower Display We decided on an Avatar inspired theme and F. Mayer Imports came on board sponsoring the event with Callebaut. We had a venue and a fantastic event with The Cake Bake & Sweet Show.

Everything looked great, and then we thought about the logistics. How do we transport 200kg of delicately made flowers the five kilometres from Savour in Brunswick to the Cake Bake & Sweet Show at the Melbourne Exhibition Centre?  For the Guinness record all the flowers had to be pre-made. So Paul and I started this painstaking flower making process six months ago recruiting Australian World Chocolate Master Rebecca Carins, my apprentice Jean Kirkland and Savour volunteers Janine Sang, Yuliana Sutanto, Maggy Wong, Jason Kwon and John Law.

Chocolate Flowers - Savour Chocolate & Patisserie School Some of the flowers have taken up to 8 hours to create just one flower, with a total of 1,500 hours of combined labour to create all the flowers. We have created and designed new concepts in flowers, utilizing different shaped petals, bases and stamens, with no two flowers the same.

The record was based on weight so each flower had a solid chocolate base to try and build up the weight criteria.   We start with a solid sphere or egg and then create and form the petals individually with a knife or spatula by dipping it into tempered chocolate and curve them before they fully set.

Once set we then dip each petal individually in tempered chocolate before attaching it to the base. Once the flower is complete we then colour the completed bloom with tempered and coloured cocoa butter often shading the flower with different colours.   Chocolate Flower

Then we come back to transportation.

19 individual trips to the Melbourne Exhibition centre feeling every bump and poorly maintained road along the way. A few casualties but the majority of the flowers made it in one piece.

Once the event was all over, we gave away all the chocolate flowers on display to the audience. How any of them managed to carry these extremely fragile flowers home in the 28 degree heat, I’ll never know!

The best part of this process is that Savour now has a whole botanical library of new flowers to incorporate into our hands-on chocolate flowers class at Savour Chocolate & Patisserie School or in our online classes. With events like this all the Savour staff put in that little bit extra, in particular Paul Kennedy. In the process we force ourselves to grow as pastry chefs and learn and adopt new techniques. Paul Kennedy - Savour Chocolate & Patisserie School

Here are the amazing facts and figures from the world record attempt:

  • The final weight of Callebaut couverture chocolate used in the display was 308.133kg.
  • The final length of the chocolate bouquet was 9 metres and the width was 1.8 metres.
  • $6162.66 in Callebaut couverture was used to create the bouquet
  • 131 individual chocolate flowers
  • 9750 petals
  • 82 chocolate twigs
  • 33 Butterflies
  • 2 ferns
  • 7 bunches of reeds
  • Over 100 leaves
  • Total of 10 contributors
  • 1,500 hours of combined labour