Tag Archives: culinary arts

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.

 

Versawhip: Whipping Our Chefs into a Frenzy

VERSAWHIP 600K MODIFIED SOY PROTEINRecently, our talented chefs have begun experimenting with a new product that is fast becoming popular in modern patisserie creations.  Versawhip™ 600K is a pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam.  Used to assist in the stabilization of foams, especially whipped ones, it’s a great substitute for egg-albumin or gelatine in foam recipes.  Versawhip has greater strength than egg whites and a wider temperature range than gelatine and when used in combination with egg-albumin or gelatine, Versawhip will actually increase their effectiveness.  Here we give you the essential facts to get you on your way to creating a perfect foam!

Benefits

Versawhip is a desirable ingredient because it has no egg taste and can withstand conditions that egg foams would not be stable in.  It provides double the aerating capability of egg whites and has very little synaereses, or weeping, than egg foam.  It has great flavour release, greater acid and heat tolerance than egg whites and a lower bacteria risk.

Versawhip results in a much more stable foam that cannot be over-whipped and can be used in hot or cold foams.  It has a lighter mouthfeel and can be thickened with xanthan or sugar.

Versawhip Foam

Foam made with Versawhip

How to use

Versawhip can be used in hot or cold foams and is ideal for making vegan meringues, macarons and foams.  It is best mixed in a blender and will need to be refrigerated for several hours after mixing to ensure a durable foam is achieved.  The mixture can then be foamed either by whipping or charging in a whipping siphon.

By itself, Versawhip will create an airy foam in low concentrations and a creamier, but still airy foam in higher concentrations.  Versawhip can be used with very acidic ingredients, such as lime juice, but cannot be used with products containing fat.  It will foam if used with alcohol, but the foam weakens as alcohol concentration increases.

Versawhip™ 600K is now available to purchase at the Savour retail shop in Brunswick and through our online retail store

To see Versawhip in action, subscribe to our Online Classes where internationally renowned pastry chef, Antonio Bachour, uses the product to create a sensational Apple Foam as part of his Crème Brulee and Apple recipe.

Antonio Bachour's Creme Brulee and Apple

The World Chocolate Masters 2015 in Paris

How lucky am I? I have just experienced three days of nail biting intensity (also a little bit of chocolate biting) while viewing the World Chocolate Masters competition in Paris. I had an amazing opportunity to not only walk through the competition area for an intimate view of the competitors, but I also tasted my way through 20 of the world’s best chocolatiers and pastry chef’s creations.

The World Chocolate Masters is a unique international competition that is solely focused on chocolate in every category. The competition is run by French chocolate brand Cacao Barry and is one of the few international competitions that is an individual event and not a team event. The final in Paris had 20 competitors from around the world.

The competition is split into two groups of ten that compete on day one and day two. The competitors were given the theme ‘Inspiration from Nature’ and both groups had to create the following items on their day of competing:

Showpiece by Winner Vincent Vallée of France

Chocolate showpiece
A chocolate sculpture embracing the theme. All the individual elements for the showpiece can be pre-made but not joined.

Moulded praline
Competitors had the opportunity to design their own chocolate mould fitting with the theme and create a moulded chocolate live during the competition.

Sweet Snack on the Go
A sweet takeaway item made live. The competitors also had to design and print their own packaging to present their snack in.

‘My Or Noir’ story
Prior to the competition commencing all competitors were flown to Paris to design and create their own chocolate from the cocoa bean that was presented at the competition to a panel of expert judges. This chocolate could also be used in any of the competitor’s products.

Here is the twist: After the first two days of competition only the top ten competitors go through to day three. Let me put this into perspective; ten of the competitors who have trained, worked, sacrificed, developed and prepared their products for day three didn’t have the opportunity to compete. Here is what the top ten finalists created on day three:

Selection of Pralines from the Competitors

Patisserie of the Day
The patisserie of the day must contain at least three different textural elements and have an explicit chocolate taste. Patisserie of the day is a fresh and delicate pastry which is meant to be displayed and made “à la minute” or fresh each morning. A traditional example of a patisserie of the day might be a Saint-Honoré, Millefeuille or Éclair.

Artistic creation titled: ‘Where Nature Goes’
A broken white bird cage supplied by the organisers was the base to be used for a small chocolate showpiece. Adhering to the theme, competitors were asked to build a chocolate showpiece utilising the bird cage as a base.

On October the 30th this year Vincent Vallée from France was crowned World Chocolate Master in Paris. Hailed as the ‘most challenging chocolate competition’ in the world of chocolate, it is the most prestigious title to win for chocolatiers. For the next three years, Vincent Vallée will

Vincent Vallee of France

Vincent Vallee of France

wear the title of World’s Best Chocolate Craftsman. He gets the unique opportunity to visit a cocoa plantation and his work will be displayed in the world-renowned Harrods department store in London. Hinashi Onobayashi from Japan and Marijn Coertjens from Belgium were awarded the silver and bronze medals.

Australia will be holding the World Chocolate Masters national selections at Crown Casino on the 26th of June 2016. For expressions of interest or to receive an entry form please contact Kirsten Tibballs via the Savour contact us page.

Yoon Kim, From Bean to Bar…to World | Savour Spotlight

Yoon-KimThis week we sat down with chocolatier, Yoon Kim, a regular student at Savour School and now successful business owner, to learn more about her exciting chocolate journey.

What is your name and current occupation?
Yoon Kim. Commercial chef.

What is the name of your company and what does your company produce?
The Smooth Chocolator. We produce bean to bar chocolate made from fairly and directly traded cocoa beans.

What prompted you to begin chocolate making? What was it that motivated you to develop these skills?
I was always interested in pastry so I took some classes at Savour School. Soon I found there is a lot to learn in chocolate making. The more I do, the more there is to learn which I found fascinating. Bean to bar chocolate was new to me, but the flavours of different cocoa beans made me want to pursue that path with no hesitation.

What classes have you completed at Savour? Which class is your favourite to date?
I’ve done Entremets/Gateaux,  Entremets/ Gateaux Continuing Education, Petit Gateaux, Eclairs, Chocolates & Pralines Level 1, 2, 3, 4 and Bean to Bar. My favourite is Chocolates & Pralines Level 3.

How have these classes helped you to achieve your career goals?
First of all, I knew nothing about chocolates before I took the classes. I just wanted to learn how to temper the chocolates. But as I was taking more classes at a higher level, I learnt the technical side of making chocolate, such as understanding crystals in couverture and troubleshooting as well as the aesthetic side of the products. I feel very lucky to live close to Savour School as I can always go back and seek further learning.

What has been your biggest achievement to date?
I’ve only started to make and sell bean to bar chocolate but I have recently signed an exclusive contract with 2 Beans in New York and my entire range is going to be sold at 2 Beans New York which is exciting.

What’s the best advice you have been Smooth-Chocolator---Yoon-Kim1given in relation to your chocolate career, and who was the advice from?
“Be passionate and try something new all the time”. The advice was from Jean-Marie Auboine, one of the guest chefs at Savour School.

What’s next for you and your company?
Getting a bigger quantity of good quality cocoa beans and of course trying to get the best out of the beans by finding the right processes. I’m planning to approach more chocolate shops in the US, UK, Hong Kong as well as Australia once I have the secured supply of cocoa beans.

Smooth-Chocolator---Yoon-KimWhat is your favourite chocolate to make?
Although I’m focussed on bean to bar chocolate bars only, coloured, moulded bonbons with fruit jelly and creamy ganache are my favourite chocolates to make.

For more information on Yoon’s Bean to Bar chocolates visit her website
For more information on classes visit Savour Chocolate & Patisserie School