Tag Archives: dark chocolate

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!

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

Preview our NEW recipes & classes with Savour BETA Classes

BETA-Entremets-GateauxIn 2015 Savour is launching ALL NEW recipes and BRAND NEW classes…and we want YOU to be a part of it!

 

BETA Classes have been designed to help us test and preview our new classes before they are released to the public. We are inviting you to participate in these ONCE OFF classes before we release them to the public in 2015.

 

BETA-Entremets-Gateaux-Continuing-EducationBETA Classes will have HUGE discounts and include 30 minutes at the end of the class for you to give us your honest feedback.

 

As is typical with our classes you will also take home a selection of the products you have created.

 

BETA-Verrines

BETA-Petit-Gateaux-Continuing-Education

 

Each BETA class will only be offered once! Learn next years’s recipes today!

Places limited!