Tag Archives: easter decorations

The Business of Easter: Chocolate’s Biggest Day of the Year

Easter Eggs Level 1

Easter Eggs Level 1 Class at Savour Chocolate & Patisserie School

Easter is on its way once again, so polish off your moulds and cash in on the most profitable time of the year for chocolate manufacturers.

Easter is the key holiday for the chocolate industry, accounting for 75 per cent of all chocolate spending. However, research suggests that Australians will be consuming less chocolate this year than previous years with the increased popularity of Easter gifts. In addition to this the chocolate industry is also seeing a decrease in the mass produced chocolate sector with artisan Easters eggs expected to rise by 2%. Nutritionists believe this is a positive with the recommended daily intake of 8g of dark chocolate a day well and truly exceeded during Easter.

rich in the antioxidants that are naturally present in the cocoa bean

Callebaut Acticoa is rich in antioxidants that are naturally present in the cocoa bean

Barry Callebaut the world’s largest chocolate company suggests that we will see a lot of changes to chocolate in the future, with governments around the world combating the obesity epidemic by targeting food such as chocolate, which has high levels of both fat and sugar, with higher taxes. In response to this Callebaut has launched a range of chocolates that the health conscience can indulge in almost guilt free.

Callebaut offers a chocolate couverture with at least 30% less sugar and a taste that makes no compromise. By rebalancing the classic chocolate and replacing more than 30% of the sugar in the recipe with dietary fibre, Callebaut has succeeded in bringing out a superior, rich, intense chocolate taste without the use of artificial sweeteners.

Another amazing invention from Callebaut is Acticoa™ chocolate (currently not available in Australia) , the only chocolate in the world that is so rich in the antioxidants that are naturally present in the cocoa bean. These are preserved by careful treatment and gentle processing of the cocoa beans. Eight grams of Acticoa™ dark chocolate per day covers 100% of the suggested daily intake of antioxidants – necessary to strengthen your natural defences. In the human body, cocoa flavanols function as antioxidants. Cocoa flavanols are amongst the most active & effective antioxidants. They neutralise the free radicals in our body and protect our body cells. A small portion of ACTICOA™ chocolate already provides a full amount of flavanols.

Enric Rovira Easter Eggs

Need inspiration? Look no further than Enric Rovira

Australians are the number one consumers of chocolate Easter eggs in the world. But we are only 14th in terms of overall chocolate consumption. Australians consume only 5 kilograms of chocolate a person per year, compared Switzerland which consumes a whooping 11kilograms per person per year, making them the world’s top consumer.

If you are looking for some inspiration this Easter to ignite your creativity look no further than Enric Rovira from Spain, Enric’s Easter eggs are world renowned. They are elegant and spectacular in their simplicity. Another must for any chocolate enthusiast is Oriol Balaguer with his distinctive style with Easter Eggs. Both these chefs are from Spain which is leading the world in chocolate and patisserie innovation.

If you want to cater for the Easter egg demand yourself why not attend one of Savour’s Easter egg classes scheduled this year covering both beginners and advanced. For further information on chocolate and patisserie products visit our classes, online store or our online classes.

Frank Haasnoot teaches on Savour Online Classes

Frank-Haasnoot---Savour-Online-ClassesWorld Chocolate Master Frank Haasnoot is making an exclusive guest appearance on Savour Online Classes, giving you all the secrets to enable you to replicate his amazing designs.

Frank was a Guest Chef at Savour Chocolate & Patisserie School in November teaching hands-on classes in our hands-on facility in Brunswick. We were very fortunate to be able arrange a free day with Frank to film his Online Classes.

With so many recipes and techniques in Frank’s repertoire, it was almost impossible to decide what to film. We could have spent the entire day to film one of his spectacular and complex recipes, but Frank had another idea.

‘How do you make your garnishes?’ That’s the number 1 question World Chocolate Master Frank Haasnoot is asked. His suggestion, why not give the people want they want to know. We spent approximately 7 hours filming the five chocolate garnish videos.

Frank Haasnoot PDF Recipe

Starting today, subscribers will be able to get unlimited access to the first of his five part video series. Each video will focus on a particular garnish technique. The will also be able to download a PDF of with more notes to help you learn.

CLICK NOW to subscribe and watch Frank’s five part video series on Savour Online Classes.

Frank-Haasnoot---Matcha-GarnishFrank Haasnoot was born in the Netherlands and worked in several pastry shops around the world. In 2007, Frank placed 4th in the World Chocolate Masters won in 2011, placing him in a very select group of pastry chefs. Since his victory, he has worked at The Victorian in Kuwait and is currently working at the Mandarin Oriental Hotel in Taipei, Taiwan.

Behind the Scenes of Savour Online Classes

Online Classes
Savour Online Classes
is nearing its 1st Birthday, and to celebrate we thought we’d give you a quick behind the scenes look at the making of our Lamington recipe, just to show you the 5 week process in creating one of our videos and releasing it online.

STEP 1: RECIPE IDEA – 5 WEEKS PRIOR
It all starts with an idea. A recipe idea is conceived by award winning pastry chef and host of Savour Online Classes Kirsten Tibballs, with the weights and measurements crudely drawn on a scrap piece of paper.

In the case of the Lamington, the recipe was voted by our subscribers as the recipe they most wanted to see (36% of the votes). The Lamington was a creation from Kirsten Tibballs’ debut cookbook Chocolate to Savour, so the recipe was mostly already constructed.

Lamington - Savour Online ClassesSTEP 2: RECIPE DEVELOPMENT – 4 WEEKS PRIOR
Kirsten will give the recipe to the Savour team to create it for the first time. They will meticulously follow the recipe and method to ensure that it looks right, the measurements are correct and most importantly, it tastes good.

Once the product is created, Kirsten will work with the team on the notes taken about how the recipe went, plus also providing a yield, difficulty and the time taken to create this particular product.

If adjustments are needed to the recipe, Kirsten and the Savour team will continue to make the product to ensure the recipe is perfect. Nothing goes any further until it is!

STEP 3: FILMING – 3 WEEKS PRIOR
Filming of our online classes is done in our studio setup at Savour Chocolate & Patisserie School.

We genially have our hands-on classes running simultaneously whilst we filming, so if you can hear our resident teacher and pastry chef Paul Kennedy in the audio, you know why. Yes, it’s sound proof and yes, he has a loud voice.

Some of our recipes have taken up to 2 full days (16 hours) just to complete the filming. In the case of the Lamington, we managed to get it finished in 8 hours.

Lamington - Savour Online ClassesKirsten also doesn’t use cue cards, or any prompts with her product knowledge. Basically, she’s a walking encyclopaedia of all things chocolate and patisserie.

The finished recipes are normally given away as gifts or devoured by our hungry staff.

STEP 4: EDITING – 2 WEEKS PRIOR
One of the longest stages in creating a video recipe is the editing process.

Some videos can take up to 5 full days to edit some of the largest recipes. In the hours spent filming, mistakes sometimes do happen. Kirsten might flub her lines, or spill some chocolate on the bench and need it cleaned. But, we don’t want to bore you with all that.

For the lamington recipe we took approximately 7 hours of footage and cut it down to 42 minutes. Much better!

STEP 4: FINAL RECIPE – 1 WEEK PRIOR
At this stage, the final changes and editing of the recipe take place. We pretty up the downloadable recipe with a picture and make sure it’s good to go.

Lamington - Savour Online ClassesNow with the edited video and the formatted recipe, Kirsten watches the video to ensure it correctly matches the recipe.

STEP 5: UPLOAD AND RELEASE
We have a finished recipe and video…yay!

The video and recipe is uploaded to the server, ready for you to create in your own kitchen.

As you can see it’s a long process, but we really enjoy bringing these video recipes to you.  This is why we have to plan well in advance with some of the recipes we make, but also to give you an idea as to why the Lamington recipe couldn’t just be available the day after the poll ended.

If you have any questions, or feedback, please visit us on our Forum, or find us on Facebook or Instagram.

You can subscribe to Savour Online Classes as a yearly or monthly subscriber. You get unlimited access to a wide range of recipes from beginner, intermediate to advanced.

Click here to find out more

Learn to make Chocolate Easter Eggs with Savour Online Classes

Savour Online Classes is proud to present the latest video recipes for you to learn – Chocolate Easter Eggs!

 

These spectacular eggs are surprisingly easy to master. You can apply these eye catching decorations to others moulds to use year round. You can learn to make a leopard print easter egg, a spotted easter egg and a beautiful red egg called ‘rouge’.

 

You can subscribe now to our Savour Online Classes either Monthly ($12.95) or Annually ($99 – Best Value).

 

Check out this short trailer of the Easter Eggs ideas you can create: