Tag Archives: how to make chocolate

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

Savour hosts Guest Chef Francisco Migoya from Modernist Cuisine

Savour was very fortunate to have Francisco Migoya is one of the most celebrated pastry chefs in Europe, teaching exclusively at Savour for three days.

Francisco wowed the students with his amazing creations, really pushing the boundaries in terms of creativity, style and flavours.

Francisco Migoya

Guest Chef Francisco Migoya

Francisco is currently Head Chef at Modernist Cuisine, in Bellevue Washington. Previously, he was the owner and chocolatier at Hudson Chocolates in the Hudson Valley of New York as well as a Professor at The Culinary Institute of America in Hyde Park, New York, where he taught since April of 2005 and in January 2007, it was named Faculty Member of the Year which recognizes excellence in teaching.

Francisco is the author of three books “The Elements of Dessert,” “The Modern Café,” and “Frozen Desserts”.

Francisco was named “Master Artisan Pastry Chef” in May of 2013 by the Pastry Guild of Barcelona, Spain. He was also awarded the title of one of the Top Chocolatiers in America by Dessert Professional Magazine, one of Top Pastry Chefs in America in 2013 by The Huffington Post and in 2011 by Dessert Professional Magazine.

Previous to working at the CIA, he was the Executive Pastry Chef at The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. Migoya has a BA in Hotel and Restaurant Management from the CESSA University in Mexico City, Mexico. He also has a diploma of French Gastronomy from the École D’hotellerie et de Toursime, Strasbourg-Illkirch, France.

Visit the Savour Chocolate & Patisserie School Facebook page to view more of Francisco Migoya’s creations.

New Chocolate Bar Wrappers for Bean to Bar Class

Bean to Bar - Savour Chocolate & Patisserie School

Now days, people are becoming increasingly concerned about where their food is sourced and the processes it undergoes prior to consumption, which is why our Bean to Bar classes at Savour Chocolate & Patisserie School are so popular.

By creating your own chocolate bars, you will be able to fully control the process, the flavours and additives, to create your own unique couverture from beans sourced from around the world.

Bean to Bar Chocolate Wrappers

Beautiful Chocolate wrapper by UNELEFANTE

Today, many chocolate artisans are creating their own original bars products for retail. But how does one stand out from the pack? Great chocolate of course. But that wrapper is important too.

Yes. That piece of paper or cardboard that shields the deliciousness inside.

With that in mind we decided to create some unique and hopefully attractive looking chocolate bar wrappers for our bean to bar class for students to take their creations home in.

The new Bean to Bar wrappers at Savour uses pictures, customs, symbols. flags and the coat of arms to easily represent the country of origin for which cocoa bean has used and the chocolate bar created. Even Savour is represented with our very own blended cocoa bean creation called ‘Brunswick Blend’.

Bean to Bar at Savour Chocolate & Patisserie School

Bean to Bar chocolate wrappers for students to take home their chocolates at Savour

For more information on our Bean to Bar class including dates and prices see the Savour Chocolate & Patisserie School class section.

Win the NEW Callebaut Salty Caramel Crispearls

Callebaut Salty Caramel Crispearls

One of the benefits of Kirsten Tibballs being a Callebaut Ambassador is trying new products long before they come to market. Coming soon from Callebaut is a new flavour of Crispeals – Salty Caramel!

Thanks to Savour Chocolate & Patisserie School, Callebaut & F Mayer Imports you can get your hands on 1 of ONLY 2 bags available in Australia. These Crispearls are months away from being in store and you’ll be one of the first in the world to try them yourself.

How can you win? It’s very simple. Leave a reply on this post and state:

“How would you use Callebaut Salty Caramel Crispearls in your cooking creation?”.

The most creative use of the crispearls in your answer will win!

Once happens after you enter? Check the comments section of this post after 29th April to see if you are a winner and contacted via email. Good luck!

Competition is open to Australian residents only. Competition ends Midnight, Wednesday 28th April. The winner will be announced shortly afterwards.

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.