Tag Archives: learning online

Deniz Karaca – A Chocolate Master

Deniz KaracaDeniz Karaca has certainly made his mark on the global chocolate and patisserie scene. As well as winning the inaugural Savour Patissier of the Year in 2016, Deniz was ranked among the top 3 in the World Chocolate Masters 2013. You may recognise him from MasterChef Australia, where he presented his notoriously complex yet spectacular dessert from the Masters, ‘Passion for Caramel’. Now, Deniz has combined his passion for wine and chocolate in his latest venture, Cuvée Chocolate, which produces artisan Australian-made chocolate to complement an array of wines. Deniz was recently filming two videos for Savour Online Classes so we decided to have a quick catch up!

When and how did you get into chocolate and patisserie?

When I was 16 I got an apprenticeship in the wonderful Cron & Lanz pastry shop in Göttingen, Germany. This sparked my interest in patisserie and chocolate, and from there, I went on to work in various areas of the industry such as hotels and cruise ships before relocating to Australia.

You won the very first Savour Patissier of the Year competition, what made you enter?

I loved the idea of competing against such a high calibre of Australian and international pastry chefs. Savour Patissier of the Year was in its first year when I entered, which made it even more thrilling as no one knew a concept like it before.

Your infamous ‘Passion for Caramel Tart’ from MasterChef (and Savour Online Classes) has so many components and uses of caramel. How did you come up with such a complex recipe?

I was visiting my wife’s aunt in Sydney and she made us a banoffee pie for dessert. I had never tasted a banoffee pie before and I absolutely loved it! I was mesmerised by the flavours. My brain then went into creative mode and I began playing with new ideas and elements. That is where my Passion for Caramel Tart stems from – a simple banoffee!

Is that the most difficult thing you’ve made?

No, surprisingly! I presented it on MasterChef and all the contestants were able to put it together so it’s not as challenging as it sounds. Crème Brulee on the other hand is something that sounds so simple, but if it’s not 100% perfect you cannot serve it, so I’d say crème brulee is difficult to nail.

Tell us about Cuvée (pronounced que – vay).

Since living in Australia, I have discovered a new-found love for wine! A few years ago, my wife and I were at a winery for a tasting and they offered us chocolate to try with the wine. As it is my forte, I thought I would give it a go, but even with alcohol in my system the chocolate did not taste good. All my best ideas come together when I’ve had a bit to drink, so on the journey back from the tasting, I came up with the idea to create chocolate to complement wines. It took 7 months from generating the idea to putting it into action and creating the first chocolate bar.

What’s the future for Cuvée?

At present, we use a blend of cocoa beans when creating our couverture. I have a farm where I breed cattle, so my dream is to become as self-sustainable as possible. I aim to use as many beans from source and create as much chocolate from scratch as I possibly can.

 What’s been the highlight of your career so far?

The World Chocolate Masters was amazing. It was such a challenge to really push myself and I was mentored by the wonderful Kirsten Tibballs and Paul Kennedy. All in all, it was a rewarding experience in so many ways.

Passion for Caramel Tart and Eggcelence are now available on Savour Online Classes!

Christmas with the Queen of Chocolate

Christmas Wreath from Cake Bake & Sweet Show Melbourne 2016

By Kirsten Tibballs at Savour
www.savourschool.com.au

 

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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.

 

 

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

World’s Largest Flower Bouquet at Cake Bake & Sweets Show

Chocolate lovers will be salivating in October as Savour Chocolate and Patisserie School in Melbourne unveils the world’s largest chocolate flower bouquet at the Cake Bake and Sweets Show.

 

More than 100 kilograms of Callebaut Belgium White Chocolate will be used to construct the 7 metre long by 1.7 metre wide chocolate flower bouquet for an entry in the Guinness Book of World Records.

 

World renowned chocolatier and Savour School director Kirsten Tibballs is looking forward to the challenge and achieving the goal. However, she won’t be alone, with help from her experienced team of pastry chefs and chocolatiers. The team includes award winning chefs Paul Kennedy and Robyn Curnow who each have a combined experience of 50 years between them. Current and former students of the school including Jean Kirkland, Rebecca Carins, Yuliana Sutanto, Maggie Winata, Janine Sang and John Law are also getting behind the challenge and are helping  with the record attempt.

 

“Chocolate flowers class is something we regularly teach at Savour, so it is a great opportunity to show off the talent of our pastry chefs and allows the public to be able to view this spectacular display. Plus, to get the Guinness World Record will be a massive achievement,” Kirsten says.

 

It will take more than 900 hours to complete the task and work on the arrangement is commencing shortly. A full size version has been drawn, which will determine how many flowers are needed.

 

The challenge will be transporting the hundreds of individual flowers to the Cake Bake & Sweets Show and its painstaking assembly. Racing against the clock, and the pressures of a live event, the chocolate flower bouquet will aim to be completed late Saturday, or early Sunday, for assessment by the official Guinness adjudicator.

 

“We’re looking forward to creating something that’s never been done before and seeing the arrangement come to fruition. It’s going to be a big task but completely rewarding at the same time. I’ll enjoy watching people’s faces when they see the finished product,” Kirsten says.

 

Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London. Kirsten has also appeared as a regular judge on Masterchef.

 

The Guinness Book of World Records largest chocolate flower bouquet will be unveiled at the Cake, Bake and Sweets Show from October 3rd – 5th in Melbourne at the Melbourne Exhibition Centre.

 

Savour-Flower-Display