Tag Archives: savour online classes

Win a Trip to Ghana – Callebaut Cocoa Plantation Tour 2017

ghana1Callebaut Chocolate and F. Mayer Imports want to take you on a 5 day tour to the second largest cocoa producing country in the world, Ghana, West Africa.

You can be part of a group of Australian chefs, bakers, pastry chefs, chocolatiers and industry professionals to visit cocoa plantations and chocolate production facilities in October 2017.

ENTRY FORM AND FULL TERMS & CONDITIONS 

You will experience all aspects of production from growing, harvesting, fermenting and drying of the cocoa beans to final production of the cocoa bean to cocoa mass/cocoa nibs.

The trip will also take you to local sights of interest and cultural significance. The complete itinerary will be confirmed by mid 2017.

TO ENTER

callebaut-10kg

Submit 5 x labels from any of the following Callebaut products: 811, 2815, 823, W2 – 10kg Callets or 5kg Blocks (either size or packaging variance)

OR

callebaut-25

Submit 8 x labels from any of the following Callebaut products: 811, 823, W2, 703038 – 2.5kg Packaging

OR

calebaut-origin

Submit 1 x label from any of the following Callebaut products: Madagascar, Equador, Sao Thome, Arriba, Java, Power Milk 41%, Power Dark 80% or any Fairtrade variance.

Take advantage of our 20% OFF offer, save the barcodes and you could be on your way to chocolate heaven!
USE PROMO CODE AT CHECKOUT: GHANA17

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

Cherry Baby Recipe by Kirsten Tibballs

Cherry BabyCHERRY BABY
I love this Silikomart mould shape. It is very inspiring and gives a modern look that is easy to garnish.
Makes 2 Gateaux

CHOCOLATE PAIN DE GENE
Makes 4 X 150mm discs baked in Demarle Flexipan ref 1548
270g Almond Paste 50%
46g Caster Sugar
150g Whole Eggs
30g Egg Yolks
1g Salt
34g Callebaut Dutched Cocoa Powder 22-24%
3g Baking Powder
56g Unsalted Butter, clarified

Mix the almond paste and sugar in a mixer with the paddle attachment and slowly add the eggs, egg yolks and salt. Mix in the sifted dry ingredients and add in the clarified butter. Divide equally between 4 x 150mm Demarle Flexipan discs and bake at 170°C for 8 to 12 minutes.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

Place the glace cherries and raspberry jam into a food processor and bring to a paste.

RASPBERRY JAM*
200g Frozen Raspberries
90g Caster Sugar
40g Glucose

Place the raspberries, sugar and glucose into a saucepan and bring to a boil. Continue to heat while stirring gently until you reach a temperature of 104°C. You can also test the consistency on a chilled plate. Place in a bowl and cover with plastic wrap touching the surface.

CHERRY BERRY JAM
192g Raspberry Jam*
230g Glace Cherries
65g Desiccated Coconut

Combine glace cherries and jam in a food processor until combined. Remove from the food processor and add in the coconut. Set aside.

SUGAR SYRUP*
135g Caster Sugar
100g Water

Boil the sugar and water together, just until the sugar is dissolved, and then remove from the saucepan. Once cool, store in the fridge in a sealed container.

DARK CHOCOLATE MOUSSE
260g Callebaut Madagascar Couverture 66%
140g Sugar Syrup 30°B*
75g Egg Yolk
600g Semi Whipped Cream

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Pipe the prepared chocolate mousse into the Silikomart Eclipse entremet mould.

Melt the Madagascar couverture in the microwave to 60°C, stirring a regular intervals. Place the egg yolks in a bowl and whisk on a machine. Place the sugar syrup in a saucepan and boil to 123°C. Pour the boiled syrup directly in when it reaches temperature while continuing to mix to create a bombe paste. Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste. Then fold the couverture mixture through the bombe paste and lastly add the remaining semi whipped cream.

Assembly
Coat all four layers of the chocolate pain de gene with the cherry berry jam mixture. Pipe the chocolate mousse into the base of the mould and spoon it up the sides. Place in a layer of the coated pain de gene, with the pain de gene side facing up. Fill the mould with chocolate mousse and place the remaining pain de gene discs on to create a base. Freeze the cakes.

RED GLAZE
25g Gold Gelatine Sheets
Bowl of chilled water
220g Water
300g Caster Sugar
200g Glucose
200g Mirror Glaze
200g Condensed Milk
300g Callebaut W2 White Chocolate 28%
Red Gel Colour

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.

Boil the water, sugar and glucose, remove from the heat and add in the mirror glaze, condensed milk and pre-soaked gelatine. Pour over the white chocolate, add in the red colour and emulsify with a stick blender. Place plastic wrap on the surface of the glaze and cool it to 34°C-35°C. If the glaze is too thick adjust as necessary with sugar syrup or water. Once at the right temperature glaze the entremets and garnish.

Glaze the entremets, whipping off the excess with a palette knife.

Glaze the entremets, whipping off the excess with a palette knife.

MARSHMELLOW
63g Egg Whites
3g Cream of Tartar
125g Water
125g Caster Sugar
88g Inverted Sugar
45g Liquid Glucose
38g Powdered Gum Arabic / Gum Acacia Powder
14g Gold Gelatine Sheets
1 Vanilla Bean

Place the sugar, water, inverted sugar, glucose and the gum Arabic in a saucepan and heat to 115°C, stirring continuously with a whisk. Once it reaches 110°C start whisking the egg whites with the cream of tartar until you reach a soft peak. Pour the cooked syrup slowly onto the whisked egg whites. Continue whisking and add the pre-soaked gelatine and cut and scraped vanilla bean. Continue to mix until the marshmallow reaches approximately 30°C. Immediately pipe onto prepared chocolate discs. Leave at room temperature to set. Spray the tips of the marshmallow with purple cocoa butter.

Garnishing
– Purple meringue kisses
– Lavender flowers
– Chocolate sticks
– Micro mint