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Chocolate Ghost Lollipops | Recipe by Kirsten Tibballs

Ghosts

Makes: approximately 30 truffles

Plastic Chocolate

500g    Callebaut W2 white chocolate, melted
100g    Callebaut cocoa butter, melted
150g    glucose
20g      white oil soluble colour (titanium dioxide)
50g      water
Callebaut white chocolate truffle shells

Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16˚C for 24 hours.

To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.

Milk Chocolate Honey Ganache

87g       Bulla Pure Cream
20g       Honey
½ tsp    vanilla bean paste
150g     Callebaut 823 Milk Couverture
300g     Callebaut White chocolate W2, for dipping

Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.

Temper the white chocolate and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place onto a lollipop stand or stick into a polystyrene base.

Ghost Eyes and Mouth

50g      Callebaut 2815 Dark Couverture

Temper the dark chocolate and transfer to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.

 Assembly

QS       cornflour or corn starch, for dusting
50g      Callebaut W2 White Chocolate

Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the chocolate on top of the truffle shells to ensure the plastic chocolate sticks to the shell. Cover the outside of the truffle shell with the plastic chocolate and create the desire ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing with the tempered chocolate. Leave the plastic chocolate until it sets completely.

Savour’s VIP Programme

Savour’s VIP Programme is your entry to a world of patisserie and chocolate. Whether you’re an experienced chef wanting to upskill or simply fancy a change in career, the VIP course offers a high level of training and development in the industry. As one of the most reputable chocolate school’s in Asia Pacific, the VIP programme is the only way to assist our award-winning chefs. You’ll have access to over 30 classes as well as the finest ingredients and state of the art equipment. Our expert instructors have a wealth of knowledge in the industry and will be there to guide and nurture you. As you progress throughout the course, you’ll also have the opportunity to support our teachers during classes so you can apply the skills and knowledge you’ve learnt.

To top it all off, the VIP course is fantastic value for money – with up to 50% off classes! Depending on the term you choose (3 month or 6 month),  you can book as many classes as you like up to the value of that course. It’s a winner, we say. But don’t just listen to us, here’s what our previous VIP students have to say…

VIP Students“What can I say apart from the best experience I have ever had in my career! The amount of knowledge that Savour offers is incredible. They make you feel like you’re part of their team thanks to the amazing and professional staff. If I had my chance I would do it again and again. I loved every minute and if you’re passionate about anything and everything chocolate or patisserie, the VIP membership is what you need. I met some amazing people in my 3 months, and lifelong friends. Worth its weight in chocolate!”

Chris Scard
Former VIP student

VIP Student

“The amount of information you can learn in such a short space of time is invaluable. Doing many classes back to back will help cement all the information that is given. It gives you an opportunity to practice without the pressures of production or deadlines. It can really set you up for whatever the next step is in your journey. I would always recommend people to consider doing the program.”

Jean Kirkland
Former VIP student

To find out more about joining our VIP programme click here.

5 minutes with Cedric Grolet

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Cedric Grolet is one of the most prominent figures on the French pastry scene and reflects a new generation of pastry chefs. Having excelled to the top of his game at the age of 31, Grolet is now the Head Pâtissier at the prestigious Le Meurice in Paris. As well as reinventing French pastry classics, the award winning chef is famed for his sculpted fruit creations and the Rubik’s Cube. Cedric Grolet recently taught three exclusive hands-on classes to a limited number of students at Savour School. We caught up with him and here’s what he had to say…

How did you get into patisserie?

At the age of 7 I was already in the kitchen. My grandparents owned a hotel in Andrézieux-Bouthéon just outside Lyon and my earliest memory is tasting the vanilla ice cream they made for me. It was from that moment that I knew I wanted to be a pastry chef.

What are your favourite flavours?

I love the most simple flavours. Simple is always best, even when I am reinventing the classics.

Do you have a favourite sculpted fruit?

La Noisette (hazelnut) is my signature sculpted fruit. Not only is it my personal favourite, it is also the best seller at Le Meurice.1Y1A8602-Edit-2

What was your inspiration behind the Rubik’s cube?

The idea was initiated during the quarterly Club des Sucrés. The concept of the Club des Sucrés was introduced by Christophe Adam and Christophe Michalak and occurs every 3 months in France. It brings together the finest and most famous pastry chefs who discuss emerging trends and new themes. I have childhood memories about travelling in the car during summer holidays and playing games to keep me entertained for the duration of the journey. It was then that we proposed the theme of the Rubik’s cube.

Was it the most technical pastry you have created?

I am continually testing myself and generating new ideas but the Rubik’s cube was undoubtedly the most technical creation to date. It took two full days to make but the final result was impeccable and worth all of the effort and work.

What has been the highlight of your career so far?

My best achievement to date is when I took the position of Head Pâtissier at Le Meurice.

Tell us about your new book.

My new book “Fruits” will be released on 21st September 2017. There are 100 recipes and 450 pages. Each page is shot on a background that’s deeply connected to nature such as marble and grass.

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.

 

 

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