Tag Archives: school online

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

Kirsten Tibballs’ Crown of Savour Recipe from Cake, Bake & Sweets Show

Crown of Savour - KirstenTibballs

CROWN OF SAVOUR

Sweet Shortcrust Pastry
260g Unsalted Butter
180g Pure Icing sugar
105g Eggs
65g Ground almonds
500g Plain flour
Pinch Salt
50g Callebaut Mycryo Cocoa Butter

Mix the butter and flour until you create a crumb texture. Add the ground almonds, icing sugar and lastly add the eggs and salt. Store in the fridge at 5°C. Roll out to a 2mm thickness and line 2 x 200mm tart rings. Blind bake tart shells at 170°C for 7 minutes, then continue baking for an additional 5 minutes or until you achieve a light golden brown colour. Remove from the oven and sieve Mycryo over the tart whilst still hot. Cool.

Crunchy Almonds
56g Caster Sugar
37g Water
112g Slivered Almonds
37.5g Pistachios Chopped
18g Puffed Rice
22g Freeze Dried Paspberries
67g Callebaut Pistachio Paste
150g Callebaut W2 White Chocolate 28%, pre-crystallised

Combine the water and sugar in a saucepan and bring to a boil.
Coat the almonds in the syrup, and then spread them on a tray covered with a Silpat mat.
Bake the almonds at 160°C until they’re golden brown, stirring them every 5 minutes to ensure even baking.
Cool the almonds completely before mixing them with all of the other ingredients.

Vanilla Rose Cream
750g Full Cream Milk
3g Vanilla beans
280g Egg yolks
150g Caster Sugar
60g Custard powder or corn flour
80g Callebaut Mycryo Cocoa Butter
300g Unsalted Butter (room temperature)
40g Rose Paste or rose water
4g Salt

Warm the milk and infuse with the vanilla for 20 minutes in a container covered with cling film. Strain. Combine the egg yolks, sugar, custard powder slowly add the vanilla infusion and then place back in a saucepan and heat while stirring until boiling. Remove from the heat. Once the mixture reaches 40˚C, gradually incorporate the diced butter, Mycryo cocoa butter and rose paste. Cool for at least 1 hour in the fridge.

Swiss Meringue Sticks
180g Caster Sugar
125g Egg Whites
100g Icing Sugar
20g Cornflour

Heat the sugar and egg white together in mixing bowl over Bain Marie to 60°C. Remove from heat and mix in an electric mixer with the whisk attachment to create a meringue. Fold through the sieved icing sugar and cornflour. Pipe individual strips with a 2mm piping tube onto a tray lined with a Silpat® mat. Either place in a dehydrator for 4 hours at 60°C or bake in the oven at 90°C for 120 minutes.

Garnishes
150g Callebaut 811 Dark couverture
400g Fresh Raspberries
QS Freeze dried raspberries
QS Crystalized rose petals
QS Pistachio slithers

Temper the dark couverture and spread a thin layer on an acetate sheet. Cut two 160mm discs and place a tray on top before setting for 20 minutes in the fridge. Remove the chocolate discs from the acetate and sieve it with the freeze dried raspberries.

Assembly
Spread the crunchy almond mixture before it sets into the base of the tart and then place in a layer of fresh raspberries. Pipe the prepared rose cream on top with a 10mm piping tube. Place the prepared chocolate disc covered with the freeze dried raspberries on top of the rose cream and then place the prepared meringue discs around the side. Garnish with the pistachios and crystalized rose petals.

Savour School voted one of the Best Destinations for Chocolate Lovers

If you love chocolate than this is for you!

 

An infograph has been created by Love Home Swap for International Chocolate Day (September 19th) to showcase the best chocolate experiences in the world from shops, festivals and schools. Fortunately, Savour Chocolate & Patisserie School was only 1 of 3 chocolate experiences chosen in the Oceania region and the only school chosen in the world!

 

Check out the rest of the experiences below. How many can you tick off you list?

 

Chocolate lovers travel guide

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