An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk screen printing and advanced coloured spraying techniques on top of piped moulds and metallic powder applications. Level Three covers both methods of making liqueur bonbons (with a crust and without a crust), various laminated and textured fillings, whipped and piped ganaches, cold infusions and fruit in liqueur chocolates.
Available Classes - Chocolates & Pralines - Level 3
September 2010
$775.00 AUD
Tue 28 Sep, 2010 3 day course - Chocolates and Pralines Level Three
Class Times: 8:00 AM to 3:00 PM
An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk screen printing and advanced coloured spraying techniques on top of piped moulds and metallic powder applications. Level Three covers both methods of making liqueur bonbons (with a crust and without a crust), various laminated and textured fillings, whipped and piped ganaches, cold infusions and fruit in liqueur chocolates.
Tue 23 Nov, 2010 3 day course - Chocolates and Pralines Level Three
Class Times: 9:00 AM to 4:00 PM
An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk screen printing and advanced coloured spraying techniques on top of piped moulds and metallic powder applications. Level Three covers both methods of making liqueur bonbons (with a crust and without a crust), various laminated and textured fillings, whipped and piped ganaches, cold infusions and fruit in liqueur chocolates.
Wed 12 Jan, 2011 3 day course - Chocolates and Pralines Level Three
Class Times: 7:00 AM to 2:00 PM
An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk screen printing and advanced coloured spraying techniques on top of piped moulds and metallic powder applications. Level Three covers both methods of making liqueur bonbons (with a crust and without a crust), various laminated and textured fillings, whipped and piped ganaches, cold infusions and fruit in liqueur chocolates.
Fri 25 Feb, 2011 3 day course - Chocolates and Pralines Level Three
Class Times: 9:00 AM to 4:00 PM
An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk screen printing and advanced coloured spraying techniques on top of piped moulds and metallic powder applications. Level Three covers both methods of making liqueur bonbons (with a crust and without a crust), various laminated and textured fillings, whipped and piped ganaches, cold infusions and fruit in liqueur chocolates.
Wed 11 May, 2011 3 day course - Chocolates and Pralines Level Three
Class Times: 8:00 AM to 3:00 PM
An advanced course which will provide you with adequate education to begin a chocolate business yourself, with over 50 such businesses opened and successfully run with Savour School training. Level Three is a jungle themed course in which we focus on colour and its affect on the final product. This course covers silk screen printing and advanced coloured spraying techniques on top of piped moulds and metallic powder applications. Level Three covers both methods of making liqueur bonbons (with a crust and without a crust), various laminated and textured fillings, whipped and piped ganaches, cold infusions and fruit in liqueur chocolates.
Appropriate clothing and footwear should be worn at all time, with no open toe shoes to be worn in the kitchen.
Please do not make travel arrangements until your booking has been confirmed and fully paid.
We do not offer refunds for classes once your payment has been processed.
Savour reserves the right to alter or cancel a class without notice.
We cannot accommodate dietary requirements in all classes.
What do you need to bring?
We supply lunch, refreshments, apron, utensils and recipes, so you only have to bring your enthusiasm and taste buds.
How do you get to Savour?
It is easy to get to Savour using public transport.
Tram Stop - Catch a tram from Melbourne City (Elizabeth Street) #19 North Coburg Tram. Get off at tram stop #20 (this is at Barkly Square Shopping Centre, 115 Sydney Road, Brunswick). This tram trip is ~17 minutes from the city.
Jewell Train Station - Catch a train from Melbourne City Loop stations to Jewell Train Station (This station is at the end of Wilson Avenue. Literally 50 metres from the school). This is the Upfield Line and the train trip takes 15 minutes from the city.
If you are travelling to attend a Savour School course then there are several hotels nearby that can accommodate you. The location of the hotels can be viewed on a map on the contact us page.
Fill in the form below and your enquiry will be automatically forwarded on to the relevant hotels.
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Video & Audio Recording
Please note we do not allow the video or audio recording of our classes with video camera's, camera phones or portable audio recorders, you are however permitted to take photos in class.
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