A rigorous, intensive class which further develops and expounds upon the chocolateiring skills covered by the chocolates and pralines courses so far. Completion of this course will certainly provide you with the confidence to start your own a chocolate establishment. With the trends moving away from alcohol based ganaches, we focus on fresh fruits such as a fresh strawberry and mascarpone filling and products that will incorporate unique flavours and textures as well as providing a exceptional finished product. Level Four also covers two different ways of producing chocolate marshmallow, fruit caramels, plus Paul’s award winning recipe for sugar crusted liqueurs within a salted caramel. This class provides an introduction to the art of chocolate panning using basic machinery which will enable you to produce various professionally finished products.
Available Classes - Chocolates & Pralines - Level 4
October 2010
Sorry, this class is fully booked!
Fri 01 Oct, 2010 3 day course - Chocolates and Pralines Level Four
Class Times: 9:00 AM to 4:00 PM
Class is full, click here to go onto the waiting list
A rigorous, intensive class which further develops and expounds upon the chocolateiring skills covered by the chocolates and pralines courses so far. Completion of this course will certainly provide you with the confidence to start your own a chocolate establishment. With the trends moving away from alcohol based ganaches, we focus on fresh fruits such as a fresh strawberry and mascarpone filling and products that will incorporate unique flavours and textures as well as providing a exceptional finished product. Level Four also covers two different ways of producing chocolate marshmallow, fruit caramels, plus Paul’s award winning recipe for sugar crusted liqueurs within a salted caramel. This class provides an introduction to the art of chocolate panning using basic machinery which will enable you to produce various professionally finished products.
Fri 26 Nov, 2010 3 day course - Chocolates and Pralines Level Four
Class Times: 9:00 AM to 4:00 PM
A rigorous, intensive class which further develops and expounds upon the chocolateiring skills covered by the chocolates and pralines courses so far. Completion of this course will certainly provide you with the confidence to start your own a chocolate establishment. With the trends moving away from alcohol based ganaches, we focus on fresh fruits such as a fresh strawberry and mascarpone filling and products that will incorporate unique flavours and textures as well as providing a exceptional finished product. Level Four also covers two different ways of producing chocolate marshmallow, fruit caramels, plus Paul’s award winning recipe for sugar crusted liqueurs within a salted caramel. This class provides an introduction to the art of chocolate panning using basic machinery which will enable you to produce various professionally finished products.
Sat 15 Jan, 2011 2 day course - Chocolates and Pralines Level Four
Class Times: 9:00 AM to 4:00 PM
A rigorous, intensive class which further develops and expounds upon the chocolateiring skills covered by the chocolates and pralines courses so far. Completion of this course will certainly provide you with the confidence to start your own a chocolate establishment. With the trends moving away from alcohol based ganaches, we focus on fresh fruits such as a fresh strawberry and mascarpone filling and products that will incorporate unique flavours and textures as well as providing a exceptional finished product. Level Four also covers two different ways of producing chocolate marshmallow, fruit caramels, plus Paul’s award winning recipe for sugar crusted liqueurs within a salted caramel. This class provides an introduction to the art of chocolate panning using basic machinery which will enable you to produce various professionally finished products.
Sat 14 May, 2011 3 day course - Chocolates and Pralines Level Four
Class Times: 9:00 AM to 4:00 PM
A rigorous, intensive class which further develops and expounds upon the chocolateiring skills covered by the chocolates and pralines courses so far. Completion of this course will certainly provide you with the confidence to start your own a chocolate establishment. With the trends moving away from alcohol based ganaches, we focus on fresh fruits such as a fresh strawberry and mascarpone filling and products that will incorporate unique flavours and textures as well as providing a exceptional finished product. Level Four also covers two different ways of producing chocolate marshmallow, fruit caramels, plus Paul’s award winning recipe for sugar crusted liqueurs within a salted caramel. This class provides an introduction to the art of chocolate panning using basic machinery which will enable you to produce various professionally finished products.
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.
.jpg&type=jpeg&jpegquality=85&resample=1&output=1&storage=files&ireg_w=75&ireg_h=50 "Advanced Chocolates - Christian Camprini MOF")
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