Further develop and hone your skills with this advanced course. Participation in this course requires you to have either completed level one chocolates and pralines at Savour or to have had prior experience making chocolates with couverture chocolate. Level two covers a variety of the latest trend flavoured ganache fillings for moulded chocolates, soft nougat, hard caramels, triple chocolate laminated pralines and pectin set jellies (Pate du fruits). You will also be shown how to make your own marzipan and praline paste and incorporate them into your professional products. In addition, level two contains various enrobing techniques methods and cocoa spraying for moulded chocolates. You also use textured sheets and transfer sheets to add depth and appeal to the finished product.
Available Classes - Chocolates & Pralines - Level 2
September 2010
Sorry, this class is fully booked!
Sat 25 Sep, 2010 3 day course - Chocolates and Pralines Level Two
Class Times: 9:00 AM to 4:00 PM
Class is full, click here to go onto the waiting list
Further develop and hone your skills with this advanced course. Participation in this course requires you to have either completed level one chocolates and pralines at Savour or to have had prior experience making chocolates with couverture chocolate. Level two covers a variety of the latest trend flavoured ganache fillings for moulded chocolates, soft nougat, hard caramels, triple chocolate laminated pralines and pectin set jellies (Pate du fruits). You will also be shown how to make your own marzipan and praline paste and incorporate them into your professional products. In addition, level two contains various enrobing techniques methods and cocoa spraying for moulded chocolates. You also use textured sheets and transfer sheets to add depth and appeal to the finished product.
Sat 20 Nov, 2010 3 day course - Chocolates and Pralines Level Two
Class Times: 9:00 AM to 4:00 PM
Further develop and hone your skills with this advanced course. Participation in this course requires you to have either completed level one chocolates and pralines at Savour or to have had prior experience making chocolates with couverture chocolate. Level two covers a variety of the latest trend flavoured ganache fillings for moulded chocolates, soft nougat, hard caramels, triple chocolate laminated pralines and pectin set jellies (Pate du fruits). You will also be shown how to make your own marzipan and praline paste and incorporate them into your professional products. In addition, level two contains various enrobing techniques methods and cocoa spraying for moulded chocolates. You also use textured sheets and transfer sheets to add depth and appeal to the finished product.
Sun 09 Jan, 2011 3 day course - Chocolates and Pralines Level Two
Class Times: 9:00 AM to 4:00 PM
Further develop and hone your skills with this advanced course. Participation in this course requires you to have either completed level one chocolates and pralines at Savour or to have had prior experience making chocolates with couverture chocolate. Level two covers a variety of the latest trend flavoured ganache fillings for moulded chocolates, soft nougat, hard caramels, triple chocolate laminated pralines and pectin set jellies (Pate du fruits). You will also be shown how to make your own marzipan and praline paste and incorporate them into your professional products. In addition, level two contains various enrobing techniques methods and cocoa spraying for moulded chocolates. You also use textured sheets and transfer sheets to add depth and appeal to the finished product.
Wed 23 Feb, 2011 2 day course - Chocolates and Pralines Level Two
Class Times: 9:00 AM to 4:00 PM
Further develop and hone your skills with this advanced course. Participation in this course requires you to have either completed level one chocolates and pralines at Savour or to have had prior experience making chocolates with couverture chocolate. Level two covers a variety of the latest trend flavoured ganache fillings for moulded chocolates, soft nougat, hard caramels, triple chocolate laminated pralines and pectin set jellies (Pate du fruits). You will also be shown how to make your own marzipan and praline paste and incorporate them into your professional products. In addition, level two contains various enrobing techniques methods and cocoa spraying for moulded chocolates. You also use textured sheets and transfer sheets to add depth and appeal to the finished product.
Sun 08 May, 2011 3 day course - Chocolates and Pralines Level Two
Class Times: 9:00 AM to 4:00 PM
Further develop and hone your skills with this advanced course. Participation in this course requires you to have either completed level one chocolates and pralines at Savour or to have had prior experience making chocolates with couverture chocolate. Level two covers a variety of the latest trend flavoured ganache fillings for moulded chocolates, soft nougat, hard caramels, triple chocolate laminated pralines and pectin set jellies (Pate du fruits). You will also be shown how to make your own marzipan and praline paste and incorporate them into your professional products. In addition, level two contains various enrobing techniques methods and cocoa spraying for moulded chocolates. You also use textured sheets and transfer sheets to add depth and appeal to the finished product.
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.
* Denotes a required field.
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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