Skip to main content

Shop

Plastic Frame Large

$20.00 AUD

Plastic Frame Large

$20.00 AUD

In stock

Exclusive to Savour, these versitile frames can be stacked to make perfect layers of ganache or mousse.

Stack them on top of each other using a small amount of melted chocolate or glucose to build the height of each layer.

External Dimensions: 440mm width x 365mm height x 3mm thick

Internal Dimensions: 360mm width x 265mm height x 3mm thick

Small and medium sizes also available

Each frame sold seperatley

 

Related Classes

La Passion

A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish.

Class Tags: chocolate dipped, chocolate shards, egg free, egg-free, enrobe, enrobed, enrobing, garnishes, gluten free, gluten-free, shaved chocolate, peanuts, snack bar, snack bars, vegan

Kirsten Tibballs

06/09/2021

Intermediate

27 mins

Yeild 45

2 hours 30 mins

Pistache

A stunning combination of textures. Layers of pistachio praline and pistachio marzipan, topped with caramelised pistachio nuts, enrobed in milk chocolate and finished with a touch of green metallic. – Gluten free.

Kirsten Tibballs

19/04/2021

Advanced

40 mins

Yeild 210

1 hour 30 mins

Vegan Nougat

This vegan nougat has all the characteristics of a classic nougat without the egg. A delicious confectionery packed full of hazelnuts, almonds, pistachios and dark chocolate. – Egg free, gluten free, vegan.

Kirsten Tibballs

11/01/2021

Intermediate

22 mins

Yeild 8

45 mins

Passionfruit Caramel

These easy-to-make caramels are uplifted by the refreshing addition of passionfruit, which can be easily subsituted for citrus.

Kirsten Tibballs

29/07/2019

Beginner

13 mins

Yeild 285

45 mins

Apple Tarte Tatin

Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!

Jerome Landrieu

17/10/2018

Intermediate

27 mins

Yeild 16

4 hours

Chocolate Marshmallow

Marvellous marshmallows covered in chocolate and textured with a coconut coating!

Kirsten Tibballs

06/02/2019

Intermediate

13 mins

Yeild 100

2 hours

Neige

The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!

Kirsten Tibballs

02/09/2019

Intermediate

28:50 mins

Yeild 44

50 mins

Jeromes Sobacha Petit Gateau

Immerse yourself in the unusual flavour of sobacha, a roasted buckwheat from Asia. In this recipe, Jerome binds the unique flavour with hazelnut, caramel and chocolate for a modern update on the petit gateaux.

Jerome Landrieu

17/08/2018

Advanced

40 mins

Yeild 4

3 hours

Carousel

This show-stopping tart contains a chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.

Class Tags: caramel cream, chocolate pastry, chocolate peanut sable, chocolate sable, hazelnut ganache, jelly, raspberry jelly, sable.

Kirsten Tibballs

16/07/2019

Advanced

45 mins

Yeild 2

2 hours 49 mins

Matcha Mango & Passionfruit Petit Gateaux

Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.

Kirsten Tibballs

12/05/2017

Intermediate

40 mins

Yeild 27

1 hour

Chocolate & Coffee Nougat

With pecans, coffee, orange and couverture, this Chocolate Nougat is the perfect balance of flavours.

Kirsten Tibballs

22/08/2017

Intermediate

15 mins

Yeild 9

28 mins

Chocolate Layered Petit Gateaux

With layers of chocolate goodness, this petit gateaux is an indulgent cake that’ll hit the spot of any chocolate lover.

Kirsten Tibballs

13/10/2017

Advanced

40 mins

Yeild 27

4 hours

Coffee Cinnamon Hazelnut Praline

Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg free, gluten free.

Kirsten Tibballs

25/08/2014

Intermediate

34 mins

Yeild 204

1 hour 30 mins

Olivia’s Favourite By Jerome Landrieu

Jerome Landrieu presents Olivia’s Favourite as a tribute to his daughter’s love of pastry. Inside this petit gateaux you’ll find tropical flavours of mango, yuzu and lime.

Jerome Landrieu

14/06/2018

Intermediate

33 mins

Yeild 12

1 hour 30 mins

Jeromes Red Pepper Bon Bon

Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.

Jerome Landrieu

03/08/2018

Advanced

24 mins

Yeild 80

2 hours

Coconut, Mango and Gruyere Bonbons

Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.

Jerome Landrieu

13/09/2018

Advanced

34 mins

Yeild 40

2 hours

Lamington

An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.

Kirsten Tibballs

04/12/2014

Intermediate

41 mins

Yeild 40

2 hours

Bombi Chocolate Bar

First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.

Kirsten Tibballs

01/05/2015

Intermediate

24 mins

Yeild 64

1 hour

Bora Bora

Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor.

*Time to Prepare: 50 minutes (takes 24 hours to produce)

Kirsten Tibballs

23/12/2016

Intermediate

30 mins

Yeild 108

50 mins

Pineapple Chocolates

Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.

Kirsten Tibballs

10/03/2016

Intermediate

19 mins

Yeild 204 pieces

55 mins

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies