RaviFruit is made up of 90% fruit pulp and 10% sugar using a natural recipe without any added flavour, colour or preservatives. Fruit is harvested when fully ripe, according to strict criteria, ensuring all Ravifruit is of consistent high quality and flavour.
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Not available for delivery. In store purchase only.
This candy-stripe glazed yule log is the perfect centrepiece for Christmas, adorned with chocolate holly leaves and a surprise bauble feature in the middle.
Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Yeild 2 x 180mm x 45mm Entremets
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.
Filled with raspberry ganache, the shells of these moulded chocolates are created in an array of shades of pink. You can apply this easy cocoa butter spray technique to any colour. – Gluten-free.
A simple raspberry and coconut baked tart, easy to create with beautiful textures and flavours.
Fresh from Kirsten’s Livestream, this delicious new tart was developed as a special thank you to her 500k Instagram followers! Kirsten has filmed the full recipe step-by -step to share with her online class subscribers and it is available now. Filled with flavours of raspberry and gold chocolate with a unique hazelnut ganache and jaconde pinwheel.
2 hours 49 mins
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!
1 hour 30 mins
A modern interpretation of a French classic Mille Feuille. Crunchy puff pastry topped with an array of flavours and textures.
Yeild 6 plated desserts
2 hours 40 mins
Internationally acclaimed pastry chef, Johan Martin, introduces us to the dramatically exquisite Rouge Et Noir.
Yeild 3 x 18cm desserts
This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.
1 hour 40 mins
The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg-free, gluten-free.
Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.
Yeild 10 x 80mm
2 hours 10 mins
A glaze by Guillem Corral brought to you from Kirsten’s travels to Barcelona. Using NH Pectin and raspberry puree, this is a tasty vegan glaze that can be reheated without altering the quality.