Christmas Yule Log Recipe
Christmas is coming and it’s time to get baking with Savour! Try this festive Yule Log recipe from Kirsten Tibballs and have a very merry Christmas! Christmas Yule Log Makes: 2 Raspberry Jam 500 g...
View ArticleChristmas Meringue Tree | Recipe by Kirsten Tibballs
INGREDIENTS Meringue 3 large egg whites pinch cream of tartar 1 heaped tablespoon cornflour 120g icing sugar 132g caster sugar green food colouring Chocolate Cream 300ml Bulla dollop cream 250g good...
View ArticleChristmas Gingerbread Biscuits | Recipe by Kirsten Tibballs
Difficulty: easy Cooking time: less than 30 minutes Serves: 10 or more INGREDIENTS Gingerbread 290g plain flour 85g caster sugar 10g gingerbread spice 135g honey 20g unsalted butter, softened 5g...
View ArticleHealthy Granola Verrines | Recipe by Kirsten Tibballs
Green Apple Jelly Yield 10 cups at 30g per cup. 65g Water 50g Caster Sugar 5g Gold Gelatine Sheets 1g Citric Acid 190g cold pressed apple juice In a medium saucepan bring the water and the sugar to a...
View ArticleTropical Mince Pies | Recipe by Kirsten Tibballs
INGREDIENTS Shortbread 450g flour 250g butter 150g sugar 52g egg 25ml water Tropical fruit filling 435g brown sugar 58ml orange juice 174g mango, diced 130g banana, diced 420g pineapple, diced 2.5g...
View ArticleChristmas Wreath | Recipe by Kirsten Tibballs
INGREDIENTS 130g Callebaut 811 Dark Couverture 12 roasted hazelnuts, quartered 18 whole almonds with skin roasted 18 pistachios 18 golden raisins 6 glace cherries, quartered ribbon METHOD Temper the...
View ArticleChocolate Ghost Lollipops | Recipe by Kirsten Tibballs
Makes: approximately 30 truffles Plastic Chocolate 500g Callebaut W2 white chocolate, melted 100g Callebaut cocoa butter, melted 150g glucose 20g white oil soluble colour (titanium...
View ArticleDecadent Chocolate Tart by Kirsten Tibballs
My Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot. It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats. Biscuit Tart Base...
View Article5 minutes with Cedric Grolet
Cedric Grolet is one of the most prominent figures on the French pastry scene and reflects a new generation of pastry chefs. Having excelled to the top of his game at the age of 31, Grolet is now the...
View ArticleCoconut Hot Chocolate Recipe
500ml Full Cream Milk 500ml Coconut Milk 100ml Bulla Thickened Cream 35% fat 400g Callebaut Arriba Milk Couverture 39% 100g Shredded...
View ArticleWin a Trip to Ghana – Callebaut Cocoa Plantation Tour 2017
Callebaut Chocolate and F. Mayer Imports want to take you on a 5 day tour to the second largest cocoa producing country in the world, Ghana, West Africa. You can be part of a group of Australian chefs,...
View ArticleChristmas with the Queen of Chocolate
Christmas Wreath from Cake Bake & Sweet Show Melbourne 2016 By Kirsten Tibballs at Savour www.savourschool.com.au Makes 1 x mousse cake in the Silikomart Lady Queen mould Equipment Freezer...
View ArticleCopyright on Products: Where do we draw the line?
With the increased ability of reaching our target audience via social media, businesses, bakers and chefs have ongoing pressure to continually post exceptional images. Not many chefs or businesses are...
View ArticleCherry Baby Recipe by Kirsten Tibballs
CHERRY BABY I love this Silikomart mould shape. It is very inspiring and gives a modern look that is easy to garnish. Makes 2 Gateaux CHOCOLATE PAIN DE GENE Makes 4 X 150mm discs baked in Demarle...
View ArticleMaking the World Taste Good: Savour’s Wonka Inspired Garden
Have you ever dreamed of what it would be like to walk through Willy Wonka’s decadent chocolate garden? Of seeing a magical world where everything is edible and Oompa Loompas exist? Then dream no more;...
View ArticleSavour hosts Guest Chef Francisco Migoya from Modernist Cuisine
Savour was very fortunate to have Francisco Migoya is one of the most celebrated pastry chefs in Europe, teaching exclusively at Savour for three days. Francisco wowed the students with his amazing...
View ArticleQ&A with Kirsten Tibballs – Director of Savour Chocolate & Patisserie School
Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. She’s an author, an award winner...
View ArticleParis Brest Recipe | Kirsten Tibballs
Quantity: Makes one 220mm Paris Brest Breton Shortbread 72g Egg Yolks 168g Caster Sugar 168g Unsalted Butter 4g Salt 230g Plain Four 22g Baking powder QS Callebaut Mycryo Cocoa Butter Mix the butter,...
View ArticleNew Chocolate Bar Wrappers for Bean to Bar Class
Now days, people are becoming increasingly concerned about where their food is sourced and the processes it undergoes prior to consumption, which is why our Bean to Bar classes at Savour Chocolate...
View ArticleWin the NEW Callebaut Salty Caramel Crispearls
One of the benefits of Kirsten Tibballs being a Callebaut Ambassador is trying new products long before they come to market. Coming soon from Callebaut is a new flavour of Crispeals – Salty Caramel!...
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