Preview our NEW recipes & classes with Savour BETA Classes
In 2015 Savour is launching ALL NEW recipes and BRAND NEW classes…and we want YOU to be a part of it! BETA Classes have been designed to help us test and preview our new classes before they are...
View ArticleWorld’s Largest Chocolate Flower Bouquet – Savour Chocolate & Patisserie School
Whose idea was it to attempt the World’s Largest Chocolate Flower Bouquet? Well mine, it sounded like a great idea at time. Chocolate Flowers is something Savour Chocolate & Patisserie School...
View ArticleExperts agree, eating dark chocolate is GOOD for you!
A recent article by Time Magazine discussed whether or not eating dark chocolate was a good or bad thing, and the result was a resounding – YES! 5 out of 5 experts agreed that you should eat dark...
View ArticleThe Business of Easter: Chocolate’s Biggest Day of the Year
Easter is on its way once again, so polish off your moulds and cash in on the most profitable time of the year for chocolate manufacturers. Easter is the key holiday for the chocolate industry,...
View Article2015 Callebaut Easter Chocolate Showpiece Competition Winners!
Callebaut in association with Savour Chocolate & Patisserie School, Crown Melbourne and F Mayer Imports invited apprentices, pastry chefs and professionals around Australia to compete in Callebaut...
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!...
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 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 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 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 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 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 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 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 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 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 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 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 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 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...
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