Food and Drink
Posted by Alexandra Spangaro
16. Apr, 2013
From the metre high chocolate sculptures to walls covered with information about the surprising variety of cocoa beans, it’s clear that Savour Chocolate and Patisserie Cooking School is a chocoholic’s heaven.
Having celebrated its tenth birthday in 2012, Savour is still the only cooking school in the Asia Pacific that has a sole focus on the culinary delights made from chocolate and pastry.
From chocolate bars and choux pastry to macaroons and caramels, if it is sweet and can be baked or made from chocolate, Savour will most likely have a class about it.
The team at Savour are pretty much the crème de la crème in their field, headed up by the incredibly talented Kristen Tibballs, whose hand-made chocolates were voted best in world at the 2004 World Pastry Championships.
So with a whisk in one hand and craving for chocolate, we recently set off to a French Entremets class. Under the instruction of Paul Kennedy – another award winning chocolatier – we set about making crème fraîche mouses, strawberry jelly interests and almond dacquoise for our Strawberry Fields Entremets.
While you may not ever reconstruct the exact same cakes at home, the techniques, tricks and recipes you learn along the way can be applied to all kinds of pastry and chocolate recipes (try not to be put off by the high price tag).
We were able to sample some of the best ingredients from around the world, including a wide range of chocolate – the Callebaut Madagascar, a dark chocolate with tones of blueberry, coffee and liquorice was my favourite.
A variety of classes are held each week, but they fill up quickly (sometimes months in advance) so best to check their website for the latest class schedule.
So whether you are a professional pastry chef or just like making sweet treats, Savour is the perfect place to learn some new skills.
SAVOUR CHOCOLATE & PATISSERIE COOKING SCHOOL
22 Wilson Avenue, Brunswick
Mon – Sat 9:00am – 5:00pm, Sun Closed
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