SOLD OUT
November 27
7.30am - 3.30pm

Indulge in the art of chocolate making in this 1-day hands-on class.

Master tempering, moulding, enrobing & an exceptional array of fillings.

To Book This Hands-On-Class
Call 03 9380 9777

SOLD OUT
November 28 & 29
2 Day Course
7.30am - 2.30pm

Take your individual chocolates to the next level with our 2-day hands-on class. This class includes laminated fillings, sprayed coloured cocoa butter & advanced finishes & fillings.

Prior to booking this class, ensure that you have completed Savour’s level 1 Chocolates & Pralines class or have experience in tempering, moulding & enrobing.

To Book This Hands-On-Class
Call 03 9380 9777

November 30 & December 1
2 Day Course
7.30am - 2.30pm
$705

Perfect your chocolate & praline production in this 2-day hands-on class.

Explore laminated fillings, artistic moulded chocolate shells & caramelised nuts, creating praline paste from scratch. You’ll also work with the Selmi enrobing machine in this technical-focused class.

Prior to booking this class, ensure that you have completed Savour’s level 2 Chocolates & Pralines class or have the equivalent experience.

To Book This Hands-On-Class
Call 03 9380 9777

SOLD OUT
16 December, 2023
7.30AM – 3.30PM
$445

A festive day of crafting delicious Christmas gifts. Perfect for gifting, or enjoying all by yourself!

From individual caramel truffles to Kirsten’s famous tropical mince tarts, delicious bars of nougat to individual Christmas cakes. Each product is festively finished and wrapped by the Savour elves for you to take home.

SOLD OUT
12 February, 2024
7.30AM – 3.30PM
$385

Indulge in the art of chocolate making in this 1-day hands-on class. Master tempering, moulding, enrobing and an exceptional array of fillings.

SOLD OUT
13 & 14 February, 2024 (2 Day Course)
7.30AM – 2.30PM
$715

Take your individual chocolates to the next level with our 2-day hands-on class. This class includes laminated fillings, sprayed coloured cocoa butter and advanced finishes and fillings. 

Prior to booking this class, ensure that you have completed Savour’s level 1 Chocolates & Pralines class or have experience in tempering, moulding, and enrobing. 

15 & 16 February, 2024 (2 Day Course)
7.30AM - 2.30PM
$715

Perfect your chocolate & praline production in this 2-day hands-on class. Explore laminated fillings, artistic moulded chocolate shells, and caramelised nuts, creating praline paste from scratch. You’ll also work with the Selmi enrobing machine in this technical-focused class.

Prior to booking this class, ensure that you have completed Savour’s level 2 Chocolates & Pralines class or have the equivalent experience.

SOLD OUT
26 February, 2024
7.30AM – 3.30PM
$385
 
Perfect mousses, jellies, creams, and the ultimate glaze in this 1-day hands-on class. Learn about creating the perfect texture, harmonising flavours, and garnishing with flair. You will make, finish, and decorate 2 cakes to impress friends and family. 

SOLD OUT
27 February, 2024
7.30AM – 3.30PM
$385

Master the art of choux pastry, perfected with the iconic craquelin crust.

Create a range of ganaches, jellies, caramels and creams while learning about texture, fillings and finishes.
Best of all, the creations are packaged for you to take home.

28 February, 2024 
7.30AM – 3.30PM
$385
1 SPOT LEFT

Perfect individual mousse cakes, filled with compotes, caramels, creams, and cake. Learn about creating texture, harmonising flavours, and finishing with flair. You will make, finish, and decorate 2 different petit gateaux, making multiples of each.

SOLD OUT
29 February, 2024
7.30AM – 2.30PM
$370

Learn simple tips and techniques to create the perfect tart, including Kirsten’s ultimate pastry recipe. Master lining a tart shell and experience a multitude of fillings. 

4 March, 2024
8.00AM – 2.00PM
$335

Learn the art of French macarons under our expert tuition.

Learn the different base meringue recipes for the macaron, how to identify faults and how to perfect your piping. You will leave with confidence to recreate our carefully curated recipes for filled macarons.

6 March, 2024
7.30AM – 12.30PM
$285

Master the essential practice of tempering and walk away with confidence and skill.

Learn 3 different methods of tempering, along with which is best suited to your kitchen, environment and type of chocolate you are working with.

Tempering 101 students will receive 20% Off Chocolate in store at Savour on the day of their class.

15 March, 2024
7.30AM – 3.30PM
$385

Master the art of choux pastry, perfected with the iconic craquelin crust.

Create a range of ganaches, jellies, caramels and creams while learning about texture, fillings and finishes.
Best of all, the creations are packaged for you to take home.