Past Best Before Date: July 21
Heilala Vanilla Beans 2pk
Premium Heilala Vanilla beans are organically grown and hand-selected for their freshness, rich flavour and aroma. They are moist, plump and packed full of beans. Simply split the bean and scrape the seeds from the vanilla bean or simmer the whole bean in liquid as the recipe requests.
This is one of the standard products used at Savour Chocolate and Patisserie School
Unfortunately due to shortages created by weather conditions vanilla beans prices are at an all time high. We will endeavour to pass on savings as crops become more plentiful in the future.
Stunning in appearance and delicious in taste, this chocolate bar is created in Kirsten’s custom designed Goccia Bar Mould. With a gold metallic, red and yellow cocoa butter finish, the bar is moulded in white chocolate and filled with a sensational pecan and orange praline.
Class tags: caramelised pecan, caramelised pecans, cinnamon, coloured cocoa butter, Goccia-B, moulded chocolate, spraying, spraying cocoa butter, vanilla
Indulge yourself in Guillaume Lopvet’s petit gateaux with layers of strawberry and rose confit, rice pudding, and vanilla sponge encased in rosewater and yoghurt mousse, sitting on a crispy sable base. Finished with a bright red glaze and topped with piped vanilla white chocolate Chantilly, rice tuille, rose gel, and dried rose petals.
Class tags: almond sponge, Chantilly cream, rosewater, shortbread
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.
Class tags: coconut, egg free, egg-free, passionfruit, piping
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.
A simple base recipe with great consistency – perfect for any application
Nicolas Haelewyn innovates with his extravagant, but simple, take on a mont blanc!
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Yeild 3 Entremets
3 hours 40 mins
An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
1 hour 10 mins
Kirsten Tibballs shows you how to create this creamy vanilla ice cream. Churned in an ice cream machine and set in the freezer, this versatile recipe is ready to serve in conjunction with any of our desserts. – Gluten free.