$29.00 AUD
$29.00 AUD
In stock
Not available for delivery. In store purchase only.
RaviFruit is made up of 90% fruit pulp and 10% sugar using a natural recipe without any added flavour, colour or preservatives. Fruit is harvested when fully ripe, according to strict criteria, ensuring all Ravifruit is of consistent high quality and flavour.
This is one of the standard chocolate products used at Savour Chocolate and Patisserie School.
Layers of moist chocolate pain de gene, praline crunch, raspberry jelly, raspberry foam, and vanilla cream encased in chocolate mousse. This delicious entremet is finished with a shiny dark chocolate glaze and topped with an eye-catching pink velvet chocolate flower. Cut into this gorgeous creation to reveal a stunning checkered pattern.
Class tags: almond, almonds, chocolate garnish, coloured chocolate, velvet spray
Kirsten Tibballs
02/05/2022
Advanced
51 mins
Yeild 2
5 hours 30 mins
Join Kirsten as she creates a stunning baked cheesecake with a shortbread base topped with a white chocolate disc and liquid centre raspberry coulis dome. The dessert is plated with cassis sorbet, a tuille garnish and fresh berries.
Class tags: blackcurrant, gel glaze, raspberry sauce, shortbread crumble
Kirsten Tibballs
26/04/2022
Intermediate
26 mins
Yeild 6
4 hours
Created in a signature chocolate mould designed by Kirsten Tibballs, the Goccia chocolate bar has a delightfully distinctive taste and texture. Moulded in white chocolate with a pop of colour, it includes shards of raspberry and yogurt meringue encased in milk couverture. – Gluten free.
Kirsten Tibballs
18/05/2021
Beginner
17 mins
Yeild 6
1 hour 30 mins
Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and finished with toasted Italian meringue piped in an eye-catching rose design.
Kirsten Tibballs
13/04/2021
Advanced
35 mins
Yeild 1
1 hour 30 mins
This candy-stripe glazed yule log is the perfect centrepiece for Christmas, adorned with chocolate holly leaves and a surprise bauble feature in the middle.
Kirsten Tibballs
05/12/2019
Advanced
48 mins
Yeild 2
4 hours
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.
Melissa Coppel
17/01/2020
Advanced
20 mins
Yeild 24
3 hours
A simple raspberry and coconut baked tart, easy to create with beautiful textures and flavours.
Kirsten Tibballs
03/02/2017
Beginner
25 mins
Yeild 12
20 mins
This show-stopping tart contains a chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.
Class Tags: caramel cream, chocolate pastry, chocolate peanut sable, chocolate sable, hazelnut ganache, jelly, raspberry jelly, sable.
Kirsten Tibballs
16/07/2019
Advanced
45 mins
Yeild 2
2 hours 49 mins
This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.
Kirsten Tibballs
18/11/2016
Advanced
61 mins
Yeild N/A
1 hour 40 mins
The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg free, gluten free.
Kirsten Tibballs
12/02/2014
Beginner
19 mins
Yeild 63
40 mins
Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.
Kirsten Tibballs
10/01/2014
Intermediate
43 mins
Yeild 10 x 80mm
2 hours 10 mins
A modern interpretation of the classic Paris Brest. Sable topped choux pastry filled with raspberry jelly and vanilla custard arranged on a Brenton shortbread base with salted caramel, crowned with a dark chocolate disc and garnished with raspberry jelly cubes, thin white chocolate curls, edible flowers and micro mint.
Kirsten Tibballs
05/01/2016
Advanced
46 mins
Yeild 1
2 hours 35 mins
A glaze by Guillem Corral brought to you from Kirsten’s travels to Barcelona. Using NH Pectin and raspberry puree, this is a tasty vegan glaze that can be reheated without altering the quality.
SOSA
13/03/2019
Intermediate
26 mins
Yeild N/A
15 mins
An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.
Kirsten Tibballs
04/12/2014
Intermediate
41 mins
Yeild 40
2 hours
This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
In various shades of pink, these moulded chocolates are filled with raspberry ganache. Learn the versatile technique of spraying coloured cocoa butter into chocolate moulds. This technique can be applied to any chocolate mould with any colour. – Egg free, gluten free.
Kirsten Tibballs
30/01/2015
Intermediate
23 mins
Yeild 64
1 hour
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!
Antonio Bachour
16/06/2017
Intermediate
18 mins
Yeild 3
1 hour 30 mins
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