Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
Welcome to Savour, a school and retail space dedicated to creating and educating in everything chocolate and patisserie. A pioneer of innovation, Savour Chocolate & Patisserie School was the first of its kind in the Asia Pacific region.
Whatever your background or experience, we provide a learning environment for you to flourish in. Our pastry chefs and international guest chefs will guide you in all aspects, to turn your ambition into reality.
A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish. Class Tags: chocolate dipped.
This hands-on, practical course will provide you with a comprehensive set of essential chocolate skills that will allow you to confidently pursue your goals.
For the chocolate enthusiast or the perfect gift idea for the chocolate lover Learn how to make hand-made chocolate using professional moulds
This is a fun and indulgent short session on how to make delicious truffles using Cadbury and Nestle chocolate without any need for tempering. Making this easy for you to replicate at home.
Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache.
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