Join Kirsten as she demonstrates the simple induction tempering method. Class tags: induction stove top, tempered chocolate, tempering chocolate.
DurationJoin Kirsten as she demonstrates the simple induction tempering method. Class tags: induction stove top, tempered chocolate, tempering chocolate.
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.
They will learn how to work with chocolate, learn how to roll and use fondant icing and decorate with edible sparkles as well as learning how to work neatly, cleanly and with their class buddies.
This session will reignite those childhood days of paying with play doh. Bring out the fun again and learn how to make a variety of yummy delights out of edible coloured chocolate modelling clay!
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.
Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
For the chocolate enthusiast or the perfect gift idea for the chocolate lover Learn how to make hand-made chocolate using professional moulds
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