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.
DurationA 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.
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.
Learn how to make Chocolate Caramel Anzac Slab. In each slab, there's a layer of oaty Anzac biscuit on the bottom, then a silky, chewy caramel, then chocolate. You really, really can’t go wrong.
This hands-on short course will introduce you to the fine art of chocolate making. For real fans of chocolate!
Learn to temper chocolate and make Belgian chocolate truffles from imported Belgian chocolate and ingredients. Kit costs $35 payable at the session which includes 25-30 truffles, apron, gloves, cellophane bags with ribbons to package up the truffles.
Each Food Saucerer class in our school holiday program is an aspirational pastry chef’s delight. Your kids will learn hands on how to cook amazing desserts. The chef takes the students through each step carefully ensuring the best results.
Join Kirsten as she demonstrates the simple induction tempering method. Class tags: induction stove top, tempered chocolate, tempering chocolate.
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