COURSES OFFERED BY SAVOUR CHOCOLATE & PATISSERIE SCHOOL

Join Kirsten as she demonstrates the simple induction tempering method. Class tags: induction stove top, tempered chocolate, tempering chocolate.

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.

Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.

A tropical treat! This refreshing entremet contains a cinnamon shortbread base, coconut fudge, sauteed pineapple jelly, whipped pineapple and coconut cream, and topped with a gold chocolate garnish.

A coconut shortbread base topped with strawberry jam, strawberry soaked vanilla sponge, custard and Chantilly cream. Finished with fresh strawberries, a touch of micro mint and a dusting of icing sugar.

Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.

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.

Join Kirsten as she provides an insight into five different types of marshmallows, their best suited applications and differentiating characteristics.

An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.

Buttery puff pastry layered with cheese and chives. These tasty savoury snacks are the perfect addition to any grazing board and sure to impress. You will not be able to stop at one!