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Deniz Karaca has certainly made his mark on the global chocolate and patisserie scene. As well as winning the inaugural Savour Patissier of the Year in 2016, Deniz was ranked among the top 3 in the World Chocolate Masters 2013. You may recognise him from MasterChef Australia, where he presented his notoriously complex yet spectacular […]
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As seen on Studio 10, these caramel eclairs are made using Callebaut Gold couverture and garnished with delicate chocolate leaves. Makes: 15 Pate A Choux 200 ml cold water 80 g unsalted butter pinch of salt 5 g caster sugar 15 g milk powder 110 g baker’s flour, sifted 175 g whole eggs QS vegetable oil […]
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INGREDIENTS Meringue 3 large egg whites pinch cream of tartar 1 heaped tablespoon cornflour 120g icing sugar 132g caster sugar green food colouring Chocolate Cream 300ml Bulla dollop cream 250g good quality milk chocolate   Pre-heat oven to 110°C (90°C fan-forced). Trace 6 circles in graduating sizes onto a piece of baking paper that fits […]
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Difficulty: easy Cooking time: less than 30 minutes Serves: 10 or more INGREDIENTS Gingerbread 290g plain flour 85g caster sugar 10g gingerbread spice 135g honey 20g unsalted butter, softened 5g bicarbonate of soda 45g hot water Royal icing 50g egg white 150g pure icing sugar, sieved METHOD For the gingerbread, in a mixer bowl with the paddle […]
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Green Apple Jelly Yield 10 cups at 30g per cup. 65g Water 50g Caster Sugar 5g Gold Gelatine Sheets 1g Citric Acid 190g cold pressed apple juice In a medium saucepan bring the water and the sugar to a boil to make a syrup.  Add the pre-soaked gelatine, citric acid and lastly the apple juice. […]
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INGREDIENTS Shortbread 450g flour 250g butter 150g sugar 52g egg 25ml water Tropical fruit filling 435g brown sugar 58ml orange juice 174g mango, diced 130g banana, diced 420g pineapple, diced 2.5g gingerbread spice 116g dried apricots 58g candied orange peel or dried orange peel 14g vinegar 35g sultanas METHOD For the shortbread, combine sifted flour […]
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INGREDIENTS 130g Callebaut 811 Dark Couverture 12 roasted hazelnuts, quartered 18 whole almonds with skin roasted 18 pistachios 18 golden raisins 6 glace cherries, quartered ribbon METHOD Temper the dark chocolate by melting it in a plastic bowl on high in the microwave for 30 seconds at a time until you have half liquid chocolate and […]
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Makes: approximately 30 truffles Plastic Chocolate 500g    Callebaut W2 white chocolate, melted 100g    Callebaut cocoa butter, melted 150g    glucose 20g      white oil soluble colour (titanium dioxide) 50g      water Callebaut white chocolate truffle shells Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and […]
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Savour’s VIP Programme is your entry to a world of patisserie and chocolate. Whether you’re an experienced chef wanting to upskill or simply fancy a change in career, the VIP course offers a high level of training and development in the industry. As one of the most reputable chocolate school’s in Asia Pacific, the VIP […]
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My Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot. It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats. Biscuit Tart Base Baking Time: 15 minutes 250g      Chocolate Ripple Biscuits 15g        Desiccated Coconut 110g      Unsalted Butter, melted Crush the […]
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