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Savour Chocolate & Patisserie School ..
A blog solely focused chocolate and patisserie, recipes, news, competitio..

By Kirsten Tibballs Lamington 270g unsalted butter, softened 270g golden caster sugar 5 whole eggs ½ lemon, zested 1 ½ tsp Heilala ..read more
By Kirsten Tibballs You will need: 6 x 1-day old croissants Sugar Syrup 270g Sugar 100ml water In a saucepan large enough to dip the ..read more

Savour Chocolate & Patisserie School: Online Classes Catch Kirsten all year-round in Savour Online classes. There’re currently over ..read more

Put it in your diary: Kirsten Tibballs is coming to SBS Food! Her television show The Chocolate Queen is hitting Australian screens 6pm ..read more

As a pastry chef I am committed to supporting local producers and milk and cream are ingredients I use in my work every day, but not often ..read more

Pectins, you say. What are they and how are they used? Now is the time to find out! Kirsten Tibballs travelled to Spain recently to speak ..read more

We are very excited to announce the relaunch of Kirsten’s YouTube channel in March of this year! The new and improved channel will take a ..read more

It’s that time of year again! Savour Chocolate & Patisserie School will be hosting its biannual open day on Saturday 23rd March. For ..read more

Cocoa is the essential ingredient in chocolate and transforming cocoa beans into chocolate is an arduous process. We all love chocolate, ..read more

Viennoiserie may not be a familiar term to all, but it refers to a category of lesser sweet pastries, such as croissants, Danish pastries ..read more

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