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Verrines Class at Savour Chocolate School

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by Lesley Mitchell (subscribe)
Author/lecturer/Intuitive/Natural Therapist/Artist/Soap-Maker/Chef. WEBS: or Also find us under RenascentBathBody or RenascentCollege on eBay, Facebook, Pinterest, YouTube, Instagram
Published February 26th 2013
Become your own MasterChef or just come to eat everything
Become Your own Masterchef by joining a Verrines Class at Savour Chocolate School.

If you have dreamed of making those creations you see the chefs on television making and thought it was completely out of your league, Savour can assist to turn those dreams into a reality.

Geoff & Allyson piping in the Verrine layers

Savour is one of the foremost training schools of chocolate and patisserie designs and is located in Melbourne, Australia.

Whether you want to enhance your chef skills as a professional or would just like to impress your friends with some fancy creations over a dinner party, they have a wide range of courses for all styles and tastes.

I was invited to join them in the verrine making course. It is a one-day class that takes you from complete novice to professional in the one day.

We began the day with a brief from our tutor Robyn. We were then separated into small groups, each to work on a different style of a verrine.

Robyn (our tutor) with Jill and Charlotte mixing the Black Cherry Jelly

We were taught the basics of how to weigh, measure and separate the finest ingredients.

Our verrine consisted of about 10 different layers, each layer having entirely different ingredients and recipes, so it really is a case of needing to get efficiently organised.

Once we had all of our ingredients weighed out and separated we were ready to begin our creating.

* Casual Note: If you are looking for a gentle laid-back class where you are casually sipping a cup of tea whilst putting together a sponge cake this may not be the class for you. It is fast paced, exciting and will really hone your skills in one day.

As an added bonus, it is certainly wonderful to be able to work in a kitchen with all the professional equipment laid out at your disposal; including blast freezers to really get you going in between the different layers.

In a really fun idea, the recipes and images are written in whiteboard markers across the walls where you are able to refer to what you're doing at any given point by glancing at the walls.

Recipes on the Walls

In this class we made three different verrines:
A mango and passionfruit mousse verrine
A Blackforest verrine
And a rose water and raspberry verrine

It's quite fascinating to see how the different layers are created with everything being done with the best ingredients. There are small plastic taster spoons on hand and we were encouraged to taste every single layer that's going into our creations as we progress.

You can forget the idea of making a tiny little cupcake here, it is certainly incredibly professional with us needing to make a massive quantity of each layer.

Trish and Jean Pouring the Mango Mousse to cool it down and partially set

Our tutors advised us that nothing will be wasted and anything that is left over will be used in another project.

So we began, with layers of pure frozen fruit into delicious jellies.

We made an enormous tray of flourless chocolate cake, which was then cut into small little discs and circles to go within the verrines.

We continued with making, baking, creating and layering; building up our verrines as we progressed.

One amazing layer after another, our verrines slowly grew.

The flourless chocolate cake was simply delicious. It was light and fluffy and once baked, almost like a cross between a cake and a chocolate mousse, it was so soft and fluffy.

Spreading out the Flourless Chocolate Cake mix

The passion fruit jelly tasted like fresh squeezed passionfruit and the mango mousse was definitely a taste bud adventure.

We continued with vanilla pods and fresh panna cotta, some scented with rose water, others spiked with highly alcoholic kirsch.

Mixing up the chocolate Mousse

Everyone in the class had a chance to make, pipe and create, so we all played a large part in the finished product.

We practised using commercial equipment to make sure everything looked like a finished chefs product should.

We made the most amazing crumble biscuits - I'm not going to tell you exactly how they were made because that is one of the secrets that you will learn in this class, but it was certainly a simple and easy technique which produced the most amazing finished results.

The small crumble biscuits were perfectly squared, baked, cooled down and rolled in the gold dust, then placed by hand with tweezers on top of a layer of the mango mousse with a disc of cake in the middle.

Take a look at the image here in this article doesn't it look wonderful.

A disc of cake, surrounded by gold dusted biscuit crumbles

Once we had completed the layers and set them, it was time to add all of the special finishing touches to decorate the verrines.

Working with pure callebaut chocolate we were taught how to create professional shapes and patterns.

Making the chocolate garnishes

Here's the finished product, an amazing sheet of bronze dusted chocolate to be broken up for the top of the Black Forest verrines decorations.

Bronze dusted sheets of chocolate to be broken up for the Black Forest Verrine decorations

A special area is all set up where it is always ready for an air brush and coloured cocoa butter to spray the inside of the chocolate moulds with fantastic colors.

Air Brushing the chocolate moulds with coloured cocoa butter

This then had the white chocolate poured into it to make beautiful golden balls for the top of the verrines.

Trish and Peersnuch Putting together all the finishing touches

Some of the students made rose water jellies and piped them into a special silicon tray to make little rose water jelly discs for the decorations on the top of their verrines.

Piping the Rose Water Jelly discs

Halfway through the class, the participants are provided with a gourmet lunch break and whilst taking a well earned break, this was also a time to connect with the other students and find out their stories and why they were here for the day.

One of the ladies was a private chef on a luxury yacht for a family off the coast of Italy. Another had flown in from New Zealand just to do this day. One of the gentleman in the class had decided he would like to impress his wife with some fancy cooking.

Some of the students were professional chefs with their own businesses and others were housewives that liked baking. Everyone had their own reasons and stories and all came together to hone their skills and make amazing creations.

Back to work after lunch to finish off the different layers in our verrines and then put it all together with our fabulous finishing touches.

The end result - well see for yourself in the photograph.

Our finished Verrine Creations - yuuuum!

Did we get to eat it?
Most certainly and yes it was absolutely as delicious as it looks if not more so.

To make the day even better, we all received a box filled with wonderful verrines to take home and share with our friends and family, who as you may imagine, were incredibly impressed.

When it was the time to taste in my house, I think it was the only time every single person in the entire house has been quiet, simultaneously reveling in the sensation that was occurring within their mouths.

Savour chocolate and patisserie school is located at:
22 Wilson Ave Brunswick VIC 3056

Click here for the upcoming classes

Click here for the link to the Verrines class

Click Here for their website

(03) 9380 9777

Please add in your comments in the comment section on this review to let us know what you think of these creations and also if you take a class for yourself we would love to hear of your experiences.

I hope this adventure may set you on your own path to becoming a MasterChef.
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Why? Learn how to become your own MasterChef and make amazing creations
When: Classes are held throughout the year
Phone: (03) 9380 9777
Where: 22 Wilson Ave, Brunswick, VIC, 3056
Cost: The Verrines class in Feb' 2013 was $290 (including lunch and take home packs)
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