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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.
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.
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
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
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.
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