Kirsten Tibballs and her team from Savour created this amazing edible
chocolate garden to celebrate the launch of Kirsten's new book...
'Chocolate to Savour' & Savour's 10th Birthday!
This garden has to be the best I have ever seen...
My garden of Eden!
...'Magic Mushrooms'
.... Honeycomb moss
...Macarons of all flavours
..and even little chocolate butterflies!
Believe me when I say they taste as good as they look!!
Check out who else was there...
Yes my lovely friend Anna Polyviou
But the gentleman sanding between the two of us is the one and only
If you don't know who he is...Google him!
You're missing out!
A pastry genius!
And the woman of the moment herself....
Congratulations Kirsten!
Your new book is fantastic!
I can't wait to get stuck into some of the recipes...
These are some of the delights you can cook from Kirsten's book
'Chocolate to Savour'
In celebration of Kirsten's new book
I'm going to share with you my one of my little chocolate recipes
(by the way it is very basic- nothing like the creations from Kirsten's book!)
Chocolate Truffles
300g Dark Chocolate
300mL thickened Cream
Pinch of salt.
250g Tempered Chocolate
The next big event for the week was
"Dessert Night"
at Burch & Purchese!
300mL thickened Cream
Pinch of salt.
250g Tempered Chocolate
Pop the cream in a pan over a medium heat and bring up
to a simmer.
Melt the chocolate in a large bowl over a saucepan of
simmering water, make sure the bottom of the bowl doesn't touch the water below it.
When the cream is simmering, remove the pan from the
heat, add the salt, and add to the melted chocolate a third at a time, making sure that the cream is thoroughly
incorporated after each addition.
Allow to cool slightly.
Pour the chocolate mixture in to a lined tray (20cm x 20cm)
and
leave to stand at room temperature until cool,
then place in thefridge for 5-6 hours or until set.
Using a small melon baller, scoop balls of the
chocolate out of the ganache then roll in tempered chocolate....
(This is a good video to show you how to temper
http://gourmettraveller.com.au/tempered-chocolate.htm)
....then cocoa powder before serving.
These are great! The tempered chocolate gives it a crunch on the outside before you get the almost gooey ganache middle. Yum!
Great as a petite four!
Enjoy!
The next big event for the week was
"Dessert Night"
at Burch & Purchese!
The lovely shop front of Burch & Purchese Sweet Studio
was revamped-
Tables where brought in,
cutlery set and candles on tables...
To create an ambience fit for the delicious
degustation of desserts created by Darren Purchese...
Ross & Darren creating the nitro
Hendrick's Gin & Tonic marshmallow...
Rose, Apple & Beetroot crumble...
Passionfruit Cloud....
Avocado, Pear, Cucumber, Eucalypt and White Chocolate...
Chocolate, Mandarin and Salted Caramel...
Another fun event at Burch and Purchese!!
Especially with these two in the kitchen :)
There will be more Dessert Nights in the future...
Email Burch & Purchese to get info on these events!
Thankyou to Kirsten for the invite and being able to celebrate
your book launch & 10 year birthday of Savour!
And to Darren for giving me a go at his amazing creations!
Learning so much!!
Love it!
Photos were taken on my Nikon V1