Fact Sheets & Video - Melbourne

Most of us wouldn't know a cacao pod if it fell out of its Amazonian tree and hit us on the head! But this little bean is responsible for our taste buds' obsession with chocolate!

Now, more and more Australians are acquiring the taste for exquisite, hand-made chocolates. Kirsten Tibballs is one of Australia's most celebrated and internationally respected pastry chefs.

In July 2004 she represented Australia at the 2004 World Pastry Championships in Las Vegas where she was recognised as the best in the world for her handmade chocolates. Kirsten won a gold medal, over 38 other countries, in the Pastry Olympics in Germany 2004.

Kirsten has also won numerous national competitions such as The Australian Bake Skills Competition and a National Australian Baking Scholarship. Therefore, there's no better way of learning than with an expert. The boutique classes never have more than 12 people. There are a variety of courses you can do at the school from French Gateaux & torte, French pastries, desserts and special occasion cakes, but the one that you'll love the most is the Chocolates and Pralines class.

In this level 2 class you'll learn using French and Belgian couverture chocolate. You'll learn tempering techniques - hand made moulded chocolates, cut pralines, nougat, truffles, Easter eggs, hollow figures, liqueur, jelly and infused centres and chocolate garnishes.

Students also produce their own gift box of chocolates - the biggest problem you'll have is convincing your friends that you were actually responsible for creating these taste sensations.

One day class from $145. Two day class from $350. Prices correct at 15/5/06.

Savour Chocolate & Patisserie School - Ph: (03) 9380 9777, Web: www.savourschool.com.au

2 nights at Mercure Hotel Melbourne from $160 a person. Based on twin share. Includes surcharges, fees & taxes, but

may fluctuate. Conditions apply. Includes $100 hotel credit. Travel by 31/8/06.

Prices correct at 06/6/06.

Qantas Holidays - Ph: 13 14 15