Savour Chocolate and Patisserie School in Melbourne will host masterclasses by celebrated Belgian pastry chef Alexandre Bourdeaux.

Drawing upon his experience as an executive pastry chef for Four Seasons Hotels in cities across the world, including Chicago, Tokyo, Cairo, London, New York, California and Milan, Alexandre will run two three-day classes in June.

In his hands-on ‘Technical Ganache Class’, which will run from June 17-19, Alexandre will reveal the secrets behind creating a perfectly balanced chocolate ganache. With a focus on structure, students will learn to create a wide range of ganaches, with different textures, finishes and flavours.

As the head of the World Chocolate Masters Committee, Alexandre is passionate about couveture, and said there are always new techniques to master.

“The reason I love to work and demonstrate with chocolate is because this product is interesting and complex at the same time,” he said.

“We have discovered a lot about chocolate, but there are still some mysteries we need to explore. Chocolate is complex because there are lot of rules to respect, such as pre-crystallisation, temperature and fluidity.”

As this will be Alexandre’s first visit to Australia, places in these two masterclasses will sell out quickly. Contact Savour School for more information, or to make a booking.