Cocoa nibs are the pure heart and soul of every cocoa bean. After roasting the whole beans, they’re broken into pieces. Through meticulous winnowing, all shells are removed only to end up with a very pure and tasty nibs.
Cacao solids: 100% pure cocoa bean
Flavour Profile: Pure and toasted cocoa flavour.
Applications: Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture. Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks to give them a tasty and crunchy touch. Do not mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
Ingredients: Cocoa bean
A class full of techniques! Guest chef, Anthony Hart, creates the perfect winter tarts which are both rustic and rich. Chocolate tart shells filled with chocolate salted caramel and chocolate ganache. They are finished with brushed chocolate plaques stamped with the word ‘winter’, and topped with chocolate leaves, streusel and chocolate twigs.
Class tags: chocolate garnish, chocolate isomalt, chocolate sable, garnish, isomalt, isomalt garnish, vanilla
3 hours 50 mins
Join Jess Lemon as she guides you through a Japan-inspired plated dessert full of flavours and textures. Matcha gelato, matcha meringue, peanut grue, dark chocolate cremeux, chocolate caramel tuile and bitter soil. – Gluten free.
A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.
An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.
1 hour 10 mins
In this step-by-step class you will learn how to create a gorgeous flower showpiece. Kirsten takes you through how to colour chocolate, make modelling chocolate, techniques for creating flowers including flower centres, petals, stems and soil and the assembly of the showpiece. Egg free, gluten free.
With a gooey centre, these chocolate puddings are the ultimate decadent dessert. Serve with vanilla ice cream, dark chocolate ganache sauce and garnish with fresh raspberries, micro basil and cocoa nibs for an added crunch.
Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.
1 hour 30 mins
With a beautiful shiny glaze, these petit gateaux have a distinctive citrus flavour. Orange sponge, caramel, grapefruit jelly, Aperol mousse, chocolate glaze and topped with a metallic gold sprayed chocolate garnish.
1 hour 49 mins
This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.
Jerome Landrieu presents Olivia’s Favourite as a tribute to his daughter’s love of pastry. Inside this petit gateaux you’ll find tropical flavours of mango, yuzu and lime.
1 hour 30 mins