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Mycryo is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently. Chocolate needs to be 34 degrees and the Mycryo should be seived in. On top, the addition of the cocoa butter will give your chocolate more gloss and a harder crack.
Mycryo is also a wonderful vegetable fat for frying and grilling. It resists frying temperatures better than butter or oils and doesn’t burn. In addition, Mycryo brings out the natural flavours of even the most delicate ingredients, like scallops or foie gras. Just roll vegetables, meats, fish or poultry in Mycryo and fry or grill the ingredients in a hot pan or on a hot grill. You can even mix Mycyro with herbs or spices.
Flavour profile: Neutral taste
Applications: Adapts chocolate fluidity, aids with tempering and can be used for frying.
Ingredients: Cocoa Butter
Kirsten’s modern interpretation of the classic pecan pie is the epitome of a sensory eating experience. A crisp pecan pastry shell filled with silky whipped caramel and a pecan, chocolate and orange praline. The tart is topped with a glazed caramel mousse and chocolate garnishes that create a contrasting finish of matte and shine.
Class tags: caramel glaze, moulded chocolate pecan, pecan praline, pecan sable, pecan tart
Individual chocolates moulded in Kirsten’s signature Goccia praline mould. With a stunning coloured cocoa butter and gold metallic design, the white chocolate shells are filled with green tea and passionfruit ganache.
Class tags: coloured chocolate, coloured spraying chocolate, green tea ganache, matcha ganache
Join guest chef, Guillaume Lopvet, as he creates an entremet that showcases the texture and nutty flavour of sobacha. Sitting on a sobacha cocoa sable base, the entremet consists of layered chocolate sponge, pear confit and pear and vanilla cremeux, encased in chocolate mousse and a shiny chocolate glaze. It is finished with a chocolate band, textured chocolate branch and flowers.
Class tags: buckwheat, chocolate garnish, Japan, Japanese, sable, shortbread
Stunning in appearance and delicious in taste, this chocolate bar is created in Kirsten’s custom designed Goccia Bar Mould. With a gold metallic, red and yellow cocoa butter finish, the bar is moulded in white chocolate and filled with a sensational pecan and orange praline.
Class tags: caramelised pecan, caramelised pecans, cinnamon, coloured cocoa butter, Goccia-B, moulded chocolate, spraying, spraying cocoa butter, vanilla
An elegant petit gateaux recipe comprising of hazelnut dacquoise, chocolate cremeux and caramel encased in white chocolate mousse and finished with a shiny white glaze. The petit gateaux sit on a hazelnut charcoal sable and are topped with easy-to-make brushed chocolate flowers.
Class tags: black flower, pastry, shortbread, white chocolate glaze
4 hours 30 mins
Blueberry jam, smooth cream cheese ganache and a crispy shortbread disc encased in a milk chocolate shell with a striking silver, blue and grey design. Needless to say, this chocolate is full of flavour and texture.
Class tags: coloured cocoa butter, cinnamon, crunch layer, egg free, egg-free, lemon