$98.00 AUD
$98.00 AUD
In stock
Use a cutting grid to make uniform 2/4cm peices or strips of chocolate and ganache.
Made of clear plastic, segmented into cutting gridlines which make slicing a breeze.
Slicing grids can be used to cut a fullsheet pan of product at one time.
These easy-to-make caramels are uplifted by the refreshing addition of passionfruit, which can be easily subsituted for citrus.
Kirsten Tibballs
29/07/2019
Beginner
13 mins
Yeild 285
45 mins
A decadent cake with layers of crispy pastry and smooth chocolate custard
Kirsten Tibballs
08/03/2017
Beginner
15 mins
Yeild 10
1 hour 5 mins
Learn how to make this stunning chocolate flower – perfect for any occasion
Kirsten Tibballs
24/03/2017
Advanced
20 mins
Yeild 1
30 mins
Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.
Antonio Bachour
14/07/2017
Advanced
33 mins
Yeild 2
1 hour 37 mins
Learn the technique of enrobing with this step-by-step instructional class. A delicious smooth vanilla bean chocolate ganache, enrobed in dark chocolate and finished with colourful cocoa butter transfer sheets. – Egg free, gluten free.
Kirsten Tibballs
19/12/2015
Intermediate
20 mins
Yeild 97
1 hour 25 mins
A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.
Kirsten Tibballs
15/12/2015
Intermediate
21 mins
Yeild 1
2 hours 5 mins
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.
Kirsten Tibballs
10/03/2016
Intermediate
19 mins
Yeild 204 pieces
55 mins
Login
Cart
