Guitar sheets are used in the handling of chocolate, ganache and other fillings.
Guitar sheets are similar to acetate but less rigid, they also give slightly less shine on the chocolate surface, but it will still give an extremely shiny finish. Guitar sheets are more flexible but need support when curved or rolled. Transfer sheets are printed on guitar sheets.
Directions of use: Spread your ganache onto the flexible sheets using a plastic frame. allow to set and cut with a guitar cutter. They can also be used for a range of chocolate work and decorations.
Dimensions: 600x400mm 5 pack
Experience Kirsten’s zesty twist on the classic, lemon meringue tart. Shortbread pastry topped with a textural crunch layer, lush lemon curd and a coconut lemon cake. This stunning tart is crowned with lashings of Swiss meringue and finished with delicate chocolate garnishes.
Class tags: chocolate petals, chocolate garnish, lemon tart, sable
2 hours 30 mins
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
A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish.
Class Tags: chocolate dipped, chocolate shards, egg free, egg-free, enrobe, enrobed, enrobing, garnishes, gluten free, gluten-free, shaved chocolate, peanuts, snack bar, snack bars, vegan
2 hours 30 mins
The hunt is over! We have found your new favourite Easter Egg, it is filled with a beautiful strawberry marshmallow and boasts a cute and colourful chocolate disc design. – Gluten free.
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
1 hour 10 mins
Peanut butter and jelly is a perfect match and this recipe is coming to you exclusively from Kirsten’s Mix n’ Make recipe app.
A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.
Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!