Hazelnut praline paste is made with 50% medium roasted hazelnuts which have been ground, mixed with sugar and rolled into smooth golden paste.
Hazelnut Praline is just perfect for mixing with chocolate to create the filling of your moulded pralines and tablets. You can also count on this praline to flavour your ice cream, pastry crèmes, bavarois, mousses and so much more.
This is one of the standard products used at Savour Chocolate and Patisserie School.
A hand-dipped praline with layers of dark, milk and white chocolate hazelnut praline. Triple Praline is beautifully smooth in texture, impressive in appearance and has a long shelf life.
Class tags: chocolate dipped, cut praline, enrobed
The ultimate chocolate entremet. Chocolate sable topped with a hazelnut praline cream, walnut and ginger caramel and layers of dark chocolate mousse interspersed with milk chocolate cremeux and chocolate sponge cake. Finished with a super shiny chocolate glaze and brushed chocolate flower garnish.
This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!
Yeild 40 moulded chocolate bars
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!
Learn the tips and tricks for joining filled chocolate moulds to create a three-dimensional shape. In this class Kirsten demonstrates an Easter egg created with a gianduja filling and striking striped design using coloured chocolate, metallic gold powder and coloured cocoa butter. – Egg free, gluten free.
An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.
Yeild 2 x 180mm entremets
2 hours 30 mins
Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.
1 hour 30 mins
Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.
2 hours 30 mins
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