Oil based colour powders are used for colouring cocoa butter or chocolate. These colours can also be used for colouring macarons and icing. It is bake stable and contains no water.
For easy use, sieve the colour before applying.
Join Kirsten as she demonstrates how to create her Cherry On Top Entremet, as seen on MasterChef Australia. Chocolate pain de gene topped with a caramelised puffed rice crunch layer, coconut cherry fudge, vanilla creme and cherry jelly spheres. All this encased in chocolate mousse with liquid cherry truffles on top and finished with black velvet spray and a cherry on top! Are you ready for the challenge?
Class tags: cherry garnish, lime, modelling chocolate, rice bubbles, spraying
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
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
3 hours 30 mins
Words cannot espresso how delicious these moulded chocolates are! Designed with a multitude of colours and finishes on a milk chocolate shell then filled with layers vanilla and Baileys ganache, and a cold-infused coffee ganache.
Class tags: Baileys Irish Cream, cold infused, dark chocolate cocoa butter, gianduja, gold lustre, gold metallic, hazelnut, kahlua, liqueur, spray, spraying, vodka, white chocolate cocoa butter
These fun chocolate eggs are sure to ‘wow’ at Easter! In this class, Kirsten demonstrates how to create 3 farm animal egg designs with a variety of techniques that can be applied to other moulded chocolate creations.
Class tags: coloured chocolate, cow, moulding, novelty, rabbit, pig, spray, spray gun, spraying techniques, velvet spray
They may be small, but these macarons will satisfy the biggest cookies and cream cravings! Lucious white chocolate and cookie crumb ganache sandwiched between 2 cookie crumb studded macaron shells and finished with an embellishment of, (you guessed it!), more cookie crumbs.
Class tags: chocolate cookies, chocolate crumb, cookies and cream, Italian macaron, Italian meringue macaron shell, white chocolate ganache
2 hours 30 mins
Kirsten Tibballs’ signature creation, Style Rebellion Lollipops, as seen on MasterChef Australia. White chocolate truffle shells filled with a water-based PB&J ganache, and dipped into 4 shades of chocolate using Kirsten’s unique style rebellion technique. – Egg free, gluten free.
Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
These Racer Chocolates have a sporty stripe and vibrant pink hue to complement the sharp pepper avour inside.
1 hour 30 mins
This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg free, gluten free, vegan.
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
Learn how to create each element of this cute giraffe Easter egg. A patterned, moulded egg shell sitting on a chocolate ring base complete with ears, ossicones and ears. – Egg free, gluten free.