$9.00 AUD
$9.00 AUD
In stock
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.
Individual moulded chocolates filled with a silky-smooth orange ganache. Learn the technique of painting chocolate moulds with coloured cocoa butters, metallic gold powder and white chocolate to achieve this eye-catching design. – Gluten free
Kirsten Tibballs
29/12/2020
Advanced
23 mins
Yeild 72
50 mins
A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
Kirsten Tibballs
25/09/2019
Intermediate
30 mins
Yeild 12
2 hours
Kirsten transforms the simple flavours of apricot and coconut into a fresh dessert that tastes as beautiful as it looks.
Kirsten Tibballs
26/09/2018
Intermediate
40 mins
Yeild 2
3 hours
Follow Jerome Landrieu’s recipe for these bite sized peanut banana caramel bouchees.
Jerome Landrieu
07/07/2017
Advanced
35 mins
Yeild 5
1 hour 30 mins
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.
Kirsten Tibballs
24/03/2016
Intermediate
18 mins
Yeild N/A
35 mins
Learn to create these elegant, coloured butterfly decorations using a template and piping chocolate. These are the perfect garnish for showpieces, cakes, croquembouches or table centrepieces. – Egg free, gluten free.
Kirsten Tibballs
02/04/2014
Beginner
14 mins
Yeild N/A
35 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.
Kirsten Tibballs
27/02/2014
Advanced
60 mins
Yeild 4
2 hours 30 mins
Learn the method to create French macarons. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten free.
Kirsten Tibballs
09/01/2015
Intermediate
20 mins
Yeild 55
45 mins
Kirsten Tibballs demonstrates the revised technique for her signature Style Rebellion design. This new method is easier, creates stronger more distinctive colours and less wastage. – Egg free, gluten free.
Kirsten Tibballs
03/03/2016
Intermediate
5 mins
Yeild N/A
min
Antonio Bachour’s plastic chocolate flowers are a simple and pretty way to decorate your desserts.
Antonio Bachour
09/06/2017
Beginner
8 mins
Yeild
15 mins
Login
Cart
