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
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 transforms the simple flavours of apricot and coconut into a fresh dessert that tastes as beautiful as it looks.
Follow Jerome Landrieu’s recipe for these bite sized peanut banana caramel bouchees.
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.
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.
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 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 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.
Antonio Bachour’s plastic chocolate flowers are a simple and pretty way to decorate your desserts.