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.
Dreamy purple shells embellished with a metallic silver speckle and filled with a smooth, star anise ganache. The Stellar Chocolates are out of this world! – Egg free, gluten free
Join master of his craft, Dammika Hatharasinghe, as he demonstrates how to prepare sugar for casting. – Egg free, gluten free, vegan.
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.
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.
Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.
Learn the versatile technique for creating 2D chocolate shapes and images. This class will take you through how to prepare your stencil, pipe the outline and finer details of the bird and use coloured white chocolate to fill in the main body. These colourful chocolate birds can be used as part of a showpiece or as a garnish. – Egg free, gluten free.
Guest chef, Candy is back with her gum paste art; this time showing you how to make the perfect lifelike hydrangeas.
Class Tags: decorating, decoration, floral, flower, garnish, sugar flower
1 hour 40 mins
Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.