$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.
Each one of these golden morsels are filled with the flavours and textures of a whole dessert! In one bite you will experience a cinnamon malt crumble, banoffee pie filling and vanilla marshmallow. All this encased in a white chocolate shell.
Class tags: banana, banana caramel ganache, banana ganache, bonbons, caramel, coloured cocoa butter, gold metallic, individual chocolates, signature chocolate mould
Kirsten Tibballs
18/07/2022
Advanced
20 mins
Yeild 96
3 hours 30 mins
Individual chocolates moulded in Kirsten’s signature Goccia praline mould. With a stunning coloured cocoa butter and gold metallic design, the white chocolate shells are filled with green tea and passionfruit ganache.
Class tags: coloured chocolate, coloured spraying chocolate, green tea ganache, matcha ganache
Kirsten Tibballs
14/06/2022
Intermediate
15 mins
Yeild 48
2 hours
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
Guillaume Lopvet
06/06/2022
Advanced
40 mins
Yeild 1
5 hours
Experience Kirsten’s zesty twist on the classic, lemon meringue tart. Shortbread pastry topped with a textural crunch layer, lush lemon curd and a coconut lemon cake. This stunning tart is crowned with lashings of Swiss meringue and finished with delicate chocolate garnishes.
Class tags: chocolate petals, chocolate garnish, lemon tart, sable
Kirsten Tibballs
30/05/2022
Intermediate
24 mins
Yeild 1
2 hours 30 mins
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.
Class tags: coconut, egg free, egg-free, passionfruit, piping
Guillaume Lopvet
10/01/2022
Intermediate
25 mins
Yeild 6
2 hours
A dark chocolate Easter Egg lined with crispy peppermint caramel, decorated with a flowing design of coloured white chocolate flowers.
Kirsten Tibballs
10/04/2019
Intermediate
20 mins
Yeild 1
1 hour 10 mins
This watermelon mojito-themed petite gateau is a refreshing cocktail of marinated watermelon and chantilly cream with flavours of mint, lime and a hint of vodka.
Class Tags: alcohol, chocolate, chocolate sphere, coloured chocolate, dessert, desserts, master chef, masterchef, petit, petite gateaux, raspberry, white chocolate
Kirsten Tibballs
26/05/2020
Advanced
40 mins
Yeild 6
3 hours
Create an out-of-this-world looking Easter egg in warp speed by combining colours and spray techniques to achieve this dazzling intergalactic display.
Kirsten Tibballs
29/03/2018
Intermediate
24 mins
Yeild NA
2 hours
A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.
Class Tags: coloured cocoa butter, flower, ganache, gluten free, gluten-free, moulded chocolate, moulding, painting, ruby ganache, snack bar, spraying cocoa butter, spray, strawberry confit
Kirsten Tibballs
05/06/2019
Advanced
14 mins
Yeild 20
3 hours
Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
Kirsten Tibballs
06/09/2018
Advanced
26 mins
Yeild 8
1 hour 10 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
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 mins
Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.
Kirsten Tibballs
26/05/2017
Intermediate
55 mins
Yeild 1
2 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
A fun and colourful entremet inspired by the classic Australian childhood party food. This entremet is created with layers of brown butter sponge, strawberry jam, salted caramel, vanilla mousse and topped with custard spread and chocolate 100s & 1000s garnishes.
Kirsten Tibballs
03/05/2016
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