$95.00 AUD
$95.00 AUD
In stock
A digital thermometer which measures from -50°C to 300°C and can be used for both chocolate and sugar work. Features a non-slip handle, long, easy to wash probe and capabilities to display both Celsius or Fahreneit. A seperate, bench top display panel makes monitoring temperatures easy.
Display Resolution : 0.1°
Accuracy : ± 0.5°C (between -20°C &+150°C)
Functions: Maxi-Mini – Data Hold
Stainless steel piercing probe: 120 mm
Cable: 100 cm
Manual in several languages.
Join guest chef, Anthony Hart, as he demonstrates a technique to create impressive sugar domes that will instantly elevate your creations! Use them for plated desserts, topping a tart and so much more!
Anthony Hart
02/03/2022
Advanced
11 mins
Yeild na
30 mins
A simple and stunning mousse cake that can be enjoyed all year round! White chocolate mousse with a festive assortment of inclusions covered in Swiss meringue and garnished with fresh berries.
Class Tags: almond, apricot, blueberry, dark chocolate, gluten free, gluten-free, nuts, raspberry, pate bombe, pistachio, strawberry, wreath
Kirsten Tibballs
26/11/2021
Intermediate
16 mins
Yeild 1
1 hour 15 mins
Inverted sugar is a staple ingredient in many patisserie and chocolate recipes but can sometimes be difficult to source. In this week’s online class, Kirsten teaches you how to make inverted sugar with 3 simple, easy to access ingredients. – Egg free, gluten free, vegan.
Kirsten Tibballs
15/06/2021
Beginner
12 mins
Yeild 1500G
35 mins
Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.
Kirsten Tibballs
08/06/2021
Beginner
56 mins
Yeild
30 mins
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
Kirsten Tibballs
25/01/2021
Intermediate
35 mins
Yeild 84
50 mins
Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
Kirsten Tibballs
19/01/2021
Intermediate
38 mins
Yeild 2
2 hours
This vegan nougat has all the characteristics of a classic nougat without the egg. A delicious confectionery packed full of hazelnuts, almonds, pistachios and dark chocolate. – Egg free, gluten free, vegan.
Kirsten Tibballs
11/01/2021
Intermediate
22 mins
Yeild 8
45 mins
Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.
Kirsten Tibballs
14/12/2020
Beginner
5 mins
Yeild 100
30 mins
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
Kirsten Tibballs
11/08/2020
Intermediate
27 mins
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