$80.00 AUD
Learn the different airbrushing techniques required to achieve the speckle and cracks of granite stone. Carsten demonstrates how to use an airbrush system with coloured cocoa butter to spray into a chocolate bar mould. – Egg free, gluten free.
Carsten Zehmisch
19/07/2021
Advanced
11 mins
Yeild 10
2 hours
This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!
Kirsten Tibballs
12/10/2020
Beginner
15 mins
Yeild 40 moulded chocolate bars
30 mins
The perfect combination of a fluffy marshmallow with flawlessly balanced passionfruit flavour and a drip-on-your-chin caramel with a hint of passionfruit. Perfect for filling bars and bon bons!
Kirsten Tibballs
28/07/2020
Beginner
25 mins
Yeild 40
35 mins
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
With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.
Melissa Coppel
19/01/2018
Advanced
23 mins
Yeild 10
47 mins
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