$9.95 AUD
Join Kirsten as she creates delicious, individually enrobed chocolates. A hazelnut chocolate ganache base topped with lemon jelly, enrobed in milk couverture chocolate and finished with a metallic gold stamp of approval!
Class tags: chocolate coated, chocolate dipped, egg free, egg-free, gianduja, gluten free, gluten-free, hazelnut ganache
Kirsten Tibballs
01/11/2021
Advanced
26 mins
Yeild 210
2 hours 30 mins
Almond paste, also referred to as marzipan, can be used as a confectionery product on its own or as a base ingredient for many applications including baked cakes, Danish fillings and in chocolate preparations. Learn this quick 10-minute recipe that will save you time and money! – Gluten free.
Kirsten Tibballs
10/03/2021
Beginner
5 mins
Yeild
10 mins
Whether your interest lies in patisserie or chocolate work, it is important to have the right equipment and utensils. Kirsten takes you through her list of versatile and essential kitchen must-haves.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
Kirsten takes you through the 6 day process of creating candied orange fillets. This method can be applied to a variety of different fruits and allows the fruit to absorb enough sugar to preserve them for a long period of time. – Egg free, gluten free, vegan.
Kirsten Tibballs
06/03/2015
Beginner
15 mins
Yeild NA
144 hours
A classic festive treat, the fruit mince tart is recreated here with a tropical twist. Shortbread crust filled with mango, banana, pineapple, apricot and sultana chutney and finished with a simple holly garnish.
Kirsten Tibballs
07/11/2014
Beginner
14 mins
Yeild 30
30 mins
White chocolate truffle shells filled with a smooth milk chocolate ganache, finished by dipping into milk and white chocolate to create a stunning two-toned effect. – Egg free, gluten free.
Kirsten Tibballs
27/10/2014
Beginner
13 mins
Yeild 56
30 mins
Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
Kirsten Tibballs
21/03/2016
Intermediate
17 mins
Yeild N/A
30 mins
Kirsten gives an easy-to-follow explanation of gelatine sheets, how to create gelatine solution and use it in a recipe. – Egg free, gluten free.
Kirsten Tibballs
26/08/2016
Beginner
8 mins
Yeild N/A
min
A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.
Kirsten Tibballs
09/10/2014
Beginner
11 mins
Yeild 88
45 mins
Add the finishing touch to your desserts with these simple to make chocolate bamboo garnishes. Egg free, gluten free.
Kirsten Tibballs
06/08/2014
Beginner
9 mins
Yeild
25 mins
A flourless chocolate cake with hints of orange zest, topped with Cointreau liqueur dark chocolate ganache and garnished with milk chocolate shavings. This decadent chocolate cake is the ultimate indulgence for chocolate lovers. Gluten free.
Kirsten Tibballs
18/06/2014
Beginner
20 mins
Yeild 2
1 hour
Kirsten Tibballs recreates the Italian classic, Siena Panforte. Perfect for gift giving, the Siena Panforte is thick, chewy and studded with roasted almonds, pecans and hazelnuts, dried figs and glacé fruit. – Egg free.
Kirsten Tibballs
01/12/2016
Beginner
8 mins
Yeild 2x 16cm Tart rings
20 mins
Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.
Robyn Curnow
15/04/2014
Beginner
18 mins
Yeild 6
1 hour 45 mins
The perfect lollipops for chocolate lovers – dark chocolate truffle shells filled with chilli raspberry jam and chocolate ganache. Finished with a tempered chocolate heart garnish, they make for a Valentine’s gift guaranteed to spice things up. – Egg free, gluten free.
Kirsten Tibballs
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