$9.95 AUD
$9.95 AUD
In stock
Savour Tempering Bowls are microwave safe & dishwasher making them perfect for your chocolate and patisserie creations.
Size: ø 235mm x 100mm h
Volume: 2.5L
Made in Germany
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
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.
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 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.
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.
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.
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 gives an easy-to-follow explanation of gelatine sheets, how to create gelatine solution and use it in a recipe. – Egg free, gluten free.
A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.
Add the finishing touch to your desserts with these simple to make chocolate bamboo garnishes. Egg free, gluten free.
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 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.
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.
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.