$8.50 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
A modern interpretation of the classic tiramisu. The tiramisu tart is comprised of a rich chocolate sable, coffee infused chocolate mousse, a sponge finger insert which is soaked in coffee and marsala syrup and topped with a luscious mascarpone cream. Finished with a traditional dusting of cocoa powder and chocolate curl garnishes.
Kirsten Tibballs
30/08/2021
Intermediate
38 mins
Yeild 2
2 hours
A roulade that makes Ruby chocolate the star! Whipped Ruby ganache and fresh berries rolled in a chocolate sponge, coated with a Ruby and caramelised almond glaze and finished with piped ganache, Ruby chocolate garnishes, fresh berries and a dusting of icing sugar.
Kirsten Tibballs
22/06/2021
Beginner
33 mins
Yeild 1
1 hour
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
World Chocolate Master Frank Haasnoot shows you the technique to creating this stunning chocolate ‘Noir’ garnish for use on products such as petit gateaux. With the use of guitar sheets, the garnish is both shiny and rigid. – Egg free, gluten free, vegan.
Frank Haasnoot
12/03/2015
Beginner
5 mins
Yeild NA
15 mins
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