$295.00 AUD
$295.00 AUD
In stock (can be backordered)
Testo Thermometer is a waterproof TC temperature measuring instrument.
– Screw-in probe lockable
– Softcase
– Calibration protocol
– Auto-hold, hold and min/max functions
– Operating temperature: -20 to +60 °C
– Measurement rate: 2 measurements per second
– LCD display
– Model: 108-2
Guest chef, Guillaume Lopvet, creates a delicate flower plated dessert. Vanilla and white chocolate Chantilly wrapped in a mango jelly, piped exotic caramel and finished with a vanilla powder-coated chocolate disc, gold leaf and marigold petals.
Class tags: coconut, egg free, egg-free, passionfruit, piping
Guillaume Lopvet
10/01/2022
Intermediate
25 mins
Yeild 6
2 hours
An elegant plated dessert that looks as beautiful as it tastes! On the plate you will find a smooth lemon curd, meringue kisses and coconut meringue sticks, white chocolate curls, crisp vanilla shortbread discs, a luscious white chocolate no-churn ice cream from the Savour Online Classes library and to finish, fresh raspberries and mint.
Class tags: lemon cream, lemon dessert, piped meringue, piping, sable, vanilla sable
Kirsten Tibballs
05/10/2021
Beginner
20 mins
Yeild 8
45 mins
A sweet and salty chocolate bar with a crunch! Enrobed in dark chocolate, the bar has a peanut praline base topped with passionfruit jelly and is finished with a dark chocolate garnish.
Class Tags: chocolate dipped, chocolate shards, egg free, egg-free, enrobe, enrobed, enrobing, garnishes, gluten free, gluten-free, shaved chocolate, peanuts, snack bar, snack bars, vegan
Kirsten Tibballs
06/09/2021
Intermediate
27 mins
Yeild 45
2 hours 30 mins
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls.
Kirsten Tibballs
25/05/2021
Beginner
37 mins
Yeild 1
2 hours
Created in a signature chocolate mould designed by Kirsten Tibballs, the Goccia chocolate bar has a delightfully distinctive taste and texture. Moulded in white chocolate with a pop of colour, it includes shards of raspberry and yogurt meringue encased in milk couverture. – Gluten free.
Kirsten Tibballs
18/05/2021
Beginner
17 mins
Yeild 6
1 hour 30 mins
Join Kirsten as she recreates her stunning Ruby Financier, as seen on MasterChef Australia. Raspberry and Ruby chocolate financier topped with PB&J cream and finished with freeze dried raspberries and a Ruby chocolate lattice tube.
Kirsten Tibballs
Intermediate
15 mins
Yeild 20
50 mins
Tim Clark creates a perfectly balanced, two-toned macaron filled with a passionfruit, coconut and macadamia ganache as well as a chocolate and coconut ganache. – Gluten free.
Tim Clark
26/04/2021
Intermediate
42 mins
Yeild 65
1 hour
Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and finished with toasted Italian meringue piped in an eye-catching rose design.
Kirsten Tibballs
13/04/2021
Advanced
35 mins
Yeild 1
1 hour 30 mins
Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!
Nicolas Haelewyn
30/12/2019
Intermediate
30 mins
Yeild 4
1 hour 30 mins
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.
Kirsten Tibballs
01/05/2015
Intermediate
24 mins
Yeild 64
1 hour
Kirsten Tibballs explains the theory of tempering chocolate to help you achieve the gloss, contraction and snap of perfectly tempered couverture chocolate. Find out why time, temperature and movement is important, the different methods of tempering including tabling and seeding or inoculation, the working temperatures required for the different couverture and chocolate when crystallised, how to test to see if your chocolate is tempered and how to identify the issues caused by incorrectly tempering. Egg free, gluten free, vegan.
Kirsten Tibballs
17/09/2015
Beginner
3 mins
Yeild N/A
min
Kirsten takes you back to basics with this strawberry jam recipe. With a hint of cinnamon, this will become a favourite in your repertoire. – Egg free, gluten free, vegan.
Kirsten Tibballs
17/12/2014
Beginner
5 mins
Yeild 6 x 175g jars
25 mins
A beautiful, fresh entremet – Layers of almond sponge, strawberry, coconut and mint spread, vanilla lime mousse, covered with a red glaze, adorn with fresh berries inside a boarder of white chocolate bands and finished with some gold leaf accents. – Gluten free.
Kirsten Tibballs
08/07/2015
Intermediate
27 mins
Yeild 3 Entremets
2 hours 10 mins
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