Tag Archives: chocolate

Sleigh What?

It’s never to late to whip up some festive desserts and this year is no different. Kirsten Tibballs has released a Christmas special to YouTube to show you how to create this very cute and festive sleigh. These mini petit gateaux cakes are full of chocolate and uplifted with a hint of fresh raspberry. Watch here.

Sleigh Petit Gateaux by Kirsten Tibballs

Sleigh Petit Gateaux by Kirsten Tibballs

Subscribe to the Kirsten Tibballs YouTube channel for this recipe and even more over the coming months!



Christmas is coming and it’s time to get baking with Savour! Try this festive Yule Log recipe from Kirsten Tibballs and have a very merry Christmas!

Christmas Yule Log Recipe

Christmas Yule Log Recipe

Christmas Yule Log

Makes: 2

Raspberry Jam
500 g frozen raspberries*
50 g caster sugar

1. Combine the raspberries and sugar in a saucepan and place on a medium heat.
2. Stir continuously until you reach 103˚C.
3. Allow to cool to room temperature for use in the sponge below. You can pour any leftover jam into individual sterilized jars and immediately turn upside down to seal the jar.

*Substitute:
500 g frozen raspberries or blueberries {for}
500 g frozen raspberries

Vanilla Sponge

236 g whole eggs
5 g Heilala vanilla bean paste
123 g caster sugar
123 g plain flour
2 g salt
22 g unsalted butter
1 dessert spoon of water
QS caster sugar, for sprinkling

1. Whisk the eggs, vanilla and caster sugar together for approximately 8-10 minutes until light and fluffy.
2. Fold through the sifted flour and salt.
3. Melt the butter and add a little bit of the sponge mixture to it. Add in the water before folding back into the remaining sponge mixture.
4. Spread the mixture into a three quarter size Flexipat and bake at 190˚C for 6-8 minutes.
5. As soon as it comes out of the oven, sprinkle with caster sugar.
6. Place a clean, damp tea towel on top and roll it on along the long side of the sponge with the tea towel still in place.
7. Unroll the sponge and remove the tea towel. Spread the jam on top.
8. Reroll the sponge and cut out 2 lengths of 22cm.
9. Freeze.

Chocolate Truffle Mousse

9 g gold gelatine sheets
800 ml fresh cream 35% fat
100 g caster sugar
100 g liquid glucose
100 ml water
320 g Callebaut 811 dark couverture 53.8%

1. Soak the gelatine sheets in a bowl of cold water until soft and pliable.
2. Semi-whip the cream in the bowl of a stand mixer and set aside in the fridge.
3. Boil the sugar, glucose and water together in a saucepan. As soon as the sugar has dissolved, add in the pre-soaked and drained gelatine. Immediately pour over the dark couverture in a bowl.
4. Whisk together until the couverture is fully melted then fold in the semi-whipped cream.

Chocolate Glaze

104 g water
250 g caster sugar
250 g liquid glucose
140 g condensed milk
30 g Van Houten Intense Deep Black cocoa powder 10-12%
110 g Callebaut 2815 dark couverture 58%
22 g gold gelatine sheets
208 g mirror glaze

1. Soak the gelatine sheets in a bowl of cold water until soft and pliable. Drain the gelatine and melt in the microwave in 30 second intervals.
2. Heat the water, sugar and glucose together in a saucepan.
3. Add the condensed milk, couverture and cocoa powder and combine.
4. Add the gelatine and mirror glaze.
5. Emulsify with a stick blender and allow to rest overnight.
6. Use the glaze between 30˚C – 32˚C.

Cocoa Sable Dough

110 g unsalted butter
17 g Callebaut cocoa powder 22-24%
55 g pure icing sugar
44 g whole eggs
1 g salt
1 Heilala vanilla bean
20 g almond meal
180 g plain flour
3.5 g baking powder

1. Combine the butter, icing sugar and cocoa powder in the bowl of a stand mixer.
2. Add the eggs, salt and cut and scraped vanilla bean.
3. Add the remaining dry ingredients.
4. Remove from the mixer and press into a flat, even square. Cover with plastic wrap and cool in the fridge for 1 hour.
5. Roll the chilled dough out to a 4mm thickness and cut into rectangles 29cm x 13cm.
6. Place the dough on a perforated tray lined with a perforated Silpain mat. Bake at 170˚C for 8-10 minutes.

Cocoa Streusel

24 g Van Houten Intense Deep Black cocoa powder 10-12%
75 g plain flour
2 g Maldon sea salt
90 g caster sugar
90 g hazelnut meal
2 fresh limes, zested
75 g unsalted butter

1. Combine all the ingredients in a food processor until you achieve a crumb consistency.
2. Spread the mixture onto a Silpat mat and cool in the fridge.
3. Once chilled, bake at 180˚C for 8 minutes.

Mushroom Caps

200 g Callebaut W2 white chocolate 28%
20 g orange oil soluble colouring
20 g Callebaut cocoa butter, melted
QS Callebaut W2 white chocolate 28%, tempered

1. Temper the white chocolate and add in the orange colouring.
2. Add the melted cocoa butter and combine.
3. Transfer the mixture to a piping bag and pipe the mushroom cap shapes onto a sheet of baking paper.
4. Allow to set for 5-10 minutes.
5. Transfer the tempered white chocolate (without any orange colour) to a paper piping cone and pipe random dots of chocolate on top of the set mushroom caps.

Mushroom Stems

200 g Callebaut W2 white chocolate 28%
3 tbsp of water

1. Temper the white chocolate and add the water to thicken it.
2. Transfer to a piping bag and pipe the mushroom stems onto a sheet of baking paper.
3. Allow to set for 5-10 minutes. Before the stems are completely set, smooth the sides with a sharp knife.
4. Adhere the stems to the mushroom caps with some leftover tempered white chocolate.

Assembly

QS micro herbs

1. Pipe a layer of chocolate mousse into the base of the Silikomart ‘Kit Buche’ mould (ref. TOR250 x 90).
2. Tap the mould on the bench to eliminate air bubbles.
3. Spread the mousse up the sides of the mould with a spoon.
4. Place the Swiss roll into the centre of the mousse and pipe more mousse on top.
5. Smooth the mousse with a palette knife and ensure the sponge is covered.
6. Freeze for 24 hours.
7. Unmould and pour the glaze on top at the correct temperature. Allow to sit for a few minutes until it stops dripping, then clean the edges with a sharp knife.
8. Place on top of the rectangle of sable dough and decorate with the mushrooms and streusel.
9. Finish with micro herbs.

Christmas Meringue Tree | Recipe by Kirsten Tibballs

Kirsten Tibballs' Bulla meringue Christmas tree

INGREDIENTS

Meringue

  • 3 large egg whites
  • pinch cream of tartar
  • 1 heaped tablespoon cornflour
  • 120g icing sugar
  • 132g caster sugar
  • green food colouring

Chocolate Cream

  • 300ml Bulla dollop cream
  • 250g good quality milk chocolate

 

  1. Pre-heat oven to 110°C (90°C fan-forced). Trace 6 circles in graduating sizes onto a piece of baking paper that fits your tray 12, 10, 8, 6, 4 and 2cm. Turn
  2. the baking paper over and place it on the tray.
  3. Sift cornflour and icing sugar together. Whisk the egg whites with the cream of tartar until you reach a firm peak and gradually add in the caster sugar, whisking for a minute to dissolve the sugar. Remove from the mixer and fold through cornflour and icing sugar mixture.
  4. Place an 8mm-10mm piping tube in a piping bag and pipe discs using the marked circles as a guide. With the remaining meringue mixture, pipe individual meringue kisses with one quarter of the mixture onto a lined flat tray with a 10mm piping tube.
  5. Add a small amount of green colour to create a pastel green finish and pipe one third of the remaining mixture into kisses. Add additional green colour and pipe half into kisses, once again add more colour to the remaining meringue and pipe into kisses.
  6. Bake for approximately 1 hour and 30 minutes or until the meringue is crunchy.
  7. Melt the milk chocolate in the microwave in 30 second increments until it has melted. Fold a small amount of the cream through the chocolate and then add
    remaining cream.
  8. Set the chocolate cream aside at room temperature for 40 minutes or in the fridge for 10 minutes until it firms up enough to hold.
  9. To assemble, secure the largest meringue disc to your serving plate with a small dollop of chocolate cream. Spread a layer of chocolate cream on top and layer the next disc. Continue this process with the discs layered with chocolate cream. Coat the outside
    with chocolate cream by piping it on or spreading it with a knife.
  10. Alternate the different coloured meringue kisses and place them on the outside, adhering them to the chocolate cream. This can be finished up to 5 hours in advance.

Note: The meringues can be stored in an airtight container for a week prior to assembly.

 

Healthy Granola Verrines | Recipe by Kirsten Tibballs

Healthy-Granola-Verrines

Green Apple Jelly

Yield 10 cups at 30g per cup.

65g Water
50g Caster Sugar
5g Gold Gelatine Sheets
1g Citric Acid
190g cold pressed apple juice

In a medium saucepan bring the water and the sugar to a boil to make a syrup.  Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. Allow to set.

Granola

Yield 86 cups at 15g per cup.

375g rolled oats
140g slivered almonds
170g cashews
85g shredded coconut
150g dark muscovado sugar
180g honey
65g oil
5g sea salt
100g Golden raisins
100g raisins
100g cranberries

In a large bowl mix the oats, almonds, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Spread mixture out onto a silpat mat and bake for 60-70 minutes at 120°c 5turning every 15 minutes to ensure an even bake. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup.

Yoghurt Mousse

Yield 15 with 35g in each cup. (same weight for Chantilly cream)

300g Bulla pure cream
30g sugar
½ tsp vanilla paste
225g pot set yoghurt

Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.

Tropical Mince Pies | Recipe by Kirsten Tibballs

Kirsten Tibballs' tropical fruit mince tarts

INGREDIENTS

Shortbread

      450g flour
      250g butter
      150g sugar
      52g egg
      25ml water

Tropical fruit filling

      435g brown sugar
      58ml orange juice
      174g mango, diced
      130g banana, diced
      420g pineapple, diced
      2.5g gingerbread spice
      116g dried apricots
      58g candied orange peel or dried orange peel
      14g vinegar
      35g sultanas

METHOD

For the shortbread, combine sifted flour and butter to form a crumb. It is important that you do not over mix at this stage.

Combine sugar, water and egg and add to the crumb mixture combine until smooth dough is formed without excessive mixing.

Allow to rest in the fridge and roll out once the dough has firmed up again.

For the filling, dice the fresh and dried fruit to approximately 8mm.

Melt brown sugar in a pan with the orange juice and add in the diced mango and pineapple. Then add in the gingerbread spice.

Cook on a high flame and add banana and the dried fruits.

Add the vinegar and reduce until you achieve a chutney consistency.

Place the prepared chutney into a bowl and cover with plastic wrap and allow to cool.

To assemble, roll the prepared shortbread pastry to a thickness of 3mm and cut 30 x 80mm discs for the base.

Line individual tart moulds 60mm in diameter and height 23mm, with the pastry and fill with the cooled fruit mince.

Roll the remaining pastry to 3mm thickness and cut tops for the tart with a 60mm round cutter.

Place the cut pastry disc directly on top of the fruit mince and press the edges to remove the excess pastry.

With a small knife puncture a small hole in the top of the pastry.

Roll additional pastry or keep your offcuts flat and roll out to a 2mm thickness, and with a holly cutter cut three holly leaves per tart. Using a brush place a small amount of water on top of the tart to adhere each holly leaf.

Create three small holly berries per tart with the left over pastry and place in the middle of the tart.

Bake at 200°C for approximately 8 minutes.

Remove from the mould while they are still warm. Store in an airtight container at room temperature.