Browse Classes | Savour Chocolate & Patisserie School

Ashanti

New

Ashanti

The ultimate chocolate entremet. Chocolate sable topped with a hazelnut praline cream, walnut and ginger caramel and layers of dark chocolate mousse interspersed with milk chocolate cremeux and chocolate sponge cake. Finished with a super shiny chocolate glaze and brushed chocolate flower garnish.

180 minutes

Intermediate

Kirsten Tibballs

Brushed Chocolate Flower

New

Brushed Chocolate Flower

Quick, easy and eye-catching! A chocolate flower garnish that can be created with basic kitchen equipment and your choice of chocolate in less than an hour. – Egg free, gluten free, vegan.

45 minutes

Beginner

Kirsten Tibballs

Granite Chocolate Bars

New

Granite Chocolate Bars

Learn the different airbrushing techniques required to achieve the speckle and cracks of granite stone. Carsten demonstrates how to use an airbrush system with coloured cocoa butter to spray into a chocolate bar mould. – Egg free, gluten free.

120 minutes

Advanced

Carsten Zehmisch

strawberry shortbread cake

New

strawberry shortbread cake

A coconut shortbread base topped with strawberry jam, strawberry soaked vanilla sponge, custard and Chantilly cream. Finished with fresh strawberries, a touch of micro mint and a dusting of icing sugar. This strawberry shortcake is as sweet as it sounds!

120 minutes

Beginner

Kirsten Tibballs

Introduction to Airbrushing

New

Introduction to Airbrushing

Join Carsten Zehmisch as he breaks down the basics of airbrushing. Carsten provides an insight on different types of airbrush systems, compressor functions and demonstrates different airbrushing techniques and how to practice them. – Egg free, gluten free, vegan.

0 minutes

Beginner

Carsten Zehmisch

Twilight Chocolate

New

Twilight Chocolate

Created with Kirsten’s signature Goccia praline mould, the Twilight moulded chocolate is designed with a gold metallic and purple cocoa butter sprayed shell, moulded in milk couverture and filled with roasted macadamia nuts and caramel.

120 minutes

Beginner

Kirsten Tibballs

Ruby Roulade

New

Ruby Roulade

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.

60 minutes

Beginner

Kirsten Tibballs

Inverted Sugar

New

Inverted Sugar

Inverted sugar is a staple ingredient in many patisserie and chocolate recipes but can sometimes be difficult to source. In this week’s online class, Kirsten teaches you how to make inverted sugar with 3 simple, easy to access ingredients. – Egg free, gluten free, vegan.

35 minutes

Beginner

Kirsten Tibballs

Mousses

New

Mousses

Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.

30 minutes

Beginner

Kirsten Tibballs

Blush Tart

A fresh and fruity tart bound to make you blush! Comprised of a shortbread base, strawberry marshmallow, vanilla cake, coconut and lime mousse, finished with a velvet spray and glossy pink glaze and garnished with candied lime zest.

150 minutes

Advanced

Kirsten Tibballs

Chocolate Hazelnut Torte

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.

120 minutes

Beginner

Kirsten Tibballs

Goccia Bar

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.

90 minutes

Beginner

Kirsten Tibballs

MasterChef Challenge

Ready to conquer Kirsten’s MasterChef Australia challenge? Re-create the Ruby Financier, Exotique Entremet and Style Rebellion Lollipops all in one go! Learn how to take components from a recipe and apply them to a variety of different desserts in this innovative online class.

210 minutes

Advanced

Kirsten Tibballs

MasterChef Style Rebellion Lollipops

Kirsten Tibballs’ signature creation, Style Rebellion Lollipops, as seen on MasterChef Australia. White chocolate truffle shells filled with a water-based PB&J ganache, and dipped into 4 shades of chocolate using Kirsten’s unique style rebellion technique. – Egg free, gluten free.

40 minutes

Advanced

Kirsten Tibballs

MasterChef Ruby Financier

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.

50 minutes

Intermediate

Kirsten Tibballs

MasterChef Exotique Entremet

Recreate Kirsten Tibballs’ show stopping Exotique Entremet, as seen on MasterChef Australia. Layers of raspberry and Ruby chocolate financier, PB&J cream and dark chocolate mousse. Covered in a silk screen floral design and an ultra-shiny clear glaze.

80 minutes

Advanced

Kirsten Tibballs

Tim Clark's Passionfruit & Macadamia Macarons

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.

60 minutes

Intermediate

Tim Clark

Pistache

A stunning combination of textures. Layers of pistachio praline and pistachio marzipan, topped with caramelised pistachio nuts, enrobed in milk chocolate and finished with a touch of green metallic. – Gluten free.

90 minutes

Advanced

Kirsten Tibballs

Bombe Alaska

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.

90 minutes

Advanced

Kirsten Tibballs

Macaron Faults with Tim Clark

Join Tim Clark as he demystifies the macaron. Learn how to identify the common problems when making macarons and gain tips for troubleshooting. It may seem complex, but this class is sure to up your macaron game!

0 minutes

Beginner

Tim Clark

Cannoli

Join Kirsten as she recreates an Italian classic, the cannoli. Crisp pastry tubes filled with a sweet, creamy ricotta filling, studded with dark chocolate, pistachios and a hint of lemon.

90 minutes

Beginner

Kirsten Tibballs

Strawberry Mallow-Egg

The hunt is over! We have found your new favourite Easter Egg, it is filled with a beautiful strawberry marshmallow and boasts a cute and colourful chocolate disc design. – Gluten free.

120 minutes

Intermediate

Kirsten Tibballs

Babkallah

A fusion between Challah and Babka, Babkallah is a sweet, braided bread with swirls of chocolate filling throughout. In this class Kirsten creates a Babkallah with a cardamom, orange and chocolate filling.

120 minutes

Beginner

Kirsten Tibballs

Almond Paste 50% - Marzipan

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.

10 minutes

Beginner

Kirsten Tibballs

Bisou Chocolates

Create these individual chocolates that are full of flavour and texture. In one bite you will experience crisp spiced hazelnut sable, the crunch of roasted hazelnuts and smooth gianduja ganache. Enrobed in dark couverture and finished with silver leaf flakes, these chocolates are not only delicious but visually stunning.

60 minutes

Beginner

Kirsten Tibballs

Marshmallows

Join Kirsten as she provides an insight into five different types of marshmallows, their best suited applications and differentiating characteristics. The various marshmallows created in this class include dextrose, inverted sugar, gelatine, fruit and vegan marshmallow, each of which are created as a piped, cut and tube marshmallow. – Gluten free, vegan.

30 minutes

Beginner

Kirsten Tibballs

Hazelnut Paris Brest

An understated Parisian classic that you will love! Choux pastry with a sable crust, filled with a hazelnut crunch and lashings of hazelnut cream, a touch of gold powder and roasted hazelnuts to finish.

90 minutes

Beginner

Kirsten Tibballs

Cheese Straws

Buttery puff pastry layered with cheese and chives. These tasty savoury snacks are the perfect addition to any grazing board and sure to impress. You will not be able to stop at one!

90 minutes

Intermediate

Kirsten Tibballs

Textures of Japan

Join Jess Lemon as she guides you through a Japan-inspired plated dessert full of flavours and textures. Matcha gelato, matcha meringue, peanut grue, dark chocolate cremeux, chocolate caramel tuile and bitter soil. – Gluten free.

180 minutes

Intermediate

Jess Lemon

Stellar Chocolates

Dreamy purple shells embellished with a metallic silver speckle and filled with a smooth, star anise ganache. The Stellar Chocolates are out of this world! – Egg free, gluten free

50 minutes

Intermediate

Kirsten Tibballs

Ora Entremet

Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.

120 minutes

Intermediate

Kirsten Tibballs

Vegan Nougat

This vegan nougat has all the characteristics of a classic nougat without the egg. A delicious confectionery packed full of hazelnuts, almonds, pistachios and dark chocolate. – Egg free, gluten free, vegan.

45 minutes

Intermediate

Kirsten Tibballs

Crack Me Open Dessert

This is a decadent dessert which is bound to surprise! A passionfruit liquid centre encased in burnt caramel and Tia Maria spiked dark chocolate mousse then dipped in a luscious hazelnut chocolate coating. – Gluten free.

70 minutes

Intermediate

Jess Lemon

Tribe Chocolates

Individual moulded chocolates filled with a silky-smooth orange ganache. Learn the technique of painting chocolate moulds with coloured cocoa butters, metallic gold powder and white chocolate to achieve this eye-catching design. – Gluten free

50 minutes

Advanced

Kirsten Tibballs

Chocolate Peanut Cookies

An easy-to-make peanut cookie, delicious served on their own or take it to the next level and sandwich together with a luscious chocolate ganache.

25 minutes

Beginner

Kirsten Tibballs

Vanilla Cut Caramel

Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.

30 minutes

Beginner

Kirsten Tibballs

Christmas Cookies

Chocolate sable cookies sandwiched together with a cinnamon milk chocolate ganache, finished with a white chocolate coating and classic Christmas stencil designs.

120 minutes

Intermediate

Kirsten Tibballs

No-bake Cheesecake

Kirsten shows you how whip up her No-Bake Cheesecake with a chocolate crumb casing and a berry compote — the perfect addition to your Christmas menu!

45 minutes

Beginner

Kirsten Tibballs

Striped Chocolate Bars

Learn to create this stunningly designed chocolate bar. Expect to impress with the new skills you will learn with this tutorial.

120 minutes

Advanced

Kirsten Tibballs

Introduction to Chocolate Moulding

Kirsten talks you step-by-step through everything you need to know about moulded chocolates including preparing and cleaning your mould, how to achieve a great shine and much more. Before watching this video, we recommend you see our online videos on tempering, then try your hand at one of our many moulded chocolate recipes.

0 minutes

Beginner

Kirsten Tibballs

Lemon Meringue Sticks Tart

150 minutes

Intermediate

Kirsten Tibballs

S'mores Cheesecake

The all-time favourite camping treat has been transformed into a cheesecake that you can enjoy year round. A crunchy graham cracker base, smooth baked cheese cake, a silky chocolate ganache and a luscious marshmallow topping.

65 minutes

Beginner

Kirsten Tibballs

Chocolate Koala

Kirsten demonstrates how to use her brand new Kit Koala Mould designed in con- junction with Silikomart Professional! Silikomart is donating a portion of every sale to the adoption of Australian koalas to safeguard their healthcare.

50 minutes

Intermediate

Kirsten Tibballs

Black Forest Cake

A stunning upgrade on the classic black forest with a moist chocolate cake, airy chocolate mousse, white chocolate Chantilly cream, sour cherries, garnished with an elegant chocolate bark.

120 minutes

Intermediate

Kirsten Tibballs

Orange & Cardamom Crunch Chocolate Filling

This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!

30 minutes

Beginner

Kirsten Tibballs

Chocolate Doughnuts

Crunchy on the outside, soft and plush on the inside — this is the perfect doughnut recipe! Finished with a glossy chocolate glaze and pastel-coloured Swiss meringue kisses.

115 minutes

Beginner

Kirsten Tibballs

Opera Petit Gateaux

This rendition of the classic Opera Cake has a moist almond praline cake, chocolate cremeux and a coffee mousseline creme in layers that look just as good as they taste; finished with a chocolate glaze and a velvet-sprayed chocolate garnish.

180 minutes

Intermediate

Kirsten Tibballs

Vegan Chocolate Date Cake

This egg-free version of our Chocolate Date Cake was created as an example of how our recipes can be adapted to be both egg-free and dairy-free. You will love these elements that can be used in various recipes, including a dairy-free chocolate ganache and an aquafaba meringue.

45 minutes

Beginner

Kirsten Tibballs

Egg Substitutions

There are many alternatives to egg for those who do not or cannot consume eggs. If you are wanting to produce egg-free recipes, our tutorial will explain some options. This will also enable you to experiment with our existing recipes to turn them into egg-free recipes. Just keep in mind that these alternatives won’t work with every recipe. Please note that Kirsten hasn’t tested these alternatives with other recipes, she created this video to enable you to do that yourself.

0 minutes

Beginner

Kirsten Tibballs

Black Forest Tart

Our latest class is a modern interpretation of the classic black forest in tart form, with a chocolate sable shell, chocolate mousse, white chocolate chantilly cream and sour cherries, finished with a chocolate spray and chocolate bark garnish!

140 minutes

Intermediate

Kirsten Tibballs

Apple Macarons

These colourful macarons are a great way to practice the technique behind creating a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet Cinnamon Mousseline Cream!

120 minutes

Intermediate

Kirsten Tibballs

Almond Chocolate Bar

A solid milk chocolate bar filled with sugar-coated almond, adorned with an eye-catching metallic gold splash design!

30 minutes

Beginner

Kirsten Tibballs

Panna Cotta Plated Dessert

The perfect plated dessert should have at least 3 different textures and this recipe ticks all the boxes with a smooth panna cotta, an easy strawberry faux sorbet (that doesn’t require an ice cream machine) and a crumble.

60 minutes

Beginner

Kirsten Tibballs

Decadent Chocolate Cookies

A rich chocolate cookie perfect on its own or sandwiched together with a decadent vanilla ganache.

25 minutes

Beginner

Kirsten Tibballs

Golden Macaron Cake

Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.

60 minutes

Intermediate

Kirsten Tibballs

Luana

A twist on the classic banana bread, this is a moist coconut & banana cake layered with a rich chocolate ganache, crunchy peanut brittle and chocolate palm tree garnishes.

110 minutes

Beginner

Kirsten Tibballs

Passionfruit Marshmallow & Passionfruit Caramel Chocolate Filling

The perfect combination of a fluffy marshmallow with flawlessly balanced passionfruit flavour and a drip-on-your-chin caramel with a hint of passionfruit. Perfect for filling bars and bon bons!

35 minutes

Beginner

Kirsten Tibballs

Pomme Entremet

Pomme is a celebration of apples with a Breton shortbread, cinnamon apples, vanilla mascarpone mousse, apple jelly and a white glacage top with a number of eye-catching garnishes.

130 minutes

Intermediate

Kirsten Tibballs

Rich Chocolate Tart

A decadent chocolate tart with a crunchy chocolate pastry and a rich chocolate filling that can be served hot or cold.

30 minutes

Beginner

Kirsten Tibballs

White Chocolate Coffee Ice cream

A smooth pairing of white chocolate and coffee in an easy-to-create ice cream.

20 minutes

Beginner

Kirsten Tibballs

Piña colada by Melissa Coppel

Master Melissa Coppel’s cocoa butter techniques combined with the classic flavours of pineapple and coconut in this stunning chocolate bon bon.

180 minutes

Advanced

Melissa Coppel

Orange Chocolate Cake

A delicious and easy-to-make orange and chocolate cake with additional garnish techniques to add to your repertoire.

40 minutes

Beginner

Kirsten Tibballs

Candy's Parrot Tulip

A gorgeous parrot tulip made from gumpaste!

60 minutes

Advanced

Candy

Lemon and Gold Chocolate Tart

An exceptional lemon and chocolate tart recipe by Kirsten Tibballs, embracing Callebaut Gold Caramel Couverture.

180 minutes

Advanced

Kirsten Tibballs

Where to Start - Ingredients

This is a quick introduction to the ingredients that I recommend you have on hand for Savour Online Classes. Obviously, each recipe will have different requirements, but this is a great place to start.

minutes

Beginner

Kirsten Tibballs

Cold-Infused Coffee Chocolates

These bon bons will put a pep in your step with a cold-infused ganache that achieves a subtle coffee flavour while eliminating the biterness, and a peanut sable!

90 minutes

Advanced

Kirsten Tibballs

Egg-Free Coconut Ice Cream

A refreshing egg-free coconut ice cream perfect on it’s own or as an addition to any dessert.

20 minutes

Beginner

Kirsten Tibballs

Rum & Raisin Petit Gateaux

A winning combination of a caramel creme brulee, rum raisin bavaroise, hazelnut praline mousse, hazelnut crunch base, a dark chocolate glaze and a stunning vel- vet-sprayed chocolate garnish!

100 minutes

Intermediate

Kirsten Tibballs

Cherry Coconut Macaron Cake

A macaron cake with a unique piping design, creamy coconut custard a chocolate crunch layer and cherry jelly!

70 minutes

Intermediate

Kirsten Tibballs

Focaccia

A simple recipe for everyone’s favourite flat bread with a fragrant oil made from infusing garlic, rosemary and thyme. – Vegan.

20 minutes

Beginner

Kirsten Tibballs

Berry Dacquoise Cake

A quick and easy dacquoise cake filled with berry compote, topped with fresh berries.

30 minutes

Beginner

Kirsten Tibballs

Vegan, Gluten-Free Chocolate & Raspberry Petit Gateaux

A vegan & gluten-free petit gateau from Phil Khoury with a chocolate crumble crunch layer, prune & chocolate sponge, raspberry gel, chocolate mousse, chocolate coating and a delicate chocolate garnish!egg free dairy free nut free gluten free

180 minutes

Intermediate

Philip Khoury

Candy's Scabiosa

A stunning delicately crafted scabiosa flower made entirely from gum paste, from guest chef Candy.

100 minutes

Beginner

Candy

Mango Coconut Vegan Verrine

A light and fruity vegan dessert with a coconut cream and mango jelly using agar agar as a setting agent.

60 minutes

Beginner

Kirsten Tibballs

Bostock

Put your leftover brioche to good use by turning it into a bostock with an infused almond syrup and almond cream!

25 minutes

Beginner

Kirsten Tibballs

Voted Best Lemon Tart in Paris

Discover why Nicolas Haelewyn’s Lemon Tart was named the best in Paris!

150 minutes

Intermediate

Nicolas Haelewyn

Caramel Ganache Easter Eggs

DIY this Easter with these mini chocolate eggs. A milk chocolate Easter Egg with an eye-catching sponged cocoa butter design filled with chocolate ganache and caramel ganache.

80 minutes

Beginner

Kirsten Tibballs

Moulded Lime Chocolates

You’ll love these chocolates with a simple yet exquisite design and a refreshing lime ganache.

90 minutes

Beginner

Kirsten Tibballs

Brioche Hot Cross buns

Spice up your Easter with your new go-to hot cross bun recipe! The buttery brioche base will have your family and friends wanting more.

90 minutes

Beginner

Kirsten Tibballs

Brioche

This ultimate brioche recipe is great on it’s own or used as a base recipe for other products.

90 minutes

Beginner

Kirsten Tibballs

Turkish Delight

Learn how to achieve the satisfying texture of the classic Turkish Delight through the perfect balance of sugar and starch.

60 minutes

Beginner

Kirsten Tibballs

Nicolas Haelewyn's Pistachio Paris Brest

Originally created for the famous bike race from Paris to Brest, the classic Paris-Brest is levelled up with the help of Nicolas Haelewyn’s pistachio crispy choux and creme legre.

180 minutes

Intermediate

Nicolas Haelewyn

Everything You Need To Know About Gelatine

We use gelatine as a setting agent in so many recipes, but how much do you really know about it? Kirsten visited a Gelita factory in Germany and spoke with Dr. Margarethe Plotkowiak to answer all your questions.

minutes

Beginner

Kirsten Tibballs

Candy Striped Yule Log

This candy-stripe glazed yule log is the perfect centrepiece for Christmas, adorned with chocolate holly leaves and a surprise bauble feature in the middle.

240 minutes

Advanced

Kirsten Tibballs

Carrara Marble Cake

A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.

210 minutes

Advanced

Kirsten Tibballs

Nicolas Haelewyn's Galette

Also known as a pithivier, Nicolas Haeleywn’s galette is the perfect balance of texture and flavour with flaky puff pastry, tangy lemon paste and hazelnut cream.

70 minutes

Advanced

Nicolas Haelewyn

Meringue Using Trehalose

A simple meringue recipe using Sosa’s Trehalose which is a naturally occurring sugar that acts as a stabiliser and prolongs shelf life and Albuwhip egg white powder, which is five times more stable than egg whites.

20 minutes

Beginner

Kirsten Tibballs

Nicolas's Pear Tart

Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!

90 minutes

Intermediate

Nicolas Haelewyn

Apricot Meringue Using Albuwhip

A simple fruit-flavoured meringue using Sosa’s Albuwhip egg white powder which is five times more stable than egg whites.

20 minutes

Beginner

Kirsten Tibballs

Melissa Coppel's Mount Lychee

Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.

180 minutes

Advanced

Melissa Coppel

Nicolas Haelewyn's Caramel Nut Tart

A crunchy hazelnut sweet dough filled with a roasted nut medley and a luscious vanilla caramel by Nicolas Haelewyn

150 minutes

Beginner

Nicolas Haelewyn

Chocolate Date Cake

A romance between a rich chocolate date cake and a fluffy Swiss meringue drizzled in chocolate ganache.

40 minutes

Beginner

Kirsten Tibballs

Chocolate Macaron

This delicious french treat is perfect as a garnish, or finished with a beautiful chocolate ganache filling.

30 minutes

Beginner

Kirsten Tibballs

Raspberry Heart Cake

Perfect for Valentine’s Day or that special someone, this heart shaped sponge cake is sure to win you some brownie points!

50 minutes

Beginner

Kirsten Tibballs

Chocolate Twigs

Learn the simple and versatile technique for creating pliable chocolate. Chocolate twigs can be used as part of a chocolate showpiece, a garnish or as an individual display in a vase. – Egg free, gluten free, vegan.

20 minutes

Beginner

Kirsten Tibballs

Caramel Nougat

Full of texture, this chewy nougat is comprised of caramel couverture, crunchy pistachio and almond nuts and soft glace pineapple. With a layer of tempered caramel chocolate on either side, you will enjoy a snap with every bite. – Gluten free.

90 minutes

Intermediate

Kirsten Tibballs

Pastry Cream

A simple base recipe with great consistency – perfect for any application

15 minutes

Beginner

Jerome Landrieu

Bahia Tart

This tart is not only colourful but full of flavours. Brenton shortbread pastry topped with pistachio crème, vanilla caramel, bergamot crème, strawberry jelly and a chocolate garnish.

90 minutes

Intermediate

Kirsten Tibballs

Envy

A dramatic petit gateau with a sweet and fruity flavour combination – coconut dacquoise, passionfruit cream, white chocolate mousse, covered in a striking red glaze, finished with piped white chocolate details and a touch of gold leaf.

140 minutes

Intermediate

Kirsten Tibballs

Banana Caramel Chocolates

Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.

29 minutes

Intermediate

Kirsten Tibballs

Rocky Road

Create rocky road from scratch! This recipe contains a vanilla bean marshmallow with freeze dried raspberries coated in a combination of milk chocolate, peanuts and coconut. You can also substitute some ingredients to create your own unique flavour combinations. – Gluten free.

35 minutes

Beginner

Kirsten Tibballs

Chocolate Macadamias

Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.

45 minutes

Beginner

Kirsten Tibballs

Chocolate Star Decoration

These chocolate stars are perfect for decorating your Christmas tree, attaching to gifts or just eating! The star is created using milk, dark and white couverture chocolate then topped with almonds, candied orange and roasted hazelnuts. – Egg free, gluten free.

25 minutes

Beginner

Kirsten Tibballs

Coloured Easter Eggs

Spoil your loved ones this year with this stunning Easter Egg design.

30 minutes

Beginner

Kirsten Tibballs

Lemon Curd Using Gelcrem Hot

This lemon curd is made using gelcrem hot, a product that allows it to be either frozen or baked without any changes to the curd’s properties.

15 minutes

Beginner

Guillem Corral

Pumpkin Petit Gateau

A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!

120 minutes

Intermediate

Kirsten Tibballs

Daniel Alvarez's Kouign-Amann

Kouign-Amann is known to be one of the most indulgent pastries with layers upon layers of dough, butter and sugar and Daniel Alvarez brings you the perfect recipe!

360 minutes

Advanced

Daniel Alvarez

Nicolas Haelewyn's Mont Blanc

Nicolas Haelewyn innovates with his extravagant, but simple, take on a mont blanc!

60 minutes

Beginner

Nicolas Haelewyn

Carrot Cake

A decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist carrot cake is an abundance of luscious caramel cream cheese frosting and salted caramel.

60 minutes

Beginner

Kirsten Tibballs

Passionfruit Ganache Using Sorbitol

A simple ganache made using sorbitol which stabalises the moisture in the ganache and extends shelf life. Perfect for filling macarons!

20 minutes

Beginner

Guillem Corral

Nicolas Haelewyn's Flan

A decadent flan encased in a flaky caramelised puff pastry from Nicolas Haelewyn of Karamel Paris. A perfect use of leftover puff pastry.

60 minutes

Intermediate

Nicolas Haelewyn

Neige

The combination of a cripsy chocolate base and a plush marshmallow make these bars a textured treat!

50 minutes

Intermediate

Kirsten Tibballs

Nicolas Haelewyn's Modern Inverted Puff Pastry

This will change the way you make puff pastry. A must-have recipe for your repertoire!

60 minutes

Intermediate

Nicolas Haelewyn

Cherry Choc-Coconut Dessert

A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.

180 minutes

Intermediate

Kirsten Tibballs

Pailleté Feuilletine

Pailleté Feuilletine is traditionally a crushed crispy crepe and is an absolute staple recipe for your collection! Yes, you can buy it premade but it’s so simple to make at home and this class includes a recipe for both classic vanilla and chocolate.

10 minutes

Beginner

Kirsten Tibballs

Candy's David Austin Rose

Candy shows you how to craft a unique full-petalled David Austin Rose using gum paste.

100 minutes

Advanced

Candy

Dasher Entremet

This entremet is sure to delight the tastebuds over the festive season – Layers of chocolate sponge, raspberry crème, chocolate mousse and a cherry and coconut insert. Covered in a chocolate glaze and finished with a chocolate garnish in the shape of Christmas baubles.

240 minutes

Advanced

Kirsten Tibballs

Lamington

An Australian classic, the lamington is recreated here with an array of layers and textures. Chocolate flourless sponge, coconut cream, raspberry jelly, vanilla pain de gene, chocolate cremer, chocolate glaze, topped with a simple chocolate garnish.

120 minutes

Intermediate

Kirsten Tibballs

Strawberry Jam

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.

25 minutes

Beginner

Kirsten Tibballs

Gingerbread people

A classic Christmas treat, gingerbread people are fun to both make and eat with family and friends. This gingerbread recipe can also be used to create a gingerbread house.

20 minutes

Beginner

Kirsten Tibballs

Chocolate Flower

Learn to use chocolate moulds to create the base of this showpiece, assemble individual petals and apply coloured cocoa butter using a spray gun application to create this intricate, stunning chocolate flower. – Egg free, gluten free.

35 minutes

Intermediate

Kirsten Tibballs

Mango and Coconut Macarons

Learn the method to create French macarons. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten free.

45 minutes

Intermediate

Kirsten Tibballs

8 Shades Of Pink

In various shades of pink, these moulded chocolates are filled with raspberry ganache. Learn the versatile technique of spraying coloured cocoa butter into chocolate moulds. This technique can be applied to any chocolate mould with any colour. – Egg free, gluten free.

60 minutes

Intermediate

Kirsten Tibballs

Franks Haasnoot's Matcha Garnish

World Chocolate Master Frank Haasnoot shows you the secrets to creating a chocolate garnish renowned from his spectacular petit gateaux creation, ‘Matcha’. This chocolate collar can be adapted and used on other petit gateaux and entremets. – Egg free, gluten free

20 minutes

Intermediate

Frank Haasnoot

Frank Haasnoot's Chocolate Grid Garnish

World Chocolate Master Frank Haasnoot shows you how to create these impressive lattice chocolate garnishes. Use them to decorate petit gateaux, tarts and more. – Egg free, gluten free, vegan.

5 minutes

Intermediate

Frank Haasnoot

Strawberry Meringue Roulade

A classic French dessert, the roulade is recreated here with a touch of summer. Fresh strawberries and strawberry Chantilly cream rolled in a meringue sheet. – Gluten free.

25 minutes

Beginner

Kirsten Tibballs

L'othelo

L’othelo is a rich, smooth piped milk chocolate, coffee and hazelnut fusion. Duja mocca hazelnut base topped with cocoa powder covered slivered almonds and finished by dipping the base into dark couverture chocolate. – Egg free, gluten free

40 minutes

Beginner

Kirsten Tibballs

Granola

This delicious granola is quick and easy to make and can be stored for up to 4-5 months in an airtight container. Make your own unique combination by substituting other nuts and fruits.

20 minutes

Beginner

Kirsten Tibballs

Salted Caramel Sauce

Quick and easy-to-make salted caramel sauce which can be used on its own or as an ingredient to tarts and gateaux.

8 minutes

Beginner

Kirsten Tibballs

Butterscotch Sauce

Quick and easy to make butterscotch sauce which is a perfect accompaniment for puddings and cakes

5 minutes

Beginner

Kirsten Tibballs

Bora Bora

Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor. *Time to Prepare: 50 minutes (takes 24 hours to produce)

50 minutes

Intermediate

Kirsten Tibballs

Cercle

This stunning entremet has alternating layers of apple jelly, granola and apple cake and is finished off with a white glaze and coloured white chocolate circles.

100 minutes

Intermediate

Kirsten Tibballs

Frank Haasnoot's Chocolate Collar

World Chocolate Master Frank Haasnoot creates a unique garnish to use for cakes and petit gateaux.

10 minutes

Beginner

Kirsten Tibballs

Marble Glaze

This quick and easy to make glaze creates a stunning marbled effect when poured over cakes. Let your imagination run wild creating different colour combination.

15 minutes

Beginner

Kirsten Tibballs

Raspberry Coconut Tart

A simple raspberry and coconut baked tart, easy to create with beautiful textures and flavours.

20 minutes

Beginner

Kirsten Tibballs

Pineapple and Vanilla Petit Gateau

A beautifully layered cake with varied textures and flavours of vanilla mousse, sweet pineapple compote and an almond meringue base

70 minutes

Intermediate

Kirsten Tibballs

Mouchete

These moulded chocolates have a tangy lemon ganache, pairing well with the sweetness of the caramel and the milk chocolate. Note* Tiem To Prepare Takes 70mins Plus 24 hours to produce.

70 minutes

Intermediate

Kirsten Tibballs

Cherry Tart

This mouth-watering tart consists of a luscious cherry filling, a light custard center, and smooth buttery pastry.

20 minutes

Beginner

Kirsten Tibballs

Raspberry Jam

Impress your friends with making jam-play around with the different flavours

69 minutes

Beginner

Kirsten Tibballs

Jam Doughnut

Impress your friends with making jam doughnuts! Get creative with different fillings. Eat these delicious doughnuts while they are still warm.

60 minutes

Beginner

Kirsten Tibballs

Chocolate Mille Feuille

A decadent cake with layers of crispy pastry and smooth chocolate custard

65 minutes

Beginner

Kirsten Tibballs

Caramel Entremet

This decadent caramel entremet is sure to be a crowd-pleaser at your next event. Beautifully layered textures of cake, caramel mousse and an impressive glaze.

90 minutes

Beginner

Kirsten Tibballs

chocolate petal flower

Learn how to make this stunning chocolate flower – perfect for any occasion

30 minutes

Advanced

Kirsten Tibballs

Black Forest

Internationally acclaimed pastry chef, Jerome Landrieu, shows you how to make a black forest ‘tarte a la creme’.

70 minutes

Advanced

Jerome Landrieu

Carousel

First featured on Kirsten’s Livestream as a special thank you to her 500k Instagram followers, this delicious tart is an absolute showstopper! Chocolate peanut pastry, raspberry compote, gianduja ganache, a unique hazelnut jaconde sponge pinwheel, chocolate cremeux and gold Chantilly cream. Topped with a peanut pastry disc, fresh raspberries, meringue kisses and raspberry jellies. Garnished with roasted hazelnuts and micro mint.

169 minutes

Advanced

Kirsten Tibballs

Candy's Peony Rose

Another amazing edible bloom from guest chef Candy.

100 minutes

Advanced

Candy

Passionfruit Caramel

These easy-to-make caramels are uplifted by the refreshing addition of passionfruit, which can be easily subsituted for citrus.

45 minutes

Beginner

Kirsten Tibballs

Confetti

A light petit gateau with a refreshing grapefruit jelly, decadent caramel and a delicious almond mousse.

120 minutes

Intermediate

Kirsten Tibballs

Potato Protein Vegan Macarons

A technical application of Sosa’s Potatowhip potato protein and Gelespessa xanthan gum in an egg-free macaron recipe.

60 minutes

Beginner

Kirsten Tibballs

Apple Pie

Recreate Kirsten’s innovative MasterChef Apple Pie — a cinnamon and cardamom shortbread shell filled with decadent layers of salted caramel, the addition of cinnamon tea cake, sauteed apples, apple jelly, vanilla creme and a crumble top decorated with submerged glazed apple spheres.

180 minutes

Advanced

Kirsten Tibballs

Frank Haasnoot's 'Noir' Garnish

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.

15 minutes

Beginner

Frank Haasnoot

Candied Orange

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.

8640 minutes

Beginner

Kirsten Tibballs

Giraffe Easter Egg

Learn how to create each element of this cute giraffe Easter egg. A patterned, moulded egg shell sitting on a chocolate ring base complete with ears, ossicones and ears. – Egg free, gluten free.

35 minutes

Intermediate

Kirsten Tibballs

Frank Haasnoot's 'Swirl' Garnish

World Chocolate Master Frank Haasnoot teaches you the technique of creating chocolate ‘Swirl’ garnishes perfect for adding dramatic impact to any petit gateaux or dessert. – Egg free, gluten free, vegan.

15 minutes

Beginner

Frank Haasnoot

Eternity Entrement

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.

220 minutes

Advanced

Kirsten Tibballs

Frank Haasnoot's 'Formosa' Garnish

World Chocolate Master Frank Haasnoot teaches you the technique to creating this eye-catching coloured white chocolate ‘Formosa’ garnish. – Egg free, gluten free.

15 minutes

Beginner

Frank Haasnoot

Bombi Chocolate Bar

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.

60 minutes

Intermediate

Kirsten Tibballs

Caramel Ice Cream

Smooth, indulgent caramel ice cream created with a basic powdered caramel and churned using an ice cream machine. With a beautiful flavour and texture, this ice cream will compliment any dessert. – Gluten free.

30 minutes

Beginner

Kirsten Tibballs

Inverted Puff Pastry

A technique-based class for making inverted puff pastry. With a simple and easy to follow method, this is a base recipe which will be used to create various other products. – Egg free.

130 minutes

Beginner

Kirsten Tibballs

Palmiers

Learn to make both plain and hazelnut Palmiers. A traditional French treat, these delicious crispy biscuits use puff pastry as the base. – Egg free.

150 minutes

Beginner

Kirsten Tibballs

Tarte Tatin

A French classic, Tarte Tatin is created with the inverted puff pastry base recipe and topped with beautifully sweet, caramelised apple pieces. – Egg free.

150 minutes

Intermediate

Kirsten Tibballs

Flower Chocolates

Moulded chocolates with a beautiful flower hand piped on the shell and then sprayed with coloured cocoa butter. Filled with smooth caramel ganache and crunchy caramelised cashews, they are not only eye-catching but full of texture and flavour. – Egg free, gluten free.

50 minutes

Advanced

Kirsten Tibballs

Speckled Chocolate Spheres

Learn the techniques to achieve this stunning moulded chocolate finish. Brushing metallic powder to add a pearlous shimmer as well as using a paint brush and spray gun for coloured cocoa butter applications. Filled with a smooth chocolate ganache and star anise crumble, they not only look striking but are also full of texture and flavour.

45 minutes

Intermediate

Kirsten Tibballs

Fruits of the forest

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.

130 minutes

Intermediate

Kirsten Tibballs

Chocolate Stones

Learn the simple technique for creating chocolate stones. These versatile stones can be used as part of a chocolate showpiece or as display stands for petit gateaux or tarts. Make them with white, milk, dark, ruby or specialty chocolate. – Egg free, gluten free, vegan.

20 minutes

Beginner

Kirsten Tibballs

Coffee Eclair

An indulgent éclair sure to please. Piped choux pastry filled with coffee infused cream, dipped in a dark chocolate glaze and topped with crunchy cinnamon crumble, white chocolate curls, salted caramel crispearls and cocoa nibs.

70 minutes

Intermediate

Kirsten Tibballs

Vanilla Ice Cream

Kirsten Tibballs shows you how to create this creamy vanilla ice cream. Churned in an ice cream machine and set in the freezer, this versatile recipe is ready to serve in conjunction with any of our desserts. – Gluten free.

40 minutes

Beginner

Kirsten Tibballs

Granite Easter Egg

Make the most of your leftover chocolate with this Easter inspired recipe. The granite design can also be used as a showpiece base.

30 minutes

Beginner

Kirsten Tibballs

Chocolate Piping

Discover the technique of chocolate piping and learn how to write with chocolate.

minutes

Beginner

Kirsten Tibballs

Piping

Create an Italian meringuebutter cream and explore a range of piping techniques using different nozzles.

minutes

Beginner

Kirsten Tibballs

Tokyo Paris Tart

Jerome Landrieu shares his recipe for a green apple and yuzu tart with hazelnut praline.

80 minutes

Advanced

Jerome Landrieu

White Chocolate Raspberry Cheesecake

Create the ultimate baked white chocolate, raspberry and orange cheesecake with a crunchy muesli base.

35 minutes

Beginner

Kirsten Tibballs

Fruit Mince Tarts

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.

30 minutes

Beginner

Kirsten Tibballs

Duo Lollipop

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.

30 minutes

Beginner

Kirsten Tibballs

Matcha Mango & Passionfruit Petit Gateaux

Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.

60 minutes

Intermediate

Kirsten Tibballs

Sunshine Entremet

Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.

120 minutes

Intermediate

Kirsten Tibballs

Coffee Cream Tart

Discover a recipe from Kirsten Tibballs’ latest app “Mix n’ Make”, now available on the app store: a milk chocolate tart with coffee cream and a mascarpone topping.

36 minutes

Beginner

Kirsten Tibballs

Antonio Bachour's Nappage

15 minutes

Beginner

Antonio Bachour

Antonio Bachour's Plastic Chocolate Flower

Antonio Bachour’s plastic chocolate flowers are a simple and pretty way to decorate your desserts.

15 minutes

Beginner

Antonio Bachour

Antonio Bachour's Lemon Basil Tart

A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!

90 minutes

Intermediate

Antonio Bachour

Antonio Bachour's Mojito

These vibrant petit gateaux are designed to impress, making them the perfect dinner party dessert.

120 minutes

Intermediate

Kirsten Tibballs

Juliet

Juliet is a beautiful hand-cut chocolate with a crispy bottom layer and a delicious ganache on top.

60 minutes

Intermediate

Kirsten Tibballs

Jerome's Peanut Banana Caramel Bouchee

Follow Jerome Landrieu’s recipe for these bite sized peanut banana caramel bouchees.

90 minutes

Advanced

Jerome Landrieu

Paul Kennedy's 'Spider Glaze'

An innovative spider glaze by Paul Kennedy. This technique combines a chocolate glaze and mirror glaze for a super shiny, intricate design. – Gluten free.

15 minutes

Intermediate

Paul Kennedy

Chocolate Fudge

Both delicious and simple, this chocolate fudge has a lovely smooth texture and rich flavour with subtle hints of vanilla. – Egg free, gluten free.

25 minutes

Beginner

Kirsten Tibballs

New Technique For Style Rebellion

Kirsten Tibballs demonstrates the revised technique for her signature Style Rebellion design. This new method is easier, creates stronger more distinctive colours and less wastage. – Egg free, gluten free.

minutes

Intermediate

Kirsten Tibballs

Pineapple Chocolates

Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture chocolate and finished with a simple, eye-catching coloured chocolate garnish. – Gluten free.

55 minutes

Intermediate

Kirsten Tibballs

Zebra Easter Eggs

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.

30 minutes

Intermediate

Kirsten Tibballs

Double Mould Easter Eggs

Learn the tips and tricks for joining filled chocolate moulds to create a three-dimensional shape. In this class Kirsten demonstrates an Easter egg created with a gianduja filling and striking striped design using coloured chocolate, metallic gold powder and coloured cocoa butter. – Egg free, gluten free.

35 minutes

Intermediate

Kirsten Tibballs

Antonio Bachour's Cappuccino Entremet

Antonio Bachour’s Cappuccino Entremet is a beautiful, moist cake combining a variety of flavours such as hazelnut, coffee and vanilla.

97 minutes

Advanced

Antonio Bachour

Strawberry Cheesecake Macarons

These Japanese inspired Italian macaron shells are garnished with a chocolate transfer sheet and filled with strawberry cheesecake filling. – Gluten free.

45 minutes

Beginner

Kirsten Tibballs

Cinnamon & Calvados Sugar Crusted Liquor

Challenge yourself by creating your very own starch mould and sugar crusted liquors with this technical yet rewarding recipe.

30 minutes

Advanced

Kirsten Tibballs

Antonio Bachour's 'Creme Brulee & Apple'

Recreate internationally renowned pastry chef, Antonio Bachour’s, crème brulee and apple plated dessert. Crème brulee with a crisp sugar crust garnished with poached apples, apple cider foam, piped apple pudding and micro greens. – Gluten free.

120 minutes

Intermediate

Antonio Bachour

Mandarin Petit Gateaux

This beautiful mandarin fruit from the Masterchef Australia finale is bursting with flavours from hazelnut to vanilla

240 minutes

Advanced

Kirsten Tibballs

Pear Petit Gateaux

Kirsten Tibballs pear from the Masterchef Australia finale tastes as beautiful as it looks. Challenge yourself with the recipe below.

240 minutes

Advanced

Kirsten Tibballs

Antonio Bachour's 'Roasted Beet Sponge Cake'

Internationally renowned pastry chef, Antonio Bachour, shares his flavoursome roasted beet sponge cake. With ingredients prepared in a food processor, charged in an iSi whipper and microwave baked for 40 seconds, this is not your traditional sponge.

30 minutes

Beginner

Antonio Bachour

Apple Petit Gateaux

Discover the exclusive recipe to this exquisite apple, created especially by Kirsten Tibballs for the MasterChef Australia finale

240 minutes

Advanced

Kirsten Tibballs

Fairy Bread

A fun and colourful entremet inspired by the classic Australian childhood party food. This entremet is created with layers of brown butter sponge, strawberry jam, salted caramel, vanilla mousse and topped with custard spread and chocolate 100s & 1000s garnishes.

125 minutes

Advanced

Kirsten Tibballs

Racer Chocolates

These Racer Chocolates have a sporty stripe and vibrant pink hue to complement the sharp pepper avour inside.

90 minutes

Intermediate

Kirsten Tibballs

Antonio Bachour's Chocolate, Bread & Olive oil

Internationally renowned pastry chef, Antonio Bachour, brings you this popular Spanish plated dessert. Olive oil gelee topped with caramel chocolate cremeux and garnished with golden toasted bread.

120 minutes

Intermediate

Antonio Bachour

Glam

Glam is the perfect fusion of a petit gateaux and dessert, with a mix of interesting textures and beautiful flavours.

90 minutes

Advanced

Kirsten Tibballs

Antonio Bachour's 'Red Glaze'

Finish your entremets and gateaux with this stunning shiny red glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.

20 minutes

Intermediate

Antonio Bachour

Antonio Bachour's 'Dark Glaze'

Finish your entremets and gateaux with this dramatic shiny dark glaze by internationally renowned pastry chef, Antonio Bachour. – Egg free.

20 minutes

Beginner

Kirsten Tibballs

Purple Disc Garnish

Give your desserts and cakes the finishing touch they deserve with these vibrant chocolate discs.

15 minutes

Beginner

Kirsten Tibballs

Antonio Bachour's 'Yogurt, Tomato & Strawberry

Follow the step by step instructions to recreate this incredible plated desert by internationally renowned pastry chef, Antonio Bachour. Honey yogurt, yogurt microwave sponge, candied tomatoes, Greek yogurt cremeux and sorbet garnished with fresh strawberries, freeze dried raspberries and micro herbs.

120 minutes

Intermediate

Antonio Bachour

Chocolate & Coffee Nougat

With pecans, coffee, orange and couverture, this Chocolate Nougat is the perfect balance of flavours.

28 minutes

Intermediate

Kirsten Tibballs

Caramel, Almond & Fig Tart

A deliciously comforting tart ideally served warm. Sweet shortcrust pastry, salted caramel, almond cream, figs and caramelised almonds. For a sweeter flavour, replace the figs for apples or pears.

35 minutes

Beginner

Kirsten Tibballs

Jolie

Jolie translates from French into ‘pretty’ and that’s exactly what this tart is. Enjoy the Breton shortbread with layers of raspberry jelly, vanilla rose cream and white chocolate mousse spheres.

170 minutes

Advanced

Kirsten Tibballs

Jordi Bordas' 'Tropical Entremet'

An entremet bursting with summer flavour by World Champion Pastry Chef, Jordi Bordas. Coconut crunch, coconut biscuit, mango compote, mango mousse, coconut mousse, passion glaze filled insert and sprayed with white cocoa butter. – Gluten free, lactose free.

180 minutes

Advanced

Jordi Bordas

Enrobing With Selmi Automation

Learn how to enrobe with Paul Kennedy using Selmi Automation.

minutes

Intermediate

Paul Kennedy

Learn More: Vanilla

Join Jennifer Boggiss from Heilala Vanilla, as she talks all things vanilla and the best products to suit your creations.

minutes

Beginner

Jennifer Boggiss

Tiger Chocolates

Go wild with these tiger print chocolates filled with passionfruit jelly and caramel almond ganache.

90 minutes

Intermediate

Kirsten Tibballs

Mavis

Mavis is a two tiered lemon sponge cake filled with layers of meringue and tangy lemon curd. If you don’t want to tier the cakes, simply serve them as two individual cakes.

90 minutes

Beginner

Kirsten Tibballs

Jordi Bordas' 'Mandarin Petit Gateaux'

World Champion Pastry Chef, Jordi Bordas demonstrates his mandarin petit gateaux. Hazelnut and cocoa crumble, hazelnut dacquoise sponge, mandarin compote, hazelnut mousse, mandarin mousse and mandarin glaze.

180 minutes

Advanced

Jordi Bordas

Chocolate Meringue Tart

A fusion of texture and flavour is what sets this tart apart, with lemon crumble, pain de gene, meringue and chocolate mousse.

120 minutes

Advanced

Kirsten Tibballs

Liquorice Roll

Whether it’s for dipping in chocolate, using as an ingredient or simply snacking on, this liquorice is super versatile!

30 minutes

Beginner

Kirsten Tibballs

Chocolate Layered Petit Gateaux

With layers of chocolate goodness, this petit gateaux is an indulgent cake that’ll hit the spot of any chocolate lover.

240 minutes

Advanced

Kirsten Tibballs

Apple Crumble Pie

Everyone loves an apple pie and we’ve added a crumble topping for extra crunch!

40 minutes

Advanced

Kirsten Tibballs

Pear, Chocolate & Tea Infused Entremet

An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.

150 minutes

Advanced

Kirsten Tibballs

Sunki Financier

Sunki is made up of a light and airy financier with sesame caramel and mandarin jelly- you’ll love the punchy flavours!

60 minutes

Beginner

Kirsten Tibballs

Pithivier

A pithivier is a traditional French pie dating back to the 17th century and this version has a beautiful mix of creme patissiere and almond cream.

43 minutes

Beginner

Kirsten Tibballs

Assembling Sugar Showpiece

Join Dammika Hatharasinghe as he demonstrates how to assemble this incredible sugar showpiece. A valuable class with transferrable skills. – egg free, gluten free, vegan

120 minutes

Intermediate

Dammika Hatharasinghe

Sugar for Pulling with Cream of Tartar

Sugar expert, Dammika Hatharasinghe, shows you how to create coloured sugar for pulling in this easy to follow tutorial. – Egg free, gluten free, vegan.

30 minutes

Beginner

Dammika Hatharasinghe

Melissa Coppel's Apricot Cobbler Bouchee

Get lost in the walnut, jasmine and apricot flavours of Melissa Coppel’s Apricot Cobbler Bouchée.

70 minutes

Advanced

Melissa Coppel

Sugar for Blowing with Tartaric Acid

Learn how to create coloured sugar for blowing in this easy-to-follow tutorial with sugar expert, Dammika Hatharasinghe. – Egg free, gluten free, vegan

30 minutes

Beginner

Dammika Hatharasinghe

Christmas Pudding

Give your traditional Christmas Pudding the edge this year with a decadent white chocolate and cognac custard.

23 minutes

Beginner

Kirsten Tibballs

Isomalt for Casting, Pulling & Blowing

Take your sugar showpieces to the next level as sugar expert, Dammika Hatharasinghe, demonstrates how to create coloured isomalt for pulling, casting and blowing. – Egg free, gluten free, vegan.

30 minutes

Beginner

Dammika Hatharasinghe

Sugar for Casting

Join master of his craft, Dammika Hatharasinghe, as he demonstrates how to prepare sugar for casting. – Egg free, gluten free, vegan.

30 minutes

Beginner

Dammika Hatharasinghe

Kitchenaid Adjustment

With this method, you’ll learn how to adjust the attachment of your KitchenAid Stand Mixer so you don’t have to scrape the bottom of the bowl.

5 minutes

Beginner

Kirsten Tibballs

Johan Martin's Paradis Petit Gateaux

Internationally acclaimed pastry chef, Johan Martin, creates these bright, lactose free, tropical petit gateaux. A soft pistachio biscuit base, mango, passionfruit and banana cream, exotic mousse, a green glaze and finished with an apple garnish. – Gluten free.

60 minutes

Intermediate

Johan Martin

Neptune

Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.

60 minutes

Intermediate

Kirsten Tibballs

Gelatine Solution

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.

minutes

Beginner

Kirsten Tibballs

Gingerbread House

Have a holly, jolly Christmas with this charming Gingerbread House. Build, bake and decorate!

90 minutes

Intermediate

Kirsten Tibballs

Shortbread Christmas Wreath

This wreath is all about festiveness, with its coconut shortbread and cinnamon and nutmeg ganache.

60 minutes

Beginner

Kirsten Tibballs

Johan Martin's 'Chocolate Croissants'

Internationally acclaimed pastry chef, Johan Martin, reveals his secrets to creating the perfect chocolate croissant and demonstrates how to create a coloured dough.

180 minutes

Advanced

Johan Martin

Mille Feuille Dessert

A modern interpretation of the French classic, Mille Feuille. Crunchy inverted puff pastry, chocolate Chantilly cream, fresh raspberries, vanilla Chantilly cream, almond crumble and caramel ice cream, topped with a chocolate disc and garnished with raspberry gel, roasted hazelnuts and mint.

160 minutes

Intermediate

Kirsten Tibballs

Johan Martin's 'Rouge et Noir'

Full of flavour and strikingly dramatic! Internationally acclaimed pastry chef, Johan Martin, demonstrates an entremet comprised of an almond and raspberry sponge, raspberry compote, dark chocolate and raspberry ganache and finished with a shiny red mirror glaze.

50 minutes

Intermediate

Johan Martin

Crown of Savour Tart

Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.

95 minutes

Intermediate

Kirsten Tibballs

Neutral Glaze

Kirsten demonstrates how to make Neutral Glaze. This recipe is quick and easy making it ideal for when you cannot source Neutral Glaze. – Egg free, gluten free, vegan

5 minutes

Beginner

Kirsten Tibballs

Champagne Macaron

Dazzle your guests with these lavish champagne macarons, filled with a punchy ganache and finished with a sparkling shine

40 minutes

Beginner

Kirsten Tibballs

Gia Truffles

A simple yet indulgent gianduja milk chocolate truffle with a hint of cinnamon and finished with milk chocolate shavings. – Egg free, gluten free.

45 minutes

Beginner

Kirsten Tibballs

Johan Martin's 'Soleil Levant'

Recreate this exotic, fruity entrmet by internationally acclaimed pastry chef, Johan Martin. Layers of coconut dacquoise, mango, banana and passionfruit cremeux, coconut cream and a shiny yellow mirror glaze.

45 minutes

Intermediate

Johan Martin

Chocolate Religieuse

Kirsten recreates the French Classic ‘Religieuse’. Choux pastry filled with a luscious chocolate cream topped with sable and finished with a coloured marzipan garnish.

120 minutes

Intermediate

Kirsten Tibballs

Apricot Lemon Tart

A trio of apricot, lemon and coconut flavours brings this tart to a new level

90 minutes

Beginner

Kirsten Tibballs

Chocolate Daisy Flowers

In this step-by-step class you will learn how to create a gorgeous flower showpiece. Kirsten takes you through how to colour chocolate, make modelling chocolate, techniques for creating flowers including flower centres, petals, stems and soil and the assembly of the showpiece. Egg free, gluten free.

50 minutes

Intermediate

Kirsten Tibballs

Frank Haasnoot's 'Modelling Chocolate'

World Chocolate Master Frank Haasnoot demonstrates his versatile plastic chocolate, also known as modelling chocolate, recipe. – Egg free, gluten free, vegan.

3 minutes

Beginner

Frank Haasnoot

Lamington Petit Gateaux

Lamington is an Australian icon and this one has been given a modern twist with a gluten free sponge and shiny chocolate glaze.

180 minutes

Advanced

Kirsten Tibballs

Chocolate Almond Bars

You will enjoy a crunch with every bite of these delicious chocolate almond bars. These can be made in clusters or with the use of a chocolate mould to regulate the size and weight. Egg free, gluten free.

30 minutes

Beginner

Kirsten Tibballs

Florentines

Traditional Italian cookies made with flaked almonds, glace orange fillets and glace cherries then coated with chocolate on one side. This recipe is quick, simple and tastes delicious. – Egg free, gluten free.

30 minutes

Beginner

Kirsten Tibballs

Frank Haasnoot's Rose Garnish

These easy-to-make chocolate roses are a beautiful garnish for desserts and cakes.

minutes

Beginner

Frank Haasnoot

Melissa Coppel's Pecan Bar

With flavours of tonka caramel and pecan praline, Melissa Coppel’s Pecan Tart Bar surpasses expectations.

47 minutes

Advanced

Melissa Coppel

Pick Up Stix

This playful entremet layers a range of textures with light summer flavours. Coconut shortbread pastry, salted caramel, coconut financier, passionfruit crème, white chocolate mousse covered in a pink chocolate glaze and garnished with fun, colourful chocolate sticks.

190 minutes

Advanced

Kirsten Tibballs

Chocolate Bamboo

Add the finishing touch to your desserts with these simple to make chocolate bamboo garnishes. Egg free, gluten free.

25 minutes

Beginner

Kirsten Tibballs

Peanut Butter Parfait

A cone-shaped peanut butter and white chocolate parfait surrounded by strawberry soup, garnished with crispy, spiced noodles and fresh strawberries. With the ability to prepare each component in advance, this is the perfect dinner party dessert. Simply plate the dessert and enjoy with your guests. – Gluten-free.

90 minutes

Beginner

Kirsten Tibballs

Coffee Cinnamon Hazelnut Praline

Learn to use plastic frames to create these cut pralines. Hazelnut praline topped with coffee ganache, enrobed in dark chocolate with a textured finish. Egg free, gluten free.

90 minutes

Intermediate

Kirsten Tibballs

Concorde

A Parisian classic, the Concorde is a timeless French recipe recreated here with a modern twist. Chocolate meringue discs layered with dark chocolate mousse, covered in piped meringue sticks with an optional velvet spray finish. – Gluten free

90 minutes

Beginner

Kirsten Tibballs

Red Jupiter

Red and white marbled moulded chocolates filled with an orange liqueur spiked custard ganache. – Gluten free.

22 minutes

Intermediate

Kirsten Tibballs

Chocolate Caramel Truffles

Milk chocolate truffles filled with decadent caramel and roasted peanuts. Dipped in chocolate and finished with a dusting of metallic gold powder to create an opulent, textured truffle ideal for gifts or an indulgent treat. – Gluten free.

60 minutes

Beginner

Kirsten Tibballs

Espresso Mascarpone Cup

Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.

60 minutes

Beginner

Kirsten Tibballs

Decadent Chocolate Cake

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.

60 minutes

Beginner

Kirsten Tibballs

Crocodile Bars

Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.

90 minutes

Beginner

Kirsten Tibballs

Frank Haasnoot's 'Chocolate Sticks'

Learn how to create chocolate sticks from World Chocolate Master, Frank Haasnoot. They are easy-to-make and the perfect garnish for cakes and desserts. – Egg free, gluten free, vegan.

minutes

Beginner

Frank Haasnoot

Rouge Easter Egg

Learn to create these modern chocolate Easter eggs. This class will cover mould preparation, the simple technique to creating this eye-catching design and the method of this stunning sprayed coloured cocoa butter finish. – Egg free, gluten free.

45 minutes

Beginner

Kirsten Tibballs

Opulence

Contrasting textures of soft sponge, smooth custard and crunchy peanut brittle marry together. Banana and chocolate make an appearance too!

180 minutes

Advanced

Kirsten Tibballs

Bûche De Noël

This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.

100 minutes

Advanced

Kirsten Tibballs

Peanut Butter and Jelly Eclair

Peanut butter and jelly is a perfect match and this recipe is coming to you exclusively from Kirsten’s Mix n’ Make recipe app.

120 minutes

Intermediate

Kirsten Tibballs

Deniz Karaca's 'Passion For Caramel'

Winner of Savour Patissier of the Year 2016, Deniz Karaca, presents his award winning tart that’s bursting with flavour – and it all stemmed from a banoffee pie!

180 minutes

Intermediate

Kirsten Tibballs

Gianduja Ice cream

An irresistibly creamy ice cream with distinct gianduja flavours of hazelnut and milk chocolate. – Gluten free.

20 minutes

Beginner

Kirsten Tibballs

Coconut Truffle Tower

A towering display of white chocolate truffles filled with coconut ganache and finished with a metallic spray.

227 minutes

Advanced

Kirsten Tibballs

Chocolate Butterflies

Learn to create these elegant, coloured butterfly decorations using a template and piping chocolate. These are the perfect garnish for showpieces, cakes, croquembouches or table centrepieces. – Egg free, gluten free.

35 minutes

Beginner

Kirsten Tibballs

Pain Au Rasin

We’re taking you to France with these Pain aux Raisins. Buttery, flaky dough is invigorated with flavours of cinnamon, raisin and apple – a treat for the senses!

360 minutes

Advanced

Kirsten Tibballs

Siena Panforte

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.

20 minutes

Beginner

Kirsten Tibballs

Pine Passion Coconut Verrines

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.

105 minutes

Beginner

Robyn Curnow

Deniz Karaca's 'Eggcellence'

Deniz Karaca gives us tropical flavours of coconut and mango fused with olive sherbet and smooth white chocolate – an eggcellent match!

180 minutes

Advanced

Kirsten Tibballs

Coffee Orange Financier

Not only is this recipe super simple, the coffee and orange fusion gives it a zingy boost that’s hard to resist!

70 minutes

Beginner

Kirsten Tibballs

Frank Haasnoot's 'Splash'

Learn how to make Frank Haasnoot’s ‘Splash’

minutes

Beginner

Frank Haasnoot

Spraying Cocoa Butter

This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg free, gluten free, vegan.

minutes

Beginner

Kirsten Tibballs

Leopard Easter Egg

An Easter egg with a stunning finish. This class will teach you the surprisingly easy technique of creating this striking leopard print design which can be applied to other chocolate moulds all year round. – Egg free, gluten free.

60 minutes

Beginner

Kirsten Tibballs

Spotted Easter Eggs

Create an Easter Egg with a fun spotted design that will make for a delightful gift. The only ingredients required are dark and white chocolate ensuring these eggs are not only cute but simple to make. – Egg free, gluten free.

45 minutes

Beginner

Kirsten Tibballs

Frank Haasnoot's 'Flower Petals'

Learn how to make ‘Flower Petals’ with Frank Haasnoot

minutes

Beginner

Frank Haasnoot

Galaxy Egg

Create an out-of-this-world looking Easter egg in warp speed by combining colours and spray techniques to achieve this dazzling intergalactic display.

120 minutes

Intermediate

Kirsten Tibballs

Classic Laminated Dough

Be it croissants, Danish pastries or pain aux raisins, laminated dough is the multi-layered and buttery base to so many viennoiserie products!

60 minutes

Intermediate

Kirsten Tibballs

Croissants

Luscious layers of buttery, flaky pastry make these croissants so satisfying. Perfect the method with our recipe for laminated dough, rolling, proving and baking!

210 minutes

Intermediate

Kirsten Tibballs

Hazel Petit Gateau

Touches of orange and vanilla uplift the chocolate flavours of this petit gateaux.Swap the puffed rice to gluten free and make this a guilt free delight!

180 minutes

Intermediate

Kirsten Tibballs

Orange Caramel Entremet

Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.

150 minutes

Advanced

Kirsten Tibballs

Passionfruit Jelly

A confectionery which can also be presented as petit fours, these tangy passionfruit jellies are simple yet mouthwatering. They have a high fruit content, long shelf life and are fast and easy to make. – Egg free, gluten free, vegan.

30 minutes

Beginner

Kirsten Tibballs

Introduction To Panning

In this video Kirsten will be talking you through the requirements for creating your own panned products!

minutes

Beginner

Kirsten Tibballs

Striped Chocolate Straws

This class will teach you the technique and take you through the equipment required to create these striped chocolate straws, a garnish that will add impact to any dessert. – Egg free, gluten free.

25 minutes

Beginner

Kirsten Tibballs

Panned Hazelnuts

Nuts about nuts? You’ll love this week’s video! Kirsten shows you how to coat hazelnuts in chocolate and add a natural glossy shine by panning!

108 minutes

Intermediate

Kirsten Tibballs

Le Coeur Lollipops

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.

40 minutes

Beginner

Kirsten Tibballs

Liquid Centre Chocolate Pudding

With a gooey centre, these chocolate puddings are the ultimate decadent dessert. Serve with vanilla ice cream, dark chocolate ganache sauce and garnish with fresh raspberries, micro basil and cocoa nibs for an added crunch.

60 minutes

Beginner

Kirsten Tibballs

Chocaron

Chocolate + macaron = the chocaron! This is a recipe you won’t want to miss out with crunchy macaron to balance out the smoothness of the ganache and caramel.

120 minutes

Intermediate

Kirsten Tibballs

Chocolate Lily Flower

This stunning chocolate flower is created using petals cut from a template, piped stamens and finished with coloured cocoa butter applied with a spray gun. The lily can be used as a garnish, showpiece or table decoration. – Egg free, gluten free.

70 minutes

Intermediate

Kirsten Tibballs

Chocolate Berry Tarts

Linzer pastry filled with berry compote and an Italian meringue chocolate ganache, covered with a chocolate glaze and finished with a piped chocolate garnish. This class will teach you all the components for creating these decadent Chocolate Berry Tarts.

130 minutes

Intermediate

Kirsten Tibballs

Pistachio Macaron Cake

This macaron cake will make your guests green with envy! The crunch of the macaron works seamlessly with the raspberry jam and smooth custard cream

70 minutes

Intermediate

Kirsten Tibballs

Kitch

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.

180 minutes

Advanced

Kirsten Tibballs

Microwave Tempering Method

Kirsten shows you the simplest method of tempering or pre-crystallising couverture chocolate, in the microwave. Learn the tips and tricks to perfectly tempering chocolate, it really is that easy! – Egg free, gluten free, vegan.

minutes

Beginner

Kirsten Tibballs

Moulded Chocolates

A simple yet delicious moulded chocolate filled with a dark chocolate and vanilla bean ganache. This recipe includes step-by-step moulding instructions. – Egg free.

65 minutes

Intermediate

Kirsten Tibballs

Eve

Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.

90 minutes

Advanced

Kirsten Tibballs

Enrobed Chocolates

Learn the technique of enrobing with this step-by-step instructional class. A delicious smooth vanilla bean chocolate ganache, enrobed in dark chocolate and finished with colourful cocoa butter transfer sheets. – Egg free, gluten free.

85 minutes

Intermediate

Kirsten Tibballs

Toffee Eclairs

Pipe a perfect choux pastry and create these indulgent eclairs – dipped in toffee, filled with a vanilla bean Chantilly cream and garnished with metallic gold paillete feuilletine.

70 minutes

Intermediate

Kirsten Tibballs

Fine Chocolate Curls

Kirsten demonstrates how to create these simple yet eye-catching chocolate garnishes. An elegant garnish for desserts and cakes. – Egg free, gluten free, vegan

minutes

Beginner

Kirsten Tibballs

Chocolate Curls

Learn to make stunning tapered chocolate curl garnishes with these simple instructions. You may need to practice scraping these a few times before you get the correct angle to make them curl correctly.

minutes

Intermediate

Kirsten Tibballs

Almond Cakes

A delightful flourless almond cake filled with sweet cherry jam. These can be made as individual mini oval cakes or one large tea cake. – Gluten free.

60 minutes

Beginner

Kirsten Tibballs

Paper Piping Bags

Learn the technique of making paper piping bags. These are ideal for piping chocolate garnishes, gels or jams with great control.

minutes

Beginner

Kirsten Tibballs

Peanut Butter Macarons

Learn the step-by-step method of making these Italian macarons which combine chewy and crunchy textures. This class will cover preparing your own tant pour tant, baking the perfect macaron shells and filling them with an irresistible peanut butter ganache. – Gluten free.

90 minutes

Intermediate

Kirsten Tibballs

Lemon Meringue Tarts

Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.

105 minutes

Intermediate

Kirsten Tibballs

Chocolate Mousse

Kirsten Tibballs shows you how to create a simple, rich and very delicious chocolate mousse. This dessert is presented beautifully with a Cocoa Arabesque garnish. – Egg free.

25 minutes

Beginner

Kirsten Tibballs

Tabling Method

This class will teach you how to temper couverture chocolate using the tabling technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. Egg free, gluten free.

minutes

Beginner

Kirsten Tibballs

Seeding Method

This class will teach you how to temper couverture chocolate using the seeding or inoculation technique producing a finished product with gloss, snap, smooth mouthfeel and good contraction. It will take you through the equipment required for crystallisation and the three points that are of paramount importance to tempering; time, movement and temperature. – Egg free, gluten free.

minutes

Beginner

Kirsten Tibballs

Paris Brest

A modern interpretation of the classic Paris Brest. Sable topped choux pastry filled with raspberry jelly and vanilla custard arranged on a Brenton shortbread base with salted caramel, crowned with a dark chocolate disc and garnished with raspberry jelly cubes, thin white chocolate curls, edible flowers and micro mint.

155 minutes

Advanced

Kirsten Tibballs

Glazed Lemon Biscuits

A timeless biscuit recipe to add to your repertoire. Delicious lemon biscuits dipped in a simple lemon glaze. The lemon can be substituted with other fruits such as orange or mandarin.

25 minutes

Beginner

Kirsten Tibballs

Strawberry Chocolate Wheels

A delicious milk chocolate dipped biscuit with an exciting centre. Strawberry jam and egg-free strawberry marshmallow sandwiched between two hazelnut pastry biscuits and then enrobed in milk couverture topped with a beautiful chocolate leaf garnish.

75 minutes

Intermediate

Kirsten Tibballs

Mango Cheesecake Tart

A beautiful tart full of summer flavour. Pistachio pastry filled with layers of mango compote, cheesecake, mango jelly and topped with a chocolate disc and lashings of decorative Swiss meringue.

125 minutes

Intermediate

Kirsten Tibballs

Pavlova

Pavlova is a classic Australian dessert perfect for dinner parties or family gatherings. Meringue cake topped with lashings of vanilla Chantilly cream, cut and piped cherry gelee, garnished with metallic gold milk chocolate discs, white chocolate sticks, berries and micro mint. This class includes the techniques for creating two types of chocolate garnishes. – Gluten free.

45 minutes

Beginner

Kirsten Tibballs

Chocolate Christmas Tree

A stunning centrepiece for your Christmas table. This chocolate tree is created with a cone base, individual chocolate leaves, sprayed with a gold shimmer and finished with beautiful metallic gold chocolate baubles. – Egg free, gluten free.

125 minutes

Intermediate

Kirsten Tibballs

Christmas Ganache

A festive ganache disc ideal for gifts or as a sweet treat on Christmas day. Honey and spice infused ganache dipped in dark chocolate and garnished with a colourful chocolate piped wreath. – Egg free, gluten free.

50 minutes

Intermediate

Kirsten Tibballs

Fruit Cake

An easy to make Christmas cake full of fruit and nuts, topped with an arrangement of almonds and glazed with a coating of spice infused syrup. This beautiful seasonal dessert can be served warm or cold, with or without ice cream.

25 minutes

Beginner

Kirsten Tibballs

Christmas Shortbread Wheel

A traditional Scottish style shortbread with a beautiful buttery flavour and crumbly texture. These can be enjoyed all year round and make for the perfect Christmas treat.

25 minutes

Beginner

Kirsten Tibballs

Citrus Petit Gateaux

With a beautiful shiny glaze, these petit gateaux have a distinctive citrus flavour. Orange sponge, caramel, grapefruit jelly, Aperol mousse, chocolate glaze and topped with a metallic gold sprayed chocolate garnish.

109 minutes

Intermediate

Kirsten Tibballs

Liquorice Macarons

If you love the taste of liquorice then this is the macaron for you! Learn the step-by-step method of creating Italian macaron shells and luscious liquorice ganache filling. – Gluten free.

100 minutes

Intermediate

Kirsten Tibballs

Chocolate Showpieces

This chocolate showpieces is an impressive way to display chocolates, petit fours or petit gateaux. Learn about the techniques and tools required to create the different elements of the chocolate showpiece, the method of joining the various pieces for assembly and finishing touches. – Egg free, gluten free, vegan.

120 minutes

Intermediate

Kirsten Tibballs

Hazelnut Praline Paste

A perfect base recipe for your repertoire, the hazelnuts in this praline paste can be interchanged with any other nut making it extremely versatile. For a different flavour profile try adding some cinnamon or orange zest. Egg free, gluten free, vegan.

30 minutes

Beginner

Kirsten Tibballs

Walnut Caramel

Enjoy the combination of soft, chewy and crunchy textures when you bite into this cut caramel with sugar coated walnuts throughout. Egg free, gluten free.

30 minutes

Beginner

Kirsten Tibballs

Rum Baba

Created in a glass, this version of the French classic Rum Baba is inspired by Christophe Adam. Rum Baba dough soaked in a vanilla, lemon, orange and rum syrup, topped with vanilla Chantilly cream and garnished with fresh raspberries, micro mint, rosemary and pistachios. Want an alcohol-free version? Simply omit the rum from the syrup.

150 minutes

Beginner

Kirsten Tibballs

Tempering - A Quick Guide

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.

minutes

Beginner

Kirsten Tibballs

Berry Tart

A beautifully rustic baked tart with speculoos spiced pastry, vanilla custard and berries.

35 minutes

Beginner

Kirsten Tibballs

Style Rebellion Truffle

Create stunning, eye-catching results with Kirsten Tibballs’ signature ‘style rebellion’ technique of dipping lollipops into coloured chocolate. A white chocolate truffle shell filled with coconut and passionfruit ganache, a hint of coconut liquor and salted caramel crispearls. – Egg free.

55 minutes

Intermediate

Kirsten Tibballs

Chocolate Souffle

With a soft, gooey molten centre and bouncy yet firm exterior, this is a beautifully rich and decadent soufflé created with dark chocolate. A dessert perfectly paired with our vanilla ice cream.

15 minutes

Beginner

Kirsten Tibballs

Chocolate Birds

Learn the versatile technique for creating 2D chocolate shapes and images. This class will take you through how to prepare your stencil, pipe the outline and finer details of the bird and use coloured white chocolate to fill in the main body. These colourful chocolate birds can be used as part of a showpiece or as a garnish. – Egg free, gluten free.

35 minutes

Beginner

Kirsten Tibballs

Pineapple Coconut Pistachio Entrement

A tropical fusion of coconut, pineapple and vanilla adds an exotic element to this pistachio mousse entremet!

180 minutes

Advanced

Kirsten Tibballs

Pecan Tart

A sticky and sweet pecan pie is always a favourite! This version has a delicious chocolate cake layer, striking the ultimate balance of texture and flavour.

120 minutes

Intermediate

Kirsten Tibballs

Olivia's Favourite By Jerome Landrieu

Jerome Landrieu presents Olivia’s Favourite as a tribute to his daughter’s love of pastry. Inside this petit gateaux you’ll find tropical flavours of mango, yuzu and lime.

90 minutes

Intermediate

Jerome Landrieu

Jerome Landrieu's Peanut Bar

Snacking? Jerome Landrieu’s Peanut Bar has you covered with perfect results everytime!

72 minutes

Intermediate

Jerome Landrieu

Pate A Foncer

Pâte à Foncer is French shortcrust pastry that can be used for both sweet and savoury applications due to its low sugar content. It’s a perfect base for any tart!

90 minutes

Intermediate

Kirsten Tibballs

Ruby

Introducing the fourth type of chocolate, Ruby is a jewel in disguise! In this video Kirsten will tell you all about the revolutionary chocolate, Callebaut Ruby RB1!

minutes

Beginner

Kirsten Tibballs

Ricky Wong's Winning Eclair

Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!

180 minutes

Advanced

Ricky Wong

Kevin Gully's Winning Entremet

Kevin Gully brings you his winning entremet from Savour Patissier of the Year! Layers of crunchy pecan, tonka rice pudding, cremeux caramel, soft caramel, caramel sponge, passionfruit jelly and pecan mousse, all topped off with a caramel glaze and chocolate garnishes. – Gluten Free

240 minutes

Advanced

Kevin Gully

Esteban Garcia's Winning Dessert

This award winning dessert from Esteban Garcia features 5 different textures of the subtropical fruit feijoa. Now, that’s a refreshing and zesty twist!

240 minutes

Advanced

Esti Garcia

Phil Khoury's Winning Tart

Phil Khoury pushes the boundaries of pastry with his Homage Tart. The use of laminated puff pastry with the characteristics of filo, is innovation at its finest. Now, you can learn the secrets to this award winning tart!

240 minutes

Advanced

Philip Khoury

Savour Påtissier Of The Year Winner - Guillaume Lopvet's Strawberry

Strawberries, fennel and pistachio make for a delightful trio, as introduced to us by Guillaume Lopvet. Find out how the winner of Savour Patissier of the Year 2018 mesmerised the judges with this show stopping dessert.

240 minutes

Advanced

Kirsten Tibballs

Jeromes Red Pepper Bon Bon

Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.

120 minutes

Advanced

Jerome Landrieu

Jeromes Banana Pate Tartiner

Thick and indulgent, this spread is a flavoursome delight with banana and hazelnut.

60 minutes

Beginner

Jerome Landrieu

Jeromes Sobacha Petit Gateau

Immerse yourself in the unusual flavour of sobacha, a roasted buckwheat from Asia. In this recipe, Jerome binds the unique flavour with hazelnut, caramel and chocolate for a modern update on the petit gateaux.

180 minutes

Advanced

Jerome Landrieu

Ruby, PB & J Tart

Kirsten puts a playful twist on the classic PB & J combination with the addition of ruby, the newly discovered fourth type of chocolate.

120 minutes

Intermediate

Kirsten Tibballs

Noix Petit Gateau

Go nuts for this petit gateau featuring almonds, pecans and peanuts! Smooth layers of sponge and mousse are contrasted with a crumble and crunch.

240 minutes

Advanced

Kirsten Tibballs

Ruby Bar

Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!

70 minutes

Advanced

Kirsten Tibballs

Coconut, Mango and Gruyere Bonbons

Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.

120 minutes

Advanced

Jerome Landrieu

Feathering Technique

Give this innovative moulding technique a go and prepare to wow friends and family with these modern chocolates!

60 minutes

Advanced

Kirsten Tibballs

Apricot and Coconut Tart

Kirsten transforms the simple flavours of apricot and coconut into a fresh dessert that tastes as beautiful as it looks.

180 minutes

Intermediate

Kirsten Tibballs

Pumpkin Macaron

Pumpkin and spice and all things nice! Jazz up your macarons with pumpkin, it will add a whole new depth of flavour to these sweet meringue discs.

80 minutes

Intermediate

Kirsten Tibballs

Blueberry & Quark Entremet

Fresh, smooth and soft, quark cheese is a light choice to pair with the sweetness of blueberry.

240 minutes

Advanced

Kirsten Tibballs

Apple Tarte Tatin

Jerome Landrieu presents the most modern apple tarte tatin you’ve seen and it’s in petit gateaux form!

240 minutes

Intermediate

Jerome Landrieu

Roasted Gold Chocolate Ganache

The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!

20 minutes

Beginner

Kirsten Tibballs

Raspberry Caramel Tea Cake

Teacake is a traditional afternoon tea staple and Kirsten has added a modern twist with the cut out centre and an almond and chocolate coating!

60 minutes

Beginner

Kirsten Tibballs

Chocolate Twig Garnish

Garnishing doesn’t have to be complicated, try Kirsten’s 15 minute chocolate twigs and add oomph to your creations in an instant!

15 minutes

Beginner

Kirsten Tibballs

Flexible Chocolate Band

Garnish your cake with a flexi chocolate band that’s simple, elegant and quick to make!

15 minutes

Intermediate

Kirsten Tibballs

Explore: Cocoa Plantations of Ghana Part 1

Introducing Part 1 of ‘Explore: Cocoa Plantations of Ghana’. In the first part of this 3 series documentary, Kirsten Tibballs explores the process of growing cocoa in Ghana, West Africa. Kirsten visits various plantations, where she reveals the ultimate hybrid cocoa bean and the ideal growing conditions for cocoa. As a crop that Ghanaians rely so heavily on, Kirsten also investigates the threats to cocoa that farmers face daily.

minutes

Beginner

Kirsten Tibballs

Explore: Cocoa Plantations of Ghana Part 2

In Part 2 of ‘Explore: Cocoa Plantations of Ghana’, Kirsten meets the farmers who grow cocoa! With years of expertise, they show Kirsten how to remove the cocoa pods from trees and extract the beans before fermentation and drying. She also speaks to a representative of the Cocoa Horizons Foundation and finds out from the farmers themselves, how such organisations support the cocoa process and the farmers throughout Ghana.

minutes

Beginner

Kirsten Tibballs

Explore: Cocoa Plantations of Ghana Part 3

Join Kirsten in the final episode of ‘Explore: Cocoa Plantations of Ghana’. We’ve seen the growing and picking of the cocoa beans and now it’s time to look at the fermentation, drying and grading processes! Kirsten also finds out why Ghana’s cocoa is ranked top in the world.

minutes

Beginner

Kirsten Tibballs

Cranberry & White Chocolate Trifle

Kirsten revamps the favourited Christmas trifle with a Swiss roll sponge, cranberry jelly and a white chocolate cream! It’s berry good…

90 minutes

Beginner

Kirsten Tibballs

Silk Screen

Try this unique method of applying a print to your cake and really give your creation that extra factor.

15 minutes

Intermediate

Kirsten Tibballs

Clear Glaze

Clear glaze is perfect for sealing cakes and adding a touch of shine to your creation. You can also add a pop of colour if you wish!

10 minutes

Intermediate

Kirsten Tibballs

Passionfruit Caramel Tart

Peanut pastry is offset with smooth passionfruit cream, chocolate honey cremeux and an airy Swiss meringue – not to mention a touch of salted caramel to bring it all together!

180 minutes

Beginner

Kirsten Tibballs

Vegan Macaron

Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!

90 minutes

Intermediate

Kirsten Tibballs

Tea Chocolate

Inside these bite sized delights you’ll find a praline and chocolate base topped with tea ganache, all enrobed in dark chocolate and hand piped.

120 minutes

Intermediate

Kirsten Tibballs

Modern Laminated Dough

Why not laminate your dough the contemporary way and create that flaky, layered texture for your croissants and viennoiserie

1440 minutes

Advanced

Kirsten Tibballs

Pain Aux Chocolat

These pain aux chocolat are far from traditional, with chocolate plaque garnishes to tempt the tastebuds even more!

60 minutes

Advanced

Kirsten Tibballs

Chocolate Marshmallow

Marvellous marshmallows covered in chocolate and textured with a coconut coating!

120 minutes

Intermediate

Kirsten Tibballs

Mango Coconut Entremet

Enter a tropical paradise with this mango and coconut entremet – a delight to the senses!

225 minutes

Intermediate

Kirsten Tibballs

Panettone

Light and airy, this sweet bread from Daniel Alvarez will surprise with its bold flavours of chocolate and orange!

2880 minutes

Advanced

Daniel Alvarez

Intro to Pectins

This is your guide to all things pectin! Learn the basics of pectin including what it is and its uses before we move onto our next videos of practical application.

minutes

Beginner

Kirsten Tibballs

Vegan Raspberry Glaze

A glaze by Guillem Corral brought to you from Kirsten’s travels to Barcelona. Using NH Pectin and raspberry puree, this is a tasty vegan glaze that can be reheated without altering the quality.

15 minutes

Intermediate

SOSA

Apple Pate de Fruit

A technical insight into yellow pectin while making apple jellies.

15 minutes

Beginner

Kirsten Tibballs

Alisha Chocolate Mud Cake & Ganache

A base recipe for a celebration cake — learn to layer and level the perfect chocolate mud cake with a rich chocolate ganache.

45 minutes

Intermediate

Alisha Henderson

Alishas Fondant Celebration Cake

In part-two of Alisha Henderson’s celebration cake series, learn how to coat the outsides in chocolate ganache, how to cover with fondant and lastly, how to finish it with watercolour designs and fresh flowers.

120 minutes

Intermediate

Alisha Henderson

Chocolate Crunch Bar

Bronze metallic splashed chocolate bars filled with a biscuit, praline, cashew nut and cornflake filling.

70 minutes

Intermediate

Kirsten Tibballs

Mint Crisp Chocolate Egg

A dark chocolate Easter Egg lined with crispy peppermint caramel, decorated with a flowing design of coloured white chocolate flowers.

70 minutes

Intermediate

Kirsten Tibballs

Intro to Gum Paste & Tools

Candy introduces you to gum paste by teaching you how to make it and demonstrating the basic tools you’ll need to make your creations.

4 minutes

Beginner

Candy

Candy's Gum Paste Rose

Candy shows you how to craft the perfect gum paste rose with delicate petals. We recommend you complete the Introduction to Gum Paste and Tools with Candy online class before attempting this.

134 minutes

Advanced

Candy

Alishas Swiss Meringue Buttercream Cake

In the final instalment of Alisha’s celebration cake series, learn to make the perfect Swiss Meringue Buttercream and master some of Alisha’s favourite decorations including tinted buttercream, chocolate drip and waffle paper sail.

2880 minutes

Intermediate

Alisha Henderson

Rosé

A beautiful macaron cake with a cashew crunch, white chocolate cream and fresh raspberries that’s perfect for sharing, especially on Mother’s Day or Valentine’s Day.

120 minutes

Intermediate

Kirsten Tibballs

Cocoa Glaze using Pectin X58

Examine the technical applications of pectin X58 and how to use it for a simple cocoa glaze recipe. -vegan -egg free

15 minutes

Beginner

Guillem Corral

Luscious Cherry

A tea cake with chocolate, pistachios and cherries that’s perfect on it’s own – or go the extra mile and top it with a luscious cherry marshmallow, and dip it in a velvety cherry-red chocolate glaze.

70 minutes

Beginner

Kirsten Tibballs

Daniel Alvarez's Apple Square

A technical application of dough laminating with Daniel Alvarez as he shares his recipe for these decadent flaky pastries with an almond cream and apple filling.

1080 minutes

Advanced

Daniel Alvarez

Ruby Fleur Bars

A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.

166 minutes

Advanced

Kirsten Tibballs

Swiss, Italian & French Meringue

Join Kirsten as she takes you through the differences between Swiss, Italian and French meringues and their relative applications. – Gluten free.

minutes

Beginner

Kirsten Tibballs

Candy's Hydrangeas

Guest chef Candy is back with her gum paste art; this time showing you how to make the perfect lifelike hydrangeas.

100 minutes

Advanced

Candy

Meljito

This watermelon mojito-themed petit gateau is a refreshing cocktail of marinated watermelon and chantilly with flavours of mint, lime and a hint of vodka.

180 minutes

Advanced

Kirsten Tibballs

Chocolate Honeycomb

Chocolate dipped honeycomb is a classic Australian confectionery. Join Kirsten Tibballs as she demonstrates how simple it is to make this delicious sweet treat. – Egg free, gluten free.

40 minutes

Beginner

Kirsten Tibballs

Equipment - Where To Start

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.

minutes

Beginner

Kirsten Tibballs

Browse Online Classes

Browse Online Classes

Ashanti

Brushed Chocolate Flower

Granite Chocolate Bars

strawberry shortbread cake

Introduction to Airbrushing

Twilight Chocolate

Ruby Roulade

Inverted Sugar

Mousses

Blush Tart

Chocolate Hazelnut Torte

Goccia Bar

MasterChef Challenge

MasterChef Style Rebellion Lollipops

MasterChef Ruby Financier

MasterChef Exotique Entremet

Tim Clark's Passionfruit & Macadamia Macarons

Pistache

Bombe Alaska

Macaron Faults with Tim Clark

Cannoli

Strawberry Mallow-Egg

Babkallah

Almond Paste 50% - Marzipan

Bisou Chocolates

Marshmallows

Hazelnut Paris Brest

Cheese Straws

Textures of Japan

Stellar Chocolates

Ora Entremet

Vegan Nougat

Crack Me Open Dessert

Tribe Chocolates

Chocolate Peanut Cookies

Vanilla Cut Caramel

Christmas Cookies

No-bake Cheesecake

Striped Chocolate Bars

Introduction to Chocolate Moulding

Lemon Meringue Sticks Tart

S'mores Cheesecake

Chocolate Koala

Black Forest Cake

Orange & Cardamom Crunch Chocolate Filling

Chocolate Doughnuts

Opera Petit Gateaux

Vegan Chocolate Date Cake

Egg Substitutions

Black Forest Tart

Apple Macarons

Almond Chocolate Bar

Panna Cotta Plated Dessert

Decadent Chocolate Cookies

Golden Macaron Cake

Luana

Passionfruit Marshmallow & Passionfruit Caramel Chocolate Filling

Pomme Entremet

Rich Chocolate Tart

White Chocolate Coffee Ice cream

Piña colada by Melissa Coppel

Orange Chocolate Cake

Candy's Parrot Tulip

Lemon and Gold Chocolate Tart

Where to Start - Ingredients

Cold-Infused Coffee Chocolates

Egg-Free Coconut Ice Cream

Rum & Raisin Petit Gateaux

Cherry Coconut Macaron Cake

Focaccia

Berry Dacquoise Cake

Vegan, Gluten-Free Chocolate & Raspberry Petit Gateaux

Candy's Scabiosa

Mango Coconut Vegan Verrine

Bostock

Voted Best Lemon Tart in Paris

Caramel Ganache Easter Eggs

Moulded Lime Chocolates