$36.00 AUD
$36.00 AUD
Out of stock
Due to supply shortages this product will not be availabe until mid to late Janurary 2021.
We apologise for any inconvenience.
Mycryo is a 100% natural ingredient: pure cocoa butter in powder form. It presents a true revolution for tempering. Adding just about 2% Mycryo to melted chocolate seeds the necessary stable crystals to create perfectly pre-crystallised chocolate conveniently. Chocolate needs to be 34 degrees and the Mycryo should be seived in. On top, the addition of the cocoa butter will give your chocolate more gloss and a harder crack.
Mycryo is also a wonderful vegetable fat for frying and grilling. It resists frying temperatures better than butter or oils and doesn’t burn. In addition, Mycryo brings out the natural flavours of even the most delicate ingredients, like scallops or foie gras. Just roll vegetables, meats, fish or poultry in Mycryo and fry or grill the ingredients in a hot pan or on a hot grill. You can even mix Mycyro with herbs or spices.
Flavour profile: Neutral taste
Applications: Adapts chocolate fluidity, aids with tempering and can be used for frying.
Weight: 600g
Ingredients: Cocoa Butter
Gluten-free.
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
Kirsten Tibballs
29/12/2020
Advanced
23 mins
Yeild 72
50 mins
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!
Kirsten Tibballs
01/06/2020
Advanced
30 mins
Yeild 120
1 hour 30 mins
A delicious entremet with a crème brulee centre, decorated with a marble effect and adorned with a gorgeous chocolate flower.
Kirsten Tibballs
11/12/2019
Advanced
46 mins
Yeild 2
3 hours 30 mins
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.
Melissa Coppel
17/01/2020
Advanced
20 mins
Yeild 24
3 hours
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.
Kirsten Tibballs
26/05/2014
Intermediate
35 mins
Yeild 2 x 220mm tarts
1 hour 30 mins
Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.
Kirsten Tibballs
28/10/2019
Intermediate
9 mins
Yeild 120
29 mins
Caramelised macadamias encased in caramelised hazelnuts and milk chocolate, these crunchy nut treats are exploding with flavour. – Gluten free.
Kirsten Tibballs
14/05/2014
Beginner
10 mins
Yeild Depends on the size of the Macadamias
45 mins
A simple ganache made using sorbitol which stabalises the moisture in the ganache and extends shelf life. Perfect for filling macarons!
Guillem Corral
16/10/2019
Beginner
08:39 mins
Yeild 515g
20 mins
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.
Kirsten Tibballs
21/11/2014
Advanced
50 mins
Yeild 2 x 180mm x 45mm Entremets
4 hours
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.
Kirsten Tibballs
04/12/2014
Intermediate
41 mins
Yeild 40
2 hours
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.
Kirsten Tibballs
03/01/2015
Intermediate
18 mins
Yeild NA
35 mins
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.
Kirsten Tibballs
30/01/2015
Intermediate
23 mins
Yeild 64
1 hour
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
Kirsten Tibballs
27/02/2015
Beginner
15 mins
Yeild 105
40 mins
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)
Kirsten Tibballs
23/12/2016
Intermediate
30 mins
Yeild 108
50 mins
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.
Kirsten Tibballs
10/02/2017
Intermediate
25 mins
Yeild 90
1 hour 10 mins
Learn how to make this stunning chocolate flower – perfect for any occasion
Kirsten Tibballs
24/03/2017
Advanced
20 mins
Yeild 1
30 mins
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.
Kirsten Tibballs
16/07/2019
Advanced
45 mins
Yeild 2
2 hours 49 mins
This beautiful, light entremet encompasses layers of almond shortbread, basil Madeline sponge, passionfruit mousse made with Italian meringue, milk chocolate custard, white chocolate mousse and lemon jelly. Finished with a yellow coloured white chocolate glaze and garnished with yellow chocolate discs, gold chocolate spheres and a white chocolate nest created with the shock crystallisation technique.
Kirsten Tibballs
15/04/2015
Advanced
52 mins
Yeild 3 Entremets
3 hours 40 mins
First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.
Kirsten Tibballs
01/05/2015
Intermediate
24 mins
Yeild 64
1 hour
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.
Kirsten Tibballs
15/06/2015
Advanced
25 mins
Yeild 90
50 mins
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.
Kirsten Tibballs
01/07/2015
Intermediate
25 mins
Yeild 120
45 mins
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.
Kirsten Tibballs
31/07/2015
Intermediate
27 mins
Yeild 30
1 hour 10 mins
Antonio Bachour’s plastic chocolate flowers are a simple and pretty way to decorate your desserts.
Antonio Bachour
09/06/2017
Beginner
8 mins
Yeild
15 mins
A fusion of lemon, raspberry and basil is what makes this tart from Antonio Bachour irresistible!
Antonio Bachour
16/06/2017
Intermediate
18 mins
Yeild 3
1 hour 30 mins
Learn how to create each element of this zebra Easter egg. Piped zebra stripes and sprayed coloured cocoa butter in a moulded egg shell sitting on a chocolate ring base. The zebra egg is completed with ears made with guitar sheets, and a tail and mane made with modelling chocolate. – Egg free, gluten free.
Kirsten Tibballs
21/03/2016
Intermediate
17 mins
Yeild N/A
30 mins
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.
Kirsten Tibballs
24/03/2016
Intermediate
18 mins
Yeild N/A
35 mins
Challenge yourself by creating your very own starch mould and sugar crusted liquors with this technical yet rewarding recipe.
Kirsten Tibballs
21/07/2017
Advanced
15 mins
Yeild 16
30 mins
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.
Kirsten Tibballs
03/05/2016
Advanced
38 mins
Yeild 2 cakes
2 hours 5 mins
Go wild with these tiger print chocolates filled with passionfruit jelly and caramel almond ganache.
Kirsten Tibballs
15/09/2017
Intermediate
19 mins
Yeild 80
1 hour 30 mins
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.
Kirsten Tibballs
28/07/2016
Advanced
49 mins
Yeild 2 x 180mm entremets
2 hours 30 mins
Utilising a variety of delicious recipes, together this tart is packed full of flavour and textures that you will be sure to enjoy.
Kirsten Tibballs
21/10/2014
Intermediate
32 mins
Yeild 2
1 hour 35 mins
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.
Kirsten Tibballs
22/09/2014
Intermediate
20 mins
Yeild N/A
50 mins
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.
Kirsten Tibballs
31/07/2014
Advanced
46 mins
Yeild 2
3 hours 10 mins
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.
Kirsten Tibballs
25/08/2014
Intermediate
34 mins
Yeild 204
1 hour 30 mins
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
Kirsten Tibballs
23/07/2014
Beginner
20 mins
Yeild 2
1 hour 30 mins
Red and white marbled moulded chocolates filled with an orange liqueur spiked custard ganache. – Gluten free.
Kirsten Tibballs
31/10/2016
Intermediate
23 mins
Yeild 80 pieces
22 mins
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.
Kirsten Tibballs
10/07/2014
Beginner
28 mins
Yeild 24
1 hour 30 mins
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.
Kirsten Tibballs
26/03/2014
Beginner
13 mins
Yeild N/A
45 mins
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.
Robyn Curnow
15/04/2014
Beginner
18 mins
Yeild 6
1 hour 45 mins
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.
Kirsten Tibballs
24/04/2014
Beginner
12 mins
Yeild
min
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.
Kirsten Tibballs
27/02/2014
Advanced
60 mins
Yeild 4
2 hours 30 mins
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.
Kirsten Tibballs
22/01/2014
Intermediate
22 mins
Yeild 4
1 hour 10 mins
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.
Kirsten Tibballs
10/01/2014
Intermediate
43 mins
Yeild 10 x 80mm
2 hours 10 mins
This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.
Kirsten Tibballs
26/12/2013
Advanced
60 mins
Yeild 20
3 hours
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.
Kirsten Tibballs
19/12/2013
Advanced
45 mins
Yeild 1
1 hour 30 mins
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.
Kirsten Tibballs
19/12/2013
Intermediate
24 mins
Yeild 28
1 hour 10 mins
Add this delicious, classic tart to your repertoire. Shortcrust pastry filled with lashings of lemon curd and topped with toasted Italian Meringue.
Kirsten Tibballs
19/12/2013
Intermediate
31 mins
Yeild 6
1 hour 45 mins
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.
Kirsten Tibballs
19/12/2013
Beginner
14 mins
Yeild 10
25 mins
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.
Kirsten Tibballs
05/01/2016
Advanced
46 mins
Yeild 1
2 hours 35 mins
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.
Kirsten Tibballs
21/10/2015
Intermediate
26 mins
Yeild N/A
2 hours
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.
Kirsten Tibballs
01/09/2015
Intermediate
19 mins
Yeild 110
55 mins
Crunch, caramel and crumble make for a terrific trio against the smooth coating of ruby chocolate!
Kirsten Tibballs
06/09/2018
Advanced
26 mins
Yeild 8
1 hour 10 mins
Kirsten transforms the simple flavours of apricot and coconut into a fresh dessert that tastes as beautiful as it looks.
Kirsten Tibballs
26/09/2018
Intermediate
40 mins
Yeild 2
3 hours
Try this unique method of applying a print to your cake and really give your creation that extra factor.
Kirsten Tibballs
14/12/2018
Intermediate
18 mins
Yeild N/A
15 mins
Bronze metallic splashed chocolate bars filled with a biscuit, praline, cashew nut and cornflake filling.
Kirsten Tibballs
02/04/2019
Intermediate
18 mins
Yeild 16
1 hour 10 mins
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.
Kirsten Tibballs
07/05/2019
Intermediate
26 mins
Yeild 2
2 hours
A modern twist on strawberries and cream in a stunning floral ruby chocolate bar.
Kirsten Tibballs
05/06/2019
Advanced
14 mins
Yeild 20
2 hours 46 mins
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