$39.00
Master Melissa Coppel’s cocoa butter techniques combined with the classic flavours of pineapple and coconut in this stunning chocolate bon bon.
Melissa Coppel
01/07/2020
Advanced
21 mins
Yeild 80
3 hours
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
Discover why Nicolas Haelewyn’s Lemon Tart was named the best in Paris!
Nicolas Haelewyn
07/04/2020
Intermediate
32 mins
Yeild 8
2 hours 30 mins
You’ll love these chocolates with a simple yet exquisite design and a refreshing lime ganache.
Kirsten Tibballs
26/03/2020
Beginner
17 mins
Yeild 120
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
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
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
Kirsten Tibballs explains the theory of tempering chocolate to help you achieve the gloss, contraction and snap of perfectly tempered couverture chocolate. Find out why time, temperature and movement is important, the different methods of tempering including tabling and seeding or inoculation, the working temperatures required for the different couverture and chocolate when crystallised, how to test to see if your chocolate is tempered and how to identify the issues caused by incorrectly tempering. Egg free, gluten free, vegan.
Kirsten Tibballs
17/09/2015
Beginner
3 mins
Yeild N/A
min
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.
Jerome Landrieu
03/08/2018
Advanced
24 mins
Yeild 80
2 hours
Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.
Jerome Landrieu
13/09/2018
Advanced
34 mins
Yeild 40
2 hours
Give this innovative moulding technique a go and prepare to wow friends and family with these modern chocolates!
Kirsten Tibballs
19/09/2018
Advanced
13 mins
Yeild 40
1 hour
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.
Kirsten Tibballs
05/06/2015
Beginner
5 mins
Yeild
min
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