$45.00 AUD
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
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.
Frank Haasnoot
11/02/2015
Intermediate
20 mins
Yeild 1
5 mins
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.
Kirsten Tibballs
04/09/2014
Beginner
8 mins
Yeild 40
30 mins
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.
Kirsten Tibballs
17/02/2014
Beginner
6 mins
Yeild
25 mins
Kirsten demonstrates how to create these simple yet eye-catching chocolate garnishes. An elegant garnish for desserts and cakes. – Egg free, gluten free, vegan
Kirsten Tibballs
19/12/2015
Beginner
5 mins
Yeild
min
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.
Kirsten Tibballs
22/12/2015
Beginner
18 mins
Yeild 1
45 mins
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