Go bananas with these individual chocolates! A dark-chocolate coated spiced crumble and a banana caramel in a red-speckled gold chocolate shell.
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.
Yeild 2 x 180mm x 45mm Entremets
Learn the trick to joining filled Easter eggs with Kirsten’s easy to follow steps.
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.
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.
1 hour 30 mins
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.
2 hours 30 mins
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.
1 hour 15 mins
Celebrate the Christmas season with this classic Australian dessert – perfect for dinner parties and family gatherings.
A petit gateaux with a distinctive citrus taste, hint of caramel and a beautiful shiny glaze.
1 hour 49 mins