$15.00 AUD
$15.00 AUD
In stock
Exclusive to Savour, these versitile frames can be stacked to make perfect layers of ganache or mousse.
Stack them on top of each other using a small amount of melted chocolate or glucose to build the height of each layer.
External Dimensions: 360mm width x 269mm height x 3mm thick
Internal Dimensions: 270mm width x 180mm height x 3mm thick
(Small and large sizes also available)
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.
Kirsten Tibballs
23/02/2021
Beginner
47 mins
Yeild NA
30 mins
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.
Kirsten Tibballs
11/01/2021
Intermediate
22 mins
Yeild 8
45 mins
Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.
Kirsten Tibballs
14/12/2020
Beginner
5 mins
Yeild 100
30 mins
A light and fruity vegan dessert with a coconut cream and mango jelly using agar agar as a setting agent.
Kirsten Tibballs
03/02/2020
Beginner
15 mins
Yeild 6
1 hour
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.
Kirsten Tibballs
03/06/2014
Intermediate
20 mins
Yeild 8 bars
1 hour 30 mins
Explore the mix of vanilla and fruity flavours and interesting textures of this Sunshine entremet.
Kirsten Tibballs
26/05/2017
Intermediate
55 mins
Yeild 1
2 hours
Juliet is a beautiful hand-cut chocolate with a crispy bottom layer and a delicious ganache on top.
Kirsten Tibballs
29/06/2017
Intermediate
20 mins
Yeild 20
1 hour
With pecans, coffee, orange and couverture, this Chocolate Nougat is the perfect balance of flavours.
Kirsten Tibballs
22/08/2017
Intermediate
15 mins
Yeild 9
28 mins
Layers are the intrinsic element to the Neptune bar. Enjoy caramel, nougat, marshmallow and puffed rice layers enrobed in smooth milk chocolate.
Kirsten Tibballs
01/12/2017
Intermediate
24 mins
Yeild 26
1 hour
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.
Kirsten Tibballs
09/05/2018
Intermediate
28 mins
Yeild 96
2 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
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.
Kirsten Tibballs
19/12/2015
Intermediate
20 mins
Yeild 97
1 hour 25 mins
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