In stock (can be backordered)
A digital thermometer which measures from -50°C to 300°C and can be used for both chocolate and sugar work. Features a non-slip handle, long, easy to wash probe and capabilities to display both Celsius or Fahreneit. A seperate, bench top display panel makes monitoring temperatures easy.
Display Resolution : 0.1°
Accuracy : ± 0.5°C (between -20°C &+150°C)
Functions: Maxi-Mini – Data Hold
Stainless steel piercing probe: 120 mm
Cable: 100 cm
Manual in several languages.
Inverted sugar is a staple ingredient in many patisserie and chocolate recipes but can sometimes be difficult to source. In this week’s online class, Kirsten teaches you how to make inverted sugar with 3 simple, easy to access ingredients. – Egg free, gluten free, vegan.
Join Kirsten as she provides an insight into seven different types of mousses, their best suited applications and differentiating characteristics. The various mousses created in this class include an egg free mousse, anglaise based mousse, coconut bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse and a pate bombe mousse with inclusions.
Dreamy purple shells embellished with a metallic silver speckle and filled with a smooth, star anise ganache. The Stellar Chocolates are out of this world! – Egg free, gluten free
Layers of caramel mousse, chocolate and banana cream, financier with Gold chocolate malt crumb crunch, coated with a stunning, super-shiny condensed milk glaze and finished with a simple chocolate garnish.
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.
Simple yet delicious. This light, buttery vanilla caramel is ideal for wrapping and gifting. – Egg free, gluten free.
Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.
An exceptional lemon and chocolate tart recipe by Kirsten Tibballs, embracing Callebaut Gold Caramel Couverture.
A festive spiced pumpkin petit gateau perfect for autumn and thanksgiving, or take it one step further and turn it into a jack-o’-lantern for Halloween!
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.