Skip to main content

Shop

Testo Thermometer

$295.00 AUD

Testo Thermometer

$295.00 AUD

In stock

Testo Thermometer is a waterproof TC temperature measuring instrument. 
– Screw-in probe lockable 
– Softcase
– Calibration protocol
– Auto-hold, hold and min/max functions
– Operating temperature: -20 to +60 °C
– Measurement rate: 2 measurements per second
– LCD display
– Model: 108-2

Related Classes

MasterChef Ruby Financier

Join Kirsten as she recreates her stunning Ruby Financier, as seen on MasterChef Australia. Raspberry and Ruby chocolate financier topped with PB&J cream and finished with freeze dried raspberries and a Ruby chocolate lattice tube.

Chef Kirsten Tibballs

Date Released

Difficulty Intermediate

Video Time 15 mins

Yeild Yeild 20

Preperation Time 50 mins

Tim Clark’s Passionfruit & Macadamia Macarons

Tim Clark creates a perfectly balanced, two-toned macaron filled with a passionfruit, coconut and macadamia ganache as well as a chocolate and coconut ganache. – Gluten free.

Chef Tim Clark

Date Released 26/04/2021

Difficulty Intermediate

Video Time 42 mins

Yeild Yeild 65

Preperation Time 1 hour

Bombe Alaska

Kirsten recreates the classic Bombe Alaska comprised of a delectable chocolate ice-cream, vanilla and raspberry roulade, raspberry and white chocolate parfait and finished with toasted Italian meringue piped in an eye-catching rose design.

Chef Kirsten Tibballs

Date Released 13/04/2021

Difficulty Advanced

Video Time 35 mins

Yeild Yeild 1

Preperation Time 1 hour 30 mins

Nicolas’s Pear Tart

Nicolas’s exquisite caramelised pear tart with a dark chocolate hazelnut pastry will have you using pears in a whole new way!

Chef Nicolas Haelewyn

Date Released 30/12/2019

Difficulty Intermediate

Video Time 30 mins

Yeild Yeild 4

Preperation Time 1 hour 30 mins

Strawberry Jam

Kirsten takes you back to basics with this strawberry jam recipe. With a hint of cinnamon, this will become a favourite in your repertoire. – Egg free, gluten free, vegan.

Chef Kirsten Tibballs

Date Released 17/12/2014

Difficulty Beginner

Video Time 5 mins

Yeild Yeild 6 x 175g jars

Preperation Time 25 mins

Eternity Entrement

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.

Chef Kirsten Tibballs

Date Released 15/04/2015

Difficulty Advanced

Video Time 52 mins

Yeild Yeild 3 Entremets

Preperation Time 3 hours 40 mins

Bombi Chocolate Bar

First featured in Kirsten Tibball’s debut cookbook Chocolate to Savour, the Bombi Chocolate Bar is comprised of Breton shortbread, caramel, and honey ganache, enrobed in milk chocolate and finished with a white chocolate garnish created with a technique using frozen alcohol.

Chef Kirsten Tibballs

Date Released 01/05/2015

Difficulty Intermediate

Video Time 24 mins

Yeild Yeild 64

Preperation Time 1 hour

Fruits of the forest

A beautiful, fresh entremet – Layers of almond sponge, strawberry, coconut and mint spread, vanilla lime mousse, covered with a red glaze, adorn with fresh berries inside a boarder of white chocolate bands and finished with some gold leaf accents. – Gluten free.

Chef Kirsten Tibballs

Date Released 08/07/2015

Difficulty Intermediate

Video Time 27 mins

Yeild Yeild 3 Entremets

Preperation Time 2 hours 10 mins

Kitch

This petit gateau recipe, which can also be adapted to make verrines, is comprised of a multitude of layers and flavours – cinnamon pain de gene, rhubarb jelly and panna cotta, filled with a chocolate glaze, coated in velvet spray and topped with a tempered chocolate garnish.

Chef Kirsten Tibballs

Date Released 26/12/2013

Difficulty Advanced

Video Time 60 mins

Yeild Yeild 20

Preperation Time 3 hours

Tempering – A Quick Guide

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.

Chef Kirsten Tibballs

Date Released 17/09/2015

Difficulty Beginner

Video Time 3 mins

Yeild Yeild N/A

Preperation Time min

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies