Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kristen is Pastry Chef and Director of Savour Chocolate and Patisserie School in Melbourne and is generously sharing several of her Halloween recipes with Gourmet News readers over coming days.
Makes: approximately 30 truffles
Milk Chocolate Honey Ganache
87g Bulla Pure Cream
½ tsp vanilla bean paste
150g Callebaut 823 Milk Couverture
300g Callebaut W2 White Chocolate, for dipping
Callebaut white chocolate truffle shells
Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.
Temper the white chocolate and transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Once the chocolate sets, place a toothpick into the base of each truffle and dip the shell into the tempered white chocolate. Tap the shell off the surface of the chocolate to create surface tension and remove any excess chocolate. Wipe the base of the truffle on the side of the bowl and carefully place the shell onto a sheet of baking paper, twisting the toothpick to remove it. Allow to set.
**Recipe & Images Courtesy of Kirsten Tibballs/Evil Twin PR
Connie Lambeth – The Australia Times News
Editor GOURMET – Food/Wine/Events
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READ ON FOR ADDITIONAL INFORMATION ON KIRSTEN TIBBALLS…
Pastry Chef & Director, Savour Chocolate & Patisserie School
Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London.
Kirsten makes regular appearances on TV, including Everyday Gourmet with Justine Schofield, and has presented numerous chocolate challenges on Masterchef to torment the contestants.
She regularly contributes recipes and articles to a number of the worlds leading pastry publications including so good.., Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker.
Kirsten self-published her first cookbook, Chocolate to Savour which won an award from Gourmand for Best Photography in the UK. As an ambassador for leading chocolate manufacturer Callebaut, she regularly travels throughout Europe and the Asia Pacific demonstrating her craft.