This is the perfect dessert for a birthday or Christmas! It looks harder to make than it is! It's just a matter of being patient with all the steps but it's worth it! Thank you for sharing 😊
that is a good sight to behold, the part i like the most is your attention to detail and finishing, and yes, the eyes "eat" as much as the mouth, and your cake is decorated beautifully, it really is something we want to sink our teeth into, once we see it...
o MY GOD, how in the world did I find this channel just recently. Amazing content. I wish I had discovered this channel way earlier so that I can learn more haha. Wish you the best, all the way from Indonesia
makes me wonder when assembling the cake, how it would be its flavour with a layer of caramel, toffe style between the 2 cake layers instead of chocolate, i'm sure it would be awesome...
Could you please show us how to creat a flavour profile? I am a trainee chef and I think if I can better understand flavours that would be extremely helpful! 🙏
Your all cake recipe beautiful ❤️❤️
This is the perfect dessert for a birthday or Christmas! It looks harder to make than it is! It's just a matter of being patient with all the steps but it's worth it! Thank you for sharing 😊
I absolutely love the way you explain and teach , thank you so much
that is a good sight to behold, the part i like the most is your attention to detail and finishing, and yes, the eyes "eat" as much as the mouth, and your cake is decorated beautifully, it really is something we want to sink our teeth into, once we see it...
Super thanks ❤
Great job and excellent tips. Would have liked to see you slice it to show the layers.
Thanks for the feedback
o MY GOD, how in the world did I find this channel just recently. Amazing content. I wish I had discovered this channel way earlier so that I can learn more haha. Wish you the best, all the way from Indonesia
Thank you for sharing ❤
I love your smile and thank you for sharing the recipe
Looks delicious!
Thanks for this wonderful video n thanks for sharing another amazing recipe. Love all your lovely desserts creations, absolutely fabulous.
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food. ❤️❤️😍
Hello from Belgium what a superd dessert have a nice day
Thank you 😊
You're welcome 😊
Love this! So so beautiful!
Loved this tutorial!! And omg that finish. Would you please cut it open for your other recipes?
So beautiful
Thanks for sharing me, absolutely I like your video.
My pleasure
Fantastic Kirsten,
Thank you for sharing 🤗
Wow, looks so yummy😍😍😍
Thanks be to God for sharing❤️❤️❤️
Looking beautiful
Amazing!!! Beautiful work! ❤️
Thank you very much :)
Any substitute for almond paste(marzipan.)..thx
Aways looks perfect😍
Nice, hope we ll move forward with you.
Aye! I always watch u in Afn, Chocolate Queen. ❤ I love ur videos!
Thanks so much, Kristen. This looks great. Where can I find the full recipe for this?
In the description
Oh my gosh that chocolate mousse cake looks sensational Kristin 😍
Where could I buy that mould in South Africa?
A great demonstration, thank you .
Really you are incredible 😘.I want to ask does 70/80 callebaut needs tempering
Wowww....love it 🥰
Do you have a link so I can get that mould please ? Thanks
Hi, we sell the mould at Savour - savourschool.com.au/product/insertbuchesiliconmould/ :)
@@KirstenTibballs Thanks but I'm just a hobby baker and that's a bit on the expensive side. Is there a cheaper version ? I'm in the UK.
Can we use compound milk chocolate for decoration
Hokeyyyyyy türkeyyyyy tenküüüüü vidoevs
Is there a reason why you use the gold gelatin? Does it have to do with the color since it's the same in other respects?
Do you ever do mouse cake in different colors like neon pink or purple black or will the flavor change due to the color ?
Hi chef.can I substitute gelatin sheets for gelatin powder?if so please give me the standard ratio for gelatin sheets:gelatin powder
Yes you can, you should be able to use the same weight 😊
Hi Kirsten, Can you replace the gelatine with agar agar powder? and if yes then how much?
How did you become an ambassador for Callebaut chocolate?
makes me wonder when assembling the cake, how it would be its flavour with a layer of caramel, toffe style between the 2 cake layers instead of chocolate, i'm sure it would be awesome...
what is the purpose of the marzipan?
I'm struggling to find any calabaut choc in south africa any suggestions
Hello Biking Viking have you try amazon have a nice day
Hi, where can I find the full recipe?
Hi, sorry the link had disappeared, i've updated the description to include a link to download the recipe :)
ثانكيو ثانكيو كثير
Why the different color label sheets if they are all the same?
Could you please show us how to creat a flavour profile? I am a trainee chef and I think if I can better understand flavours that would be extremely helpful! 🙏
Egg substitute plz.
💜💜💜💜💜💜
Looks incredible but pls pls pls show a cross section
En Español pliz
ياليت تكتبون بالعربي بعد
Big fan of beacking learn new recipe
Callebaut is a low quality ingredient for making chocolate. In Belgium, real chocolate makers never use this brand.