Kirsten -- you are fantastic. You always answer all the questions I have, and you show us everything so clearly. Definitely my favorite cooking videos!!
You are just adorable and a natural teacher!! I have learned so much from you & hope to see many more of your awesome tutorials! Thank you so much for doing these!!
Hi Kristen Beautiful art work.Thanks for sharing what no Callebaut chocolate have you used for the curls would like to give a try.Thanks much appreciated.
First time i saw you at the master chef Australia.. I loved your lemon tart. Now I am starting to watch your Videos and followed you in facebook. Currently I am learning to be a pastry chef and your videos are great encouragement and also help to me improve my skills. Thank you so much adorable teacher ❤️
I love to learn about chocolate for beginners. One thing I would love to try so the spraying of the moulds but I have not idea about that, what spray gun to use etc. If they could do a simple video about that would be very interesting!!
Hi which chocolate we have used coz earlier I tried normal chocolate bar(which we got from shop) it's melt immediately after I freeze :(. Can you pls explain in detail. Thanks
Kirsten is the reason for using cold butter in recipes such as puff and pie crust is because its hard to incorporate and you get pockets of butter that then melt and create steam to puff the pastry to make it flaky and crisp and is the reason for ice water to keep the butter cold? Last question. I've heard from two sources that melted butter makes cookies chewy, way please?
Kirsten, you’re an amazing creature. Creativity is in your blood and it runs through your fingers. I can’t stop watching your techniques. Love it love it 👍
Hello I tried tempering dark chocolate by your microwave method the tempered chocolate is breaking in a snap but some how it melts just by the touch of my hand.... What went wrong
Hii Kirsten a small doubt at last hack of balloon bowl... U had add something to chocolate ryt a liquid typ what is that... ??If you what is it... I lik dat bowl.. I want to try it...
Kirsten how can you tell a mousse after its set that its light and airy oppose to dense and heavy by just looking at it? Also is the reason way some recipes involving yeast that tells you to let the yeast sit in the liquid ingredients until it bubbles so you can know that the yeast is alive and not dead so you don't have to throw it away because you just found out its dead after adding all the other ingredients? Also when making things like donuts way can't you prove them once when their shaped for the same amount of time its would take for you to do a double prove does it end up developing too much carbon dioxide and not enough flavor?
Hello, For your first question. You will know what the texture of a mousse will be like before you put it in the mould. Generally if it is very liquid it may end up being a bit rubbery. With the second question it really depends on the recipe, temperature and time 😊
@@KirstenTibballs Kirsten Tibballs ok just I've seen some people being able to tell whether the texture is more airy than dense just by LOOKING at it when its both set and not set like if its more stable.
Your white chocolate feathers for me were the changing factor to subscribe & continue watching.
Absolutely beautiful and educational. Thank you so much for taking the time🙏🤗
I like how you teach at an easy to follow manner. Especially for people like me. Thank you.
Kirsten -- you are fantastic. You always answer all the questions I have, and you show us everything so clearly. Definitely my favorite cooking videos!!
Kirsten is genius and innovative in craft foods-specially in Chocolates. Chandrapal, Bangalore,India
Thank you very much for sharing your talent. May I know what brand of chocolate you are using that will hardened after shaping it. Have a nice day.
Love your ease in the kitchen and down to earth attitude. Thanks for sharing.
Thanks for watching
What kind of chocolate do you use?
I use Callebaut
You are just adorable and a natural teacher!! I have learned so much from you & hope to see many more of your awesome tutorials! Thank you so much for doing these!!
Thank you so much!
Kirsten you are a very talented lady. Look forward to seeing more of your lovely creations.
Thank you 😌
Hi dea can you please suggest which chocolate should we buy to make these decoration im from uk
the best yet! thank you for making it so clear!
Glad it was helpful!
Thank you soo much very nice,Can u make video how u make malted chocolate from 0 please I woudl like to see it.Thank u so much.:)
Kirsten is the BEST! Thank you.
Thank you :)
l love making those little decorations. Thanks so much.
That was great and you explain so well 😊
Glad it was helpful!
How amazing it is to be able to learn all this directly from you!! Lots of love ❤❤
Thank you 😌😌
Inspiring. Great job and thank you.
You are welcome.
Mam every Day iam learning new techniques... Thank u so much for your personal techniques sharing.
You are most welcome. You might like our online classes www.savourschool.com.au
I LOVE IT WATCHING YOU VERY INFORMATIVE TIPS AND TECHNIQUES.
I tried one of your recipes and the result is superb. Thanks for your generosity in sharing your recipes. Cheers!
Thank you very much for the feedback, I am glad to hear you enjoyed the recipe 😊
Mam ..u just simply rocked...thanks for d informations....am from Kerala...🥰
Thanks a lot
Too good dear, thank u so much for sharing this video.
Thank you too
Enjoyed a lot 🥰😍
Thanks for sharing these very practical skills! They all look so pretty, can't wait to try it. And I really like your thorough explanation.
I'm glad it was helpful for you. Thanks for the lovely comment :)
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Ll poolik
mam what drops did you mix in chockolate to make chocklate basket in last?
Drops of water or alcohol.
Hi how do you call the white color rectangular shaped thet you used to scraped tiny chocolate strips? Thanks
You are the best in Australia
Amazing thank you
Wow, thank you! :)
Really love to watch your video.😘
Thank you so much 😀
Kirsten wat doe jij bij het laatste voorbeeld bij de chocolade is dat eetlijm
Can I use liquid gels coloring? or does it have to be powder?
Very beautiful decoration s maim i loved it thank u so much for sharing 🙏🙏
How would you make the large 3 d globe (sphere) chocolate?
Beautiful work, love your creativity with chocolate
Hi Kristen Beautiful art work.Thanks for sharing what no Callebaut chocolate have you used for the curls would like to give a try.Thanks much appreciated.
Awesome techniques thanks for sharing
Thank you so much for your kind words!
First time i saw you at the master chef Australia.. I loved your lemon tart. Now I am starting to watch your Videos and followed you in facebook. Currently I am learning to be a pastry chef and your videos are great encouragement and also help to me improve my skills. Thank you so much adorable teacher ❤️
You are most welcome, you also might be interested in our online classes www.savourschool.com.au/online-classes/
Thank you for the tutorial. I loved it. You made it seem possible to do.
very nice mam thanks for sharing these amazing techniques
Thanks and welcome
That's amazing. Thanks for sharing.
Thank you so much ❤️❤️❤️
love this video, so informative, thankyou!
does compound chocolate needs tempering..
Just amazing...no words to describe. Keep up the good work.
Thank you! Will do!
that was great, thank you Kirsten :)
Harika hersey sadece şunu sormak istiyorum cikolata temperlimi
This video was perfect.
Your videos are awesome. I've learnt so much.
I love to learn about chocolate for beginners. One thing I would love to try so the spraying of the moulds but I have not idea about that, what spray gun to use etc. If they could do a simple video about that would be very interesting!!
Hi! Just want to ask do you put any liquids ingredient in to the chocolate? Or just chocolates?
Khristine Catindig She used coverture chocolate which does not contain any extra liquid
None. Just Chocolate.
Loved the video. Total chocoholic
Thank you 😋 Im glad you enjoyed it.
Gosh I love your videos this is what I’ve been looking for ❤️ Hope you can upload more videos ❤️
Enjoyed very much, u r very inspiring, love the way you handle such delicate garnishes!! All the way from Kenya cheers!!
Hello all the way in Kenya, thank you very much!
Love the hacks. Thank you
You are welcome!
Hi dear Very nice tips
Great ideas !!! Thanks!!!!!❤️
Thanks for watching!
Very creative to practice
Thanks a lot
Hi, your tutorials are amazing, thanks. A question please. Can you reheat your leftover chocolate please x Thanks x
Yes you can 😊
@@KirstenTibballs thanks so much 😘😘 xx
I came here after i saw you on masterchef ...you are a great chef
Thank you very much 😌
Amazing I was totally watching your technique
So pretty. Thanks for sharing these tips❤️
Just love your work.💕💕💕
Thank you so much!
@@KirstenTibballs Most welcome💕
Mashallhaa nice idea's maam❤️❤️❤️❤️👍👍👍
Helo Kirsten . I wannt try this balloons, but is it safe or food grade balloons plastics?
Yes balloons are food grade. 😊
Loved it.....thx
🙌🏻🙌🏻
Mam ur work is excellent 👍👌😍
Thank you
Could you please show How to make ring to put on chocolate cake
Hi which chocolate we have used coz earlier I tried normal chocolate bar(which we got from shop) it's melt immediately after I freeze :(. Can you pls explain in detail. Thanks
Fabu and FUN! Thank you
Kirsten is the reason for using cold butter in recipes such as puff and pie crust is because its hard to incorporate and you get pockets of butter that then melt and create steam to puff the pastry to make it flaky and crisp and is the reason for ice water to keep the butter cold?
Last question. I've heard from two sources that melted butter makes cookies chewy, way please?
Hi Oskar! you will need to join our Savour Online Classes for these answers we have a community of people who can answer all these questions for you x
Wow! I really love watching your videos!😘❤👍 i'll try these soooon.😍
Thank you 😌😌
Kirsten, you’re an amazing creature. Creativity is in your blood and it runs through your fingers. I can’t stop watching your techniques. Love it love it 👍
Thank you 😌😌
Very helpful and practical, thank you!
Thank you!
Beautiful and unique techniques, but it will be helpful also to write the ingredients(text) on the video. Thanks
Nice it's realy fantastic
Thank you Kristen. Your tips are genius!
Thank you 😊
Simply loved it
Thank you very much :)
Hi i watching your videos..and its so nice to learn new techniques..i wonder what kind or brand of melt chocolate you use.
I use Callebaut chocolate
fantastic!!
😊
Hello I tried tempering dark chocolate by your microwave method the tempered chocolate is breaking in a snap but some how it melts just by the touch of my hand.... What went wrong
Make sure you have cold hands and your room degree is not too warm :)
The best.😍😍😍😍
Yes loved it
Thank you
Very helpful video
Thank you xx
Mare channel ko dekha achalagato subscribe please thank
J'adore ces astuces ❤merci chef 👍👍
Merci! :)
Hii Kirsten a small doubt at last hack of balloon bowl... U had add something to chocolate ryt a liquid typ what is that... ??If you what is it... I lik dat bowl.. I want to try it...
I don’t add anything to the chocolate. I use Callebaut chocolate 😊
@@KirstenTibballs I think she asked abt the water drops or alcohol (I am not sure too) which u added in the chocolate
You are really fantastic 🥰
Very sweet persona ..
wow amazing
Thank you! Cheers!
How would you clean your acetate once finished?
Hot water :)
How to make chocolate cream please show the video
Thanks for your recommendation. I also offer paid online classes that have over 350 recipes :)
What type and brand do you use?
Callebaut chocolate
Kirsten how can you tell a mousse after its set that its light and airy oppose to dense and heavy by just looking at it?
Also is the reason way some recipes involving yeast that tells you to let the yeast sit in the liquid ingredients until it bubbles so you can know that the yeast is alive and not dead so you don't have to throw it away because you just found out its dead after adding all the other ingredients?
Also when making things like donuts way can't you prove them once when their shaped for the same amount of time its would take for you to do a double prove does it end up developing too much carbon dioxide and not enough flavor?
Hello,
For your first question. You will know what the texture of a mousse will be like before you put it in the mould. Generally if it is very liquid it may end up being a bit rubbery.
With the second question it really depends on the recipe, temperature and time 😊
@@KirstenTibballs Kirsten Tibballs ok just I've seen some people being able to tell whether the texture is more airy than dense just by LOOKING at it when its both set and not set like if its more stable.
You are extremely good
Thank you
Thank you....
For what? I hope you found it informative :)
Very useful
🙌🏻🙌🏻
Hi mam your chocolate techniques are so amazing. Thank you so much share us chocolate technique. Plz share chocolate nest. I am waiting your new video
Thank you! Try using the balloon technique!
So beautiful 🥰
Lovely
:)
Un saludo pero estaría mejor con suptitulos en español gracias
Awesome
Hi
Thank you :)
Love ur videos!!
Thank you 😌😌