Great to see how you love doing what you do. Really enjoyed watching this.....and the way you deliver some of the technical points but still make them easy to understand. BTW, how do you roll baking paper to get a curved effect without it collapsing (unlike acetate), before the chocolate sets. Thanks. Love your work!
I njoyed watching this video and learning . Thank-you! I need make a gold chocolate crown. Gna try this tempering thing... Didn't know about tempering😲
You are a fun and bright person and that makes learning from you so much fun, and easy to remember. Thank you so much, I subscribed on the first video I saw from you!!
hellooo imma culinary arts student from Indonesia and i learned a lot from this video hehehe. thank you so much, mrs. kirsten💗 sending you lots of loves from Indonesiaa
Salut Madame :) this is the first video I’m watching from your channel and I’m totally in love with the way you teach these wonderful techniques, it feels like a mother is passing life hacks to her daughter, so honest and generous. Thank you so much ❤️
wow! You are such a greatttt teacher. Thank you so much. I am very newbie to this. But I have to learn it to surprise my baby bear. I learned so much since the first 4 mn of your wonderful clip.
This will be helpful if I decide to do more chocolate decorations. I recently made an artsy piece for a friend where I traced a design on wax paper and then filled it in with white chocolate mixed with a little cream and some food colors, for a first-time chocolate art piece, it turned out fairly nicely, but more practice will not go amiss.
This is a great video🙏😍. i wanted to see the video on high resolution but unfortunately max video quality was 360p😕. I hope you will upload this with high quality
So excited I found this and now know more about just how to prepare the chocolate and to top it off now special ways to use it to decorate! AWESOME. Are there written instructions about how to prepare or do I just need to take notes as I watch? Thanks again for sharing some awesome ideas! Cant wait to try them out!
Can u pls do a video of right way of melting dark chocolate. And one more doubt mam, which one is best a dark compound or milk?chocolate for making these kinda decorations. Tq
Also just watch out with your terminology. Compound chocolate is chocolate in which some of the more expensive cocoa butter has been replaced with cheaper vegetable oil like palm oil. You can get dark or milk compound chocolate. Compound chocolate is cheaper and can withstand more heat so they often use it in commercial products. The chocolate Chef Tibballs is using is couverture chocolate which is real chocolate in which the only fats are cocoa butter. To answer your other question, which is the best chocolate out of dark and milk chocolate to use for these decorations. Chef Tibballs answered that question at 4:23, she said dark chocolate has the most cocoa butter and so sets the fastest and is shiniest (when used with acetate). You have to be better at tempering to use milk chocolate I find. Dark chocolate is much easier to temper.
Hello Kirsten. I've got 2 questions: 1.At the beginning of this Video you talk about 50% liquid and 50% Chocolate. Which "liquid" do you mean? 2. Is important to use a Plastic Bowl oder could I take also a Metal/Aluminium one? Cause in a Swiss Cooking School Site means for melting the Chocolate has to be done in a Metal Bowl one......??? Thanks
I was confused too, but I think she means that 50% of the chocolate you're using should be already liquid (aka you've melted the chocolate to a liquid) and the other 50% that you're adding to the melted chocolate can be solid?
Hi, By liquid I mean liquid chocolate. So it should be half melted (liquid) and Half solid. You aren't adding anything extra. Hope that makes sense. Metal, or glass bowls trap heat. I use plastic :)
@@KirstenTibballs I think what they are under the assumption of, is that the chocolate in the bowl would melt together, so the question is if the chocolate does melt together how do you have a 50/50 split? If it doesnt melt together as one in the bowl, how can you tell the liquid and solid bits apart? I think thats why even i was under the assumption that we melt some chocolate and then mix in un-melted chunks and stir them together for the 50/50 liquid.
I’m a pastry chef & chocolatier. After seeing some chocolate videos here on TH-cam. I’m happy to finally see someone doing it the correct way. Thx u for respecting the chocolate and the skills 🙏 👍🏻 Did I see you aswel in Callebaut videos ?
So glad I found your channel! Had to subscribe immediately You are so talented and clearly enthusiastic about what you do. Thanks for sharing the knowledge!
hye this video is such a good one..but i wanna ask did the chocolate that we used for decorations have it own special chocolate or only using cooking chocolate,,, or we can only make decoration chocolate by adding whipped cream with the cooking chocolate ?? please giv me some explanation about this .. thank you .. ;]
Wonderful tips I love your channel because you don’t talk in terms that are hard fir us to understand. There’s nothing worse than speaking in culinary terms snd were like 🤔 lol. Thanks Kirsten
She is someone who really loves the art of making chocolate decorations! The different strokes are mind boggling !! No less than a work of art !
Thank you very much 😌
Do you have a video how to melt the chocolate?
I can't believe I've never seen your videos before! I'm in Heaven learning from your expertise. Thank you
EXPLAINED DETAILY.. TRIED EACH ONE OF THEM..THANK YOU
You are an Excellent Teacher. Repeating critical facts like room temp
woow, you are such a good teacher. repeating and explaining, and all with a smile. i learned heaps. love from Perth
I look forward to making these for my Grandsons
Thank you Tracey 😊
Kirsten, you are an absolute rockstar. Your tutorials are so easy to follow and you make me look like I know what I’m doing 😀 Thank you.
Great to see how you love doing what you do. Really enjoyed watching this.....and the way you deliver some of the technical points but still make them easy to understand. BTW, how do you roll baking paper to get a curved effect without it collapsing (unlike acetate), before the chocolate sets. Thanks. Love your work!
I njoyed watching this video and learning . Thank-you! I need make a gold chocolate crown. Gna try this tempering thing... Didn't know about tempering😲
Those feathers just made me laugh out, there is such a joy to art!
You are a fun and bright person and that makes learning from you so much fun, and easy to remember. Thank you so much, I subscribed on the first video I saw from you!!
I love chocolate especially Kristen Tibballs' creation.
I love creating them for you!
Hi dear lovely different ways of showing the chocolate decorations, plz can u tell how to make that tempered chocolate from the beginning.
hellooo imma culinary arts student from Indonesia and i learned a lot from this video hehehe. thank you so much, mrs. kirsten💗 sending you lots of loves from Indonesiaa
Salut Madame :) this is the first video I’m watching from your channel and I’m totally in love with the way you teach these wonderful techniques, it feels like a mother is passing life hacks to her daughter, so honest and generous. Thank you so much ❤️
Thank you 😌👩🍳
Kirsten, thanks for this wonderful video!!!❤
You are welcome
Excellent teacher. Thank you very much. God bless you✝️🙏
Thank you! 😃
Thank you for sharing. Love your kraft. God bless you Maam.
You are so welcome :)
Un saludo desde Colombia. No hablo inglés. Soy admiradora tuya. Me encantaría aprender. Puedes poner subtítulos en español? GRACIAS
Fantastic! Thank you, so much for posting this lesson.
Stunning!!! Thank you so much for sharing your techniques!
Thank you so much!
Amazing. I am learning from your tutorial. More power to you. Thank you so much.
Thanku dear lots of love from ... Kerala India
My pleasure 😊
wow! You are such a greatttt teacher. Thank you so much. I am very newbie to this. But I have to learn it to surprise my baby bear. I learned so much since the first 4 mn of your wonderful clip.
u r absolutely wonderful and ur teaching skills r simply the best. Thx a million. XXXXX
You are doing great..thanks for sharing your technique...I really really
love everything about chocolate...
Thanks so much, will deffinetely be trying some of these techniques. You were concise and gave great alternatives.
Love that the spirals cut from cake were even used. Very very nice brother
Thank you!
You make it look so simple
It is very simple 🙌🏻🙌🏻
Great ideas! Can you please tell me why you said to use a plastic bowl and not a glass bowl for melting the chocolate? Thanks!
This will be helpful if I decide to do more chocolate decorations.
I recently made an artsy piece for a friend where I traced a design on wax paper and then filled it in with white chocolate mixed with a little cream and some food colors, for a first-time chocolate art piece, it turned out fairly nicely, but more practice will not go amiss.
Really loved this video ❤
Thank you for this one..
Glad you liked it!
Hi
Great video!! Thank you for sharing your creative talents. I will definitely use these techniques.
Your videos are the best to learn new techniques.. Great effort and sincere work.. love from Bahrain…❤️😍😍
Thanku ❤
This is a great video🙏😍. i wanted to see the video on high resolution but unfortunately max video quality was 360p😕.
I hope you will upload this with high quality
Love your videos, looking forward to your online classes!
Awesome! Thank you!
Thank you very much
Thank you so much for this video you have no idea how much this is going to help.
Felicitaciones Dra Ud es que na verdadera artista
I’m so excited I came across your channel. Can’t wait to see what else you have.
Very nice👍 from delhi
Very valuable video. Thanks for sharing all the techniques. You are an amazing teacher.
You're very welcome!
So excited I found this and now know more about just how to prepare the chocolate and to top it off now special ways to use it to decorate! AWESOME. Are there written instructions about how to prepare or do I just need to take notes as I watch? Thanks again for sharing some awesome ideas! Cant wait to try them out!
Geniales todos tus consejos te sigo desde Mendoza Argentina .Me encanta la maestría de tus manos y la simpleza al enseñar 🇦🇷🇦🇷
Ty for sharing this lovely technic
You are welcome
Your an amazing teacher ❤️
Amazing. God bless you. 😘
I loved this! I love the bread making video!! Blessings to all of you including gramps.
very excited about trying chocolate decorations! Thanks!
Have fun! Hope they turn out amazing :)
Thanks
Amazing Techniques Thank You So Much For Sharing ❤❤❤❤❤
You are so welcome!
I love what you do Kirsten, your videos are so informative, thank you for sharing your knowledge. Wonderful channel and great online classes too 👏👏
thank you so much Susan.
Fantastic techniques. Thank you!
You are so welcome!
Amazing. You've got gifted hands! I can't finish tracing without my hands shaking.😳
Looking amazing
Thanks for sharing
Excellent.
Waauw. Finally a good explanation . Thank you so much
You are welcome!
Your chocolate receipes are awsome with detailed explainations. I always enjoy your programs. Wish to be near you to watch live. ❤❤❤❤
So nice of you
I love you Kirsten... so many things i have learned from you..❤️❤️❤️
Thank you so much Zhang!
First time i am watching this show. Very informative and easy techniques.thnk u so much
Woman, God has blessed you with a gift, thank you for sharing.
Thank you 😊
I learned a lot from your wonderful skill. Thank you
You are so beautiful and your teaching skills are awesome. Your videos are really helpful for beginners💕
Can u pls do a video of right way of melting dark chocolate. And one more doubt mam, which one is best a dark compound or milk?chocolate for making these kinda decorations. Tq
I have other videos on tempering chocolate which you can also watch on my youtube channel
Also just watch out with your terminology. Compound chocolate is chocolate in which some of the more expensive cocoa butter has been replaced with cheaper vegetable oil like palm oil. You can get dark or milk compound chocolate. Compound chocolate is cheaper and can withstand more heat so they often use it in commercial products. The chocolate Chef Tibballs is using is couverture chocolate which is real chocolate in which the only fats are cocoa butter. To answer your other question, which is the best chocolate out of dark and milk chocolate to use for these decorations. Chef Tibballs answered that question at 4:23, she said dark chocolate has the most cocoa butter and so sets the fastest and is shiniest (when used with acetate). You have to be better at tempering to use milk chocolate I find. Dark chocolate is much easier to temper.
Very good techniques that I have learned tonight, Thank you.
Hello Kirsten. I've got 2 questions:
1.At the beginning of this Video you talk about 50% liquid and 50% Chocolate. Which "liquid" do you mean?
2. Is important to use a Plastic Bowl oder could I take also a Metal/Aluminium one?
Cause in a Swiss Cooking School Site means for melting the Chocolate has to be done in a Metal Bowl one......???
Thanks
I was confused too, but I think she means that 50% of the chocolate you're using should be already liquid (aka you've melted the chocolate to a liquid) and the other 50% that you're adding to the melted chocolate can be solid?
Hi, By liquid I mean liquid chocolate. So it should be half melted (liquid) and Half solid. You aren't adding anything extra. Hope that makes sense.
Metal, or glass bowls trap heat. I use plastic :)
@@KirstenTibballs I think what they are under the assumption of, is that the chocolate in the bowl would melt together, so the question is if the chocolate does melt together how do you have a 50/50 split? If it doesnt melt together as one in the bowl, how can you tell the liquid and solid bits apart? I think thats why even i was under the assumption that we melt some chocolate and then mix in un-melted chunks and stir them together for the 50/50 liquid.
Amazing yet very simple thank you for sharing
FANTASTIC!! 👏👏👏👏
What plastic sheet is it
Thank you! Awesome instruction!
Glad it was helpful!
Amazing techniques
Thank you! Cheers!
Hi Kristen. Thank you very much for your video,please let me know which chocolate did you use?
Thank you for sharing. Your techniques seems simple & pretty too. Will try out. Greetings from Singapore
You’re welcome 😊
interesting technique for feathers. thank you.
My pleasure
Amazing video! Thanks for sharing
Nice!
Looks so good!!
Thank you for sharing!
Awesome techniques and well explained.
Ma'am very useful techniques for beginners Thank you so much
Learnt Ammazing technic of handling melted Chocolate & delicate decorations in your tutorial. Simply wow... Thank you so much😊
You are most welcome 😌😌
thank you for the sweet relief..
Any time!
Very nice video
I really love your style if explaining
You are blessed with beauty and talent
Hi Shobha i have many recipes and videos on my online classes www.savourschool.com.au/online-classes-videos.aspx
I enjoyed,you’re so friendly❤
Amazing techniques I love them❤❤❤ so delicious and tempting. Thanks for teaching ❤ Komal
My pleasure 😊
Thank you for this amazing l technique .
Thank you
You're welcome
First time and I love it!!!!!💕👍🌟
🙌🏻🙌🏻👩🍳
I’m a pastry chef & chocolatier. After seeing some chocolate videos here on TH-cam.
I’m happy to finally see someone doing it the correct way.
Thx u for respecting the chocolate and the skills 🙏 👍🏻
Did I see you aswel in Callebaut videos ?
Thanku so much .very useful tips & video
You are welcome!
The queen of chocolates 😍
Loved this... Thank you!!
You are so welcome!
I just learned so much in this video. Thanks for sharing
Glad you liked it!
So glad I found your channel! Had to subscribe immediately
You are so talented and clearly enthusiastic about what you do. Thanks for sharing the knowledge!
Thank you so much x
Mil gracias ❤
You're welcome :)
You are such a great presenter Kirsten and explain concepts so well ... thank you! xo
Thank you so much, I absolutely love hearing that feedback!
what a great vid! thank you!
Very professional 👍👌👍.. like a teacher at class..
Thank you
Loved it 😍
hye this video is such a good one..but i wanna ask did the chocolate that we used for decorations have it own special chocolate or only using cooking chocolate,,, or we can only make decoration chocolate by adding whipped cream with the cooking chocolate ?? please giv me some explanation about this .. thank you .. ;]
Great tips and thanks for making so easy to follow.
You're welcome Michael!
What do u do with the extra chocolate? And thank you. You are so good ♥
Wonderful tips I love your channel because you don’t talk in terms that are hard fir us to understand. There’s nothing worse than speaking in culinary terms snd were like 🤔 lol. Thanks Kirsten
Thank you for your feedback Angie. I try to go as in depth as possible :)
Thanks for sharing. 😍. Lovely decorations 😍
Thanks for watching!