Masterchef Kirsten Tibballs Creates Chocolate With Random Ingredients?!?
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Kirsten's team have decided to set their own cooking challenge for her! A hero ingredient, limited equipment and just 60 minutes on the clock, there's no room for error.
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It's time to play Recipe Roulette!
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#KirstenTibballs #MasterChef #QueenOfChocolate
Loving this video 💕So nice to see Kirsten in a more natural and joking environment - you’re a comedy genius! 😂
😂😂🙌🏻
You are AWESOME kirsten, just couple weeks back Chef sebastion Canon from French Pastry School chicago came and Demonstrated some pastries, and was thinking of you that you are also so cool. Love all your demos and easy to follow recipes. Thank You.
Thank you very much for the lovely comments 😊
I am so happy to have seen this demonstration.....you really can think on your feet and not flap, well done!!!
Thanks Kirsten, you're a real master! Regards Stefanie from Germany 🇩🇪
I really love this video! This is my final exam year before getting my diploma for pastry school. U are sweet and funny. Wish i had a teacher like you!😊
You are amazing. Love watching you always even on Masterchef. Thank you for all your tutorials. So much appreciated
How awesome are you to even try this....obviously a pro! Love watching it come together.❤️
Thank you 😌😌
lol Wow I was not expecting that ...awesome great laugh and recovery
This is a good point: its what the Masterchef contestants have to do. On tv.
Thank you Kristen..💐
They look gorgeous..
You are just simple n lovely lady..🤩😍
me encanta tu naturalidad para enseñar que bonito trabajo me encantaría probarlos
Sumptuously 😍😍😍
😋😋😋
These bonbon look so beautiful and thanks to share this recipe of chocolate, I want to ask you one question that do you use lustre dust yellow colour or golden?
I think this is my favorite video you’ve done. Nice to see that professionals make mistakes! I definitely can sympathize when I over complicate things and have no time.
you can use the oven for heating the cream while caramelizing the sugar on the stove to save time
😁😁
Hey!!! What is the colour do u use for all the chocolates??? please
I loved this video 😍 The hole in the bag was so funny. . And I have a doubt: Why you not used the cream cool ? Why we need to boiling first? Thanks in advance for your answer;)
Love the video! 😁 I genuinely got surprised and gave a big sigh when I saw the caramel start pouring out of the bag lol 🤣 How long should we leave the colored cocoa butter to set before moving on to shelling? Do you leave it at room temperature? How about the shells, how long to let them cool before piping? Thank you!
In shell ...have u have taken dark chocolate ??
What kind of plastic was used to cover the chocolates?
Acetate or guitar sheet when sealing the chocolate :)
You’re amazing..thanks a lot. What is the validity period ganache?
6 months :)
Thanks ..god bless you 🌷
Mam your teaching method is so good . I like your voice also .I am waiting for your next video
Thanks so much 😊
Hello chef....! I would like to ask tha how we can get caramel into 30 degrees temperature to mould the chocolates .. pls clarify me 😊
Cool the caramel at room temperature
Ah! So reliefing watching you making some mistakes, took a ton off my begginer's back! :) *The red carpet story made me laugh, Tanya playing bad cop too!
I would love to see you in a competition.
Writing the recipe?? I would go blank just because the clock is ticking. You are cool under pressure, that’s for sure!!
Hi Kirsten, they look so delicious. Must try them this weekend😍! Can I use sugar or more honey instead of glucose syrup? I am not fan of glucose syrup🤔.
Chef, is it possible if we color the cocoa butter with liquid oiled base coloring ? Thankyou
It is better to use a powder if possible, a liquid oil colour reduces the contraction of the chocolate. Which means less shine.
@@KirstenTibballs thanks chef
Please can you give us a written recipe at least the ingredients thank you you are perfect . I have just subscribed
This is a recipe roulette video so there is no recipe :)
Wonderful
Looks great
Fun concept😁
Glad you like it!
loveing this video chef I want to no about chocolate chef went we make the chocolate after that we can keep the chocolate in fridge I want to know about that chef pls reply Me thank you
I am laughing about the carpet story 😂
Love this video
Hi Kirsten may I ask you sth Im confused? I thought leaving the bonbons in the fridge will make them lose their shineness? Bc after u put them to chill for 20mins theyre still so glossy and perfect ✨😱
You can put them in for 20 mins, any longer they will use there shine :)
@@KirstenTibballs thank you chef!
WOW!!! You are really the QUEEN OF CHOCOLATE CREATIONS.... Love It watching you.
Thank you so much 😀
Wow 🤩 They look stunning and I love cashews!
Thank you 😌😌
Looks like you are on an episode of Master Chef Australia 🦘 That looks 😋
You’re amazing!!!!❤️❤️
You are too kind
Dificil, habla mucho, no Veo la recetas que es lo primero que todos ponen.
Cashew paste??
Too bad you don't give the quantities so we can try them.
Hi mam this bonbon roulette chocolate recipe share us thank a lot. Plz share some more chocolate recipes. Have a good day
Hello! I have lot's and lot's of chocolate recipes at Savour Online Classes, you can find out more information by going here :) www.savourschool.com.au/online-classes/
سلام لطفاً مواد لازم در قسمت توضیحات کامل بنویسید به فارسی یا انگلیسی سپاسگزارم از لطف شما
👏👏👏👌👌💐
🙌🏻🙌🏻🙌🏻
You already cheated when you used the heat gun, so does it matter that you used the tempering machine, yes I believe so.🤨
MasterChef?! No such thing...
Beautiful but really messy
I love this idea of recipe roulette! Kirsten you did a great job in the time constraints.
Future ideas: hazelnut, cherry, blueberry, strawberry, cornflakes, coconut, lime, lemon, lemongrass, carrot, pumpkin, corn, honey, chillies, apple, dragon fruit, cookies n cream, rum, brandy, whisky, pineapple, vegan foods/other special dietary requirements e.g gluten free, dairy free etc.
Frozen dessert, famous cocktails as chocolates e.g pina colda, whisky sour etc; only allowed one piece of equipment e.g microwave, stove, ice cream machine ONLY.
Occasions: Kids birthday party, picnic, day at the beach, new years, Christmas, Australia Day, Easter, Passover, ANZAC Day, Carnival foods (be able to make and sell large quantities at Melb show for example), Schoolies Week, Graduation (high school or university it doesn't matter).
I hope you use some of my ideas for future recipe roulette episodes!
Hi Brissy Girl, I absolutely love those ideas. I'll definitely be adding a lot of those in.
Ouch! I did the same with blue cocoa butter.. still covered with a cat scratcher and my wife has not discovered yet! 😮😂
waoww perfect video, thanks for sharing how to do molded chocolate in a short time
My Pleasure! I have many moulded chocolate recipes on www.savourschool.com.au/online-classes.aspx
They look so beautiful.
Thank you!
Hola!!! Recién veo tu canal con decoración de chocolate, y fue interesante, aunque no entendí pues mi Inglés es incipiente, logré entender lo que hacías, será posible que pongas subtítulos en español??? Así poder entender tus explicaciones, saludos desde Perú
I appreciate the feedback and will look at seeing if we can apply this to future content :)
You need to bring the microphone closer,hard to hear on occasions,thanks for the great info
It doesn’t look like your going to get to the Cookie
Can I have grams ingredients for crunchy cashew 💖
Believe it or not, but since I've watched this video and piping bag incident I always check my equipment and just one week later I avoided similar action with chocolate ganache thanks to this tutorial :D so thanks Kirsten!
Silver lining! It wasn't the first and it won't be the last haha
they look like metallic snails ..yum
Yes yes and yes!!!!!
I love your work, also you
Wonderful
Beautiful
❤
Hi Kirsten. Many thanks for the great videos. So many fantastic ideas. Can you let us know where we can get that mold? I assume Amazon? Would appreciate the name/model please. Many thanks.
Hello! you can purchase it from Savour School! Here is the direct link :)
www.savourschool.com.au/chocolate-moulds/new-chocolate-moulds/cw1903-frank-haasnoot-signature-mould/product-detail.aspx
Great sharing. I like your recipe. 🌹🌹💞🙏
Hi can u plz tell me how u clean ur molds n buff them to achieve this shine,can I use colourmill oil based colours ,to colour the cocoa butter,thanks so much they look amazing
Polish the mould with cotton wool. Any oil soluble colour should be fine as long as it’s a powder.
@@KirstenTibballs thanks
Tanya looks like she isn't having this shit today.
Lol, very true.
I am a fan of you. I love your videos, also on savour class, they are so informative, thank you so much 😊
Thank you for the feedback
You are so clever. Your doing the job I wanted to do 44 years ago when I left school. Unfortunately I had a spinal condition that prevented me from standing for long periods of time that would be required of m working in a professional kitchen. I contented my self with baking at home, making all manner of treats and cakes for my family including birthday cakes that I always made something special or my children each year, that included my own wedding cake with rose's from fondant, a Fairy Tale castle for my daughter's 5th birthday, made from swiss rolls, covered in fondant, rolled in caster sugar dyed pale pink, then stood on their end to make the towers, with cones of dyed sugar for the roofs, a butterfly shaped cake with feather icing wings, a castle for my son's 16th with stone effect icing that looked like granite blocks,( the cake was 2 foot square with 2 1\2 inch square corner towers, with a working drawbridge), unfortunately all the pictures of it were on a camera that was stollen, I have no photos of one of my most amazing cakes. Although I was unable to make it my profession, I was able to give my family many years of home made sweets and treats that were always well received, Danish pastries for my parents, many different flavoured truffles as Christmas presents and small cake and bars for my children's packed lunches for school and picnics.
Thank you for sharing your amazing creations, I love your style and the way you present the making of them.
Thanks to share this tecnique
My pleasure 😊
Hi Kristin, lovely work ,I have a question why does the coca butter stick to my mold and ruin my hard work even though I tempered it before working with it
Found your channel and thank you for this lovable video ... and techniques
Was great fun to watch!
Thank you Fiona!
Hello Kirsten,
I just found your channel (and subscribed) and I really like your tutorials and I have noticed that you know so many details about the ingredients you use. Do you have some book recommendations, I would really love to learn more about foodchemistry.
Thank you for doing some tutorials on youTube, please moree🙂
Hi,
Try the Mghee food science books 😊
Beautiful love it must try 😍
which power did put with red colour power ?
You are my favourite teacher
Can u please give the recipe
How many days it can store
Thank you for this video! so loved watching you in this challenge, think you're charming, knowledgeable, skill-full and so funny.🤣 A true Masterchef ! You are Awesome Kirsten! ❤
Thank you so much, you are very sweet x
Wow superb mem 👌👌 amazing technique I like it 👏👏👏
Thanks a lot 😊 Glad you are enjoyed the video
it was fun to watch and learn, thanks for the trick with closing the shells using a foil
the trick worked again today, yay! thank you thank you thank you 🙏💖
Nice dear i love u and your chocolates🌺
Thank you 🤭
I so enjoy your creativity and spunky attitude. Well done.
So Sweet! Thank you :)