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😲
I’m a pastry chef & chocolatier. After seeing some chocolate videos here on RUclips. 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 ?
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 ❤️
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
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!
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.
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!
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!!
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 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
Loved the creativity of molding chocolate....I would like to know how to make small hollow chocolate tubes representing coral fencing posts around the sides of a cake...
That metallic powder that was used can be applied directly to the chocolate. That way you'll be sure not to apply too much to the paper and chance the chocolate not sticking. By doing so, you can also control the amount of metallic that goes on the chocolate...you can apply *MUCH* more for a more dramatic presentation. Nice technique for the feathers!
I have been searching for a way to do just the things you are doing! Oh, thank you so much!!! Love all that you do, but it's hard to decide my favorite any more. My son is 38, and wants to learn to do this! Now I can teach him, as I have cake decorating since he was small. You have taken all the difficulty out of it, and make it sooo easy! Great job!!!
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.
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
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.
Kirsten sorry for all the questions but does glucose prevent crystallization in sugar syrup because there are now extra glucose molecules floating around than fructose and for sugar to crystallize the glucose and fructose need to bond together but now their are extra glucose molecule floating around keeping it liquid? Also is the reason inverted sugar prevents crystallization because it helps split the fructose and glucose in the sucrose (table sugar) from bonding and if that's the reasoning can't you just add an acid to stop crystallization or will it impart too much of a flavor? Last thing I swear but how does sugar stop a cake from going dense?
Wow, this video gets 5 bars😉. Comprehensive! Eg: Among other things, she explains temperature, why a plastic bowl should be used.. and you need a shiny surface to get shiny chocolate, etc. Thank U!
Heat to 45... Cool down with solid chocolate to 32. Tempered... You can use it down to 30 and reheat it to 33 max... Any higher you have to reheat and repeat the tempering
what is the best way to store these garnishes? in a freezer container of just a room temp container? how long will they keep? Loved learning from you! Thanks!!
Amazing techniques you've just mentioned at the beginning of the video that in the chocolate test the tempered chocolate will dry and harden at room temperature only if the room temperature is below 24°c but then how do we do all these decorations if the room temperature is around 30°-35°c
It can be tricky. You will need to work a lot faster and try and cool down your bench top if possible. Chocolate will melt in to hot an environment, so working with it requires cool space. Best of luck x
Really owsom video with such useful tips....beautiful way of explaining little little things....just loved ur video....also come with more such wonderful videos 👌👌👍🤗
I can't believe I've never seen your videos before! I'm in Heaven learning from your expertise. Thank you
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?
You are an Excellent Teacher. Repeating critical facts like room temp
EXPLAINED DETAILY.. TRIED EACH ONE OF THEM..THANK YOU
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.
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😲
The end of a bird's feathers are called the quill. Love your demo's!
I’m a pastry chef & chocolatier. After seeing some chocolate videos here on RUclips.
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 ?
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 😌👩🍳
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
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!
Thanks for sharing all the tricks and techniques in simple and easy to understand language.
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.
Very nice thank you
No worries
Most welcome 😊
Those feathers just made me laugh out, there is such a joy to art!
Love that the spirals cut from cake were even used. Very very nice brother
I love chocolate especially Kristen Tibballs' creation.
I love creating them for you!
Excellent teacher. Thank you very much. God bless you✝️🙏
Thank you! 😃
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!
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!!
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.
Thank you for sharing. Love your kraft. God bless you Maam.
You are so welcome :)
Hi dear lovely different ways of showing the chocolate decorations, plz can u tell how to make that tempered chocolate from the beginning.
Amazing. You've got gifted hands! I can't finish tracing without my hands shaking.😳
Looking amazing
Thanks for sharing
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
Loved the creativity of molding chocolate....I would like to know how to make small hollow chocolate tubes representing coral fencing posts around the sides of a cake...
Thanku dear lots of love from ... Kerala India
My pleasure 😊
Un saludo desde Colombia. No hablo inglés. Soy admiradora tuya. Me encantaría aprender. Puedes poner subtítulos en español? GRACIAS
Woman, God has blessed you with a gift, thank you for sharing.
Thank you 😊
Your videos are the best to learn new techniques.. Great effort and sincere work.. love from Bahrain…❤️😍😍
That metallic powder that was used can be applied directly to the chocolate. That way you'll be sure not to apply too much to the paper and chance the chocolate not sticking. By doing so, you can also control the amount of metallic that goes on the chocolate...you can apply *MUCH* more for a more dramatic presentation. Nice technique for the feathers!
Thanks so much, will deffinetely be trying some of these techniques. You were concise and gave great alternatives.
You are doing great..thanks for sharing your technique...I really really
love everything about chocolate...
Very nice👍 from delhi
Kirsten, thanks for this wonderful video!!!❤
You are welcome
I have been searching for a way to do just the things you are doing! Oh, thank you so much!!!
Love all that you do, but it's hard to decide my favorite any more. My son is 38, and wants to learn to do this! Now I can teach him, as I have cake decorating since he was small. You have taken all the difficulty out of it, and make it sooo easy! Great job!!!
Very valuable video. Thanks for sharing all the techniques. You are an amazing teacher.
You're very welcome!
You make it look so simple
It is very simple 🙌🏻🙌🏻
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
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 sharing. Your techniques seems simple & pretty too. Will try out. Greetings from Singapore
You’re welcome 😊
Geniales todos tus consejos te sigo desde Mendoza Argentina .Me encanta la maestría de tus manos y la simpleza al enseñar 🇦🇷🇦🇷
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.
u r absolutely wonderful and ur teaching skills r simply the best. Thx a million. XXXXX
You are so beautiful and your teaching skills are awesome. Your videos are really helpful for beginners💕
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!
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.
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 :)
Great video!! Thank you for sharing your creative talents. I will definitely use these techniques.
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.
Love your videos, looking forward to your online classes!
Awesome! Thank you!
Thank you so much for this video you have no idea how much this is going to help.
Hi Kristen. Thank you very much for your video,please let me know which chocolate did you use?
Amazing ideas which is new to me. You have explained it so well. Thank you 😊❤️
New subscriber...really good video. I use a tempering machine but I want to learn how to temper by hand when I only need small quantities. Thanks
You just add Wow factor in ur chocolate art . Love from India
Thank you very much 😌
Kirsten sorry for all the questions but does glucose prevent crystallization in sugar syrup because there are now extra glucose molecules floating around than fructose and for sugar to crystallize the glucose and fructose need to bond together but now their are extra glucose molecule floating around keeping it liquid?
Also is the reason inverted sugar prevents crystallization because it helps split the fructose and glucose in the sucrose (table sugar) from bonding and if that's the reasoning can't you just add an acid to stop crystallization or will it impart too much of a flavor?
Last thing I swear but how does sugar stop a cake from going dense?
Hi,
It doesn’t guarantee to prevent crystallisation, but it will certainly help.
Wow, this video gets 5 bars😉. Comprehensive! Eg: Among other things, she explains temperature, why a plastic bowl should be used.. and you need a shiny surface to get shiny chocolate, etc. Thank U!
Glad you liked it, thank you for the feedback!
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.
Ty for sharing this lovely technic
You are welcome
I loved this! I love the bread making video!! Blessings to all of you including gramps.
Fantastic! Thank you, so much for posting this lesson.
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
very excited about trying chocolate decorations! Thanks!
Have fun! Hope they turn out amazing :)
So helpful video nd the way u elaborate lots of love from India😘
Glad you liked it!!
I’m so excited I came across your channel. Can’t wait to see what else you have.
Heat to 45... Cool down with solid chocolate to 32. Tempered... You can use it down to 30 and reheat it to 33 max... Any higher you have to reheat and repeat the tempering
what is the best way to store these garnishes? in a freezer container of just a room temp container? how long will they keep? Loved learning from you! Thanks!!
Keep them below 24C at room temperature. Preferably away from light.
Very professional 👍👌👍.. like a teacher at class..
Thank you
Really loved this video ❤
Thank you for this one..
Glad you liked it!
Hi
Thanks for sharing. 😍. Lovely decorations 😍
Thanks for watching!
Excellent teacher 👍
Thank you! 😃
Felicitaciones Dra Ud es que na verdadera artista
I love your all your recipes and techniques .
Thank you very much 🤭
Ma'am very useful techniques for beginners Thank you so much
Amazing Techniques Thank You So Much For Sharing ❤❤❤❤❤
You are so welcome!
Great video very very informative. My daughter and I are going to have fun trying this.
You are welcome
Wow amazing chocolate art I will do it! Thank u for this tutorial pls send me more vedeos
Thank you so much 😀
I am a big fan of MasterChef Australia n your watermelon sweet was awesome..
Thank you very much 🤭
Waauw. Finally a good explanation . Thank you so much
You are welcome!
Amazing techniques I love them❤❤❤ so delicious and tempting. Thanks for teaching ❤ Komal
My pleasure 😊
I will definitely try this to decorate my cake.. thank you.😊can I i use your recipe to my vid?
Yes you can! Anyone is free to learn and share these techniques
Thank you😊
Kirsten, you are kind of adorable for an authority. But it works. I really enjoyed your modest presentation of great tips. Well done.
Glad it was helpful!
Amazing yet very simple thank you for sharing
Very good techniques that I have learned tonight, Thank you.
I just learned so much in this video. Thanks for sharing
Glad you liked it!
Awesome ... I love the way u explain ...
Stem of the feather is called calamus or Quill :)
Awesome techniques and well explained.
Nice!
Looks so good!!
Thank you for sharing!
I learned a lot from your wonderful skill. Thank you
Fantastic techniques. Thank you!
You are so welcome!
Cute. I love chocolate. Thank you for sharing. Keep posting video. Still around me and growing together
Thank you!
Amazing techniques you've just mentioned at the beginning of the video that in the chocolate test the tempered chocolate will dry and harden at room temperature only if the room temperature is below 24°c but then how do we do all these decorations if the room temperature is around 30°-35°c
It can be tricky. You will need to work a lot faster and try and cool down your bench top if possible. Chocolate will melt in to hot an environment, so working with it requires cool space. Best of luck x
Our temp is around 35-40 deg c in India.. 🙄
@@debduttaroy3414 hi
Can I ask what chocolate you use? Love the video, feathers are awesome🤩
Of course, I use Callebaut products. I also sell the bags of chocolate I use on my website
Amazing video! Thanks for sharing
Thank you! Awesome instruction!
Glad it was helpful!
Your an amazing teacher ❤️
Really owsom video with such useful tips....beautiful way of explaining little little things....just loved ur video....also come with more such wonderful videos 👌👌👍🤗
Thank you very much for the feedback, I am glad you enjoyed it 😊