Masterchef Kirsten Tibballs Creates Chocolate With Random Ingredients?!?
HTML-код
- Опубликовано: 18 янв 2020
- 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.
🍫 Subscribe for more amazing tasty tutorials 👉 bit.ly/SubscribeToKirstenTibballs
It's time to play Recipe Roulette!
For more advanced tutorials - please visit our website ⬇️
www.savourschool.com.au/
#KirstenTibballs #MasterChef #QueenOfChocolate 
Хобби
![A Boogie Wit da Hoodie - Body (feat. Cash Cobain) [Official Music Video]](http://i.ytimg.com/vi/RMT3AlAs0r8/mqdefault.jpg)
Loving this video 💕So nice to see Kirsten in a more natural and joking environment - you’re a comedy genius! 😂
😂😂🙌🏻
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.
This is a good point: its what the Masterchef contestants have to do. On tv.
You are amazing. Love watching you always even on Masterchef. Thank you for all your tutorials. So much appreciated
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.
I am so happy to have seen this demonstration.....you really can think on your feet and not flap, well done!!!
Found your channel and thank you for this lovable video ... and techniques
Thanks Kirsten, you're a real master! Regards Stefanie from Germany 🇩🇪
How awesome are you to even try this....obviously a pro! Love watching it come together.❤️
Thank you 😌😌
Thank you Kristen..💐
They look gorgeous..
You are just simple n lovely lady..🤩😍
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!😊
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
Sumptuously 😍😍😍
😋😋😋
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
me encanta tu naturalidad para enseñar que bonito trabajo me encantaría probarlos
Was great fun to watch!
Thank you Fiona!
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?
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 😊
lol Wow I was not expecting that ...awesome great laugh and recovery
Looks great
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 🙏💖
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
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🤔.
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!
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!
Thanks to share this tecnique
My pleasure 😊
They look so beautiful.
Thank you!
Beautiful
Great sharing. I like your recipe. 🌹🌹💞🙏
Love this video
You need to bring the microphone closer,hard to hear on occasions,thanks for the great info
you can use the oven for heating the cream while caramelizing the sugar on the stove to save time
😁😁
You are my favourite teacher
I would love to see you in a competition.
Hey!!! What is the colour do u use for all the chocolates??? please
Fun concept😁
Glad you like it!
I love your work, also you
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;)
Wonderful
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
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
I so enjoy your creativity and spunky attitude. Well done.
So Sweet! Thank you :)
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
which power did put with red colour power ?
Wow 🤩 They look stunning and I love cashews!
Thank you 😌😌
You’re amazing!!!!❤️❤️
You are too kind
Dificil, habla mucho, no Veo la recetas que es lo primero que todos ponen.
In shell ...have u have taken dark chocolate ??
Wow superb mem 👌👌 amazing technique I like it 👏👏👏
Thanks a lot 😊 Glad you are enjoyed the video
Mam your teaching method is so good . I like your voice also .I am waiting for your next video
Thanks so much 😊
How many days it can store
You’re amazing..thanks a lot. What is the validity period ganache?
6 months :)
Thanks ..god bless you 🌷
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
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
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.
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
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
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 :)
I am laughing about the carpet story 😂
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 😍
Writing the recipe?? I would go blank just because the clock is ticking. You are cool under pressure, that’s for sure!!
Yes yes and yes!!!!!
WOW!!! You are really the QUEEN OF CHOCOLATE CREATIONS.... Love It watching you.
Thank you so much 😀
Can u please give the recipe
What kind of plastic was used to cover the chocolates?
Acetate or guitar sheet when sealing the chocolate :)
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!
Nice dear i love u and your chocolates🌺
Thank you 🤭
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 :)
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/
Cashew paste??
Tanya looks like she isn't having this shit today.
Lol, very true.
Can I have grams ingredients for crunchy cashew 💖
❤
Too bad you don't give the quantities so we can try them.
سلام لطفاً مواد لازم در قسمت توضیحات کامل بنویسید به فارسی یا انگلیسی سپاسگزارم از لطف شما
Beautiful but really messy
It doesn’t look like your going to get to the Cookie
👏👏👏👌👌💐
🙌🏻🙌🏻🙌🏻
MasterChef?! No such thing...
You already cheated when you used the heat gun, so does it matter that you used the tempering machine, yes I believe so.🤨
Looks like you are on an episode of Master Chef Australia 🦘 That looks 😋
Wonderful