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!!
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 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.
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 👍
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
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.
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
Absolutely beautiful and educational. Thank you so much for taking the time🙏🤗
Love your ease in the kitchen and down to earth attitude. Thanks for sharing.
Thanks for watching
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 😌
Kirsten is the BEST! Thank you.
Thank you :)
l love making those little decorations. Thanks so much.
I LOVE IT WATCHING YOU VERY INFORMATIVE TIPS AND TECHNIQUES.
the best yet! thank you for making it so clear!
Glad it was helpful!
How amazing it is to be able to learn all this directly from you!! Lots of love ❤❤
Thank you 😌😌
That was great and you explain so well 😊
Glad it was helpful!
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.
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 😊
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
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
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.:)
Loved the video. Total chocoholic
Thank you 😋 Im glad you enjoyed it.
Enjoyed a lot 🥰😍
Really love to watch your video.😘
Thank you so much 😀
This video was perfect.
Very beautiful decoration s maim i loved it thank u so much for sharing 🙏🙏
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/
Too good dear, thank u so much for sharing this video.
Thank you too
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!!
You are the best in Australia
Amazing thank you
Wow, thank you! :)
Mam ..u just simply rocked...thanks for d informations....am from Kerala...🥰
Thanks a lot
Very creative to practice
Thanks a lot
that was great, thank you Kirsten :)
That's amazing. Thanks for sharing.
Just amazing...no words to describe. Keep up the good work.
Thank you! Will do!
Awesome techniques thanks for sharing
Thank you so much for your kind words!
Thank you for the tutorial. I loved it. You made it seem possible to do.
What kind of chocolate do you use?
I use Callebaut
Beautiful work, love your creativity with chocolate
Hi dear Very nice tips
Hi dea can you please suggest which chocolate should we buy to make these decoration im from uk
Thank you so much ❤️❤️❤️
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!
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.
love this video, so informative, thankyou!
Great ideas !!! Thanks!!!!!❤️
Thanks for watching!
The best.😍😍😍😍
Your videos are awesome. I've learnt so much.
I came here after i saw you on masterchef ...you are a great chef
Thank you very much 😌
How would you make the large 3 d globe (sphere) chocolate?
very nice mam thanks for sharing these amazing techniques
Thanks and welcome
Love the hacks. Thank you
You are welcome!
Amazing I was totally watching your technique
Hi how do you call the white color rectangular shaped thet you used to scraped tiny chocolate strips? Thanks
mam what drops did you mix in chockolate to make chocklate basket in last?
Drops of water or alcohol.
Can I use liquid gels coloring? or does it have to be powder?
Gosh I love your videos this is what I’ve been looking for ❤️ Hope you can upload more videos ❤️
Could you please show How to make ring to put on chocolate cake
So pretty. Thanks for sharing these tips❤️
Fabu and FUN! Thank you
Beautiful and unique techniques, but it will be helpful also to write the ingredients(text) on the video. Thanks
Harika hersey sadece şunu sormak istiyorum cikolata temperlimi
Just love your work.💕💕💕
Thank you so much!
@@KirstenTibballs Most welcome💕
Mashallhaa nice idea's maam❤️❤️❤️❤️👍👍👍
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
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
Mam ur work is excellent 👍👌😍
Thank you
Nice it's realy fantastic
Very sweet persona ..
Thank you Kristen. Your tips are genius!
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 😌😌
Loved it.....thx
🙌🏻🙌🏻
Kirsten wat doe jij bij het laatste voorbeeld bij de chocolade is dat eetlijm
Very helpful and practical, thank you!
Thank you!
Simply loved it
Thank you very much :)
Wow! I really love watching your videos!😘❤👍 i'll try these soooon.😍
Thank you 😌😌
Yes loved it
Thank you
does compound chocolate needs tempering..
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.
fantastic!!
😊
You are really fantastic 🥰
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
wow amazing
Thank you! Cheers!
Helo Kirsten . I wannt try this balloons, but is it safe or food grade balloons plastics?
Yes balloons are food grade. 😊
You are extremely good
Thank you
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
Very helpful video
Thank you xx
Mare channel ko dekha achalagato subscribe please thank
So beautiful 🥰
J'adore ces astuces ❤merci chef 👍👍
Merci! :)
Very useful
🙌🏻🙌🏻
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 :)
How to make chocolate cream please show the video
Thanks for your recommendation. I also offer paid online classes that have over 350 recipes :)
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
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!
I was so nervous whn u were pushing the water balloons in the chocolate 😁😁😁
Thank you....
For what? I hope you found it informative :)
This is awesome!!!
Thank you 😊
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.
Love ur videos!!
Thank you 😌😌
I LOVE YOU . YOU ARE ONLY ONE IN THE WORLD .
Thank you 🤭
Un saludo pero estaría mejor con suptitulos en español gracias
Lovely
:)