Kirsten Tibballs, one of Australia’s most celebrated and internationally respected pastry chefs and chocolatier unveils all her secrets in The Chocolate Queen.
Get whipped into a chocolate frenzy with series two of The Chocolate Queen,where Kirsten inspires and delights, as she works through a range of indulgent and sensational recipes over ten episodes. Kirsten shares her wealth of knowledge, ensuring even beginners can successfully enjoy her creations at home by presenting an array of incredibly clever and innovative tricks, tips, and cheats to bring the wow factor to home baking.
Passionate chocoholics can rejoice as the series follows a selection of delectable desserts including some of her favourite mouth-watering recipes, which include a chocolate mousse cake, chocolate crackers, classic comfort hot chocolate bombs, chocolate scrolls to chocolate brie! Get tangled up in Kirsten’s delicious Babka Knots and for the more adventurous, Kirsten’s chocolate spaghetti with caramel ice-cream.
Kirsten believes chocolate is the key to happiness and shares her recipes and techniques from a next-level take on a childhood favourite- the chocolate Florentine to learning the tricks to nailing two Australian classics, the chocolate caramel slice, and a twist on making a Lamington cake.
“My recipes in The Chocolate Queen are all about achievable recipes that will be sure to delight. Creations that will make it difficult for your friends to stop at just one,”
– Kirsten Tibballs said.
Kirsten Tibballs, who MasterChef proclaims ‘the queen of chocolate’ represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. Kirsten has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan, and The World Chocolate Masters National selections in London.
Kirsten is the author of two cookbooks, Chocolate to Savour and Chocolate. Kirsten appears regularly on MasterChef Australia and contributes recipes and articles to the world’s leading pastry publications including So Good, Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker. Kirsten founded and currently runs Savour, a school and retail space dedicated to creating and educating in everything chocolate and patisserie. A pioneer of innovation, Savour Chocolate & Patisserie School was the first of its kind in the Asia Pacific region.
