Masterchef Kirsten Tibballs Creates Chocolate With Random Ingredients?!? 

Loving this video 💕So nice to see Kirsten in a more natural and joking environment - you’re a comedy genius! 😂

Please can you give us a written recipe at least the ingredients thank you you are perfect . I have just subscribed

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

You’re amazing!!!!❤️❤️

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.

Ouch! I did the same with blue cocoa butter.. still covered with a cat scratcher and my wife has not discovered yet! 😮😂

You already cheated when you used the heat gun, so does it matter that you used the tempering machine, yes I believe so.🤨

lol Wow I was not expecting that ...awesome great laugh and recovery

You need to bring the microphone closer,hard to hear on occasions,thanks for the great info

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.

Too bad you don't give the quantities so we can try them.

Hey!!! What is the colour do u use for all the chocolates??? please

Beautiful but really messy

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!😊

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?

Hello chef....! I would like to ask tha how we can get caramel into 30 degrees temperature to mould the chocolates .. pls clarify me 😊

MasterChef?! No such thing...

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!

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 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;)

It doesn’t look like your going to get to the Cookie

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.

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!

waoww perfect video, thanks for sharing how to do molded chocolate in a short time

Thanks Kirsten, you're a real master! Regards Stefanie from Germany 🇩🇪

Chef, is it possible if we color the cocoa butter with liquid oiled base coloring ? Thankyou

In shell ...have u have taken dark chocolate ??

You’re amazing..thanks a lot. What is the validity period ganache?

سلام لطفاً مواد لازم در قسمت توضیحات کامل بنویسید به فارسی یا انگلیسی سپاسگزارم از لطف شما

What kind of plastic was used to cover the chocolates?

Can I have grams ingredients for crunchy cashew 💖

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

Writing the recipe?? I would go blank just because the clock is ticking. You are cool under pressure, that’s for sure!!

Great sharing. I like your recipe. 🌹🌹💞🙏

I love your work, also you

they look like metallic snails ..yum

Thank you Kristen..💐 They look gorgeous.. You are just simple n lovely lady..🤩😍

Tanya looks like she isn't having this shit today.

They look so beautiful.

Yes yes and yes!!!!!

❤

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.

I am so happy to have seen this demonstration.....you really can think on your feet and not flap, well done!!!

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

Mam your teaching method is so good . I like your voice also .I am waiting for your next video

Wonderful

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!

Wonderful

Beautiful

you can use the oven for heating the cream while caramelizing the sugar on the stove to save time 😁😁

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🤔.

This is a good point: its what the Masterchef contestants have to do. On tv.

me encanta tu naturalidad para enseñar que bonito trabajo me encantaría probarlos

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!

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.❤️

Found your channel and thank you for this lovable video ... and techniques

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 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! ❤

I am laughing about the carpet story 😂

Hi mam this bonbon roulette chocolate recipe share us thank a lot. Plz share some more chocolate recipes. Have a good day

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🙂

I would love to see you in a competition.

Thanks to share this tecnique

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

Wow superb mem 👌👌 amazing technique I like it 👏👏👏

Was great fun to watch!

it was fun to watch and learn, thanks for the trick with closing the shells using a foil

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 ✨😱

Looks great

Fun concept😁

Cashew paste??

Love this video

Sumptuously 😍😍😍

Nice dear i love u and your chocolates🌺

Wow 🤩 They look stunning and I love cashews!

👏👏👏👌👌💐

I so enjoy your creativity and spunky attitude. Well done.

WOW!!! You are really the QUEEN OF CHOCOLATE CREATIONS.... Love It watching you.

Looks like you are on an episode of Master Chef Australia 🦘 That looks 😋