Kirsten Tibballs’ Shanghai Callebaut Demonstration

During a conversation with Kirsten in my final class at Savour last November, I found out that she would be having a demonstration in Shanghai in May 2014 and she asked if I wanted to help her out (since I will be here in Shanghai for my language course). I immediately jumped at the opportunity to help her because when else will I be able to work so closely with a world famous patissiere and chocolatier? Unless of course, I pay for her classes or somehow become her apprentice or work for her.

A few months went by and I finally got to assist her in her demonstration in May! I did a lot of weighing up and chocolate roasting, which was good practice given the precision, and in turn patience, that is required in patisserie. In addition, I also got to watch the magic happen in her kitchen during a demonstration where only invited professionals got to attend!

Kirsten Tibballs and I

Kirsten Tibballs and I

We spent about 2.5 days preparing for the half day demonstration and I literally spent 6 hours the day before weighing up everything for the 3 cakes and 1 enrobed chocolate that she was going to be demonstrating. I also had to coordinate with the in-house chef at Goodwell Kitchen to ensure that the whole process of delivering the ingredients to Kirsten went smoothly.

It was really rewarding and inspiring to assist Kirsten during the week that she was here, and also watch her create some amazing looking and tasting (!) gateaux and chocolates!

Kirsten making her "Tiger" chocolates

Kirsten making her “Tiger” chocolates

Here are some photos of her creations from the demonstration.

Louros

Louros

She created this Louros Chocolate Entremet for one of the pressure tests of Masterchef Australia in 2013

Envy petit gateaux

Envy petit gateaux

This was my favourite from her demonstration – coconut dacquoise, creamy & light white chocolate mousse with a passionfruit cream insert, topped with an amazing shiny red glaze. You could find this recipe if you subscribed to Kirsten’s online classes!

Midnight

Midnight

Shortbread base, raspberry jelly, chocolate mousse, marshmallow, raspberries topped with a chocolate disc – I really loved the clean look of this gateaux and the marshmallow is absolutely divine! Soft, chewy and the sweetness just right (not sickeningly sweet unlike the supermarket variety).

Tiger

Tiger

The tiger pattern piped on one by one onto the moulds and colour sprayed on layer by layer. So much work going into one small piece of handmade chocolate – I really respect her patience and creativity!

Bamboo chocolate showpiece with Tiger chocolates

Bamboo chocolate showpiece with Tiger chocolates

Mushroom chocolate showpiece

Mushroom chocolate showpiece

A truly rewarding learning experience!

Click here if you are interested in looking at pictures taken by the official photographer, or read about the event in Chinese.

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5 thoughts on “Kirsten Tibballs’ Shanghai Callebaut Demonstration

  1. Heya excellent blog! Does running a blog such as this take a large amount of work?
    I’ve no understanding of computer programming but I was hoping to
    start my own blog in the near future. Anyhow, if you have any recommendations or tips for new blog owners please share.
    I understand this is off subject however I simply
    wanted to ask. Cheers!

    • Hey thanks! Um, the time required to run a blog really depends on what you want to do with it. You can spend as much (full time) or as little time as you want. I know some people who do page translations of their blogs to different languages so that definitely takes up more time.

      As for me, I am doing this along with other commitments in the similar field (patisserie & chocolates) so I don’t feel like it is burdensome. With the “tasting” blogs, I just take brief notes whenever I try the sweets and take some photos – I don’t want to bore readers with too much details so I go straight to the point and tell them if I liked something (&why) or not. as for the “learning” and “making” blogs, the blog posts themselves aren’t the time consuming part, it is the work outside of the posts (i.e. making the cakes, actually being in the kitchen and assisting etc). And I am just documenting what I learned.

      I don’t really have any coding knowledge either but with Google I’m sure you can find out how to do things eventually. WordPress has many themes and there are tutorials online to help.

      Sorry for the ramble (and the late reply – it went to my spam) – please do contact me again if you have any more specific questions, I’ll try and help 🙂

  2. Pingback: Happy 1st Birthday to Petite Patissiere! | Petite Pâtissière

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