"Aurora" recipe by Kirsten Tibballs
Famous "Pastry Queen" Kirsten Tibballs presents her recipe for Aurora, the new shape from the VIP moulds line for making exclusive chocolate bon bon, signed by the best Pastry Chefs in the world.

Watch the video

"AURORA" - Recipe by Kirsten Tibballs
MOULD PREPARATION
Ingredients:
Pink cocoa butter
White cocoa butter
Orange cocoa butter
Gold metallic powder
100% pure alcohol
Callebaut Power 41 Milk Couverture 40.7%, tempered
Procedure:
Melt the cocoa butters, heating them to 31°C. Using a brush, flick the different coloured cocoa butters into the chocolate mould. Once the cocoa butter is set, combine gold metallic powder with alcohol and spray it over the surface of the mould and allow to set. Mould with tempered milk couverture to create the chocolate shells.
RASPBERRY GEL
Ingredients:
Raspberry Puree 250 g
Caster sugar 55 g
Agar agar 2.5 g
Procedure:
Place the raspberry puree into a saucepan and begin to heat. Meanwhile, combine the sugar and agar agar in a bowl. Stream the combined sugar and agar agar into the saucepan and bring to the boil. Pour the raspberry mixture over a shallow tray and place in the freezer to set. Once set, transfer into a jug and blitz with a stick blender to create a gel. Transfer the gel into a piping bag and set aside until required.
ROASTED CHOCOLATE GANACHE
Ingredients:
Callebaut 823 Milk Couverture 33.6% 300 g
Vanilla bean, cut and scraped 1 pc
Full cream milk powder 40 g
Fresh cream 35% fat 300 g
Procedure:
Heat the oven to 120°C, fan forced. Spread the milk couverture, cut and scraped vanilla, and milk powder over a lined tray. Roast in the preheated oven for 90 minutes, stirring regularly to ensure even roasting, then allow to cool completely at room temperature. Grind the chocolate to a smooth consistency. Place the cooled chocolate in a Robot Coupe. Boil the cream, then pour it over the chocolate and emulsify. Transfer the ganache into a piping bag and cool to 30°C before assembling.
ASSEMBLY
Ingredients:
Callebaut Power 41 Milk Couverture 40.7%, tempered.
Procedure:
Pipe the prepared raspberry gel into the base of the chocolate shells. Pipe the roasted chocolate ganache on top of the gel. Seal with tempered milk couverture. Place in the refrigerator for 20 minutes before unmoulding.
Shelf life: 1 week
Would you like to know more about Aurora moulds? Click the bottom to discover all models.

ABOUT
Kirsten Tibballs:
Kirsten Tibballs, ‘The Queen of Chocolate’, is a renowned Australian pastry chef and chocolatier. She travels the world demonstrating her craft, has competed in and judged prestigious international competitions, authored three cookbooks, stars in The Chocolate Queen TV show, and founded Savour School, where she shares her expertise worldwide.
“It’s important to give back in this industry, so that the next generation shines.” - Kirsten Tibballs
Comments