top of page

"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.

woman holding a book, next to a coffee mug

 

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


Screenshot 2025-01-15 alle 12.05.49.png

Spring Summer Collection 2025

Browse the new collection catalogue to discover many innovative ideas and inspirations.

Let the posts
come to you.

  • Facebook
  • Instagram
  • Tic toc
IMG-CATGEN24.jpg

Be the first to know

Subscribe to our newsletter to receive news and updates.

Let me know what's on your mind

Would you like to share your recipe created with our products? Tell us your idea.

Thanks for your message!

PRIVACY POLICY      COOKIE POLICY

FOR INFORMATION CONTACT US

martellato@martellato.com - +39 0497800155

MARTELLATO SRL | Via Rovigo, 1/B | 35010 Vigonza (PD) Italy

© 2022 Martellato. Srl. | P.IVA 0​2327740​284
Share Capital 30.000,00 i.v. | Padua Business Register 0​2327740​284

bottom of page