5 Kirsten Tibballs’ Chocolate Recipes to Get the Cocoa Going!

Kirsten Tibballs, the little girl who would one day be dubbed the Chocolate Queen, was only 8 years old when she started baking cakes from home.

Enrolling in her first cake decorating class at age 12, Kirsten initially dabbled in being a Chef but realised immediately that it wasn’t creative enough for her and switched to patisserie.

Her career now spans 35 years as one of the world’s best Pastry Chefs who has not only competed at the World Chocolate Masters but also the World Pastry Olympics, where she took out gold.

 

These days, you can find Kirsten in the kitchen at Savour School, which she founded to merge education and inspiration into a platform where pros can master, beginners can dabble and everyone can create the incredible with pastry and chocolate.

Here are five chocolate recipes that Kirsten shares with AGFG home cooks: 

These deliciously decadent chocolate cookie sandwiches are one of her most popular online recipes – indulgent dark chocolate biscuits with a vanilla ganache sandwiched between the layers.

For an Easter treat with a twist, try this chocolate and berry babka with blackberries, raspberries and blueberries; babka can be kept for 3-4 days at room temperature in an air-tight container.

 

"I always love creating yeast goods and chocolate products for Easter, so this recipe is a combination of the two. What I love most about it, is it can be prepared and baked in the same day,” Kirsten says.

Halo white chocolate mousse cake is a simple and stunning cake that can be enjoyed all-year-round and makes a showstopping centrepiece for your next family celebration or dinner. The mousse is covered in Swiss meringue and garnished with fresh berries.

 

Spoil the kids with an egg-stra special sweet this Easter with chocolate-coated honeycomb. Once coated in chocolate, break the honeycomb up into large chunks and wrap it in cellophane as a gift. If left in a single sheet, the honeycomb has a 4-week shelf life, once broken up it needs to be eaten within a few days.

Simple, yet delicious, Kirsten’s decadent chocolate cake is perfect served as an afternoon tea treat, or as a dessert with some fresh berries and a drizzle of cream. Decorated with chocolate shavings and lavender flowers, the cake is best stored in plastic wrap at room temperature for up to 5 days.