After a decade of teaching and inspiring students at her world-renowned chocolate and patisserie school, champion pastry chef Kirsten Tibballs (pictured) has launched her debut cookbook.
Chocolate to Savour celebrates Kirsten’s innovative and award-winning creations and features more than 60 mouth-watering chocolate and patisserie recipes.
Included in this comprehensive guide are delectable macarons, luscious tarts and hand-crafted individual chocolates. With easy to follow recipes and step-by-step images, this book will guide and inspire pastry chefs and food enthusiasts alike.
Chocolate to Savour also includes in-depth tempering and chocolate theory, enabling the reader to create professionally finished products.
Australia’s leading cookbook store Books for Cooks has tipped Chocolate to Savour to be the best pastry and chocolate book of 2012. Chocolate to Savour will be available from Savour Chocolate and Patisserie School and selected bookshops.