11 Jul Cooking with the Queen of Chocolate & Coconut Hot Chocolate Recipe
Known on Australia’s Masterchef as the Queen of Chocolate, Kirsten Tibballs is one of Australia’s best known and respected chocolatiers and pastry chef. She is Pastry Chef & Director at Savour Chocolate & Patisserie School in Melbourne.
In June, Matt attended a chocolate demonstration in Christchurch with Kirsten, where he learned lots of new techniques and recipes using Callebaut chocolate.
“It is important to always keep learning and improving your skills” says Matt. “Attending classes such as these is invaluable to our business. It means we can keep improving our products by finding inspiration and innovation by learning through other industry professionals such as Kirsten”.
Keep an eye out for caramelised white chocolate, new chocolate garnishes and some great ideas for new products.
What we have also learned through our own experience at Pembroke Patisserie that it is to always use the best quality ingredients you possibly can. We use Callebaut chocolate, which is a world renowned Belgian chocolate brand. You can read more about Callebaut chocolate here.
Recipe: Coconut Hot Chocolate
With winter well and truly upon us and subzero temperatures chilling to the bone, We’re very excited to have discovered a delicious chocolaty winter pick me up sure to whisk you away to a tropical paradise.
Kirsten Tibball’s coconut hot chocolate recipe is just the tonic to get you through this winter blast. (Why not try an after dinner grown-ups version by adding a drop of your favourite liquour such as Bailey’s, Kahlua or Malibu for a truly tropical experience)! Naughty!
500ml Full Cream Milk
500ml Coconut Milk
100ml Bulla Thickened Cream 35% fat
400g Callebaut Arriba Milk Couverture 39%
100g Shredded Coconut
Bring milk, coconut milk and cream to a boil.
Fold in the shredded coconut and wrap with glad wrap leave for 30 minutes to infuse.
Strain and pour over the Callebaut Arriba milk chocolate.
Blend with a stick blender.
Reheat to serve.