To celebrate World Chocolate Day, New Idea sat down with Australia’s undisputed QUEEN of chocolate – Kirsten Tibballs.
As one of Australia’s leading experts on cooking and baking with this delectable ingredient, we thought it was only fitting that we pick her mind on her top tips for bringing delicious sweet treats to life.
WATCH NOW: Chocolate Mousse ‘n’ Chicken Donuts. Article continues after video.
Why work with chocolate?
I think chocolate is the most artistic medium we have to work with.
Not only do people love to eat it, but you can actually melt it and reform it in all these magical and crazy creations.
Do you have a favourite chocolate flavour?
I really like salted peanut milk chocolate [and] passionfruit white chocolate.
What is your favourite chocolate-based recipe to make on a regular basis?
I make a chocolate brownie, which is out of my book Chocolate, and it’s really easy to convert to gluten-free or standard brownies, and everybody loves them!
What are your dos and dont’s when it comes to cooking or baking with chocolate?
A big thing is to store it away from spices because it [the chocolate] will absorb those aromas from your pantry.
Keep it [the chocolate] well sealed as well otherwise it will absorb moisture.
Should you keep your chocolate in the fridge or pantry?
It absolutely belongs in the pantry!
The cocoa butter in the chocolate will go really hard [in the fridge] and when you move the chocolate back to room temperature the cocoa butter will move within the chocolate which you don’t want.
That’s the official line – put your chocolate in the pantry!
What is the best way to melt chocolate?
Microwave is the best way [to melt chocolate] actually!
The best way to melt it is in a plastic bowl because glass or china retains too much heat.
Melt it in 30-second increments, stirring it in between, until the chocolate is melted.
Is there a foolproof way to temper chocolate at home?
[The microwave] is actually the easiest way.
You melt it to a half liquid in the microwave in a plastic bowl and then you really vigorously stir it.
Once it’s all melted it’ll be tempered.
Talk us through your upcoming appearance on MasterChef Dessert Masters?
I’m one to jump in and who wants to try everything and push myself and I thought it [Dessert Masters] would be a great opportunity to show other women and girls that you can achieve it all.
You can have a family, have a career, you just need to work hard at it.
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So I thought, you just need to put yourself out there, be vulnerable, and do the best that you possibly can.
I want to jump into life instead of watching other people do things.
What is the real difference between everyday chocolate and cooking chocolate?
Some cooking chocolates are made from vegetable fats, and some cooking chocolates [are made from] cocoa butter – you always want to go for ones with cocoa butter because the other fat is hard for our bodies to process and coats the palate, it’s not a nice eating experience.
What’s next for you?
I’ve got a cookbook called Chocolate All Day coming out in October, and I believe it’s the best chocolate recipe that I’ve ever done.
You can pre-order Chocolate All Day here.
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