Kirsten Tibballs answers all our Nerdy chocolate questions

Kirsten Tibballs is the self-proclaimed “chocolate queen”. The pastry chef and founder of Savor Chocolate & Patisserie School is known for his appearances on Master chef and has just published a new cookbook titled Chocolate all day.

We asked Tibballs to answer all of our hot chocolate questions. And luckily for us, the queen obeyed.

What is the best way to store chocolate at home?
In airtight and opaque packaging. And in a cool, dry space – like a pantry. It’s definitely not in the fridge – I can’t emphasize this enough!

Why does advent calendar chocolate tend to taste so bad!?
The chocolate in advent calendars is usually made with compound chocolate. Composite chocolate is made with vegetable fat, so it has an inferior flavor and an unpleasant waxy sensation in the mouth. The chocolate you want to buy is the covering chocolate, which is made with cocoa butter.

Can you temper chocolate without a thermometer?
Yes! The easiest way to temper chocolate without a thermometer is the microwave method. Place the chocolate in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between. When it is 50% solids and 50% liquid, stir vigorously until the chocolate has completely melted.

What is cocoa powder?
Cocoa powder is part of the cocoa bean. It has a lower percentage of fat than chocolate, which is why it is sold in powder form. Dutch-processed cocoa powder is my preference as it is alkalized, making it richer in color and more water-soluble.

What is golden chocolate?
It’s a beautifully golden caramel chocolate with rich notes of toffee, butter and cream, plus an exciting hint of salt. It is created with caramelized sugar and caramelized milk.

And the ruby ​​chocolate?
It is an exciting chocolate, naturally pink in color, made from the ruby ​​cocoa bean. It has a fruity flavor profile, with hints of wild berries and a beautiful pink hue. It is now known as the fourth chocolate – white, dark, milk and ruby.

What is the best chocolate for making hot chocolate?
A combination of milk and dark chocolate, but make sure it contains cocoa butter. Mix a little hot milk with the chocolate to make a soft paste, then add more hot milk and it will be perfect.

What’s the first thing people should do with your new book Chocolate all day?
My chocolate chip cookie sandwiches with orange ganache. You’ll understand why when you try them (and you can thank me later!).

Do you prefer chips or chunks in your chocolate chip cookies?
I use chocolate callets, which would be more like chocolate chips.

What’s your favorite chocolate bar?
A bar of dark chocolate, with roasted nuts.

Have you ever gotten sick of chocolate?
In short, absolutely not. I’m blessed to be in a position where I make different chocolate creations every day, so I never tire of trying my latest desserts.

Leave a Comment