Ever Wondered How to Create Perfect Chocolate Feathering? | Full Lesson | Kirsten Tibballs

Give this innovative moulding technique a go and prepare to wow friends and family with these modern chocolates! If you like what you see, check out Savour Online Class where we have a collection of over 500 recipes for you to learn from - subscribe below 00:00 Intro 00:29 Preparing The Stamp 03:14 Spraying Cocoa Butter 09:13 White Cocoa Butter 12:11 Finishing List of all ingredients ⬇️ PREPARING THE STAMP INGREDIENTS 400g (14.11oz) Callebaut 811 dark couverture 54.5% SPRAYING THE COCOA BUTTER (OPTIONAL) INGRIDIENTS 50g (1.76oz) Cacao Barry cocoa butter BLACK COCOA BUTTER INGREDIENTS 150g (5.29oz) Cacao Barry cocoa butter 15g (0.53oz) black oil soluble colour 660g (23.28oz) Callebaut 2815 dark couverture 58% WHITE COCOA BUTTER INGREDIENTS 150g (5.29oz) Cacao Barry cocoa butter 15g (0.53oz) white oil soluble colour (titanium dioxide) #chocolates