Chocolate to Savour by Kirsten Tibballs

Kirsten Tibballs is Callebaut Ambassador and one of Australia’s most celebrated and internationally respected pastry chefs.

In July 2004 she represented Australia at the 2004 World Pastry Championships in Las Vegas where she was recognised as the best in the world for her handmade chocolates. Kirsten also won a gold medal in the Pastry Olympics in Germany 2004. In Australia, Kirsten has won numerous national competitions such as The Australian Bake Skills Competition and a National Australian Baking Scholarship.

To transfer her knowledge to other passionate domestic and professional chefs in Australia, Kirsten established the Savour Chocolate and Patisserie School in Melbourne in 2002. The only solely focused chocolate and patisserie school in the Asia Pacific, the school takes an innovative approach to these professional culinary activities in classes of 8-14 participants*. Kirsten travels throughout Asia demonstrating her unique talent to other professionals.

Kirsten Tibballs has released her first book this August entitled Chocolate to Savour. With amazing recipes, images and innovative techniques, it is an essential addition to your home and professional library. Recipes include entremets, petit gateaux, individual chocolates, plus many more.

Order Kirsten's debut cookbook now. 

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