TWILIGHT  RECIPE BY

KIRSTEN TIBBALLS
Created with Kirsten’s signature Goccia praline mould, the Twilight moulded


chocolate is designed with a gold metallic and purple cocoa butter sprayed shell,
moulded in milk couverture and filled with roasted macadamia nuts and caramel.
INTERMEDIATE

CARAMEL

120 MINS
ROASTED MACADAMIA NUTS

CREATED WITH GOCCIA PRALINE CHOCOLATE MOULD

MAKES 48

COLOURED COCOA BUTTER

METHOD
INGREDIENTS

100g (3.53oz) cocoa butter Melt the cocoa butter in a saucepan until you have 50% liquid
10g (0.35oz) purple oil soluble colour powder and 50% solids. Remove from the heat and stir until completely
melted. Sieve the purple colour powder into the melted cocoa
EQUIPMENT butter and emulsify with a stick blender. Strain through a stock-
ing or coffee filter. Cool to 31°C (87.8°F).
spatula
sieve
foot stocking or coffee filter

GOLD METALLIC
METHOD
INGREDIENTS

100g (3.53oz) 100% pure alcohol Combine the alcohol and gold metallic in a sealed container.
2g (0.07oz) gold metallic powder

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
SPRAYING

EQUIPMENT METHOD

spray gun Transfer the gold metallic into the cup of a spray gun and spray
Goccia praline mould a light coat into the mould as demonstrated in the video. Allow
large metal scraper the gold metallic to set completely.

Ensure the purple cocoa butter is 31°C (87.8°F) before transfer-

ring it to a clean cup of the spray gun. Angle the mould so that
you only spray into one side of each cavity as demonstrated in
the video. Before the cocoa butter sets, hold the mould upside
down and use a metal scraper to scrape the surface of the
mould. Place some paper towel onto the workbench and wipe
the surface of the mould back and forth on the paper to remove
any excess cocoa butter. Place the mould on its side to set at
room temperature.

MOULDING

INGREDIENTS METHOD

600g (21.16oz) Callebaut 823 Milk Couverture Temper the milk chocolate ( see our online video for in-
33.6%, tempered structions). Transfer the chocolate to a piping bag and fill each
cavity of the mould. Turn the mould upside down over a sheet of
EQUIPMENT baking paper and tap the side of the mould with the handle of a
metal scraper. Scrape the surface clean with the metal scraper
disposable piping bag while upside down. Place the mould on its side and allow to set
large metal scraper completely.

ROASTED MACADAMIA NUTS

INGREDIENTS METHOD

SUGAR SYRUP To create the sugar syrup, place the water and sugar into a
50g (1.76oz) water saucepan and bring to the boil until the sugar has completely
65g (2.29oz) caster (superfine) sugar dissolve.

15g (0.53oz) sugar syrup  NOTE

40g (1.41oz) macadamia nuts, finely chopped The roasted macadamia nuts recipe only requires 15g (0.53oz)
of sugar syrup. Any remaining syrup can be stored in the fridge
EQUIPMENT for up to 6 weeks.

spatula Heat the oven to 160˚C (320˚F), fan forced. Add the sugar
aluminium baking tray syrup to the bowl of finely chopped macadamia nuts and mix to
Silpat Baking Mat combine. Spread the macadamia nuts out evenly over a Silpat
mat lined baking tray. Bake in the pre-heated oven for 6-8 min-
utes, until light golden brown in colour, mixing the nuts after 3-4
minutes to ensure even roasting. Allow the roasted macadamia
nuts to cool completely at room temperature.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CARAMEL
METHOD
INGREDIENTS

150g (5.29oz) fresh cream 35% fat
5g (0.18oz) Heilala Vanilla Bean Paste
5g (0.18oz) sea salt
30g (1.06oz) honey
45g (1.59oz) liquid glucose
120g (4.23oz) caster (superfine) sugar
50g (1.76oz) Callebaut Gold Caramel Chocolate
30.4%
EQUIPMENT
Place the cream, vanilla, salt, honey and glucose into a sauce-
pan and bring to the boil. Remove from the heat and set aside
until required. In a medium saucepan, heat the sugar while gen-
tly stirring until it caramelises and all the sugar has dissolved.
Remove from the heat. Deglaze the caramel with the boiled
cream mixture and stir to incorporate. Allow the caramel to cool
to 80˚C (176˚F) before pouring it over the gold chocolate and
then whisk by hand to combine. Cover with plastic wrap touching
the surface and allow to cool completely at room temperature.

spatula
thermometer
whisk

ASSEMBLY

INGREDIENTS METHOD

Callebaut 823 Milk Couverture 33.6%, remain- Cut a piece of guitar sheet to the same size as the chocolate
ing from moulding, tempered mould. Temper the remaining milk chocolate from the moulding
stage ( see our online video for instructions). Using a heat
EQUIPMENT gun, gently heat the surface of the chocolate shells. Pour some
tempered chocolate at one end of the guitar sheet and use an
guitar sheet angled palette knife to spread it out evenly. To seal the choc-
heat gun or hair dryer olates, place the guitar sheet, chocolate side down, on top of
large metal scraper the chocolate mould and scrap the chocolate into the mould as
small angled palette knife demonstrated in the video. Clean the edges of the mould before
placing it into the refrigerator for approximately 20 minutes.
Allow the chocolates to come back to room temperature before
peeling off the guitar sheet and unmoulding.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.