CHOCOLATE KOALA  RECIPE BY

KIRSTEN TIBBALLS

Kirsten demonstrates how to use her brand new Kit Koala Mould designed in con-
junction with Silikomart Professional! Silikomart is donating a portion of every sale
to the adoption of Australian koalas to safeguard their healthcare. 
INTERMEDIATE


50 MINS

MAKES 1 koala

MOULD PREPARATION

EQUIPMENT METHOD

Silikomart Kit Koala Mould Tape the mould with masking tape as instructed in the video
masking tape tutorial.

COCOA BUTTERS
METHOD
INGREDIENTS

Prepare the coloured cocoa butters by placing the cocoa butter

White Spraying Base
in a saucepan and melting it 50% of the way. Pass it through
10g (0.35oz) white oil-soluble colour
a clean stocking or a coffee filter into the oil-soluble colour and
100g (3.53oz) Cacao Barry Cocoa Butter
emulsify with a stick blender. Once each cocoa butter cools to
Pistoles
31°C (87.8°F) you can spray the mould.
Black Spraying Base
10g (0.35oz) black oil-soluble colour
100g (3.53oz) Cacao Barry Cocoa Butter
Pistoles

Red Spraying Base

10g (0.35oz) red oil-soluble colour
100g (3.53oz) Cacao Barry Cocoa Butter
Pistoles

EQUIPMENT

stocking
stick blender
2

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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

Prior to spraying the eye mould, temper a small amount of dark

Callebaut 811 Dark Couverture 54.5%
EQUIPMENT
Silikomart Kit Koala Mould
paper piping cone ( see our online video
for instructions)
chocolate and pipe pupils into the mould using a paper piping
cone. Tap the mould firmly on the bench a few times before
placing into the fridge for approximately 8-10 minutes. Once set,
unmould the pupils and polish the mould with cotton wool for
the next steps.

SPRAYING

INGREDIENTS METHOD

Ensure the coloured cocoa butters are at 31°C (87.8°F).

prepared cocoa butters (above)
Remove and replace the masking tape as needed and spray
EQUIPMENT the white, red and black cocoa butters into the mould. Spray
the heart red, the nose and pupils black, and the eyes white.
Silikomart Kit Koala Mould After spraying each colour, scrape the mould clean with a
spray gun metal scraper and blot onto paper towel placed on the bench to
compressor remove any excess cocoa butter from the surface of the mould.
large metal scraper Let the cocoa butter set at room temperature.

MOULDING
METHOD
INGREDIENTS

Temper white chocolate ( see our online video for instruc-

600g (21.16oz) Callebaut White W2 Chocolate
tions). Fill each cavity of the mould with tempered white choco-
28%
late. Tap the mould onto the surface of your bench to dislodge
EQUIPMENT any air bubbles trapped on the surface of the chocolate.
Turn the mould over and remove the excess chocolate by tap-
sprayed moulds ping the side of the mould with the handle of a scraper. Scrape
large metal scraper the mould while it is upside down to remove any excess choco-
late on the surface of the mould.
Immediately place the mould upside down onto a sheet of
baking paper. Allow to set at room temperature for 10 minutes,
before scraping the surface of the mould clean once again.
Place it into the fridge for a further 10-20 minutes depending on
the thickness of your chocolate.
Turn the moulds out onto a tray and release the chocolate. If
they don’t come out immediately, they may need more time
in the fridge. Twist the mould slightly to aid the release of the
chocolate.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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

INGREDIENTS METHOD

Prepare the grey spraying base by melting the white chocolate

75g (2.65oz) Callebaut White W2 Chocolate
and cocoa butter together in the microwave until melted and
28%
sieve in the oil-soluble black colour. Emulsify with a stick blender
175g (6.17oz) Cacao Barry Cocoa Butter
and cool down to 31°C (87.8°F).
Pistoles
0.15g (0.01oz) black oil-soluble colour

EQUIPMENT

stick blender

ASSEMBLY
METHOD
INGREDIENTS

Join the pieces of the chocolate koala together by using a hot

Callebaut White W2 Chocolate 28%, tempered
surface or tray heated to 50°C (122°F) to slightly melt the
EQUIPMENT edges and press them together.
Using a warmed lint-free cloth, gently smooth the seams of
heated aluminum tray the joined chocolate. Do not smooth the seams of the cocoa
paper piping cone ( see our online video butter-sprayed pieces.
for instructions) Attach the arms, legs and ears to the koala body using a small
amount of tempered white chocolate using a paper piping cone
as demonstrated in the video.
Adhere the pupils to the eyes.
Freeze the body and attached limbs of the koala.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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

INGREDIENTS METHOD

grey cocoa butter (above) Spray the frozen body of the koala with a spray gun and com-
pressor to create a velvet effect on the surface.
EQUIPMENT
 NOTE
spray gun
Alternatively, the koala can be moulded in white chocolate and
compressor
then sprayed with the grey spraying base without it going in the
freezer. This will give you a smooth matte finish, but the koala
will be easier to handle.

FINISHING

INGREDIENTS METHOD

Using a small knife, remove areas of the velvet spray to enable

Callebaut White W2 Chocolate 28%, tempered
you to adhere the additional features.
EQUIPMENT Re-heat some white chocolate and place it in a paper piping
cone. Pipe a small amount of chocolate on the body of the
small knife koala to adhere the features.
paper piping cone ( see our online video
for instructions)

ALTERNATIVE - BRUSHED KOALA

ALTERNATIVE
INGREDIENTS

500g (17.64oz) Callebaut White W2 Chocolate Temper the white chocolate ( see our online video for in-
28% structions), blend in the sieved colour and combine with a stick
0.2g (0.01oz) black oil-soluble colour blender.
Mould as per instructions above.
EQUIPMENT Brush the koala once assembled with a wire brush.

stick blender
wire brush

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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