
Pastry chef and chocolatier Kirsten Tibballs provides a number of handy tips and tricks for superior home baking.

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Kirsten makes some loaded chocolate chip cookies, a Paris-Brest, some chocolate rum baba and a steamed chocolate mousse cake.

Kirsten makes a blueberry crumble, some mint cream chocolate biscuits, a chocolate hazelnut torrone and some chocolate orange financiers.

Kirsten makes some vanilla cupcakes, orange and hazelnut crackles, nutty caramel wheels and chocolate and pecan choux.

Kirsten prepares homemade desserts that rival fine dining establishments, making elegant swans and delicate chocolate tubes.