Kirsten Tibballs launches her book, Chocolate to Savour at William Curley’s Belgravia store
Wednesday 5th September 2012
Kirsten Tibballs, the founder and head chef of Australian chocolate and patisserie school, Savour will be at William Curley's Belgravia store on September 6 to sign copies of her stunning new book, Chocolate to Savour. Tibballs has competed in several international competitions, including winning a gold medal in the Pastry Olympics in Germany 2004. She also won the National Australian Baking Scholarship at 22, which allowed her to travel to high profile kitchens in France and Belgium where she trained at Whittamer and with Phillippe Marand at Cacao Barry and Stephan Glacier at Lenotre.
Chocolate to Savour provides a definitive guide to the art of the chocolatier including over 50 mouthwatering recipes for entrements, petit gateaux, macarons, chocolate bars, tarts, lollipops and individual chocolates. The book contains easy-to-follow recipes and step-by-step photos. Tibballs’ clear and precise chocolate theory ensures a perfect finish.
Tibballs will available to sign copies of her new book, Chocolate to Savour, on Thursday September 6 at William Curley, 198 Ebury Street, Belgravia, London, SW1W 8UN from 10am – 12pm.