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Dessert · Season 17
Caviar Tin
Kirsten Tibballs
06 May 2025
11
Components
57
Ingredients
17
Season
Ingredients
Moulds
100gCacao Barry cocoa butter
sparkle white glitter dust spray
light gold glitter dust spray
Chocolate Cake
162 gbrown sugar
110 gmilk
74 gunsalted butter, cubed
30 gunsalted butter, cubed
2 gbicarb soda
116 gplain flour
3 gbaking powder
108 gwhole eggs, whisked to combine
Caviar Tin
500 gCallebaut dark chocolate 57.9%
1 gPCB gold metallic powder
10 g100% food grade alcohol
Caramelised Almonds
135 gcaster sugar
100 gwater
100 gslivered almonds
1 gMaldon salt
Melba Toast
400 gCallebaut white chocolate, 32%
100 gCacao Barry cocoa butter
25 gCallebaut milk chocolate 33.6%
25 gCallebaut dark chocolate 57.9%
0.7 gPCB Creation yellow oil soluble colour powder, sieved
Caviar Spoon
50 gtempered Callebaut white chocolate 32%
0.8 gtitanium dioxide powder, seived
Coffee Pearls
1 Lgrapeseed oil
canola oil spray
120 gcold brew espresso coffee
150 gwater
30 gcaster sugar
3 gagar agar
6.5 gmirror glaze
Chocolate Mousse
235 gthickened cream (A)
15 gSt Remio St Francis roasted coffee beans
175 gCallebaut milk chocolate 33.6%
60 gCallebaut dark chocolate Madagascar 67%
150 gthickened cream (B)
Soaking Syrup
100 gwater
130 gcaster sugar
10 gcocoa powder
30 gcold brew espresso coffee
40 gmarsala wine
Mascarpone Cream
150 gmascarpone cheese
45 gcaster sugar
2 gHeilala vanilla bean paste
65 gthickened cream
5 gmarsala wine
To Assemble
1sprayed chocolate Caviar Tin base
Chocolate Cake
Soaking Syrup
Mascarpone Cream
Chocolate Mousse
10 gdark chocolate crisp pearls
40 gCoffee Pearls
1sprayed chocolate Caviar Tin lid
5individual sprayed Melba Toasts
1Caviar Spoon
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Kirsten Tibballs, Season 17. Originally published by Network 10 on 06 May 2025.
Original on 10 Play ↗