Kirsten Tibballs, known as the Queen of Chocolate, demonstrates how to make a chocolate caramel and peanut tart featuring a cookie dough base with cornflakes and peanuts, a crunch layer, stretchy piped caramel, and vanilla cream topping. The dessert uses Belgian chocolate with high cocoa content and will be featured at the Good Food and Wine Show at Sydney Convention and Exhibition Centre from the 19th to 21st. The tart combines multiple textures and techniques including caramelisation and chocolate tempering.

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