This online chocolate making session enables us to work through three different chocolate recipes together while you are in your own home or workspace, all the while being able to communicate and see myself and other participants...as near to a face to face course as possible, while apart! You will be making approx 30 chocolates with a view of using them for Christmas presents for friends and family! You will be provided with 4 presentation boxes which hold 6 chocolates each (leaves a few spare so you can taste your delicious goodies right away!).
For obvious reasons the flavours are intentionally universal so accommodate most tastes - caramel, strawberry, vanilla and orange (although the orange is optional).
The session will be around 2 to 2.5 hours. Places will be limited, so we can work through each stage efficiently.
This particular session is suitable for those who are keen in the kitchen, but no prior chocolate work skills are necessary. You will receive videos for some fundamental skills in advance to help you on your way if required. You can have more than one person in your house/workspace working along with the recipe (just register one person/space), as long as you are happy they are on the Zoom online session. This particular course is ideal for kids to be involved at certain stages.
The ingredients required are whipping cream, orange extract, glucose, butter, sea salt flakes, pureed strawberries, vanilla extract/essence, **Callebaut dark chocolate (type 811), **Callebaut milk chocolate (type 823), **Callebaut white chocolate (type W2),**Callebaut Gold, **cocoa butter patterned transfer sheet, **milk and white hollow truffle spheres, **dark chocolate carved cups, **fudge pieces,**mini crisp pearls,**presentation boxes and lids, **inserts for boxes, ** 4 disposable piping bags.
The items with ** in front of them are the ones Taystful will send you in the ingredients pack. Once you have registered, you will receive more in depth information (eg quantities). Normal kitchen utensils will be required, but a microwave would be essential. You'll receive more info on this after registering.
Strawberry puree can be simply made by blitzing fresh or defrosted frozen berries with a hand/stick blender or liquidiser and passed through a sieve (discard the seeds). You could use raspberries if you prefer.
See link below to book, check your spam box and add us to your safe senders or contacts if you can't see a reply in your main inbox.
This course is taught by Shona Sutherland, winner of the Chocolate Category of the Scottish Baking Awards 2014, the Chocolate Category of the National Chocolate Awards at the Perth Chocolate Festival 2014, Gold Medal and Best in Class Winner at the Scottish Culinary Championships in the Chocolate Display Class at ScotHot 2015, Gold and Silver Medal winner for filled chocolates at ScotHot 2017, Bronze medallist for chocolate showpiece at the Culinary World Cup in Luxembourg 2018, and pastry chef for the double silver winning Scottish Culinary Team at the Culinary Olympics in Stuttgart 2020.
Price per person: £22 participation plus the specialist ingredients if required £23 (as mentioned above) = £45
Time: 10am to 12/12.30pm approx (may run over)
Restrictions: This course is only available to those over 16 years of age, unless accompanied by a parent or guardian online.
NB. Not suitable for sufferers of allergens: soya lecithin, milk, gluten, nuts, eggs or peanuts, as traces or substantial amounts are present in the ingredients we use. Artificial colourings will also be used.