Christmas Chocolate Workshop 22nd December 2019
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The Taystful Christmas Chocolate Workshop is a unique way to provide numerous delicious handmade Christmas presents! What we will be doing is making a selection of white, dark and milk chocolates in various flavours (ganaches made from scratch by you) especially for gifts for your friends and family (or yourself!)
The quantity you will be going home with is approximately 60-70 chocolates which will be packaged attractively in boxes or bags. As a guide, you will get in the region of 5 boxes of 12, or 10 boxes of 6, or 7 bags of 8 truffles, and of course you can mix and match the box sizes and bags.
Supplied on the workshop is: the top quality Belgian chocolate, other ingredients, recipes, equipment, packaging and tuition. Aprons will be provided.
Price per person: £90 (remember if you were to buy that amount of good quality artisan chocolates and the packaging it would be around that price, plus you have the added bonus of new skills for another time!).
Time: 10am until 2.30pm.
Restrictions: This course is only available to those over 16 years of age, unless accompanied by a paying and participating parent or guardian.
Wear comfortable kitchen safe shoes (no open toes or slippy soles). Aprons will be supplied.
Tea, herbal tea, coffee and of course chocolate will be available during your visit!
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.
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.
"Thank you for such a fun afternoon on Sunday. You area wonderful teacher. We couldn't believe how many different types of chocolate we all made and can't believe we have managed to eat most of them already! "
L Robertson, 12/8/15