Taystful Technical Chocolate Course 8th November 2020
Remaining Places: 1
The Taystful Technical Chocolate Course is a full day course for students keen to raise the bar on their chocolate skills. It is a follow on from the Taystful Advancing Skills Course.
We will take time to cover in detail intricate mould decoration work using the airbrush, multi layer/component fillings and we will also be looking at the technical side of ganache formulation in order for you to discover the properties of ingredients within ganache and how they affect the final outcome.
Some chocolate making experience is strongly advised, see the Taystful courses page for more courses if required, or email email@example.com if you'd like to discuss.
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 2018 in Luxembourg, and pastry chef of the double silver winning Scottish Culinary Team, at the Culinary Olympics in Stuttgart 2020.
Price per person: £120
Time: 10am until 5pm.
Restrictions: This course is only available to those over 16 years of age, unless accompanied by a paying and participating parent or guardian.
Please wear comfortable kitchen safe shoes (no open toes or slippy soles). Aprons will be supplied. The kitchen can start off cool, especially in winter, so bring an extra layer! Please bring a snack lunch to have during the day. There are shops adjacent if required.
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