Taystful Online Chocolate Truffle Pop Making Session 13th March 2021 - PRIVATELY BOOKED
Remaining Places: 0
This online chocolate making session enables us to work through making the Chocolate Truffle Pops 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!
The session will be around 1 hour starting at 4pm (we may run over). 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 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.
The ingredients required are whipping cream, unsweetened fruit puree, **Callebaut dark chocolate (type 811), **Calleabut milk chocolate (type 823), glucose, butter, **cocoa butter transfer sheet, **milk or dark hollow truffle spheres, **paper lollipop sticks, **disposable piping bag.
The items with ** in front of them are the ones Taystful can 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.
Fruit puree can be, for example, raspberries or blackcurrents blended with a hand/stick blender or liquidiser and passed through a sieve. Stronger flavoured fruits are best for this recipe.
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 member of the Scottish Culinary Team.
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.
"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