This online chocolate making session enables us to work through making Chocolate Truffle Pops (18-20) and Peanut Butter Caramel Truffles (18-20) 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 2 hours (we may run over). Places will be limited, so we can work through each stage efficiently. 

Who is this course suitable for?: 

• those who want a fun morning making professional chocolates to gift, share or eat themselves!
• people who want to involve children in the household making some tasty treats
• those who may be nervous or unsure about working with chocolate
• those who have no or limited chocolate experience
• anyone keen to start their chocolate making journey
• anyone who'd like to learn some new recipes 
• those who'd like to learn some key points to success working with chocolate 

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 items with ** in front of them are the ones Taystful will send you in the ingredients pack.

Chocolate Truffle Pops - The ingredients required are whipping cream, unsweetened fruit puree, **Callebaut dark chocolate (type 811), **Callebaut milk chocolate (type 823), glucose, butter, **cocoa butter transfer sheet, **milk or dark hollow truffle spheres, **paper lollipop sticks, **disposable piping bag.

Peanut Butter Caramel Truffles - The ingredients required are whipping cream, granulated sugar, unsweetened peanut butter (eg Meridian - smooth would be easiest to pipe), **Callebaut Gold Chocolate Callets, **Callebaut White Chocolate Callets (type W2), glucose syrup/liquid glucose, butter, **toffee sprinkles, **milk or white chocolate hollow truffle spheres, **sea salt flakes, **disposable piping bag, a little water.

Once you have registered, you will receive more in depth information on ingredients (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 blackcurrants blended with a hand/stick blender or liquidiser and passed through a sieve. Stronger flavoured fruits are best for this recipe. 

Skills you will learn:

• making ganache plus general ganache information
• microwave method for tempering chocolate plus details of other methods
• chocolate making troubleshooting and advice
• making caramel
• using transfer sheets
• storage and shelf life information on what we make

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 medalist for chocolate showpiece at the Culinary World Cup in Luxembourg 2018, pastry chef for the double silver winning Scottish Culinary Team at the IKA Culinary Olympics 2020 in Stuttgart. 

Price per person: £40

Time: 10am to 12 noon 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.