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Taystful Online Orange and Spice Infused Ganache Cup Workshop 2nd August 2020

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Taystful Online Orange and Spice Infused Ganache Cup Workshop 2nd August 2020

This online chocolate making session enables us to work through making the Orange and Spice Infused Ganache Cup 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 1.5 hours, places will be limited, so we can work through each stage efficiently. 

This particular session is suitable for those who have already gained chocolate experience, including tempering. It has various components, so covers a range of skills.
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, sugar, a fresh orange (juice and rind), whole spice eg. star anise or cinnamon, **Callebaut dark chocolate (type 811), **Callebaut milk chocolate (type 823), glucose, butter, **dark chocolate snobinette cups, **disposable piping bag, **feuilletine/wafer flakes (or rice crispies).

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. 

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 member of the Scottish Culinary Team. 

Price per person: £15 plus the specialist ingredients if required £12 (chocolate, snobinette cups, transfer sheet etc as mentioned above)

Time: 10am to 11.30am approx

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.



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