Day 2 of the Taystful Progressive Skills Chocolate Course involves making fillings for 3 multi component chocolates in your own home, while following the live guidance given by chef Shona online via Zoom, using your own pre-decorated (or plain) and cast chocolate moulds (decoration techniques are demonstrated on day 1 - more information and booking here) 

PREPARATION REQUIRED IN ADVANCE OF DAY 2: 

GUIDE - teardrop (or similar) cast in milk chocolate (with or without decoration), half sphere or dome mould cast in dark chocolate (with or without decoration), snacking bar mould (or similar) cast in white chocolate (with or without decoration). Your moulds can be plain, decorated in your own style, or using the techniques shown on day 1, if time allows you to do so. 

Example of these moulds are here: PLEASE NOTE, THESE ARE ONLY EXAMPLES, USE WHAT YOU HAVE ALREADY! (there may still be delays on receiving ordered items if ordered from suppliers). Depth of mould is an advantage, since the fillings will be multi layer.

https://www.homechocolatefactory.com/PROD/PC-Modern-Praline/CW2295.html OR https://www.keylink.org/product/praline-mould-for-half-spheres-1

https://www.keylink.org/product/curvy-snacking-bar-34g-10-pieces

https://www.homechocolatefactory.com/PROD/PC-Modern-Praline/CW1673.html

Some of the specialist ingredients will be sent to you from Taystful (unless non UK), but you will require: whipping cream, sugar, fresh lemon, glucose syrup, peach puree, honey, butter, creme fraiche, raspberry puree, fresh orange and the chocolate required for casting and capping the moulds (but the ganache chocolate will be supplied). You will receive a detailed list of ingredients, equipment and recipes after booking.

Please note that this is an intensive session of work, and requires extra time time over and above the course for ingredients preparation, weighing out, setting up equipment and washing up. We will use a range of equipment: for example, several small pans, several heat proof spatulas, microwave, fridge, freezer, stove, mousse frame, rolling pin, temperature probes and more! (list sent once booked). 

Previous chocolate making experience is required, see the Taystful courses page for more courses if needed, or email shona@taystful.co.uk 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/household for DAY 2 - £45 (UK residents please choose this option, it is important to have the specific ingredients I am supplying)

NON UK only - price per person/household for DAY 2 - £35 

Time: 10am until approx 1.30pm (could run over)

Restrictions: This course is only available to those over 16 years of age, unless accompanied by a paying and participating parent or guardian.

NB. Allergens soya lecithin, milk, gluten, nuts, sesame, eggs and peanuts as traces or substantial amounts are present in the ingredients we use. Artificial colourings will also be used.