I have been working on these methods over time, and I look forward to sharing them with you! You may find that as you improve your skills you’d like to vary them according to your needs.

In over 40 pages of text, pictures and videos, I have covered these main chocolate making techniques and tips:

• the equipment you may use
• which chocolate to be used 
• tempering chocolate and the methods 
• casting moulds 
• hand dipping technique 
• storage and shelf life for the chocolates 
• colouring and decorating moulds 
• finishing chocolates 
• trouble shooting 

 If you haven’t been to a Taystful Course at my kitchen in Blairgowrie, or at Let’s Cook Scotland in Abernethy already, and want to join in the fun and make some of these recipes with instruction, view the dates available on the links and book online!

If you have already been on a course, the Handbook is a good reminder of a lot you'll have been taught on the day, but there is so much information in there, you'll definitely find a lot more than I could ever explain in the four hours!

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