Tutorial Preview
Bite Sized
Watch Shona create her amazing chocolates in just one minute!
Highlights
Watch some hand-picked highlights from the tutorial with Shona!
1. Introduction
Hear about the moulds and chocolates we’ll be using.
2. Microwave tempering
This efficient method for small quantities brings the pre-tempered chocolate couverture ‘Callets’ to a fluid enough form to use but without it actually coming out if it’s pre-tempered state (as opposed to being fully melted and re-tempered), so the stable form of cocoa butter crystals creates a shiny, contracted finish with a lovely ‘snap’.
3. Polishing moulds and casting moulds
Making sure the chocolate surface is lovely and shiny, with as few air bubbles as possible.
4. Passionfruit ganache
A tangy luxurious ganache made with passion fruit puree and white chocolate, where the filling provides a beautiful contrast to the dark chocolate casing.
5. Caramel ganache
Using the wet caramel method, we create a lovely amber syrup before emulsifying with the chocolate for a smooth and luxurious filling, then piping it into hollow truffle spheres.
6. Hazelnut praline ganache
Handmade hazelnut praline is mixed into a cream ganache and piped into the metallic dusted casings to make this satisfying and popular combination.
7. Capping/sealing of the chocolate casing
Capping/sealing of the chocolate casings to ensure no air can get in to your creations and affect the shelf life.
8. Coating the truffles
Two ways to coat the caramel ganache truffles – to suit application, event or mood!
9. Demoulding and presenting
Demoulding and presenting the chocolates – photograph time!
10. Other ideas
In this lesson, Shona goes over some other ideas to try on your own chocolates!
11. PRO lesson
Take a look at Shona’s great Pro member information pack for everything you need to know about chocolate making.
Handmade Tempered Chocolates Tutorial
Create three types of professional luxury handmade chocolates using the finest of ingredients with Award Winning chocolatier Shona Sutherland of Taystful!
In the following tutorial, you will learn how to…
- Temper chocolate using the microwave
- Use metallic dusts on polycarbonate moulds
- Make 3 types of ganache and piping it in to the moulds
- Cap off the filled moulds and demould
- and much, much more
Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix community on our Facebook group.
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Shona Sutherland
Shona Sutherland, with a wide range of previous chefing experience over the years, opened her chocolate, patisserie and wedding cake business in Blairgowrie, Perthshire in 2011. She runs courses and workshops throughout the year at Taystful, online and at other venues, including colleges and cook schools in the UK and Europe.
She is a dedicated board member of the Master Chefs of Great Britain, and also holds membership of the Craft Guild of Chefs, Scottish Chefs and the Association of Pastry Chefs, with competition judging experience at various events.
She has had many culinary successes, including winning of the chocolate cake category of the Scottish Baking Awards, Gold and Silver medals at the Scottish Culinary Championships for filled chocolates and chocolate showpiece, she received a Bronze medal at the Culinary World Cup in Luxembourg for another creative chocolate showpiece and more recently was proud to be pastry chef for the double Silver medal winning Scottish Culinary Team at the Culinary Olympics in Stuttgart 2020.
