Chocolate Masterclass

For years now it has been my dream to go to catering college, and on incredibly trying days at work I visit the website for the Edinburgh School of Food Wine to help keep me going - everybody needs a dream to cling to! So a couple of weeks ago I was on the site when I noticed an advert for a Chocolate Masterclass - well this had my name all over it so of course I signed up straight away and today was the day! Getting up this morning was a bit like being a child on Christmas morning, so excited!

The school itself can be a bit of trek to get to but is definitely worth the effort. It is set in some very stunning grounds, with an old manner house and all the associated buildings. The school itself is in the converted stables.

We started the day by making some ganache for truffles. We were in pairs at our work stations and each pair were asked to make a batch of the Basic Ganache and a Butter Truffle. In my pair Sally made the traditional ganache which was flavoured with rosemary (this is done by adding the rosemary leaves to the cream while it is boiling so the flavour infuses into the cream) and I opted for a butter ganache, simply because I have never come across it before.

Making the Butter Truffle Mixture

While the ganahce was setting our tutor, Chris, then demonstrated how to temper chocolate. Why did I ever find the concept of tempering chocolate so daunting? Chris made it really easy to understand and there was plenty of time set aside in the class to make sure everyone got it right. Basically we melted chocolate in a bain marie and once it had all melted we tested it with a thermometer, if it was over 42C then it was ready to take of the heat. Then we added chocolate to the melted mixture and stirred it through until it had melted too, we started testing the chocolate for its temper anywhere from 34C and below. When it 'sets' at room temperature and looses its sheen then the chocolate has been tempered and can be used to cover truffles or make a multitude of chocolate goodies.

Examples of the different stages of temper

After lunch it was time to play with the tempered chocolate. We all made a chocolate box and a ribbon to hold our truffles in. Chris also showed us how to use professional chocolate moulds, I understand now why my moulded chocolates have never really turned out to my satisfaction before now, you need to use tempered chocolate and the mould needs to be strong enough to scrap the excess from the sides so the finished product is more professional looking and makes it much easier to work with.

The chocolate bow at 'chocolate glue' stage

Can't wait to get started on the Christmas presents for the girls now! I can't wait to enrol in another class at the ESFW as well, maybe the year long diploma course?!?!?!

Butter Truffle
250g butter
80g glucose
500g chocolate
Inclusions, to taste (I added the seeds from a vanilla bean to mine but to be honest it was pretty much lost in the chocolate and butter!)

Clarify the butter to separate the milk solids. (This is not essential but helps to improve the shelf life). Melt the chocolate and butter together, add the syrup and any inclusions and stir until smooth. Pour onto a sterile tray, cover with clingfilm and cool.

Makes lots!
From ESFW

Note: Alcohol can be added to this mix but it must be at least 40%. It can hard to add liquids to this mix as it will separate if you aren't careful.

The finished products!