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The Chocolate Shed In A Box! |
Welcome to your home-chocolate making tutorials! We hope you find the information and resources below helpful for hosting a chocolate making workshop to remember!
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Contents:
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Every good party starts with an invitation!
You may opt to invite friends in person, over the phone or text/messenger/WhatsApp. For a more formal invite please feel free to download and print our invitation template below for your guests.
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TIP: Remember to ask about allergies in advance!!
In case you are unsure, you can download and print the ingredients list for our standard 'box (remember your 'box may differ slightly in its contents and so it is always worth double checking on the day of the workshop.)
In case you are unsure, you can download and print the ingredients list for our standard 'box (remember your 'box may differ slightly in its contents and so it is always worth double checking on the day of the workshop.)
Party Outline and Glossary
Included in your instruction set, you may find it helpful to download and print an extra copy of these to have on hand.
Included in your instruction set, you may find it helpful to download and print an extra copy of these to have on hand.
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How to host a party like a pro!
- Layout chocolate and equipment for one activity at a time, starting with truffle making. Perhaps leave ingredients etc not required immediately on a kitchen worktop in the order you’ll need them- that way they are at hand to whizz out and use without keeping your chocolate-making guests waiting!
- Perhaps aim to be making the ganache when guests arrive so it is ready for flavouring and piping once everyone has sat down.
- Delegate tasks to guests to keep them busy and involved: stirring, microwave duty, portioning etc… This can cut waiting time down and keeps everyone happy
- If there is one part of these instructions which we advise reading very closely, it is the tempering section. It’s a tricky beast to master, but just remember to treat it a bit like heating milk for a baby, using your wrist to check the temperature (it should be neither hot nor cold to touch).
- If you wish to demonstrate to your guests the various steps before they try then we have provided a few extra truffle shells and extra chocolate. This not only lets you explain to everyone what they have to do in the next step, but is an easy way to check if your chocolate is in temper. If not, it’s easy to correct before handing out to everyone else.
- A bowl of warm water and a cloth at hand is always helpful!
- When filling the piping bag with ganache or tempered chocolate, a wide-necked bowl underneath to catch any mishaps can help!
- Clear a shelf or two in the fridge for the lollipops to set in before the party starts.
- Choose an area of the house which isn’t carpeted to run the workshop- the kitchen is perfect.
- Have a bottle of vino (or other) ready to be opened for when your guests leave!
