Filled Chocolates Workshop with Taystful

What to expect: 

• You will make three different, delicious types of filled chocolates
• You will get at least 20 chocolates per person to take home and enjoy
• You will be working in pairs with a fellow chocolatier in the making
• You will create chocolates of a professional standard
• There will be plenty of opportunity to ask questions on the day and/or after the course 
• Supplier and equipment recommendations can be given upon request
• Suitable for those without previous chocolate experience, wanting to refresh their skills, or anyone who just loves chocolate

About Taystful: 

With a background in chefing over many years after completing her HND in Hotel, Catering and Institutional Management, Shona opened Taystful in Blairgowrie, Perthshire in 2011, where she creates beautiful wedding cakes, luxury chocolates and patisserie. Keen to share her skills, she holds privately booked courses and training (including for top level chef apprenticeship schemes) all around the UK and further afield. Her friendly and encouraging approach creates a positive and supportive learning environment. 

She has competed successfully at the Culinary World Cup, Culinary Olympics, Salon Culinaire and Scottish Culinary Championships as both a team member and as an individual. This has led to several years of culinary judging.  

Other highlights are working alongside internationally known Koppert Cress in recipe development and support, Academy of Chocolate and International Taste Institute doing food product evaluations, all contributing to world travel and experience. Other collaborations have been with prestigious Xoco Gourmet chocolate, Callebaut Chocolate, ICAM Chocolate, Blackthorn Salt and Lakeland Dairies. 

Membership of various chef communities and societies – most recently Association of Pastry Chefs, Chaîne des Rôtisseurs and Disciples Escoffier – has been an exciting way to keep connected with likeminded, inspiring and equally driven chefs who are keen to pass on their knowledge and expertise. 

With additional personal chefing for nobility in Castles, hunting lodges and manor houses, plus private chefing for small weddings and celebrations, Shona continues to enjoy a wide variety of exciting and inspiring culinary projects. 

Dietary Requirements and Allergies: 

• Allergens: Please note that during the course we will be using ingredients containing allergens: nuts, soy lecithin, milk, egg and wheat, and products may contain traces of sulphites, sesame and peanuts. This is in addition to any allergens present in the work kitchen. 

• Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes. 

• We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies. 

 *Please note this list is not exhaustive. 

Age limit 

• Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18. 

Course times 

• On the day, the school will be open from 9.15am and the workshop will begin at 9.30am. The class will be finished by 12.30pm, depending on the course and class size it may finish earlier. 

Please view the Short Course Terms and Conditions.