Fancy making your own sweeties?
I did, and it was great fun! Check em out👇
In just 2 and a half hours, I learnt to make perfect caramel and soft fondant which we used to fill our little chocolate cases.
Want a go? Here’s the all the sweet info:
York Cocoa House
Hello Freebies! THIS place is chocoholic heaven.
My hubby’s face says it all!👇
A little advice for you. Wear Sweats or PJs or something with a little stretch, because I can’t believe the amount of FREE tasters this place gives out.
And I’m not talking little nibbles. I’m talking FAT chunks of chocolate wrapped in beautiful coloured foil.
Put it this way, if I live next door, I’d be fat and loaded. Just think how much money I would save?? 🤔
Pssst…My mother-in-law was filling her handbag – literally! 🤫
Oh before I forget, you must try their chilli chocolate. Hot Dang!
But enough about how much chocolate I ate and the fact I left with stretched pants and muffin tops.
Although my mother-in-law’s bag seemed a tad heavy. Geez grandma, how much did you rob?
But anyway, let’s get to the workshop.
Classic Confectionery Workshop
Our sweet making class began like all chocolate workshops I’ve been on, an introduction to the history of the company blah blah blah…
I know I should be listening but c’mon, really? As if anyone remembers it anyway, or cares for that matter. All I’m interested in, is making candy!
Like, get on with it already…Sheesh!
Rant over, let’s get straight to it.
That’s all I hear when someone mentions about making caramel.
But don’t worry, because you won’t be making it on this course, you’ll just be watching the tutor make it.
Which was a shame, because HELLO! It’s a confectionery MAKING class, NOT just filling chocolate cases.
It did say about making fudge, marshmallow and nougat on their website.
As you can see I was disappointed about that.
Yet, saying that, she did give a good explanation on how sugar reacts through the boiling stages and how to test if the caramel is at the right consistency.
Basically, you get a glass of cold water and drop a bit of hot caramel into it, then fish out with your fingers and check the firmness. Once you’ve hit your desired texture, wallah! – it’s done
For more of a silky smooth caramel, she added butter and cream.
Not quite as good as the caramel I made on Bettys chocolate course but it was up there.
I think anything that consists of butter, cream and sugar is going to be EPIC!
Once done, she filled our piping bags with this golden brown lava and left to cool while we made our fondants.
Again, it was a shame we didn’t get to boil our own sugar to make the fondants but we did get to mix the fondant at its liquid stage.
And THAT took some doing. It was proper sticky icky!
We had to keep mixing the clear paste until it turned white.
Then Hey Presto! You’ve got Fondant 🙌
Caramel done – check. Fondant done – check. Fingers licked clean – check, check, check!
Now it was time to make chocolate lava using an unusual melting method.
Chocolate Cut & Blow Dry Anyone?
What an excellent idea!
Melting chocolate with a Boots hairdryer 🤣haha! I’ll have to get my gregory pecks on for this👇
Good thing is, I suppose you’re less likely to burn the chocolate.
Oh, talking about the chocolate. We used their newest chocolate bar on the market – Ecuadorian 63% dark chocolate.
OH. EM. GEE. Freaking Delicious!
This HAS to be the BEST chocolate that’s ever entered my mouth (I’ve eaten A LOT)
Even grandma👇was secretly scoffing it. I wondered why I was short on chocolate while filling my mold.
It had a slightly nutty, almond-like tone flourishing with rich, red fruits after notes. Pure Heaven!
After we melted our liquid gold, we filled our chocolate moulds, drained and left to set.
Once ready, we began filling our chocolate cases with our caramel and fondant fillings.
That done, we capped our chocolates off with more chocolate and left to set in the fridge.
Sadly our 2 and a half hours where up so we had to return to the shop half an hour later to collect our chocolate sweeties.
I was all chocolated out by then, so in the meantime, we sat in the cafe enjoying an almond latte.
Thirty agonising minutes later, our chocolates were ready for demolding.
Which we did at the cafe counter which I thought killed the experience a bit. We quickly just shoved them in plastic chocolate gift bags and away we went.
If anything, the whole experience would of BEAN much better if we all could have returned to the workshop and demold our chocolates ourselves and packed them neatly into gift bags with a ribbon tie or summin.
That always the case on other chocolate experiences I’ve been on. In my book, you can’t rush chocolate making!
Yet, it was the first time in their new workshop, and she did say they didn’t have everything set up in place.
So hopefully, next time it will be a more structured course.
And hopefully, we will be making SWEETS and not filled chocolates.
That’s all folks!
Let me know your chocolate experiences.
I really really hope I get to “see you” in the comments.
P.S. Know somebody who fancies a go of making sweets? Give ’em the nudge they need by sharing this blog.
P.P.S. Watch the vid, it’s super cool.👇