Essential Ingredients:
- 6 ladies
- 1 tutor
- Milk, White and Dark Courveture Chocolate
- Ingredients for handrolled truffles, hand dipped truffles and moulded chocolates
- Light refreshments to keep our energy levels high
- Scrumptious selection of single origin chocolate for tasting
Well, we certainly had all of the above.
With everyone ready and raring to go we began! The workshop would run for approx 4 hours and at the end our lovely participants would take home more chocolates than they could eat! A bag of fresh lemon hand rolled and hand dipped truffles (using lemon zest and freshly squeezed lemon juice), a bag of Amaretto truffles which really do taste amazing, and a box of moulded apricot ganache chocolates.
I can’t think of a better way to spend a few hours. So, if you would like to melt away in a chocolate hideout with only chocolate to think about, come and try this workshop for yourself. Contact us at Indulge@sarajanechocolates.co.uk to enquire about the workshops taking place.
We look forward to welcoming you!
Deluxe Truffles made at our Chocolate Making Workshop
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I was delighted to be able to offer some light relief to a local NCT branch recently. Taking the night off from delivering babies and helping with all things childbirth related, a local group joined me to experience a totally different new beginning – the beginning of the life of a Chocolate Truffle! (Ok, I know I’m pushing the whole new beginnings thing!)
The ladies spent a pleasurable few hours on a cold and wintry night making and eating chocolates. Here is a photograph of the ladies decorating their truffles and a photograph of the proud parents and their new arrivals:
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It was a total pleasure to meet fellow chocoholics for a Champagne Truffle Chocolate workshop back in March. The timing couldn’t have been better; the workshop had been purchased by some of the participants for their partners as either a Mother’s Day gift or a Valentines Gift.
I was delighted to welcome Jemima, Mike, Angus, Samantha and Marie to the workshop. Some of the feedback from the day included: “Absolutely Brilliant”, ”Fantastic”, ” Very Interesting, Informative and Fun”, “Loved it”
Here are some pictures of the group decorating their truffles and with their finished products!
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30 beans of cocoa for 1 rabbit, 3 beans for 1 turkey egg, 250 beans for a small gold statue - these are examples of how chocolate was used as a currency by the Aztecs
This is the first in a series of posts which covers the history of Chocolate.
The Aztecs
The Aztecs populated central Mexico during the 14th and 16th centuries. Montezuma was their Charismatic leader who built up the Aztec Empire and he was a huge fan of Xocotlatl (the early name for Chocolate) and drank 50 goblets a day! Cocoa beans during this time were the local currency and beans were traded at weekly or even daily markets in larger cities, which were populated by upto 60,000 people.
Chocolate moves to Spain
The Spaniards led by Hernándo Cortés, landed on the Gulf Coast in the spring of 1519. Despite some early battles between the two, Cortés allied himself with the Aztecs’ long-time enemy, the Confederacy of Tlazcala. The Spaniards and their Tlaxcallan allies became increasingly dangerous and unwelcome guests in the capital city. In 1520, hostilities broke out, culminating in the massacre in the Main Temple and the death of Montezuma. In time the Spanish installed their own ruler over the area. In 1528 Chocolate is exported by Cortez to Spain.
We are delighted to be able to send some of our very cute Monkey Lollies to the Children’s Trust Fundraising Spring Lunch today at Surrey Downs Golf Club.
Which one would you choose?
Wishing The Children’s Trust a very successful fundraising lunch.
I am incredibly fortunate to have 2 wonderful children (I’m not saying they are angels but they are lovely), and I look forward to Mother’s Day because to me it is a great reason to take the day off and actually celebrate being a Mum.
I thought I would write this blog which describes my perfect Mother’s Day and as my children are too young to act on it I hope my husband reads it!
So, my hoped for Mother’s Day begins as it normally would at around 6am when I would be woken by our toddler, bursting into our room singing and generally just being very happy to see us, that it makes you smile through your tired (and not yet wanting to open) eyes.
If our youngest wasn’t already awake he soon would be with the general level of noise and commotion that surrounds.
In an ideal world I would be made breakfast (huge hint!)
Our Sunday routine regularly involves a trip to a coffee shop for cake and coffee and I wouldn’t want to break with that tradition!
As they weather is going to be gloriously sunny (remember this is my hoped for Mother’s Day!) we will all go out for the day, maybe enjoy a picnic (with a handmade chocolate or two!), get lots of fresh air and just have fun as a family.
My Mother’s Day doesn’t require lavish gifts just lots of hugs and kisses!
Roll on Sunday 18th March and wishing every Mother a wonderful day x
We were very pleased to be hosting a Sea Salted Caramel Chocolate Workshop for Botanica Medica. At Botanica Medica Jo and her team are professional herbalists and they specialise in providing easily accessible professional Herbal Medicine to the public. Jo’s team of highly qualified medical herbalists offer free expert over-the-counter advice, private consultations, and very high quality herbal medicines which are prescribed to suit each patient’s individual needs.
Jo wanted to say a huge “Thank You” to her fabulous team and she decided to do it in the form of a Chocolate Workshop. Jo contacted me and I was delighted to be able to accommodate her request for the workshop to be held on a Monday at the end of January.
The ladies arrived and we split them into 3 teams. After a brief introduction and explanation of what they would be doing, each team armed with their recipe sheet rolled up their sleeves and began to create their Sea Salted Caramel.
Whilst the caramel cooled the ladies were introduced to the fabulously smooth melted chocolate. They expertly filled their moulds then enjoyed a well-deserved refreshments break. Much cake and handmade chocolates from our collection were enjoyed!
The ladies then enjoyed piping their caramel into their prepared moulds before closing the moulds and allowing them to set.
Time to clear the decks whilst the chocolates set and it was time to turn our attention to the packaging.
Then the moment everyone had been waiting for ….. turning out of the chocolates! I have to admit to loving this part of the workshop because it’s great to see how really pleased everyone is when they see their very own, very professional looking chocolates. The ladies were really pleased with how great their chocolates looked.
I would like to thank Jo for choosing a Sara Jane Chocolates Chocolate workshop and it was a pleasure to meet and talk to her really friendly team. You can find out more about Jo’s company at http://www.botanicamedica.co.uk/
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Every once in a while we all deserve a treat and if Valentine’s Day reminds us to do something nice and special, whether it be on our own or with a special person, then in my book that’s fantastic! It’s all too easy to continue working really hard but we sometimes need a reminder that we are allowed to stop and have fun too! So I’ve listed a few local companies below who can either provide you with that special gift for yourself or a loved one, or where you can buy the gift of a gift experience – and the best thing about these is that they don’t have to be limited to Valentine’s Day treats.
- Why not visit MakeMe Workshops in Cobham’s Medicine Garden. The location is wonderful,
very welcoming yet peaceful and serene; a perfect way to spend a few hours with friends or on your own. You may choose to have lunch at the Medicine Garden café and take part in one of MakeMe’s many workshops. Workshops range from photography to learning how to design your own garden, cake making and decorating to furniture decorating; the list is almost endless. Take a look at the website at MakeMe Workshops There is something for everyone.
Chasing Beads is a local company who design and handcraft fashion/costume jewellery that you can’t normally find on the high street. Their pieces are made from their studio in Surrey using the highest quality beads and components. They also take commissions or can make modifications to their current range to fit your requirements.
Chasing Beads also host jewellery parties in the comfort of your own home so you and 
your friends can enjoy browsing through their range whilst perhaps enjoying a glass of wine or two. Alternatively you may like to try jewellery making yourself. Chasing Beads offer either 1:1 tuition or they can teach up to groups of 10. For further information click here.
- If the love of your life can be described as dark, rich and intense then at Sara Jane
Chocolates we have the perfect treat for you or your Valentine! Why not treat yourselves to the gift of a Sara Jane Chocolates Chocolate Workshop? Just bring yourselves and we will provide the fabulous chocolate, all ingredients, a tasting of 3 chocolates from our handmade chocolates collection and as much tea, coffee and cake that your heart desires. The place is Epsom, the date is Saturday 10th March and the time is 9.30am. You will take away with you a fabulous gift box of 18 Champagne Truffles. Contact Sara at Indulge@sarajanechocolates.co.uk to buy a gift voucher and secure your place.
Wishing you all a Happy February 14th
Making a caramel can be tricky so here are my 10 top tips for a successful caramel every time:
♥ Boil cream in a seperate pan and allow to cool
♥ In another pan melt your sugar little at a time
♥ Keep hob on lowest setting to avoid your sugar burning
♥ DO NOT stir your sugar (you will be sorely tempted but resist!)
♥ If the temptation to stir the sugar is too much lift the pan and swirl the sugar over the melted liquid
♥ Only when the sugar has melted stir the liquid on the hob until all the grains have dissolved
♥ Add your glucose
♥ Quench the sugar liquid with cream – little at a time as this will spit
♥ Finally add your butter and stir
♥ KEY TIP – Allow lots of time – never try to make a caramel in a hurry!
Forgive me but I am slightly behind on my blogging so for this post you need to take yourself back to the end of 2011.
I was asked to host a private chocolate workshop for 4 ladies. We agreed the date; it was going to be on a chilly Sunday afternoon in early December. It had to be within a given timescale as one of the participants was doing some research into Chocolate and its origins and that was one of the reasons for the workshop. The other reason was also very valid – a ladies get together pre Christmas.
The day of the Chocolate Workshop came and the ladies arrived. At this stage I will say that I am incredibly fortunate to be lucky enough to do what I do. I have the opportunity to meet lots of really lovely people and I get to talk to them about my passion – CHOCOLATE.
As the ladies came in there were a few giggles and I soon learnt that one of ladies didn’t have a clue why she was here and on route the others had been pulling her leg about where she was going and what they were about to do. She seemed positively relieved when I explained that they would be making chocolates for the afternoon.
The ladies did a wonderful job of making their chocolates and decorating them. There were lots of laughs during the decorating stage as it became very evident that they were competing against each other for the best looking box of chocolates!
Shocking pink boxes selected and bows tied, the ladies left with their very own hand made, hand decorated truffles delighted with their creations.
