A little nugget of heaven…

Hello and Welcome!

For some reason a number of groups who booked private cookery parties with us last month wanted to make chocolate truffles…don’t get me wrong I’m not complaining, it’s a win win in my opinion – we get to share all our chocolatey knowledge and have some serious decorating fun all in the same session. The only thing we’d say is don’t give them all away, save (at least) a few for yourself!

bite-size pieces of chocolate heaven...

bite-size pieces of chocolate heaven…

A chocolate truffle is basically a piece of pure chocolate heaven, traditionally made of a ganache centre, it’s outer shell can be finished in a variety of deliciously different coatings. You can also flavour the actual ganache to make it that little bit more different, I’ve tried Chocolate Orange, Mint Chocolate and Rum but my favourite has still got to be the original dark chocolate.

Truffles make fantastic presents, when you see the lucky recipients beaming smile just don’t tell them how easy they were to make! So have a go and we’d love to see how you get on – why not post a picture to our Facebook Page at https://www.facebook.com/RedHenCookerySchool and share your beautiful creations.


280g good-quality dark chocolate , 70% cocoa solids
284ml pot double cream
50g unsalted butter

1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try Bourbon, Grand Marnier, Pepperminy, Coconut Rum or the zest and juice of an Orange), or leave plain. Cool and chill for at least 4 hrs. 

2. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
3. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut, ground almonds; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.

4. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.

We’re recruiting…!

Kid’s Cookery Club Group Leaders

We are very proud of the children’s cookery clubs we run during the school holidays. We insist on small class numbers and quality, hands on teaching to create a fun and inspirational atmosphere for our mini Jamie’s and Nigella’s so that they have a great cookery experience with us. We believe this is what makes so many parents send their children to us again and again.

We are busier than ever with our holiday clubs and need help with running these. We’re looking for people who share our enthusiasm for working with children and our passion for cooking and teaching. It’s important to note that this post is only for working during the school holidays, please only apply if you can commit to this. You’ll need experience of working with children and basic cookery knowledge is a must. Please note that should you be offered the role we will have to undertake an enhanced CRB check for you.

You will be given plenty of notice on which days you’ll be working and on average this will be 3/4 days out of 5 each week, you will not be required to work weekends.

Hours will be 9.00 – 4.00.

For further information on specific duties and salary please get in touch either by email to naz@redhencookery.co.uk or call 01905 422997 and ask for Naz.

You could soon be part of our fantastic cookery school team!

We’re nearly there!

It feels like ages since I wrote the first blog post – in fact looking back it is ages!

It has been an eventful time here at the cookery school with the place buzzing with activity. The teaching kitchen, corridors, store rooms and toilets are now about 2.5 weeks off completion and the commercial kitchen and office are about 4 weeks away from completion. Everytime I visit, which is normally everyday, lots of progress seems to have been made – always gets me really excited as visually it all starts to come together 🙂

Next week we start the painting so I have been deliberating over colours and whether or not to use the red/orange off of the red hen from our logo…to keep our options open we’ve had the colour mixed and it’ll be tried on one of the walls tomorrow, otherwise it’ll all be white! Continue reading