The Crème de la Crème of the Chocolatier world

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Crème de la Crème winner Samantha Rain teaches students the art of chocolate making during Enterprise Week

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Students from Kirklees College’s VRQ 3 Professional Cookery and Level 3 Patesserie courses were in for a sweet treat when Bake Off: Crème de la Crème winner Samantha Rain joined the students to teach them the art of chocolate making.

Samantha, who is the Development Chef for Sosa: HB Ingredients which supplies the college, taught students how to create chocolate tarts with garnishes and a selection of artisan chocolates to rival the professionals.

Students used a variety of techniques including stamping, applying chocolate curls, transfer sheets and enrobing techniques to create these chocolate masterpieces and all the students were invited to taste what had been made after the workshop.
The session was delivered as part of Enterprise Week where learners have been working on projects with a range of industry specialists. Students also got a sneak peek and to sample two new chocolate flavours – Gold; a caramel enriched chocolate and Ruby; a chocolate mixed with raspberry powder.

“I’ve really enjoyed today and meeting the students, they have some fantastic skills and should be very proud of what they have achieved. I love that I get to meet the next generation of chefs and play a part in their creative journey. I hope they discover a love for working with chocolate as I have and see how versatile an ingredient it is,” said Samantha.

Samantha has previously won UK Junior Chocolate Master and had to get through a gruelling and intense final of Crème de la Crème which involved creating a giant chocolate centrepiece amidst a banquet of desserts for 100 people, before her team were crowned the winners.

Kirklees College