High-end, handcrafted chocolate bars with enticing flavour combinations and texture contrasts are a popular trend. Join Master Chocolatier, Mark Tilling, and learn how to make and decorate chocolate bars that are both delicious and visually stunning. This is the Christmas edition of this course.
Course tutor: Mark Tilling
On this 1-day course, Mark will share with you the secrets for creating two different kinds of moulded chocolate bars - a salted caramel bar with gingerbread ganache and a nut sablé biscuit and a chocolate cranberry bar with hazelnut ganache and mandarin gel.
Under Mark’s expert guidance, you will learn how to bake the sablé biscuit and make the caramel and ganache for the first bar. Mark will show you how to give the bar a sleek and professional finish by airbrushing with coloured cocoa butter and using festive stencils.
For the second bar, you will learn how to make the hazelnut ganache, and how to put together the cranberry and mandarin gel filling. Mark will teach you a marbling technique to complete this bar, creating striking red and orange swirls.
Working in pairs, you will take home your individual luxury chocolate bars. All recipes and methods will be provided by Mark and these can be discussed in further detail on the day if needed.
Please note that Mark will talk briefly about tempering and give a short tempering demonstration (time permitting), however, tempering will not be covered in depth in this class. Tempering notes will be provided.
Head on over to our booking request page and we will take a few credentials from you.
Suitable for Beginners
|13th December||10:00 - 16:00||Gourmet Chocolate Bars: Christmas||Mark Tilling||Squires Kitchen International School|