5 Day Chocolate School

Course photo is illustrative and does not necessarily represent the actual course topic - please see the course description for specific topics covered on the course.

Join Mark Tilling, UK Chocolate Master 2006–2010, in mastering the art of chocolate using the finest ingredients and techniques to achieve a professional finish. In an updated 2019 version of this course, Mark will take you through five days of professional techniques including tempering, colouring chocolate and using chocolate moulds. You will enjoy this course whether a beginner in chocolate or if you have previous experience of working with chocolate and will take home a Squires Kitchen Certificate to illustrate your achievements.

Course tutor: Mark Tilling

Code:
ZS190304-MT
Location:
Squires Kitchen International School
Duration:
0.0 day
Course date and times:
  • Monday 4th March: 10:00am to 4:00pm
  • Tuesday 5th March: 10:00am to 4:00pm
  • Wednesday 6th March: 10:00am to 4:00pm
  • Thursday 7th March: 10:00am to 4:00pm
  • Friday 8th March: 10:00am to 4:00pm
Price:
£995.00

Over the five days, you will learn how to bake and decorate a celebration cake with chocolate decorations, make indulgent caramel filled chocolates and hand-rolled truffles and lots more chocolate goodies. Make delicious miniature chocolate mousses and use a wide range of chocolate techniques to produce your own mini showpiece of a professional standard.

Day 1: You will be introduced to expert tempering techniques and make your own 100g chocolate bars, learning how to add different flavours and colours. Mark will also show you how to grind cocoa beans and will demonstrate the bean to bar process. You will start work on creating your very own professional mini showpiece. 

Day 2: Under Mark’s expert guidance, learn how to add finishing touches to your showpiece and then go on to bake a chocolate celebration cake and cover it to a professional standard with chocolate paste.

Day 3: Learn to create a range of intricate chocolate decorations such as fans, cigarillos and chocolate modelling paste roses, and then use these to decorate your chocolate celebration cake.

Day 4: Master the tricky art of making delectable moulded chocolates, learn how to make an indulgent caramel filling and how to hand-roll and pipe chocolate truffles.

Day 5: Create a range of delicious chocolate mousse desserts that will impress any dinner party guest. Learn how to use chocolate transfer sheets, create chocolate panels and spheres and use cocoa butter to colour chocolate to achieve a stand-out style.

Mark's teaching style is relaxed and fun and you will go home with a range of recipes, impressive chocolate creations and the knowledge to make your very own cakes, desserts and chocolate treats. 

Book this course

Head on over to our booking request page and we will take a few credentials from you.

Fully booked


Suitable for Beginners

Skill level:

Project



Skill Prerequisites:

None.

Course modules
Date Time Title Tutor Location
4th March 10:00 - 16:00 Day 1 Mark Tilling Squires Kitchen International School
5th March 10:00 - 16:00 Day 2 Mark Tilling Squires Kitchen International School
6th March 10:00 - 16:00 Day 3 Mark Tilling Squires Kitchen International School
7th March 10:00 - 16:00 Day 4 Mark Tilling Squires Kitchen International School
8th March 10:00 - 16:00 Day 5 Mark Tilling Squires Kitchen International School