Mark Tilling, Squires Kitchen’s Master Chocolatier and UK Chocolate Master 2006-2010, will take you through the intricate art of making delicious, professional-standard moulded chocolates and truffles. You will be awarded with a Squires Kitchen Certificate to illustrate your achievements.
Course tutor: Mark Tilling
On this two-day course, discover the trade secrets behind making impressive handmade chocolates and truffles, from learning how to temper chocolate to the finishing touches.
Throughout the course, the finest chocolate and ingredients from around the world will be used; you will also have the chance to conduct a taste comparison of different grades of chocolate and learn about its origin from bean to bar, to really get to grips with the workings of chocolate.
You will also learn how to make fresh ganache with various complementary flavour combinations and how to dip and roll truffles for a perfect finish, as well as how to use chocolate moulds like a professional. Under Mark's guidance, you will use cocoa butter colours and chocolate transfer sheets and learn a variety of different piping techniques and toppings to decorate your chocolates so that they stand out from the crowd.
Take home all your creations beautifully packaged, together with recipes, ready to delight your friends and family or charm your customers.
Tempering, making fillings, piping, moulds, colouring chocolate, flavour combinations, rolling truffles
|Wednesday 3rd Apr 2019||Mark Tilling||Places remaining|
|Monday 4th Nov 2019||Mark Tilling||Places remaining|
|4th November||10:00 - 16:00||day 1||Mark Tilling||Squires Kitchen International School|
|5th November||10:00 - 16:00||day 2||Mark Tilling||Squires Kitchen International School|