Chocolates and Truffles

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.

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.

Course tutor: Mark Tilling

Course date and times:
  • Monday 4th November: 10:00am to 4:00pm
  • Tuesday 5th November: 10:00am to 4:00pm

Things you will learn:

  • trade secrets behind making impressive handmade chocolates and truffles
  • how to temper chocolate using different methods
  • chocolate origin from bean to bar and taste comparison of different grades of chocolate (the finest chocolate and ingredients from around the world will be used)
  • make fresh ganache
  • various complementary flavour combinations
  • dip and roll truffles for a perfect finish
  • how to use chocolate moulds professionally
  • use of cocoa butter colours and transfer sheets
  • variety of piping techniques and toppings to decorate your chcolates

You will take home:

  • all your creations beautifully packaged, together with recipes, ready to delight your friends and family or charm your customers. 
  • a Squires Kitchen Certificate

Course Details

Places available
2 day course
10:00am to 4:00pm
Suitable for beginners
Type: Project

Places required:

Skill Prerequisites:


Course modules
Date Time Title Tutor Location
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