ONE DAY COURSE (9.30am - 4.30pm)
Only £155.00 per person inc. VAT
Join multi award-winning Chocolatier Mark Tilling for a day of hands-on chocolate work aimed at chefs wanting to add to their pastry repertoire.
During a full-on day at Exeter Cookery School, Mark will show you how to choose the right chocolate for the job in hand and teach you how to temper it in order to provide that all-important ‘snap’ and shine.
You’ll also learn tempering formats new and old; and understand room, storage and setting temperatures in a working restaurant kitchen.
Along the way you’ll make various garnishes for desserts and a mirror glazed entremet, or plated mousse dessert.
Ingredients and Equipment:
All the ingredients and equipment are provided. You’ll be working with top quality Belgian Callebaut chocolate and cocoa butter as well as using professional chocolate moulds for perfect results. And you’ll get to take everything you make home with you.
We’ll provide you with a recipe pack and a list of suppliers, ingredients and equipment you can purchase either locally or online.