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Christmas Chocolate Workshop with Mark Tilling Chocolate Rudolph Centrepiece

Mark Tilling - TV chef and Master Chocolatier
Chocolate Reindeer made on a Mark Tilling chocolate course

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT


Hands-On Christmas Chocolate Workshop with Mark Tilling


Join multi award-winning chocolatier Mark Tilling for a day of hands-on chocolate work making a chocolate Rudolph centrepiece.


During a full-on day at Exeter Cookery School, BBC Crème de la Crème winner Mark Tilling 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 (don’t worry, it’s a lot easier than you think!).


Along the way you’ll use coloured cocoa butter to decorate moulded chocolate and make the piece de la resistance: an amazing centrepiece sculpture of a Chocolate Rudolph!


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 list of any ingredients and equipment you may want to purchase for use at home, and these can be easily sourced direct from local suppliers or online.


Techniques learnt:

  • Temper chocolate using a Bain Maire
  • Moulding hollow shapes (some of the shapes will be made beforehand as they will need to set overnight)
  • Piping chocolate
  • Spraying cocoa butter
  • Stick shapes together to make a figure
  • Moulding paste using only chocolate

You will make:

A chocolate Rudolph centrepiece