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Mark Tilling Hands-on Chocolate Masterclass - Gourmet Chocolate Bars

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT


Mark Tilling Hands-on Chocolate Masterclass - Gourmet Chocolate Bars


Learn the techniques of working with chocolate and the uses of chocolate gourmet bar moulds, working with coloured cocoa butter, ganache and a caramel filling.


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 gourmet chocolate bars.


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:

  • Tempering using a Bain Marie
  • How to marble chocolate
  • Using cocoa butter colours, flicking, brushing, using stencils.
  • How to use chocolate bar moulds be coating filling and capping off.
  • Ganache infusion
  • Caramel
  • Cocoa nib biscuits
  • Chocolate wax seal stamping
  • Hazelnut praline

You will make:

  • 5 Gingerbread Caramel, Cocoa Nib Shortbread Bars
  • 5 Hazelnut Praline and Tea Ganache Bars