Date: 6th October
Time:10am till 4pm
Price: £145 per person – get in touch if you’d rather pay via 3 installments
What do you need to bring:
Just an apron! Just a bite to eat for lunch. We do recommend Pettigrew Bakeries just down stairs!)
Skills learnt during the class
Working with cocoa butters
Temper chocolate with Mycryo cocoa butter
Moulding chocolate to make hollow half spheres ready to fill
Decorate moulds by flicking, brushing, spraying, stamping and using stencils
How to finish moulded chocolates by capping off.
Making various flavoured ganache fillings
Making of a caramel fillings
Mark Tilling is an exceptionally talented, multi-award winning Chocolatier.
An all-round chef in his own right, Mark's CV is impressive and includes cheffing at many top hotels and restaurants, including The Lanesborough on Hyde Park Corner in London, Lainston House Hotel in Winchester, Hotel du Vin Group in Winchester and Bristol, and the Pave D'Auge in Normandy, France.
He has also cooked for several well-known figures including President George Bush Sr.; Cher; Tom Cruise and Nicole Kidman; HRH Prince Edward, The Earl of Wessex, to name but a few.
Mark has received many awards for his chocolate and pâtisserie work over the years, earning many gold and silver medals for his exquisite desserts and petits fours, as well as double gold for his chocolate showpieces.
His highest achievements, however, have been winning the UK Chocolate Masters competition from 2006 to 2008, and coming 12th in 2007 and 7th in 2009 at the finals of the World Chocolate Masters.
In 2016 Mark took his team of three to win "Bake Off Crème de la Crème", an eight part series on BBC Two to find Britain's Best Team of Pastry Chefs.
Mark lives in Winchester and travels the world demonstrating his chocolate skills and running his hugely popular hands-on classes.