Christmas Themed Showpiece - 1 Day Course
Christmas displays always cause great excitement and can draw customers into your shop or help to give your reception or buffet tables a festive feel.
Mark will design and create a unique Christmas show piece and teach you the techniques that will help you produce your own stunning chocolate creations.
- Mark TillingGuest teacher
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.
Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.
We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.
We would welcome the opportunity to share with you our passion
and expertise to expand and fulfil your chocolate creativity.
OX16 3UU Banbury Oxfordshire
United Kingdom - Ireland
Mark has had an extensive career as a pastry chef and chocolatier and is currently Head Chocolatier and Development Chef at Squires Kitchen, Surrey. He has great passion and enthusiasm when working with chocolate and has gained many accolades, gold and silver medals in different competitions over the years and in 2006 he became UK Chocolate Master and for a second time in 2008. He also represented the UK at the World Chocolate Masters Competition 2007 and again in 2009 where he was placed 7th in the world. Mark has also written two books “working with chocolate” and “working with macaroons” also writing for Squires kitchens many magazines.