How to work with Ruby with Mark Tilling
Callebaut Ruby chocolate is the biggest innovation in chocolate in 80 years - the 4th Chocolate.
Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.
In this 1 hour free live stream Mark will share his top tips on tricks on how to work with Ruby chocolate, the best flavour pairings and his favourite things to make with Ruby.
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- Mark TillingChef
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.
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 Tilling has been working for over 25 years as a pâtissier and chocolatier in the industry. Throughout his career he has worked in many 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. Mark has also cooked for several well-known figures including President George Bush Sr., Cher, Tom Cruise, Nicole Kidman and 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: including many gold and silver medals for his desserts and petits fours, as well as double gold for his chocolate showpieces. Mark’s 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. After these accomplishments, Mark was made a UK Callebaut Chocolate Ambassador. Mark has a great passion for teaching and enjoys passing on my skills to all kinds of people. Mark is a regular contributor to Cakes & Sugarcraft and Squires Kitchen Bake School magazines as well as the author of three books, Squires Kitchen’s Guide to Working with Chocolate, Squires Kitchen’s Guide to Making Macaroons and Mastering Chocolate. In 2016 Mark took part and won the title of "Bake Off Crème de la Crème" an eight part series on BBC Two to find Britain's Best Team of Pastry Chefs alongside his team mates. Mark also took part in Extreme Chocolate Makers for Channel 4 in 2019 and was featured in 4 episodes. He regularly appears on James Martin’s Saturday Morning specials on ITV. Mark joined the UK Chocolate Academy in January 2020.