Chocolate Mousse with Julie Sharp and Clare England
Join us for this 1 hour live stream all about chocolate mousse.
There are so many different ways you can create and use mousse within your desserts.
Julie and Clare will demonstrate the basic components of getting your mousse right, different ways to decorate and basically share their top tips when it comes to creating the best mousse for different applications.
Sign up to watch below.
You will receive a confirmation email once you have completed the sign up form - if you do not receive within 1 hour (and if it is not in your junk mail) please email us
- Clare EnglandChef
- Julie SharpChef
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
After working with small artisan chocolatiers Clare England
joined the UK Academy team in October 2015.
Clare's passion lies in the development of new concepts from cookies to cakes and all things chocolate.
Clare is 100% plant based and has helped the team develop many vegan recipes. She is always looking to learn new techniques and to pass those on to our guests.
When Clare is not teaching she is behind the scenes preparing for courses, getting the rest of the team ready for activities. In her spare time Clare is studying for a Masters Degree in Clinical Nutrition.
Always full of facts and insights from the latest scientific journals, Clare always tries to bring her learning into everyday life at the Academy.
Clare believes that we can change the world through what we eat, that making foods with conscious thought about every ingredient, can work towards giving people a true moment of chocolate joy.
Julie Sharp has been sharing her chocolate expertise at the UK Chocolate Academy since 2011.
Her career led her to be Head Pastry Chef at prestigious venues in London, including the Regent Four Seasons ( Landmark) Hotel and the Mandarin Oriental.
Driven by her passion for travel, Julie accumulated experience in prestigious five stars venues overseas.
Firstly to the Bahamas as Pastry Chef for the Lyford Cay Millionaire’s Club, then to Canada to Chateau Lake Louise and lastly to the Sofitel in Melbourne, Australia.
Then she moved back to one of London’s most iconic hotels: Claridges.
Recognised for her contribution to the Pastry world, Julie was invited to become a member of the Royal Academy of Culinary Arts and was awarded Pastry Chef of the Year by the Craft Guild of Chefs.
After completing a Certificate of Education, an opportunity arose for her to combine her love for pastry, travel and teaching and she joined Barry Callebaut as Chocolate Academy Chef.
Being recognised as a leading Pastry Chef in the UK, Julie regularly features in judging panels for the highest competitions in the industry such National Chef of the Year and Annual Award of Excellence.
More recently she was honoured as a Fellow of the Royal Academy of Culinary Arts and also invited to be a Fellow of Westminster Kingsway College.
Not only does she teach at the UK Chocolate Academy, but she also shares her craft via many tutorials online and regularly appears in major British hospitality publications such as The Caterer.