I chose to study with Mark Tilling at the Squires Kitchen school, actually because I know about him before and I got his book: Squires Kitchen's Guide to Working with Chocolate: Easy Techniques for Impressive Results, that I really like ^^. So, it's the place that I went to with all my hope, haha, that I will get better.
The course is 5 day chocolate school, it's great for chocoholic, because you will spend 5 days without anything but chocolate, hehe.
I love the atmosphere of the school, relaxing and full of light, the photo above is the place that we usually had lunch ^^. There are tea and coffee for all day, and it keep me going, hehe, esp. when I was tried.
The most impressive place is kitchen (the class room), I forgot to take a photo of the wall that full of ovens (about 6-8 I can't remember). 2 people share the same station, we had a Kitchen Aid, an oven, a sink and hobs (all of them are SMEG, wow). There are 3 chocolate tempering machines in the class room, and a lot of chocolate (dark, milk and white) for us to use. The school use chocolate from Callebaut, and they are delicious, ^^.
I learned about the chocolate process, how to temper, and a lot of decoration. I had great time at the school, I think I learn a lot of things and the most important word that Mark said to us is "Practice and practice".
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Chocolate rose, made from Cocoa form (this one is Mark's) |
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Lunch time |
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My Mini Show piece |
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Chocolate Guinness Cake with whipped chocolate ganache filling |
The salted caramel chocolate bonbons, that I had a chance to try both brushing and transfer sheet methods. The caramel filling is divine, hehe, I ended up eat a lot of the filling on its own.
Many kinds of chocolate for me to learn and bring home, I think I'm so happy that all of them are so delicious, ^^.
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Me and my teacher (Mark Tilling) |
Very interested.
ReplyDeleteCan I know how much for your course?
Where is this school located? Thanks.
Hi,
ReplyDeleteYou can find all the information here, http://www.squires-school.co.uk/
Bellissimo blòog ti seguo da tempo, se ti va passa a trovarmi Clementina.
ReplyDeleteWow!!! It's great time! All your works're perfect! Thank you for your story,it's very interesting! Thank you!!!
ReplyDeleteP.s: don't you wanna show any master photos for your readers on your next posts? ;) it'll be interesting for us! Thanks!
*sorry,I meant from your practise at home,which is your own work ...
Deletecongratulations. Practice is always a need for good results and you do not doubt it. I know you're going to be successful making chocolate.
ReplyDeleteNice work. Impressive.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHow I wish I have this chance too. I see that you have a great time there. ^^
ReplyDeleteBecause I really really like candy and insane about it, I always want to research it more and more. Studying and creating all the factor following the guide is good but it will be excellent to have someone with an encounter to educate you.
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