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".
|Chocolate rose, made from Cocoa form (this one is Mark's)|
|My Mini Show piece|
|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, ^^.
|Me and my teacher (Mark Tilling)|