Creme de la Creme at Squires Kitchen
Last week I spent a day at Squires Kitchen, in Farnham, Surrey with their Master Chocolatier and resident tutor Mark Tilling (UK Chocolate Master 2006-2010) on a one-day chocolate making course.
Mark is also a winner on BBC Two's Bake Off: Crème de la Crème, and has worked as a pastry chef at many top hotels, including The Lanesborough and Lainston House Hotel in London, as well as the Michelin starred Le Pave d’Auge in Normandy.
Having twice represented the UK in the Chocolate Master world finals in Paris, where he was ranked 12th in the world in 2007 and 7th in 2009, Mark has also won many other gold medals for his work with chocolate and patisserie. This knowledge and expertise has led Mark to judging and demonstrating at many exhibitions, both in the UK and abroad. Having authored two books, Squires Kitchen's Guide to Working with Chocolate and Squires Kitchen'’s Guide to Making Macaroons, Mark is now somewhat of an ambassador for chocolate in the UK.
I joined ten other eager participants on the Squires Kitchen One Day Chocolate Course with Mark Tilling. This being just one of the many classes and workshops Mark and his colleagues have available to book at Squires. The day was suitable for all levels of cook and baker, and as a group we certainly had a variety in skill levels.
The morning started with Mark telling us all about chocolate and all about the bean-to-bar production, which I found very interesting after just having written my article on a 'Beginners Guide to Chocolate. Mark is an Ambassador for Callebaut Chocolate, crafted in Belgium and producing chocolate for about 60% of the worlds market. After allowing us a short time for any questions, we went on to watch a video which really bought Mark's story to life, starting in Ghana, Africa through to the point of sale to some of the biggest chocolate manufacturers in the UK and Europe.
For the day course we worked in pairs and the kitchens are very well equipped, especially with the blessed 'Kitchen Fairy' who as if by magic whisked away all our dirty utensils, bowls and rubbish throughout the day, making the cooking experience very enjoyable and stress-free. The kitchens boast all that you would expect, and more - sink, fridge, hob, oven and all the equipment you would need throughout the day. The majority of our necessary gadgets and tools were laid out ready or within reach, and ll the kitchen electrical equipment is supplied by SMEG.
Our first task was to make a chocolate ganache with cream. This was an important step to do at the beginning of our time in the kitchen so the ganache could cool slowly for later in the day when we would use it for making truffles.
Once our chocolate was tempered correctly we filled our chocolate moulds with fruit, nuts and colour to create what we wanted in the way of chocolate bars. There was dark, milk or white chocolate or a combination available. We then went on to piping our truffles. Mark expertly demonstrated this and just next to me was a fellow pupil who just happened to be a pastry chef from London - and it was a pleasure to watch her expert piping too. Such a great technique!
While waiting for the truffles to set we had a break for lunch. Squires Kitchen had provided a delicious selection of different quiches, breads and salads. It was also a good opportunity to chat to fellow students and exchange stories. Although we didn't have too long for lunch; I managed a quick trip to the Squires Kitchen shop to take advantage of the 10% discount voucher all participants received.
After lunch we removed our chocolate bars from their moulds before Mark demonstrated another process which involved using a frozen granite slab, on which he had to work and shape the chocolate very quickly before it set. He moulded the chocolate, folding it into a fan which are used to decorate cakes and desserts. They looked very impressive but were really difficult to replicate immediately, something I think it is going to take lots of practice to personally achieve.
Our truffles were rolled in our tempered dark chocolate before being rolled in the cocoa powder - messy but good fun!
By 4pm, and the end of the course, we had made a quite a collection of chocolate goodies to take home. I also liked that we had the chance to wrap and decorate our chocolate, which would then make ideal gifts. I bought home plenty of truffles (at least 3 gift bags and a small box full), 3 bars of chocolate and our chocolate swirls embossed with the clever patterns - and of course our attempted chocolate fans!
I really enjoyed learning some new chocolate skills and, going forward, look to be tempering chocolate and making some more homemade gifts. Mark was patient and really helpful in terms of answering questions and giving advice during and after the session. I loved an idea Mark left us with, about making a chocolate Christmas pudding bar... something for friends and family to look forward to no doubt.
For more information on courses and availability at Squires Kitchen, please visit www.squires-school.co.uk