Chocolate Foundation (Workshop 1.0)10-11 Jan, 2022 @ 9am - 5pm 4-5 Apr, 2022 4-5 May, 2022 @ 9am - 5pmRegister
Have you ever thought about working with chocolate? Come and join us on this 2 day course where we will cover basic techniques that will provide you with the confidence to create your own bespoke range of chocolate products.
Who should attend: Anyone who has an interest in developing their chocolate knowledge, whether you are opening your own business or just want to update your professional skills.
What will the course cover:
This is an informative, practical and hands on course for beginners incorporating the range of products below:
- Explanation of the chocolate making process from cocoa tree to chocolate bar
- Chocolate tasting – plantation, origin, blended grades
- Tempering theory and practical - pre-crystallisation methods: seeding with callets and mycryo cocoa butter, microwave tempering and a review of equipment and machinery
- Ideal working and storage conditions
- Chocolate truffles: pre-made truffle spheres finished with classic and contemporary decoration
- Moulded chocolates with ganache fillings – decorated with cocoa butters and creative powders
- Cut chocolates ganaches
- Chocolate lollipops - demonstrating the use of transfer sheets
- Fun chocolate bars
- Seasonal novelty chocolate figure
You will also receive a full list of UK supply contacts to assist you with your chocolate equipment and ingredient sourcing
The course includes:
- All course materials and recipe booklet
- Lunch and Refreshments
- Chocolate Academy Chefs Jacket
- Signed Chocolate Academy Certificate
- Your beautiful hand crafted products to take home with you
Note: Accommodation not included
What to wear: You will be in a professional working environment so will need to wear comfortable working clothes (long trousers) and covered, closed toe shoes.
Please note: Jewellery (including watches) and nail varnish to be removed for the duration of the course.
Duration 8.45am - 5.30pm approx.
Price includes VAT
NOTE: Your course place is not secured until full payment has been received.
Wanting to learn more? The next step would be:
Confectionery Trend (Advanced Workshop 3.0) with Alexandre Bourdeux
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.
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.
You have no experience in the art of chocolate but are motivated to be immersed in this wonderful world.
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.