Day two of the Chocolate School
I am at Squires this week learning about chocolate with Mark Tilling, UK/World chocolate master.
Well, where to start?
On day one we learnt tempering which is very important if you want your chocolate to set properly and have that 'snap' when it breaks. Coco butter colours are very interesting also the history of chocolate manufacture DVD which we watched first thing on day one. Chocolate is a lot of fun, it can be messy but you soon get used to it.
The best thing has been using moulds and making the very exciting flower. Petal making is tricky and I enjoyed using the cold spray to quickly set the chocolate.