Chocolate master joins the Squires Kitchen team
Mark Tilling, the UK Chocolate Master 2006–2009, has joined Squires Kitchen as master chocolatier and tutor. Mark will be creating amazing chocolates in Squires Kitchen’s brand new, specially designed chocolate studio and will be involved in product development and the design of SK’s innovative chocolate products.If you would like to find out the secrets of making great chocolates and using this delicious medium to make stunning cakes and desserts, then join Mark on a course to learn how it is done. Courses will be available for everyone from beginners to professional pastry chefs wanting to learn how to create stunning showpieces. Mark will teach you how to make chocolates, how to use transfer sheets and how to garnish chocolate desserts. He will show you how to use moulds and will even tell you about the history of chocolate from bean to bar.
Mark’s teaching style is relaxed and fun, and you will go home with the knowledge and skills to make your own fantastic creations.
To find out more about Mark’s courses, visit squires-group.co.uk.
White chocolate and saffron panna cotta
After a barbeque, finish off with a light and summery dessert such as this gorgeous white chocolate and saffron panna cotta by Mark Tilling.
600ml (just over 1 pint) double cream
2 leaves of gelatine
½ vanilla pod
200g (7oz) Squires Kitchen White Belgian Chocolate
½ tsp saffron strands
1. Soak the gelatine in a bowl of very cold water until supple.
2. Heat the cream with the saffron and seeds from the vanilla pod just until boiling.
3. Squeeze out the excess water from the gelatine and add to the cream and stir until dissolved.
4. Place the chocolate into a large bowl and add the cream mixture and stir again until the chocolate is melted.
5. Let the mixture cool for 20 minutes then pour into small timbales or ramekins. Place in the fridge to set for at least 2 hours.
6. To serve, remove from the fridge and free from the timbale with a little hot water around the sides. Place on a plate and serve with fresh berries.
