The Crème de la Crème of Chocolate
Course Code: CDC
Subject area: Hospitality & Catering
Awarding body: City College Plymouth
Course type: Short course
Time of Day: Daytime
Duration: Two days
When you'll study: Monday and Tuesday, 9.30am - 4.30pm
City College Plymouth welcomes Mark Tilling, Master Chocolatier and GBBO Crème de la Crème winner 2016. He’ll be accompanied by Carol Schnegg MCGB, Patisserie Lecturer and Master Craftsman of Guild of Chefs.
This mouth-watering two day workshop will explore everything from the art of tempering, to making moulded chocolates worthy of a Paul Hollywood handshake! Learn to create show stopping desserts, master the mirror glaze and discover decadent decorating techniques using different types of chocolate, including ruby and gold.
You’ll learn the arts of tempering chocolate and blending fresh ganache with various complementary flavour combinations and how to dip and roll truffles for a perfect finish, as well as how to use chocolate moulds like a professional. Under Mark’s guidance, you will use cocoa butter colours and chocolate transfer sheets and learn a variety of different piping techniques and toppings to decorate your chocolates and desserts to impress.
Throughout the course, the finest chocolate and ingredients will be used; you will also have the chance to conduct a taste comparison of different grades of chocolate and learn about the new ruby and gold chocolate and their origin from bean to bar.
Take home all your creations, together with recipes, ready to delight your friends and family or charm your customers.
There are no specific entry requirements for the course – you just need a sweet tooth!
Fees quoted apply to courses starting in the academic year 2020/21 (August 2020 – July 2021). There may be a slight increase in fees for courses starting 2021/22.
If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)