Mastering Chocolate by Mark Tilling (Author)

BK01A215-01

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Award-winning pastry chef and chocolatier Mark Tilling, twice UK Chocolate Master and champion of the first series of BBC2’s Bake Off: Crème de la Crème, reveals his showstopper recipes in this modern, creative and comprehensive guide.
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Get a finer finish with couverture chocolate

SK Belgian Couverture Chocolate Dark 1kg

SK Belgian Couverture Chocolate 1kg

Mark recommends using couverture chocolate for his recipes, which contains 32–39% cocoa butter. This gives the chocolate a better flavour and lovely sheen and makes it easier to wo

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Mastering Chocolate
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Description
Video Demonstration
Additional Information

Award-winning pastry chef and chocolatier Mark Tilling, twice UK Chocolate Master and champion of the first series of BBC2’s Bake Off: Crème de la Crème, reveals his showstopper recipes in this modern, creative and comprehensive guide.

“Mastering Chocolate deserves to have pride of place in every chocolate lover’s kitchen.” – Claire Clark MBE

  • 20 tried-and-tested recipes, from simple truffles to showstopping tiered cakes
  • Comprehensive step-by-step photographs of all stages for flawless results
  • Essential equipment explained, for everyone from beginners to keen chefs expanding their collections

UK Chocolate Ambassador and Head Tutor at Squires Kitchen International School, Mark covers the chocolate story from bean to bar as well as everything you need to get started, from essential equipment to successful tempering.

Accompanied by step-by-step photos, the 20 tried-and-tested recipes are easy enough to tempt beginners whilst having the perfect range and creativity for professional chefs. Ranging from simple treats like Hot Chocolate and Whisky Truffles and Triple Chocolate Berry Tart to the showstopping Chocolate Splatter Croquembouche and Chocolate Lovers’ Wedding Cake, there really is something for everyone.

Whether you’re cooking for friends, making delicious gifts or creating a wedding centrepiece, Mark’s expert tips and techniques will help you melt, temper and mould your way to showstopping chocolate success.

Manufacturer
B. Dutton Publishing
Cover type
Hardcover
Number of pages
192
Editor
Jenny Weaver
ISBN-13
978-1905113569
Product dimensions
H25, W19.5, D2cm