Award-winning pastry chef and chocolatier Mark Tilling, twice UK Chocolate Master and recent 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.

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.

Book Details

Mastering Chocolate: Recipes, tips and techniques from the award-winning master chocolatier

Mark Tilling

B. Dutton Publishing

RRP £20.00

Published 10th April 2017

ISBN 978-1-905113-56-9

Hardback; 245mm x 190mm; portrait; 192pp + cover; full colour throughout

Author Profile

Mark Tilling is one of the chocolate industry's biggest stars. Having worked in the trade for over 25 years, he has developed a sophisticated style which has won him respect from chocolatiers the world over.

As well as working at Michelin-starred restaurants, Mark has received multiple awards for his chocolate and pâtisserie work, including numerous gold and silver medals for his desserts and petits fours, and double gold for his chocolate showpieces. Mark won two UK Chocolate Masters competitions in a row in 2006 and 2008, going on to represent the UK at the finals of the World Chocolate Masters in 2007 and 2009.

Having established himself as a leader in his field, Mark began to teach the art of working with chocolate and is well known for his friendly approach and ability to produce professional results. He is the Head Tutor at Squires Kitchen International School in Surrey, UK, is a regular contributor to Cakes & Sugarcraft magazine and has written three previous books on chocolate and pâtisserie.

Along with former Squires Kitchen International School students and fellow pastry chefs Helen Vass and Samantha Rain, Mark won the first series of BBC2's Bake Off: Crème de la Crème in April 2016, beating 14 other professional teams to be crowned Britain's best team of pastry chefs.

ENDS

To arrange a review, extract or offer, please contact Jenny Weaver on jenny.weaver@squires-group.co.uk or call +44 (0)1252 260 263.

B. Dutton Publishing Ltd, The Grange, Hones Yard, Farnham, Surrey, GU9 8BB, UK