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The mymuybueno cookbook

The mymuybueno cookbook

Start your day, the mymuybueno way with 160 delicious and healthy refined sugar-free recipes.

Chocolate Making with Mark Tilling

mymuybueno Cookery School is delighted to announce two dates for our Guest Chef, Mark Tilling who we are flying over to join us at our school in Palma de Mallorca to deliver some amazing course days.

Pastry chef and chocolatier Mark Tilling, now working as a consultant chef in the UK for some renowned companies, has had a long career in the pastry and chocolate industry spanning over 25 years. He has three books under his belt and has gained many awards. During the past ten years one of his greatest passions has been teaching at cookery schools all over the UK, Europe and Russia.

Learn all the essential skills and techniques to working with chocolate. You will learn how to temper chocolate to achieve perfect shine and gloss and how you can use this to create stunning chocolate garnishes for all different types of confectionary.

Two course days, Moulded Chocolates and Chocolate Garnishes and Plating Designs.

€300
  • Asset 1
    10:00 - 17:00
  • Advanced Level
  • Asset 1
    mymuybueno Cookery School Folder *
    Recipe Sheets
    All Ingredients & Equipment
    Certificate of Attendance
    Tea & Coffee
    Glass of Wine
    Lunch (Platters will be provided by the school)

    *New students only

    SKILLS COVERED
    • Tempering Chocolate
    • Cigarellos, (plain, marbled, candy stiped)
    • Transfer Sheets, (discs, double sided discs and panels)
    • Chocolate Fans
    • Chocolate Logo Stamps
    • Plating Designs (sauce on turn table, brushes, splatters)
    • Chocolate Curls
    • Chocolate Crowns (piping into ice cold water)
    • Chocolate Feathers
    • Chocolate Spheres for Desserts
    • Chocolate Tubes (cups/tubes)
    • Chocolate Lollies
    • Bubble Chocolate
    • Filling and capping of Mould
    • Spraying, Flicking Cocoa Butter and using Stencil in Chocolate Moulds
    • Fruit Ganache
    • Tea Ganache using a cold infusion Techniques
    • Hazelnut Praline Ganache
    • Fruit Gel



    For more information or to book your place click here or you can

    email [email protected] or call (+34) 971720017

    Mark’s Story

    I have been working for over 25 years as a pâtissier and chocolatier in an industry for which I have a great passion. I remember at a very early age watching both my grandmothers making sweet things and even then I always knew I wanted to work in this area.

    My first job was working in the pastry kitchen at a local hotel at the weekends, which I loved. My best memories of working there were the New Year’s Eve buffets we made – we could really go to town with them and make all kinds of pastries. I was only 16 and this was where I met a very dear man, Martin Nash, who would have a huge influence on my life and career over the years.

    Throughout my career I have worked in many hotels and restaurants, including The Lanesborough on Hyde Park Corner in London, Lainston House Hotel in Winchester, the Hotel du Vin Group in Winchester and Bristol and the Pavé D’Auge in Normandy, France. I have also cooked for several well-known figures including President George Bush Sr., Cher, Tom Cruise, Nicole Kidman and HRH Prince Edward, The Earl of Wessex to name but a few.

    I have received many awards for my chocolate and pâtisserie work over the years. I have won many gold and silver medals for my desserts and petits fours, as well as double gold for my chocolate showpieces. My highest achievements, however, have been winning the UK Chocolate Masters competition from 2006 to 2008, and coming 12th in 2007 and 7th in 2009 at the finals of the World Chocolate Masters. It was such a great honour to be able to represent the UK.

    After these accomplishments, I was made a UK Callebaut Chocolate Ambassador which is a position I have held for the last five years. I have a great passion for teaching and enjoy passing on my skills to all kinds of people. I teach a range of classes from chocolate and pâtisserie, to five-day chocolate and baking schools at Squires Kitchen International Cookery School in Farnham, Season Cookery School at Lainston House in Winchester and Callebaut Chocolate Academy in Banbury.

    In 2010, I accepted the great honour of making the 200th Baddeley Cake for the Theatre Royal in Drury Lane, a tradition that dates back to 1794. The cake was based on the musical Oliver! which was running at the time. I am a regular contributor to Cakes & Sugarcraft and Squires Kitchen Bake School magazines as well as the author of three books, Squires Kitchen’s Guide to Working with Chocolate, Squires Kitchen’s Guide to Making Macaroons and Mastering Chocolate.

    In 2016 my team of three (myself, Helen Vass and Samantha Rain) took part in and won ‘Bake Off Crème de la Crème’, an eight-part series on BBC2 which sets out to find Britain’s best team of pastry chefs.

    I am now working as a pastry chef and chocolatier consultant for many different companies including Smeg, HB Ingredients and Callebaut. I continue to teach chocolate and pastry work at many different cookery schools around the UK and abroad.