Home > All Classes > Food + Home > Baking & Cake DecoratingSculptural Chocolate
Intermediate
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15 min
Taught by Mark Tilling
Transform chocolate into stunning three-dimensional shapes with master chocolatier, Mark Tilling. You’ll learn how to work with chocolate on a cold marble surface and transform it into cigarillos, fans, and other fun geometric shapes, perfect for decorating cakes and topping elegant desserts. Mark begins by showing how to beautifully swirl colors to make two-toned chocolate and shares tips and tricks for working on the marble surface. Whether you scrape it into curls, cut it into stacks or fold it into fans, you’ll have a wealth of new chocolate-making techniques to play with.
New to chocolate making? Make sure to begin with Mark’s foundation class: Mastering Chocolate at Home.
What you’ll get:
New to chocolate making? Make sure to begin with Mark’s foundation class: Mastering Chocolate at Home.
Learn how to:
- Work with chocolate on a marble slab
- Use a bench scraper to create chocolate curls and cigarillos
- Create a two-toned swirled chocolate
- Use transfer sheets to create stackable pattered chocolate shapes
- Fold chocolate into fans
What you’ll get:
- Detailed lesson on how to create three-dimensional, sculptural shapes out of chocolate
- 5 HD video lessons you can access online anytime, anywhere
- Detailed supplies list and downloadable PDF with proper chocolate melting temperatures
- Step-by-step expert instruction from master chocolatier, Mark Tilling
- The ability to leave comments, ask questions, and interact with other students
Chapters
01:02
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00:35
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04:59
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06:55
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02:18
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Materials
Here’s what you’ll need:
- 300g each tempered white chocolate and dark chocolate (see Mastering Chocolate at Home to learn how to temper)
- New toothbrushes
- Pastry scraper
- Large flexible chocolate scraper
- Large and small offset spatulas/palette knife
- Cocoa butter colors
- Dust colors
- Ruler
- Clear food-grade acetate sheets
- Transfer sheets (for adding patterns to chocolate)
- 2 flat cookie sheets or trays, plus a metal tray that fits in your freezer
- Marble granite slab (at least 30x40 cm)
- Small pots
- Small teaspoons
- Small metal pan
- Here's where you can buy specific products Mark uses in this class:
Microwave bowl
Spatula with thermometer
Mycryo or powdered cocoa butter (be sure it’s in powder form; push through sieve if solid)
Chocolate transfer sheets
Cocoa butter coloring agents
Metallic dusting colors
Regular dusting colors
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Transcript
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