Former UK Chocolate Master competitors Mark Tilling and Sebastian Kobelt are to go head-to-head again as both pastry chefs release their own hand made range of chocolates in the run-up to Easter.
Tilling and Kobelt battled against each other at The Restaurant Show in October last year for the title of UK Chocolate Master, finishing first and third respectively. Now the chefs will do battle once again after simultaneously launching their bespoke chocolate ranges for sale within their place of work.
Tilling, who has been the head pastry chef of Lainston House Hotel since 2008, has created two chocolate blends using ‘the finest chocolates and cocoa liquors form around the world’: a dark chocolate (68 per cent) using ingredients form Mexico, Madagascar, Santo Domingo and Ghana, and a milk chocolate (44 per cent) with tastes of West Africa, Tanzania and Java. While 100g bars are available to buy from all four of the Exclusive Hotels, Tilling has designed a range of dishes that utilises the chocolate’s unique flavour.
The more unusual dishes include Goats Cheese Panna Cotta, Bitter Chocolate, Sesame Tuile and Asian Dressing, and Seared Venison Saddle, Bacon & Horseradish Potato Cake, Carrot Puree and Chocolate Scented Jus.
Kobelt meanwhile has created a bespoke seasonal collection of individually handcrafted chocolates available to buy from The Kitchin in Edinburgh, where he holds the position of head pastry chef. Each box of 12 contains four of each flavour: Whisky Truffle, Chocolate Fudge, Pistachio Nougat and Blackcurrant Truffle, and are available to buy in the restaurant itself where they can be enjoyed at the table, or purchased online for home consumption.
The competition between the two chocolatiers will give Tilling some good practice ahead of the World Chocolate Master Finals at Salon du Chocolat in Paris in October, where he will be representing the UK.