Chocolate Bonbon & Praline 3.0 class by Seung Yun Lee
Chocolate Bonbon & Praline 3.0 class is a rigorous and intensive class focusing on new flavor and is designed to further develop and expand your chocolate skills. The overall flavour and texture balance in the finished product.
WHAT YOU WILL LEARN
- sugar crusted liqueurs
- chocolate marshmallow
- Advanced coloured spraying techniques
- Metallic powder applications - Exciting flavour combinations and textures
- New and innovative products
- Techniques commercial use
- Exciting recipes for you to take home
Prerequisite: Completed “Chocolate 1.0 - Discovering Chocolate Bon Bon & Praline” and "Chocolate 2.0 – Modern Confectionery Fundamentals".
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
The CHOCOLATE ACADEMY™ SINGAPORE is an initiative by leading Gourmet brands Cacao Barry®, Callebaut® and Carma®, aimed at artisans and professionals who want to improve their working skills in chocolate and learn new trends, techniques and recipes.
CHOCOLATE ACADEMY™ SINGAPORE
26 Senoko South Road, Singapore 758091