Macaron class 2.0 by Seung Yun Lee
Learn to make high quality macarons in a range of flavours in this hands-on class covering essential skills and more advanced techniques and recipes.
Prerequisite: “Chocolate 1.0 - Discovering Chocolate Bon Bon & Praline”; or proficiency in hand crystallization of chocolate and piping techniques.
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of working with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
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