Panning chocolate class 2.0 class by Seung Yun Lee
Panning is an art form in itself to coat a crunchy centre, such as a nut, with even layers of chocolate and finishing it with a mirror shine. There are plenty of tips and tricks you need to know to ensure a successful final product. We will focus on successful chocolate coating on a range of products including almonds, pistachios, hazelnuts and caramels.
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner 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