Chocolate 2.0 – Modern Confectionery Fundamentals by Seung Yun Lee

Chocolate 2.0 – Modern Confectionery Fundamentals by Seung Yun Lee

 

Confectionery staples such as chocolate bon bon, praline and chocolate bar will be explored in this immersive workshop. From colour application on molds and creating hollow figurines to perfecting molded chocolates, you can expect a holistic learning experience. You will also be introduced to new tempering methods and molding techniques to gain fresh ideas for fillings and decorations, create double-layered ganaches and more.

 

Prerequisite: “Chocolate 1.0 - Discovering Chocolate Bon Bon & Praline”; or proficiency in hand crystallization of chocolate and piping techniques.

 

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Location
CHOCOLATE ACADEMY™ centre Singapore
Level
Level 2

Teacher

  • Seung Yun LeeChef
Course subscription & info
Level Level 2

Intermediate

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.

Need some inspiration? Explore our Callebaut tutorials!
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Location
CHOCOLATE ACADEMY™ centre Singapore

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

26 Senoko South Road
Singapore 758091
Singapore
Seung Yun Lee
Chef

Seung Yun Lee moved from Korea to join the CHOCOLATE ACADEMY™ SINGAPORE as Academy Chef. She has worked at confectioneries and bakeries across the world including Pinch of Love (Korea), Savour Chocolate and Patisserie School (Australia), Javacity Korea and Vanilla Bean Cake (Korea). 

Seung Yun emerged as winner at the World Chocolate Masters Asia Pacific Selection 2011 and 3rd runner up at the World Chocolate Masters Final 2011 in Paris.