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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CHOCOLATE ACADEMY™ centre Singapore
Level 2
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Level Level 2


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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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.

26 Senoko South Road, Singapore 758091

26 Senoko South Road
Singapore 758091