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.
- Seung Yun LeeChef
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
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.