Chocolate Tempering Solution Class by Agus Supriyadi
Tempering chocolate is a necessary step in creating the ideal chocolate products. It gives your chocolate a hard, shiny surface with a uniform colour. In short, chocolate that looks tasty and snaps when you break it. In this course, you will learn different methods of chocolate tempering. You will learn how to temper and handle the chocolate using: -
- Tabling method
- Seeding method
- Microwave method
- Mycryo method
- Agus SupriyadiChef
You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.
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
With over 13 years of professional experience across various market sectors, Agus joined Barry Callebaut Singapore in October 2015 as Junior Academy Chef & Technical Support. He is responsible for providing technical innovation and application solutions in all aspects of chocolate and compound to Bakery & Pastry customers in South East Asia.
Having spent most of his time in Jakarta Indonesia, Agus is well trained in product planning and research & development with big names like Dapur Cokelat and Chocomory Chocolate Shop . His 3 years stint with renowned Chocolatier Christian Andrie as Executive Pastry Chef cultivated an eye for details and flawless finishes.