Chocolate 1.0 – Discovering Chocolate Bon Bon and Praline by Agus Supriyadi
Create molded and hand-dipped chocolates from scratch under the expert tutelage of Chef Agus. Pick up chocolate tempering (crystallization), praline-cutting techniques and expand your knowledge on how to use chocolate and different chocolate products. You will leave with a basic but firm foundation in chocolate making.
Ideal for: Beginners or anyone looking to master chocolate crystallization.
Beginner
You have no experience in the art of chocolate but are motivated to be immersed in this wonderful world.
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
Singapore 758091
Singapore
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