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.
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