Panning chocolate class 2.0 class by Seung Yun Lee
Panning is an art form in itself to coat a crunchy centre, such as a nut, with even layers of chocolate and finishing it with a mirror shine. There are plenty of tips and tricks you need to know to ensure a successful final product. We will focus on successful chocolate coating on a range of products including almonds, pistachios, hazelnuts and caramels.
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