Macaron class 2.0 by Seung Yun Lee
Learn to make high quality macarons in a range of flavours in this hands-on class covering essential skills and more advanced techniques and recipes.
Prerequisite: “Chocolate 1.0 - Discovering Chocolate Bon Bon & Praline”; or proficiency in hand crystallization of chocolate and piping techniques.
- Seung Yun LeeChef
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner 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. With over 15 years of experience, 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.