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
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