Panning chocolate class 2.0 class by Seung Yun Lee

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.

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Local
CHOCOLATE ACADEMY™ centre Singapore
Data
Level 2
Inscrição e informações sobre o curso
Data Level 2

Intermediate

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.

Need some inspiration? Explore our Callebaut tutorials!
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Local
CHOCOLATE ACADEMY™ centre Singapore

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

26 Senoko South Road
Singapore 758091
Singapore