Pâtissier Chocolate Workshop For SugarCraft Baking and Culinary Academy (SBCA)

November 23, 2016

Our Assistant Corporate Chef Ian Wong flew to Kuala Lumpur, Malaysia and conducted a workshop for SugarCraft Baking and Culinary Academy (SBCA) on 17 November 2016 in collaboration with our Malaysia Pâtissier distributor Q’zine Gallery Sdn Bhd


During this session, Chef Ian gave an insightful lesson on chocolate and the origins of cocoa bean. He also shared different methods of chocolate tempering and applications. This was also a great opportunity to interact and share knowledge with future chefs whom may be brand advocates for Pâtissier. 


A big thank you to Q’zine Gallery Sdn Bhd and Sugar Craft Culinary School for hosting us for this workshop.


Below are some highlights of the workshop:

 

 

 

 

Please reload

Featured Posts

Choosing the Right Chocolate - Chocolate Pairing

September 22, 2020

1/10
Please reload

Recent Posts
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
Archive
Please reload

Search By Tags