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hello! I am a chocolatier in Korea....
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cacaoboom
seoul, Korea
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April 27, 2004 - 12:58 pm
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I am so glad to know this great site 70%...
I am koean. I leaved in Belgium for 7years. I studied in Antwerpen for pralines. Now I have been a chocolatier in Seoul since 2000.
In Korea, not very many people know about real chocolate.
That means....I am lonely but I have to do many things with chocolate in here as a professional chocolatier.^^
Anyway,
I am afraid that if somebody could give me a info- about chocolate art?...Because I would like to learn more about chocolate art but I can stay in there just about 10 days. So, I think, I can't take a regular education because I have no enough time...
If somebody or some workshop could give me an opportunity to be a trainee for a short term course............It will be so nice.

Actually...I am so [:I]...because of my poor english...
I wish....keep touch with real chocolate!!

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alex_h
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May 7, 2004 - 12:24 pm
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don't be ashamed about your english. we're all chocolate friends in the end :-)

just wish i could help you, but i have no idea what you could do.

wish you much success!

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cacaoboom
seoul, Korea
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May 8, 2004 - 2:14 am
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chocolate friends? I like it.^^* Thank you. so kind...

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alex_h
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May 12, 2004 - 1:07 pm
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:-)

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jerome
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May 16, 2004 - 11:22 am
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I think Valrhona run instruction courses in their factory at
Tain l'Hermitage for both professionals and amateurs.

http://www.valrhona.com

Best of luck...JEROME.

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cacaoboom
seoul, Korea
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May 16, 2004 - 1:58 pm
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Jaaaaa? Oh...I am going to click. Thank you JEROME.^^*
I gave chocolate lesson to children and their mama,papa today.
It was a event at my workshop for familly's month...march.
It was great time for both.
The real chocolate could change our life in ways we woulden't believe! Dosen't it?

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choca
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May 21, 2004 - 3:42 pm
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can you give me more details on exactly what you wish to learn and i will try and help .

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cacaoboom
seoul, Korea
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May 23, 2004 - 11:58 am
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I sent you a mail for the detail. At the valrhona I could get info about lesson.
But It isn't suitable for me...
Good luck....

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Martin Christy
London, United Kingdom
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May 30, 2005 - 1:43 pm
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cacaoboom, if you see this can you check your email address? You have subscriptions to forums but the emails are being bounced as spam. Please change your settings or I will have to remove your subscriptions.

Thanks.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
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Masur
Stockholm, Sweden
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May 30, 2005 - 2:29 pm
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You can get educated at Barry Callebauts Chocolate Academy in Singapore (600KB PDF-file):
[url]http://www.barry-callebaut.com/images/documentation/bcinstitute_e_04.pdf[/url] [url]http://www.barry-callebaut.com/Main/Frameset.asp?reference=08-01.03-01&lang=en[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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Paul Mc
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June 8, 2005 - 8:31 pm
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There is a book which provides general technical information. Though it is geared more towards industrial production, I believe much of the information would be of value as it provides detailed information, for example, on reputed vs. actual effects of conching. I do not know if it is any longer in print:

Minifie, Bernard W.
Chocolate, cocoa, and confectionery: science and technology
(I've seen the 3rd edition)
Publisher: Van Nostrand Reinhold, New York

Good luck promoting chocolate in Korea! A friend from my school years I believe is a teach of music composition at Seoul University.

Paul

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hello! I am a chocolatier in Korea.... | Chocolatiers | Forum