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12:58 pm
April 27, 2004
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cacaoboom
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seoul, Korea
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posts 4
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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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12:24 pm
May 7, 2004
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alex_h
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posts 1170
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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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2:14 am
May 8, 2004
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cacaoboom
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seoul, Korea
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posts 4
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chocolate friends? I like it.^^* Thank you. so kind…
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1:07 pm
May 12, 2004
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alex_h
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posts 1170
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11:22 am
May 16, 2004
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jerome
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posts 4
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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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1:58 pm
May 16, 2004
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cacaoboom
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seoul, Korea
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posts 4
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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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3:42 pm
May 21, 2004
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choca
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posts 41
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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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11:58 am
May 23, 2004
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cacaoboom
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seoul, Korea
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posts 4
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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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1:43 pm
May 30, 2005
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Martin Christy
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London, United Kingdom
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posts 614
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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
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Martin Christy
Editor
www.seventypercent.com
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2:29 pm
May 30, 2005
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Masur
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Stockholm, Sweden
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posts 592
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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)
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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8:31 pm
June 8, 2005
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Paul Mc
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posts 19
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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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