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.^^
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!!
April 29, 2004
April 29, 2004
January 21, 2004
I think Valrhona run instruction courses in their factory at
Tain l'Hermitage for both professionals and amateurs.
Best of luck...JEROME.
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?
March 3, 2004
July 31, 2006
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.
August 6, 2006
You can get educated at Barry Callebauts Chocolate Academy in Singapore (600KB PDF-file):
"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
June 8, 2005
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.
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