Tempering chocolate is a necessary step in creating the ideal chocolate products. It gives your chocolate a hard, shiny surface with a uniform colour. In short, chocolate that looks tasty and snaps when you break it. In this course, you will learn different methods of chocolate tempering. You will learn how to temper and handle the chocolate using: -
Tabling method
Seeding method
Microwave method
Mycryo method
Registration Details :
- Class is held from 1.30pm to 4.30pm SGT
- The Chocolate Academy Center in Singapore is not a Halal certified kitchen
- Only online payment is accepted and no refunds will be issued
- Once payment is successful, changing of classes is not allowed
- The Chocolate Academy Center Singapore reserves the right to cancel or reschedule a class due to unforseen circumstances and only in this exception, refunds will be issued
- Product images shown are for illustration purpose only.
