Tag Archives: chocolatier

2-Week Professional Chocolatier Programme

HeyπŸ‘‹πŸ»β€ΌοΈ Hari Raya Aidilfitri πŸ’š celebration πŸŽ‰πŸŽŠ in Malaysia πŸ‡²πŸ‡Ύ just around the corner✌🏻, other than sharing πŸ‘©πŸ»β€πŸ’»πŸ“ her recent Ramadhan buffet dining πŸ½πŸ΄πŸ˜‹

SiennyLovesDrawing πŸ‘©πŸ» gonna suggests why not baking some chocolates 🍫🍫 as your festive πŸ’š gifts πŸ’πŸŽ to family members, relatives, friends, colleagues, neighbours etc.πŸ‘«πŸ‘­πŸ‘¬β“β‰οΈ

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Suggest to add a personalised handwritten πŸ–‹greeting card πŸ”– with it, definitely perfect πŸ‘πŸ» ya 😍

Why she has this gift πŸ’πŸŽ suggestion❓⁉️

She has recently participated the exclusive media preview of a 2️⃣-week professional chocolatierπŸ«πŸ‘©πŸ»β€πŸ³πŸ‘¨πŸ»β€πŸ³ workshop at The Academy of Pastry Arts Malaysia πŸ’πŸ‡²πŸ‡Ύ (“Academy”), a premier culinary & pastry arts institution (Curious πŸ€” of what she has learnt❓⁉️ Do read πŸ“– on till the end ya..😝😜)

This short programme (with a certificate πŸ“œ accredited🌟) is conducted by the Academy’s 🏒 own award-winning πŸŽ–πŸ† chefs πŸ‘¨πŸ»β€πŸ³πŸ‘©πŸ»β€πŸ³ & specially created to non-professionals e.g. pastrons & housewives πŸ‘­ etc. who wish to delight their family members, relatives, friends, colleagues, neighbours, visiting guests etc. πŸ‘­πŸ‘¬πŸ‘« during this upcoming Hari Raya Aidilfitri πŸ’š festive celebration πŸŽŠπŸŽ‰

As shared in her earlier blogging πŸ‘©πŸ»β€πŸ’»πŸ“, Hari Raya Aidilfitri πŸ’š is a celebration πŸŽ‰πŸŽŠ of family, friends, togetherness πŸ‘­πŸ‘«πŸ‘¬ & good food πŸ½πŸ˜‹ So, by hand making a box of chocolates πŸ«πŸ’πŸŽ on your own for your family members, relatives/ friends πŸ‘­πŸ‘«πŸ‘¬, it would be a more personalised & memorable festive πŸ’š gifts πŸ’πŸŽ It’s definitely different from buying any ready made/ branded chocolates ya πŸ˜€

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So, she has learnt 2️⃣ types of chocolates 🍫🍫making with her media friends πŸ‘­πŸ‘¬πŸ‘«,

Each procedures require temperature ‘c 🎚check to ensure the hand making quality πŸ‘πŸ»

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(1) Hazelnut 🌰 Praline

Preparation time: 20mins for 30 pieces

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Part 1️⃣ Procedure: Homemade Hazenut 🌰 Praline

Ingredients: Hazelnut whole 200g, sugar 170g, water 50g & Vanilla extract 3g

  • To cook sugar & water πŸ’¦πŸ’§ to 120’c
  • Then, to add in all hazelnuts 🌰, crystallise the sugar

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  • Continue to cook the crystallised hazelnuts 🌰, until caramelised
  • Only if to make flavour praline, to add in vanilla extract

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Part 2️⃣ Procedure: Hazelnut 🌰 Praline

Ingredients: Homemade hazelnut praline 325g, Callebaut Cocoa Butter 32g & Milk Chocolate Callebaut 823NV 33.6% 30g

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  • To warm up praline & milk chocolate 🍫 to 35’c, then to mix in the cocoa butter & blend everything together

  • Then, to temper until below 25’c & cast into the mould

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  • To set for minimum 4️⃣ hours before dipping

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(2) Exotic Caramel

Preparation time: 20mins for 30 pieces

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Part1️⃣ Procedure: Exotic filing

Ingredients: Sugar 150g, Anchor extra whip whipping cream 27g, salt 1g, Ravifruit passion fruit puree 55g, Ravifruit mango puree 22.5g, Ravifruit coconut puree & Anchor butter each 37.5g

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  • Pot 1️⃣: To make a caramel with sugar, salt & a little bit of water πŸ’¦πŸ’§

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  • Pot 2️⃣: To warm up the cream, passion fruit puree, mango puree & coconut 🌴πŸ₯₯ puree together as liquid mixture

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  • Then, cool down the caramel in liquid mixture, mix well

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  • To wait until the mixture cool down to below 40’c, add in the soft butter & blend together

Part 2️⃣ Procedure: Caramel Ganache

Ingredients: Sugar 75g, Anchor extra whip whipping cream 187.5g, Glucose 7.5g, Anchor butter 47.5g, sea salt 3g, Milk Chocolate Callebaut 823NV 33.6% & Callebaut Dark Chocolate Santogo each 125g

  • To make caramel with sugar, glucose & a little bit of water πŸ’¦πŸ’§
  • To add in the warm cream when the caramel reach the stage require (chef πŸ‘¨πŸ»β€πŸ³ guidance refers)
  • To blend in the butter & salt, pour into the dark & milk chocolate 🍫

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  • To make an emulsion & pour inside the ring prepared

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SiennyLovesDrawing πŸ‘©πŸ» got not much πŸ€” chocolate 🍫 making experience, this was her 1️⃣st time, however she enjoyed & learnt slowly with the chef πŸ‘¨πŸ»β€πŸ³ The chef πŸ‘¨πŸ»β€πŸ³ went slowly in explaining the theories & demonstrated the hands 🀲🏻 on skills during the class. She loves the small class size (πŸ”Ÿpax) & chef πŸ‘¨πŸ»β€πŸ³ gave attention & guidance to each participants accordingly

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This class was conducted in a small group setting & focus extensively on hands 🀲🏻 on learning. All participants πŸ‘¬πŸ‘­πŸ‘« will practice & develop the skills in a highly πŸ‘†πŸ»interactive learning environment with 1️⃣-to-1️⃣ attention πŸ—£πŸ‘€ from chef πŸ‘¨πŸ»β€πŸ³ , academy assistants & classmates πŸ‘«πŸ‘­πŸ‘¬

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Hmm…Worry 😌 about the cost πŸ’± for all tools, utensils πŸ₯„πŸ₯£ & ingredients 🌰🍫 purchase πŸ›’β“β‰οΈ

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Do consult chef πŸ‘©πŸ»β€πŸ³πŸ‘¨πŸ»β€πŸ³ for more advices & guidance during your chocolate 🍫 making class then πŸ™‚

Not too worry 😌☺️, alternative options available ya

Interested❓⁉️

Do check it out & happy learning cum making chocolates 🍫🍫

Need a happy πŸ˜ƒ taster πŸ˜‹ to your handmade chocolate πŸ«β“β‰οΈ

Welcome to invite πŸ“©πŸ“§πŸ’Œ chocolate 🍫 fan…chocolate 🍫 lover ❀️ ~ SiennyLovesDrawing πŸ‘©πŸ» ya πŸ˜‹πŸ˜πŸ˜œ

FeeπŸ’±: RM5.5k Malaysian πŸ‡²πŸ‡Ύ students & RM6k International βŒπŸ‡²πŸ‡Ύ students

AddressπŸ“: No. 16, Jalan 51A/223, 46100 Petaling Jaya, Selangor, West Malaysia

Note: Just 3️⃣mins walking πŸšΆπŸ»β€β™€οΈπŸšΆπŸ»β€β™‚οΈ from the Asia Jaya LRT πŸš‡ station & located next to LYL building 🏒

Website🌐: http://academyofpastryartsmalaysia.com/2-weeks-professional-programme/

FB: https://www.facebook.com/commerce/products/1738233542881696/?rid=334499823280649&rt=6

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#academyofpastryartsmalaysia #bestpastryschool#newintake #workinhotels #bestpastryinstitute #pastryartsmalaysia #masterclass #HariRayaAidilfitri #HariRaya #festive #celebration #gift #gifting #malaysia #handmade #chocolate #chocolatier #professional #suppagoodpr #blog #blogging #blogger #bloggers #influencer #influencers #siennylovesdrawing 

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Pierre Ledent chocolate tasting πŸ«β˜•οΈπŸ‘πŸ»

SiennyLovesDrawing loves ❀️ chocolate 🍫 since young πŸ‘ΆπŸ»

Hmm…younger loves ❀️ milk 🍼 chocolate, growing up now loves ❀️ dark chocolate

It was a surprise😲afternoon that she received an invitation πŸ“©from luxury chocolate brand named Pierre Ledent to attend a chocolate 🍫 tasting session

Moreover, she can meet the winner of 2 world 🌎champoinships maitre chocolatier, Pierre Ledent πŸ™‹πŸ»β€β™‚οΈ! Wow! She was jumping happily 😁 before her reply to RSVP her attendance πŸ‘ŒπŸ»πŸ˜€

SiennyLovesDrawing 1st 1️⃣ visit to Mercato Cafe πŸ½β˜•οΈ

When you 1st 1️⃣ enter the cafe πŸ½β˜•οΈ, you will be welcome with the 3 3️⃣chocolate 🍫fountains ~ dark chocolate, milk chocolate & white chocolate

Awesome πŸ‘πŸ» series of luxury Belgium chocolates 🍫by Pierre Ledent πŸ˜‹

Pierre Ledent chocolates do not ❌ contain alcohol 🍻🍾 unless it stated otherwise then.

Pierre Ledent uses only chocolates 🍫 with a verified origin & containing at least 70% cocoa. He also emphasises all ingredients used in the pralines are rigorously selected & are of outstanding quality. He strictly avoids pork or pork byproducts (animal fats & animal based gelatin) in manufacturing process. Most ingredients used are vegetarian, apart from milk 🍼 & eggs πŸ₯š

The chocolate 🍫 all are preservative free & with a certificateπŸ“œof authenticity πŸ’―

Loving the innovative cum creativity of each chocolate made. Pierre Ledent shared that he has always localise his chocolate 🍫 to a local taste πŸ™‚

It is recommending to storing the chocolate in cool, dry & dark places, between 16Β°CΒ & 18Β°C at low humidity (i.e. less than 50%). Also to keep away ❌ from direct sun β˜€οΈ light & strong odours

SiennyLovesDrawing’s favourite from her tasting session is ~ Starlet ~ Ganache Biter πŸ˜πŸ‘πŸ»

Impressed with the exclusive design of its handmade chocolate packaging i.e. a luxury jewel box. The boxes vary from having 1, 2 or 3 layers which containing from 1 to 60 pralines

Yeah! A priviledged chance to withness how Pierre LedentπŸ™‹πŸ»β€β™‚οΈmade hot/ iced chocolate πŸ«βž•πŸ₯›for tasting,

  • Hot/ Iced 55% chocolate 5️⃣5οΈβƒ£πŸ«
  • Hot/ Iced 80% chocolate 8️⃣0οΈβƒ£πŸ«
  • Iced white chocolate coffee β˜•οΈ

Surprisingly, SiennyLovesDrawing always opted for hot drink, however from this tasting session, she actually prefers iced 55% chocolate & iced white chocolate coffee πŸ˜„

Hmm…why the chocolate drink tasting cup just so slim❓⁉️

Not enough…Ha…Ha…πŸ˜†

Ohh my….SiennyLovesDrawing loves ❀️ theΒ macarons served here too 😍

Wow! SiennyLovesDrawing was crazy 😜 with her macarons tasting…Ha…Ha…🀣😘

Loving the Pierre Ledent orange 🍊 macarons the most…so tasty delicious! πŸ˜‹πŸ‘πŸ»

Yeah! SiennyLovesDrawing was arriving early that day, so had golden chance to have a conversation πŸ—£πŸ‘₯with Pierre Ledent πŸ™‹πŸ»β€β™‚οΈ, requested for his autography βœ’οΈπŸ–‹with a chocolate 🍫related life quote πŸ“ & a photo together πŸ“Έ

Just so so happy! 😁

Hmm…you may ask who is Pierre LedentΒ πŸ™‹πŸ»β€β™‚οΈβ“

Pierre Ledent πŸ™‹πŸ»β€β™‚οΈis a reputable & multi award πŸ₯‡ winning luxury chocolatier from Belgium πŸ‡§πŸ‡ͺ . He hails from an uninterrupted line of 4 generations of Master BakersπŸ‘¨πŸ»β€πŸ³& maintains same tradition, skill & tirelessness to achieve the perfect balance between cocoa bitterness & a fresh, light, sweetness that let the chocolate 🍫 flavor explode in your mouth πŸ‘„

If you are interested, do explore the official website launch on 1 June (Yes, it’s today❗️Perhaps got discount 😁) for online πŸ‘¨πŸ»β€πŸ’»πŸ‘©πŸ»β€πŸ’»purchase πŸ›’πŸ›

Yeah! Enjoy specially air flown πŸ›©Belgian chocolate & French macarons by Pierre Ledent πŸ™‹πŸ»β€β™‚οΈya! πŸ˜‹πŸ˜†

#pierreledent #luxurychocolate #belgium #chocolate #chocolatetasting #chocolatier #maitrechocolatier #belgianchocolate #masterbaker #macaroons #cafe #mercatocafe #darkchocolate #whitechocolate #foodie #food #foodphotography #foodreview #blogging #blogger #bloggers #influencer #influencersΒ #siennylovesdrawing