We have the pleasure of hosting our Vietnam Customer, D'Art Chocolate for a three-days Pâtissier chocolate workshop from 12 November to 14 November 2018 in our office.
During this workshop, our Vice President of Food Service and Corporate Chef, Chef Jacques Poulain gave an insightful lesson on the difference between Artisan Couverture, Artisan Chocolate, Gourmand Compound and their different applications. Additionally, our Pastry Chef, Chef Ian Wong also did a demonstration and incorporated Pâtissier chocolates into various desserts alongside with our guests.
We hope that this workshop was an insightful and enriching experience for our guesta!
Below are some highlights of the workshop:
