Chocolate Class by Celebrity Chef

Hi one and all,

Our homegrown celebrity chef, Chef Amer will be conducting a 2-day Hands-on workshop on the Basics of Making Handmade Chocolates. The details are as follow:-

Dates : 26th & 27th June 2010
Time  : 9 a.m. to 5 p.m.
Location : Taman Perdaganan Pandan, Johore Baru (exact address will be provided later)
Course Fees : RM 550

At the end of the course, students will learn :-

• The technique of tempering chocolate -- the 'why' and 'how'
• How to produce chocolate shells and praline fillings -- the processes leading to the production of handmade chocolate pralines
• How to produce chocolate clusters and truffles
• How to keep chocolates
• Packaging techniques

Anyone interested in attending this course, kindly email me at : ainee@dchamps.com

Thank you.

Read more...

Peter Greweling's "Chocolate & Confections At Home'

Salam semua,

Kalau ada yg berminat akan buku tersebut, sila email kak ainee.

Harga MPH : RM123.

Kak Ainee dah dapat harga yg special ...  RM 105 (tidak termasuk harga penghantaran). Ini pun kerana sokongan yg diberi oleh member2  dari homechoc group... terima kasih kepada semua yg telah order..

Below is the write up on the book. Nanti kalau boleh, akan saya minta tolong Dr Rahimah untuk review the book.

Write- up:-

Chocolates and Confections at Home with The Culinary Institute of America



Peter P. Greweling, The Culinary Institute of America (CIA)

The home candy maker's guide to creating stunning chocolates and confections


Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.



In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.



Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections

Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more

Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

Read more...