Caramelia Chocolate Masterclass

Founder of Caramelia Professional School for Chocolate

 The founder of Caramelia Professional School dedicated her life to teaching advanced chocolate-making techniques around the world. After studying and working as a chocolatier in various places in Australia for six years, Caramelia decided to return to South Korea and open her own school. Now she's in ABA to hand you her international experience and give you the latest trends.

Recipes

• Avocado
• Basil Parmesan Olive Oil Ganache
• Caramel, Caramelized Hazelnut Gianduja
• Caramel, Peanut Praline, Sablet Ganache
• Chick Bonbon
• Cinnamon & Nutmeg Ganache
• Green Tea Ganache
• Hazelnut Chocolate Ganache Flamingo
• Liquid Honey Filling
• Mascarpone Ganache
• Passion And Coconut
• Pecan Praline +Bacon
• Tiramisu Cafe
• Vanilla Ganache
• Yuzu Lime Ganache

Skills

Chocolate tempering, cocoa butter tempering, spraying techniques, coloring techniques, praline, color process ganache, thin layer chocolate technique and others...