Just Koko World
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Tuesday, December 20, 2011
Tuesday, May 3, 2011
OreoCHOC Kit for Kids
Wht's in the kit:
250 gm dark choc compound
1 Oreo choc mould
Oreo Biscuits
Aksesori OreoChoc (box dan paper cup)
Hand gloves
Cartoon Edible Image
Notes attached on how to do it yourself
(Each kit can produce 20 pcs of OreoChoc)
Tuesday, April 12, 2011
Cara mudah membuat coklat - design bunga ros
Tuesday, March 1, 2011
Roses with coco praline
Cara mudah membuat coklat - Dark Peanut Chocolate
Saturday, December 25, 2010
Chocolate Basic Cooking Class
Malaysian Cocoa Board, the major cocoa research center in Malaysia is pleased to announce its basic course in chocolate and confectionery making. This course will provide participants a basic understanding of chocolate making and confectionery products. It has been designed for individuals or researchers involved in chocolate and confectionery product development or in Q.C department.
Lecture Topics
History of cocoa and chocolate
Wet cocoa bean processing
Dry cocoa bean processing
Chocolate manufacturing
Raw ingredients
Tempering
Handmade Chocolate
Practical Exercise
Demonstration on pilot plant scale chocolate manufacturing
Tempering
Chocolate moulding, chocolate bar and chocolate shell
Enrobing
Production of centers and fillings for handmade chocolate Butter truffle, coffee truffle, durian truffle, orange truffle, splitter truffle, caramel truffle, fondant, granola bar and three layer agar-agar.
Cost
Only a nominal course fee will be charged, which includes for theoretical and practical sessions, lecture notes, laboratory fees, beverage breaks, lunch and certificate of attendance.
For program information contact:
Wan Aidah Wan Ibrahim
or
Hassan Mohd Ramli
Tel: 03-89267800 ;
Fax: 03-89255386
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