Browsing Tag

tempering

Chocolate Bonbons

October 10, 2019

This post will be a little different to my regular posts but I’d like to explore and work with something new. Some of you might already know that a few years ago, I decided to quit my previous job in the advertising industry and to moved to Paris to work on my pastry diploma. After graduating from Le Cordon Bleu in 2016 and returning to Hong Kong where I spent roughly 2.5 years working at The Peninsula, I realized that making pastries in a professional setting is very, very different from making pastries at home.

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