During this intensive 3-day workshop, participants will immerse themselves in the diverse realms of chocolate confections. From crafting various types of chocolates to mastering pralines, bonbons, each participant will engage in hands-on learning alongside chef Frederic. 2026 Menu from Chef Frederic:

Chocolate Bonbon, Praline and Bars

• Dubai bar (pistachio and khadaif)

• Kuala Lumpur (ginger, mango jelly)

• Kuala Lumpur (sarawak pepper ganache)

• Manila (coconut, calamansi ganache)

• Dubai (khawa ganache)

• Mumbai (chai latte)

• Taipei (taipei honey, litchi, oolong)

• Coffee Praline Cigar

• Pecan Praline Cigar

• Matcha bar

• Caramel bar (crunchy sable with soft caramel)

• Hazelnut crunchy bonbon

• A varieties of bases (various pralines, crumble)

Confectionery:

• Orange blossom marshmallow

• Poppy raspberry marshmallow

• Vanilla marshmallow

• Cola jelly

• White nougat

• Pate de fruit (banana, calamansi, litchi rose)

• Soft caramel with dry fruits

• Vanilla fudge