This week we sat down with chocolatier, Yoon Kim, a regular student at Savour School and now successful business owner, to learn more about her exciting chocolate journey.
Yoon Kim. Commercial chef.
The Smooth Chocolator. We produce bean to bar chocolate made from fairly and directly traded cocoa beans.
I was always interested in pastry so I took some classes at Savour School. Soon I found there is a lot to learn in chocolate making. The more I do, the more there is to learn which I found fascinating. Bean to bar chocolate was new to me, but the flavours of different cocoa beans made me want to pursue that path with no hesitation.
First of all, I knew nothing about chocolates before I took the classes. I just wanted to learn how to temper the chocolates. But as I was taking more classes at a higher level, I learnt the technical side of making chocolate, such as understanding crystals in couverture and troubleshooting as well as the aesthetic side of the products. I feel very lucky to live close to Savour School as I can always go back and seek further learning.
I’ve only started to make and sell bean to bar chocolate but I have recently signed an exclusive contract with 2 Beans in New York and my entire range is going to be sold at 2 Beans New York which is exciting.
“Be passionate and try something new all the time”. The advice was from Jean-Marie Auboine, one of the guest chefs at Savour School.
Getting a bigger quantity of good quality cocoa beans and of course trying to get the best out of the beans by finding the right processes. I’m planning to approach more chocolate shops in the US, UK, Hong Kong as well as Australia once I have the secured supply of cocoa beans.
Although I’m focussed on bean to bar chocolate bars only, coloured, moulded bonbons with fruit jelly and creamy ganache are my favourite chocolates to make.