As part of the program, the group attended a training session in our CHOCOLATE ACADEMY™ center in Singapore. After an introductory presentation by the Managing Director of CARMA®, Thomas Hagmann, the group had the opportunity to visit the chocolate factory of Barry Callebaut in Singapore. Although the group could not see CARMA® couverture live in production, as all the CARMA® chocolate is being produced exclusively in our factory in Switzerland, it was interesting for the attendees to see the basic process of chocolate production for the first time in their life. In an inspiring demonstration, Chef Jean-Marc presented a selected range of CARMA® products and the application thereof. The day ended with a competitive quiz and the happy winner could take home a copy of the award-winning book of Fabian Sänger, CARMA® Chef in our Academy in Zurich, Switzerland.