Coffee Beans*

 

Last weekend I had Coffee & Macaron Making Master Course, day 1. One of my students who was back on holiday from Australia (yes, my students are international ^^*!), has kindly bought me some coffee beans from where she lives – in Melbourne. The shop name is called Seven Seeds and seems to be handling various types of coffee beans / Specialty coffee beans. They roast themselves too!

 

 

The packaging and the cards that were slipped together explained how much they care about the beans they carry and the passion to transfer their thoughts to consumers. I like that! The one I had was Seven Seeds Espresso Blend, and beans were from Ethiopia Yirgacheffe, Colombia and Brazil. Taste like: Plum, Raspberry, Caramel (according to their notes).

 

 

During the class, I shared beans that I got from from Jason BSC – Brazil Santos, Ethiopia Yirgacheffe, Kenya AA, Papua New Guinea, Indonesia Mandheling, and Guatemala Antigua. These are more commercial beans and it’s good to compare how different region beans taste differently. Each bean has different characteristics, and you can tell such characters the most when you actually brew them together. We also tasted above Specialty coffee in Hario hand-pouring, although the beans are suited for espresso based drink.

The coffee and cafe culture in Malaysia is expanding in the last couple of years, and I feel that we have more options and luxury to choose our coffee. We are lucky to see this with our eyes, and I hope that the industry will grow more in the future!

 

 

And I wish to visit Australia Melbourne one day!

Thanks for your sharing ^^.

 

Cheers,

Tomoko

 

 

Coffee & Macaron Master Course*

 

Hi there!

We are having our Coffee & Macaron Master Course this weekend! This two day course comes with a certificate of completion from Caramel Factory.

This class is for you to deepen your knowledge on coffee and macaron making, and hopefully give you more joy in visiting cafes and making coffee and macarons on your own^^.

You will be learning all about the history of coffee,  how coffee beans are harvested and roasted, and how different regions of coffee beans vary in size, flavour, etc. You will also be brewing coffee by Hario hand-dripper, as well as an espresso machine, syphon machine, mocha pot and other coffee making tools. It is a fairly comprehensive beginner’s guide to specialty coffee making!

 

 

As for macaron making, you will be learning over 12 kinds of macarons in two sessions, by both Italian meringue and French meringue way. We’ll using high quality ingredients such as Belgium chocolate, French vanilla paste, Japanese green tea powder, and french fruits puree. Some of the flavours that I’ll be teaching are: Vanilla Rose macaron, Royal Milk Tea macaron, Passion Chocolate macaron, and many more!

For details of this class, kindly refer to my previous post; Coffee & Macaron Making Master Course.

Here is the class schedule (2 days course);

DAY 1:   July 31st (Sunday) 10:30am-5:00pm *30 minutes lunch break included

DAY 2:  August 7th (Sunday) 10:30am-5:00pm *30 minutes lunch break included

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

 

 

 

If you are interested in joining the course, kindly email at caramelmoko@gmail.com (Tomoko).  

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

 

July 2016 class schedule*

 

Hi there!

Today I am posting July 2016 class schedule! 

I am introducing bread classes in July! Homemade breads are healthy and good, and I receive happy voices from my students that they are often making bread at home after learning in my class. For soft buns, I have 2 classes such as Japanese Snow White Bread, Bagel and Donuts. And for the new class, I am teaching hard type of bread – Cranberry cream cheese bread & Petit baguette. I hope these breads will give you joy in your daily baking^^.

I will also be conducting our new Coffee & Macaron Master Course. So for those who have been waiting for macaron class, please find the details at the bottom.

 

Here is the schedule of July 2016 class (click for Class Calendar);  

 

<July 2016>
1. Bread class 1 ~ Japanese snow white bread & Ham and cheese roll ~

Snow White Bread

Ham and Cheese Roll

(We will use Halal Chicken Ham)

DATE:       July 16th (Sat.) 10:00am-1:30pm – FULL

                   August 13th (Sat.) 10:00am-1:30pm – FULL

    FEE:      RM200 (RM159  for members)

 

2. Bread class 2 ~ Chocolate bagels & Japanese donuts ~

Chocolate walnuts bagels

kinako & chocolate coating

DATE:       July 16th (Sat.) 2:00pm-5:30pm – FULL

                   August 13th (Sat.) 2:00pm-5:30pm

    FEE:       RM200 (RM159  for members)

 

3. Bread class 3 ~ Cranberry cream cheese bread & Petit baguette ~

Cream cheese and cranberry inside

French style mini baguette

DATE:      July 17th (Sun.) 11:00am-2:30pm – FULL

                  July 23rd (Sat.) 10:00am-1:30pm – FULL

   FEE:      RM210 (RM169 for members)

 

4. Tart au Tiramisu & Chocolat Orange Finacier -Premier Class- 

 

DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm – FULL

    FEE:     RM210 (RM169 for members)

 

5. Ramadan Special Class! – Season Special Class – 

~ Moist Carrot Cake & Chewy Chocolate Chip Cookie & Fudge Brownie ~

 

DATE:       July 2nd (Sat.) 11:00am-3:00pm – FULL

    FEE:       RM250 (RM195 for members)

 

6. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*   

   

Caramel Nuts Tart (middle)

Nutty cookie using cassonade sugar

DATE:      July 3rd (Sun.) 11:00am-3:00pm  <– 1 more seat left!            

    FEE:      RM210 (RM169 for members)

 

7. Tokyo Lemon Chiffon Cake & French Chocolat Sable

Fresh & moist lemon chiffon cake

with lemon icing

Cocoa sable sandwiched with chocolate * hazelnuts praline

with a hint of French Guerande salt

DATE:      July 23rd (Sat.) 2:00pm-5:30pm 

   FEE:      RM200 (RM159 for members)

 

 

 

<Coffee & Macaron Master Course>

 

Coffee & Macaron Course is an intensive 2-day course designed for students that are interested in mastering  the art of making macarons and coffee brewing (focusing on hand-dripping). For more details of this course kindly refer to my blog post; Coffee Making and Macaron Master Course!

 

 

As for the date and fee;

DAY 1:   July 31st (Sunday) 10:30am-5:00pm

DAY 2:  August 7th (Sunday) 10:30am-5:00pm

FEE:      Promotion RM990 (original price RM1,290) – 3 more seats left!

*It’s a full day course with 30 minutes lunch break. We will make various types of macarons (more than 12 kinds) over these 2 days. Each session will start with macaron making and you will learn about coffee in the 2nd half of the day tasting delicious macarons and coffee. It’s a fun class and I am looking forward to having good time with you!

 

For registration, kindly email at caramelmoko@gmail.com (Tomoko). 

I am looking forward to hearing from you!!!

 

Cheers,

Tomoko

 

 

 

 

Coffee & Macaron Master Course* – coming soon!!!

Hi there!

Thank you for visiting my blog ^^.

By the way, heads-up to some of you… I am conducting “Coffee & Macaron Master Course” in late August to early September.

<Class Schedule>

Day 1: August 23rd (Sunday)          11:00am-5:00pm

Day 2: September 5th (Saturday)    11:00am-5:00pm 

Day 3: September 12th (Saturday)  11:00am-5:00pm 

*All including lunch break around 1:30pm-2:30pm.

Please let me know if you are interested in!

For details for the class, kindly refer to my previous post of Coffee Making and Macaron Master Course.

Thank you so much and I look forward to hearing from you soon!

Cheers,

Tomoko

BEAM @ Sri Damansara

The other day, I had a chance to visit a cafe called BEAM at Sri Damansara, thanks to my dear student who recommended me of this newly opened shop! It opened in end of July. I wouldn’t have known of this shop otherwise because the coffee and cafe business in Malaysia is expanding vast in the last couple of years. (My student has joined our coffee & macaron master course, by the way. I am glad to be sharing such information with students lately^^…)

As soon as I entered the cafe, I immediately liked this spacious yet cozy ambience. It seemed that this shop lot was a former warehouse, thus the table and chairs were displayed spaciously and had couple of areas in theme. This corner close to the door caught my eye as I entered, and before I even checked their menu I was impressed by how various coffee items and tools they carry for sale. They had the same kettle, coffee filter, syphon machine and others that I have, and they also had some unique coffee tools. I even found two sets of water-dripping machine on the high table (this was of course not for sale).

And then we came to the counter to order our coffee.

Specialty coffee and… Kopi O?

First, I was surprised that they handle Specialty coffee beans here, which is still quite new and difficult to find in Malaysia. Then I was surprised that they also serve the local coffee as well because normally those two do not exist together in the same cafe. But soon after we order our Macchiato and Hand-drip Specialty Coffee (Papua New Guinea bean), the man who made us a hand-drip coffee explained to us all.

It seems like this cafe was built by a coffee wholesale company who has been supplying local and Arabica coffee beans, and now Specialty coffee beans, to cafes and coffee shops in Malaysia since 70’s.

No wonder!

That explains why they have so much knowledge and sources of coffee beans, not only the local beans but also the other kinds. When he mentioned, “We made this cafe to educate people on Speciality coffee beans”, I was clapping hands in my mind(!) because I was just trying to teach my coffee & macaron course graduates what Specialty coffee beans are and how good the tastes are through my Specialty Coffee class.

He poured the coffee carefully and steadily… very similar to how I make mine, but slower and with more using his whole body.

He gave us a nice and informative talk. Thanks!

Specialty coffee beans are rather limited and hard to get, and in Japan it costs about RM70/200 gram. But now you can get here in Malaysia with around RM28/150gram!

They had various raw beans and a roaster which if we request they will roast for you (it takes about 20-30 minutes) at the shop. Their main roaster factory seem to be just around the corner from this cafe.

Specialty coffee beans are picked carefully so it normally indicates details such as farmer, altitude, the way they dry the beans and the aroma you can taste from each beans. After we carefully looked at the list of beans here, we bought back a packet of Tanzania Specialty coffee beans (Tembo Farm), which was roasted only 2 days ago in their factory.

After we went back home, we straight away made a coffee from this bean. It was really fresh and had a nice fruity flavor…

I really enjoyed the experience there, and although it’s a little bit far from my house, I cannot wait to go back there!

Thank you for always visiting my blog ^^!

Coffea Coffee @ KL!

 

 

I just finished my 3rd session of Coffee Making and Macaron Master Course!

It has been an exciting and enjoyable time for me to conduct this course, as I see my students learning new things about coffee and also improving making coffee and macarons throughout the course. The photo is the macarons we made in the last class, which flavors are blueberry cheesecake, raspberry, mango and passion fruits chocolate. It’s also good for the students that they can bring back a box full of macarons (30-40pcs each day)!

 

By the way, today I would like to share some exciting news about the change in Malaysian coffee! “Pour over” style of coffee making has finally  brought into Malaysia! This was a great shocking news for me when one of my students told me to check out the other day.

 

Coffea Coffee @ The CURVE

Honestly, there were a few shops serving ‘pour over’ coffee even before, and I have been seeing the trend of various coffee shops and coffee being introduced to Malaysia in the last 8 years of living here. But I would say this could be the very first coffee shop that specializes in ‘pour over’ style, which is my favorite way of making coffee and have been introducing in my 3 Day Coffee & Macaron Course.

The shop is called Coffea Coffee, and is a Korean coffee shop that was brought over end of last year. They now have 4 outlets in Bangsar, The Curve, Sunway, Subang and I’ve visited the shop in The Curve and Subang.

I liked the shop in The Curve because it was very modern design with glass windows and cozy wooden table and chairs.

 

Impressive sign board @ The Curve

I’m sure my students know what they are talking about here… ^^

 

 

 

 

They have more than 10 kinds of single origin coffee, and all the coffees are roasted in Korea. Here, you must try their COE (Cup of Excellence) coffee, which has won some prestigious awards among the coffee. COE coffee was a bit pricier (RM20/cup) than the normal single origin coffee (RM10-RM15/cup), but it’s worth trying out! Also, they are having a weekday promotion right now and you can get RM15 for any coffee + muffins Or RM10 for any coffee (if I’m not mistaken).

 

 

 

So far I’ve tried the one from El Salvador (COE), Ethiopia Yirgachef G1 (Single origin) and Ethiopia Harrar G4 (Single origin) and all of them were good with nice aroma and clear taste. Some distinct uniqueness in aroma.

Of course they also have other types of espresso based coffee (cappuccino, cafe latte, etc), so I can’t wait to try out in my next visit!

 

 

 

 

Thank you for visiting my blog, always^^.

 

 

May & June 2014 class schedule*

 

Hi there, I blinked my eye and it’s already end of April! My daughter started going to Japanese kindergarten this month. She is excited with her new school life and as a parent, I feel very happy to see her enjoying and adjusting to her new life. But to this change and rather hectic life, I fell sick  this week…>< We all must take care of health, ya! And I always wish that my Caramel Factory baking class is a place for you to put away all your stress and give you relaxing and exciting moment. I truely appreciate your daily care and understanding to my shop and classes…

By the way, today I would like to post May and June class schedule, since I am planning to go back to Japan in middle to late June! Please check out the class details below. Thanks!

 

<May and June 2014 class Schedule>

1. Hazelnuts Caramel Banana Tart & Hazelnuts Cocoa Sable – Premier Class –

Crispy hazelnuts tart, hazelnuts creme d’amande  with caramelized banana and hazelnuts

 

Cocoa sable with crunchy hazelnuts

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – FULL

                                May 30th (Fri.)    11:00am-3:00pm – FULL

FEE:                      RM210.00 (RM169.00 for members)

2. Mango Cheesecake (Non-baked type) & Cramberry Scone – Premier Class – 

Non-baked type of cheesecake with fresh mango!

Cramberry and white chocolate scone

 

DATE & TIME:    May 24th (Sat.)    11:00am-3:00pm – FULL

                               June 1st (Sun.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

 

3. Paris Brest (Almond Praline) & Eclair au Chocolat *Request Lesson* – Premier Class – 

 Choux pastry with hazelnuts praline buttercream

 

DATE & TIME:    May 22nd (Thurs.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

 

4. American Sweets Special! ~ Blueberry & Cream cheese Muffin, Carrot Cake and Cinnabon ~ – Season Special –

 

DATE & TIME:    June 7th (Sat.)    11:00am-3:30pm – FULL

                                       July – TBD

FEE:                           RM250.00 (RM195.00 for members)

 

5. Opera Maccha & Green tea snowball cookie *Replacement Lesson* – Premier Class –

Green tea opera with a hint of lemon flavor

DATE:        May 10th (Sat.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

*For details of this class, please refer to my post Opera Maccha.  

 

6. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

 

DATE & TIME:    June 8th (Sun.)    11:00am-2:30pm

FEE:                       RM195.00 (RM149.00 for members)

*For details of this class, please refer to my post Japanese Maccha Rollcake.

 

6. Tart au Mango & Coconuts Sable*Request Lesson* – Premier Class –

Tart crust, Creme legere, mango mousse and fresh mango!

DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

FEE:                       RM210.00 (RM169.00 for members)

 

7. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

     DAY 3 – Replacement class on May 11th (Sunday)

     *We will conduct this course again in July! Please look forward to it!

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robusta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

 

<MACARONS>

Italian meringue: Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

 

Here are the class schedule;

DATE	DAY 1	DAY 2	DAY 3
January	26th (Sun.)	–	–
February	15th (Sat.)	16th (Sun.)	23rd (Sun.)
March	–	1st (Sat.)	15th (Sat.)
April	11th (Fri.) &13th (Sun.)	18th (Fri.) &20th (Sun.)	25th (Fri.) &27th (Sun.)
May			11th (Sun.)

*January – April class are finished.

FEE:                       RM1,290.

*6 students maximum.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

 

 

Coffee Making and Macaron Master Course*

Hi there!

Today I would like to introduce you to our Coffee Making and Macaron Master Course!

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

Course Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

 

<MACARONS>

Italian meringue: Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

 

———————————————————————————————————————-

In Japan where there is coffee culture, we have lots of unique coffee shops that mainly serve ‘hand-dripped coffee’. Some shop even roast coffee beans on their own from raw beans, and since it is a big investment in machine and it is quite unique they normally put it in a place where customers can see when they roast.

When you say hand-dripped coffee, you use beans distinguished by countries and regions such as Brazil, Guatemala and Kenya. Some blend, of course. Unlike cafe latte or cappuccino that are espresso base and require machines, hand-dripped coffee enables us to enjoy the distinct difference of aroma in each variety of coffee beans.

As a coffee lover, I have always wanted to conduct a class on coffee. So I am very excited about this course. You can tell a story from a cup of coffee and sometimes having knowledge can change the impression towards the product, just like one of my students told me “I used to not like coffee that much but now I do after having your coffee!”

I wish to share as much information as I have for coffee in this 3 day course!

You will also master on making macarons during this 3 day course. Macarons go very well with coffee and our macarons are very popular among my students and customers, so I am looking forward to introducing them to you!

 

Here are the class schedule;

DATE	DAY 1	DAY 2	DAY 3
January	26th (Sun.)	–	–
February	15th (Sat.)	16th (Sun.)	23rd (Sun.)
March	–	1st (Sat.)	15th (Sat.)
April	11th (Fri.) &13th (Sun.)	18th (Fri.) &20th (Sun.)	25th (Fri.) &27th (Sun.)
May

 

 

*January & February classes are finished.

*You can choose any of the above available dates.

*Time: 11am to 5pm (full day) with 1 hour lunch break (1:30pm-2:30pm). 

– FEE:                       RM1,290.

– Payment Method: In order to register, deposit RM100.- to be banked into Caramel Factory Account.

– Number of students per class: 6 students maximum

 

 

To register for the class, please contact us by email (or call): caramelmoko@gmail.com (012-352-3106).

Thank you so much for visiting our blog and hope to see you soon!!!

Tomoko

March 2014 Class Schedule*

Hi there!

It’s been a very busy few weeks for me and my family, so sorry for the late post! I have been focusing on developing a new course, along with perfecting the Coffee Making and Macaron Master Course. Along the way I’ve also designed a few new classes for the coming months.  

Here (finally) is the March schedule! Since it’s a beginning of Spring season in Japan, we are going to use many green tea ‘maccha’ and strawberry this month!

—————————————————————————————————————-

<MARCH 2014 Class Schedule>

1. Saint Honore Caramel *choux pastry! – Premier Class –

Pate foncer (pie) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    March 8th (Sat.)    11:00am-3:00pm – FULL

                                March 23rd (Sun.) 11:00am-3:00pm

FEE:                       RM210.00 (RM169.00 for members)

2. Green Tea Dacquoise – Basic Class –

 

DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

FEE:                       RM195.00 (RM149.00 for members)

 

3. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

DATE & TIME:    March 26th (Wed.)    11:00am-2:30pm – FULL

FEE:                       RM195.00 (RM149.00 for members)

4. Strawberry Pistachio Tart *Request lesson* -Premier Class-

DATE & TIME:    March 19th (Wed.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

5. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. All participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory.

Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

                               

 

<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

 

<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

Here are the class schedule;

DATE	DAY 1	DAY 2	DAY 3
January	26th (Sun.)	–	–
February	15th (Sat.)	16th (Sun.)	23rd (Sun.)
March	–	1st (Sat.)	15th (Sat.)
April	11th (Fri.) & 13th (Sun.)	18th (Fri.) &20th (Sun.)	25th (Fri.) &27th (Sun.)
May

*January & February class are finished.

FEE:                       RM1,290.

*6 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!