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After finishing my cooking studies I spent time as Pastry Chef at several Argentinean restaurants, cafes and pastry shops, taught contemporary plated desserts and chocolate pralines in various gastronomy schools and sat on severals judging panels including a National Chocolate Sculpture Competition in Argentina.
After moving to Australia I completed chocolate courses around the world (Switzerland, Australia, France and Italy), including chocolate making from the bean, Maitre Chocolatier programs and a course at the famous Ecole Ritz Escoffier in Paris.
I wrote several recipes and articles on chocolate for publications such as Goulash Magazine, Delicious Magazine and Gourmet Traveller Blog.
I joined Koko Black in November 2005 and I was responsible for production, training and product development across KB chocolate salons. I worked for Koko Black for 5 years.
I worked for Kennedy and Wilson Chocolate and I still do some work for them for special products and product development.
Since November 2013 I've been working for The Ministry of Chocolate (Ambassador for Daintree Estates, Australian grown chocolate).
Also, I've been teaching Fantastical Chocolate at Gewürzhaus Cooking School.
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Hello Samanta,I noticed your pictures of you making transfer sheets. I have always wondered how to do this. We work a lot with cocoa butters and color but i have never tried to make my own sheets. I would love to learn how to do this. If you could offer any insight on this it would be greatly appreciated...ThanksJustin'
Are you commenting on my site here on The Chocolate Life, or my Earth's Sweet Pleasures site? We just added our new Rich Rainforest Dark fudge bar.Reonne
Hi Tanamas,Very beautiful site! WOW! I'm impressed!I'm still new to all of this, but I'm doing my best to learn. Thanks for adding me as a friend :)Reonne, Co-ownerEarth's Sweet Pleasures