The French Pastry School
Chocolate Creations by Norman Love
Date: Jul 17 - Jul 20, 2017 (1:00 pm - 8:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
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Norman Love, founder of Norman Love Confections, has created edible works of art that have been featured in renowned hotels throughout the world. His passion for pastry will be demonstrated through a modern contemporary approach to chocolate décor for all entremets. Each recipe will be as different as the next with chocolate as the constant. In this four-day, hands-on class, Chef Norman will reveal how he creates his culinary art from the purest of ingredients including intricate flavor profiles, exotic spices, and seasonal fruits that he has discovered during his extensive world-travels.

Chef Norman’s enthusiasm and devotion have positioned him as a visionary in the industry. From the two years he spent in France learning the craft of pastry-making to his decade at The Ritz-Carlton Hotel Company opening kitchens in Boston, Dubai, Bali and rising through the ranks to corporate executive pastry chef, his devotion to be the best is evident in each handmade piece of chocolate that is produced in his Fort Myers, Florida-based Chocolate Salon.

Chocolatier and Pastry Art and Design magazine named Norman one of the top 10 pastry chefs in 1996 and 1997. In 1999, he led the U.S. team to a bronze medal in the biennial Coupe du Monde de la Patisserie (World Cup of Pastry) competition in France, which featured pastry chefs from 18 nations.

Since founding Norman Love Confections in 2001, Norman has received tremendous national and international recognition – most recently having been selected twice in two months as the No. 1 chocolates in the nation by Consumer Reports. In 2005, USA Today named Norman Love Confections as one of the ten best places to purchase chocolates, while in 2002, the company was selected as one of the top 10 artisan chocolate companies in the country.

Recipes will include:

Breakfast Cakes

Caramel Pound Cake with Dark Chocolate and Piedmont Hazelnuts


Petite Gateau

Chocolate Mousse, Caramel Cream, Almond Sable

Bittersweet Chocolate Mousse, Raspberry Cream, Chocolate Pain De Genes



Milk Chocolate Mascarpone Mousse, Praline Cream, Meyer Lemon.

Vanilla Panna Cotta, Tropical Fruit Salsa, Coconut Baba, Chocolate Chantilly

White Chocolate Mousse, Strawberry Jelly, Almond Pain de Genes, Almond Streusel

Bittersweet Chocolate Mousse, Tropical Fruit Cream, Chocolate Coconut Crumble, Coconut Chantilly 


Salted Caramel Peanut Bonbon

Passion Fruit Jam, Vanilla Ganache Bonbon

Banana and Hazelnut Bonbon

Candy Bars

Coconut and Dark Chocolate

The course will culminate in a grand buffet, and all your beautiful products will be yours to take home.

This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).