The French Pastry School
Chocolate Showpieces for Competition or Display
Date: Dec 12 - Dec 16, 2010 (7:00 am - 3:00 pm)
Course level: Professional ♦♦♦
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Stéphane Leroux, M.O.F., one of the world’s greatest chocolate masters, is returning to teach at The French Pastry School for the second time this year! In this four-day hands-on course, you will design, plan, and assemble a stunning chocolate showpiece to be used for competition or display. You will explore with Chef Leroux the rules of designing, template making, assembling, and decorating. He will share invaluable tips and tricks with you, how to troubleshoot, and use the latest techniques to create a dazzling chocolate showpiece. You will then create your own unique sculpture using the Chef’s masterpiece as inspiration for your own.

Stéphane Leroux, a native of Brussels, shares his unique talent and style teaching internationally, in addition to competing internationally. Leroux is considered the best craftsman of “chocolate matter in the world”. His three-dimensional works appear remarkably true to life. Acclaimed as a great master by his peers from Chicago to Tokyo, Paris to Buenos Aires, Stéphane Leroux is driven by the ethics of the Compagnons du Devoir du tour de France, an association supporting craftworkers and tradespeople. In 2001, he won first place in the Trophée Pascal Caffet in Troyes, France. He was twice named “Chocolate Creation” World Champion, and placed second overall in the 2004 World Pastry Championship. During the same year, he earned the Meilleur Ouvrier de France title, the highest distinction a pastry chef can achieve in his career. Leroux is currently a chocolatier and instructor for Belcolade (in Belgium) where he recently co-created a stunning Art Nouveau chocolate sculpture two meters in height for the Bruges Chocolate Festival in April, 2007. Leroux published a new book in 2008 entitlted, Matière Chocolat that has now been translated into eight languages. In addition to the array of stunning images in the book, it also includes a practical manual illustrated with more than 1200 photos retracing step-by-step the techniques he has developed.

This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).