The French Pastry School
Fine Chocolate Candies II
Date: Mar 17 - Mar 19, 2011 (7:00 am - 3:00 pm)
Course level: Professional ♦♦♦
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In this more advanced level class and continuation of Fine Chocolate Candies I, Master Chocolatier, Jean-Pierre Wybauw will teach you the art of fine chocolate candies in this professional-level, hands-on course. In this three-day hands-on course, you will learn complex techniques of shelf-life extension, including bonbons made with fresh cream and butter without using preservatives. You will also learn recipe elaboration, and problem solving (like how to reverse a split ganache and prevent the drying out of fillings). You will create a variety of advanced fine chocolates including molded, dipped, piped and cut chocolates. Learn about the theory of ganaches and different techniques in making them. Create a wide variety of ganaches including ganaches using infusions.

Following the grand buffet and tasting, your candies are yours to take home and share with family and friends. Take this opportunity to further expand your understanding of carefully crafted artisan chocolates from a world-renowned master!

This course is accredited by the American Culinary Federation (ACF) for 24 Continuing Education Hours (CEHs).

Chef Jean-Pierre Wybauw served as the technical advisor for Barry-Callebaut chocolate in Wieze, Belgium for 37 years. He continues to travel the world offering courses and lectures on chocolate as a technical advisor. His many notable achievements include creating the first transfer sheets in 1965, now used throughout the world. He is also the author of Fine Chocolates – Great Experience I, which won three prestigious awards including the “Golden Ladle” award, the Gourmand Award, and The World Food Media Award, and has been translated into seven languages. Additional books by Wybauw include Chocolate without Borders, Foodie Chocolate, Chocolate Decorations, Fine Chocolates – Great Experience II: The Ganaches, which also won "The Best of the Best" by Gourmand Awards, and his newest book due out December 2010 - Fine Chocolates 3: How They Last Longer and Taste Stronger.