Fine Chocolate Candies and Belgium Classics - FULL

Join Master Chocolatier, Jean-Pierre Wybauw, who has been sharing his passion and expertise at The French Pastry School for more than five years, in this professional-level, hands-on course to learn the art of classic fine chocolate candies. In this course, you will review the theory of tempering and cooling, cover issues of shelf-life extension, and general problem solving. You will create an array of fine chocolates including molded, dipped, piped and cut chocolates. You will make different fillings, such as butter fillings, pralines, and a wide variety of ganaches, such as fruit ganache, infusions with herbs and spices and more. Take this opportunity to learn artisan chocolates from a world-renowned master!

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 Fine Chocolates - Great Experience III: Shelf Life, which comes out in April, 2010.