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 has served as the technical advisor for Barry-Callebaut chocolate in Wieze, Belgium for 35 years, and travels the world offering courses and lectures on chocolate. 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, which won the prestigious “Golden Ladle” award and has been translated into 10 languages; Chocolate without Borders; Chocolate Decorations; and his newest book, Fine Chocolates – Great Experience 2: The Ganaches, which comes out in October of 2007.