Advanced Chocolate Bonbons, Science and Technology - FULL

This advanced course for professional chocolatiers will cover in depth the science and technology of chocolate. Chef Wybauw, a faithful colleague of The French Pastry School for over five years, will share with you secrets of extending shelf-life naturally with methods that not only improve shelf-life, but also add to the artistry of your chocolate. Explore with Chef Wybauw  the crystallization process of sugars—including saturated and unsaturated sugar solutions. Learn about the theory of ganaches and different techniques in making them. Create ganaches using infusions, as well as liquid fillings (including liqueur centers) producing a wide variety of chocolate bonbons. Join Chef Jean Pierre Wybauw and broaden your understanding of artisan chocolate in this intense three-day course.

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.