Advanced Chocolate Candies and Candy Bars Sous Vide - FULL
September 16 - 18, 2008 (6am - 1pm)
$925
Professional
Franck Kestener, M.O.F., Pastry World Champion
In this three-day hands-on class you will learn advanced chocolate candies, and candy bars. Following his first successful class last year at The French Pastry School, Chef Kestener will return to teach the art of making ganaches and chocolate fillings sous vide. Once you have mastered these techniques, Kestener will discuss how to maximize shelf-life, and what equipment is necessary in doing so. Chef Kesterner will teach you a variety of ganaches including caramel, infused, whipped, along with egg, fruit and alcohol based. Kestener will also teach some chocolate truffles recipes and praline candies, all using a Robot Coupe vacuum pump. |
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Chef Franck Kestener, M.O.F. has worked in Paris as a pastry chef at the Palais de l’Elysée for the French President and with Chef Jean-Paul Hévin, M.O.F. and La maison du chocolat. In 2002 he won “Le Grand Prix International du Chocolat” (Trophée Sibenaler) in Paris. Kestener was named a Meilleur Ouvrier de France Chocolatier in 2003 and is one of the youngest chefs ever to achieve this title. In September 2005 he launched his own business in Sarreguemines, France after working in his family’s business. In 2006, Kestener was a member of the French pastry team who captured the Gold Medal at the World Pastry Championship in Phoenix, Arizona.
