Advanced Chocolate Candies and Candy Bars - FULL
May 29 - 31, 2007 (1pm - 8pm)
$825
Professional
Franck Kestener, M.O.F.
2006 Team member of the victorious World Pastry Championship French Team
Being named “Master Pastry Chef, Chocolatier” in 2003, was a huge accomplishment for Chef Franck Kestener, M.O.F. In this class you will learn Advanced chocolate candies, and candy bars. Kestener will teach the art of making ganaches and chocolate filling sous vide. Once you have mastered these techniques, Kestener will discuss how to maximize shelf life, and what equipment is necessary in doing so. A few of the items that you will learn how to make will be a line of ganaches including: caramel, infused, whipped, along with egg, fruit and alcohol based. Kestener will also cover chocolate truffles and praline candies all with using a Robot Coupe vacuum pump.
In the past 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, MOF and La maison du chocolat. In 2002 he won "Le Grand Prix International du Chocolat" (Trophée Sibenaler) in Paris and became " Meilleur Ouvrier de France Chocolatier" in 2003. He is one of the youngest M.O.F. Chocolatier. In September 2005 he launched his own business in Sarreguemines (France) after working in the family business. In 2006, Kestener was part of the French team that captured the gold medal at the World Pastry Championship in Phoenix, AZ.
