Fine Chocolate Candies

November 7 - 9, 2006 (1pm - 8pm)
$825

Jean-Pierre Wybauw Master Chocolatier

If you know the basics of chocolate candy making and want to go to the next level, this class will teach tricks and tips for production, as well as methods for extending the shelf life of candies. Chef Wybauw will lead you through the production of an assortment of fine chocolates including the use of the enrobing machine, and more advanced techniques such as chocolates with a liquid liquor center for both molded
and dipped candies.

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.