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.
Wybauw is the technical advisor for Barry
Callebaut chocolate in Wieze-Belgium, and
travels the world offering courses and lectures
on chocolate. He is also the author of the
new book Fine Chocolates – Great Experience.
