Advanced Belgian Chocolate Candies - FULL
March 13 - 15, 2007 (6am - 1pm)
$825
Professional
Jean-Pierre Wybauw
Belgium Master Chef Chocolatier
In this class, Jean-Pierre Wybauw, an advisor and instructor with Barry-Callebaut for 32 years, will share his expertise in chocolate candies. This advanced chocolate candies class will sharpen your skills on some techniques and will introduce you to even more. Some of the techniques that you will learn include molded, casted and piped chocolate bonbons. Once you have refined the know-how of these techniques you will apply and make chocolate candies with ganaches, pralines, liquors, marzipans, giandujas, and homemade candied fruits. Chef Wybauw is a true master when it comes to chocolate. If you know the basics of chocolate, and would like to take it to a new level, this is the class for you.
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.
