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.
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 Fine Chocolates – Great Experience, which he has won awards with, and his newest book Chocolate Decorations.
