The Barry Callebaut Chicago Chocolate Academy is kicking off the Fall 2010 / Winter 2011 Course Catalog with Chocolate and Confections of Chef Jean Marie Auboine. Chef Auboine wil lshare his award-winning chocolate and confectionary point of view for three days.
Learn how to create traditional confections such as caramel mou & fudge, rock candies, liquor candies and pate de fruit. This is a perfect opportunity to enhance your style and technique.
Certified for continuing education hours by the American Culinary Federation and the Research Chefs Association.
September 13-15, 2010
Click for more registration information.