“Grand In Appearance But Simple In Production.”

Renowned Chocolatier Jean-Pierre Wybauw Explains His Philosophy

Jean-Pierre Wybauw of Barry Callebaut, regarded by many as the world master of chocolate, recently recently shared his genius with the students and faculty at Johnson & Wales University Provicence, RI.

Wybauw gave a refresher on tempering chocolate, a process he prefers to call “recrystallization” because he thinks the traditional term makes chocolatiers focus too much on temperature. He believes that it is more important to know the chocolate’s state by look, color and how it falls when poured off a spoon. “The best thermometer is your eye, and we have two, so we are rich!” Wybauw said. He then created a variety of confections, demonstrating various molds and techniques.

“We are thrilled about Chef Wybauw’s visit,” said Gary Welling, director of the International Baking and Pastry Institute. “He is truly devoted to his craft and probably knows it better than any other person on earth. What an opportunity for students to learn from him.”

One student is Margot Wasser, a sophomore who will be entering the Baking and Pastry bachelor’s degree program in the fall. She helped prepare his demonstrations and received a certificate for one free class at Callebaut’s training school in Montreal (the average cost per class is $1,200).

The private class for faculty was an advanced extension of the presentation for the students. Wybauw lectured on the “Advanced Study of the Science of Chocolate Tempering,” demonstrating to faculty his technique for the creation and assembly of a “quick” chocolate showpiece.His belief is “grand in appearance but simple in production.”

Wybauw has been a teacher and advisor on sugar and chocolate processing at Barry Callebaut for 33 years. He travels throughout the world to show professionals advanced techniques and serves as a jury member at international competitions.

Wybauw’s Fine Chocolates, Great Experience was a bestseller within two months of its publication. The third edition is printed in ten languages. He has won numerous medals and competitions and now judges such events as the World Championship in Las Vegas and the Oskar in Vienna. One of Wybauw’s lasting contributions to the field is transfer sheets, which are now used globally for placing designs on chocolate.

For more information, visit www.jwu.edu.

Edited by Patricia D. Sherman

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