Brush up on Your Chocolate:
Three Courses from the French Pastry School

The French Pastry School of Chicago has announced three courses for chocolate lovers and pastry professionals on its 2011 Continuing Education Schedule.

The Continuing Education Courses are designed to bring new techniques to the pastry industry in a hands-on setting.

These courses are accredited by the American Culinary Federation for Continuing Education Hours (CEHs). The American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) is recognized by the Council for Higher Education Accreditation (CHEA).

Fundamentals of Chocolate Candies for chocolate enthusiasts.
January 4 - 6 (4pm - 9pm).
Joshua Johnson, The French Pastry School Faculty, Pastry Chef, explores the world of chocolate in this three-day hands-on class Students will learn to hand-temper chocolate—a necessary fundamental in making the perfect chocolate candies. Chef Johnson will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, students will learn how to make casted, piped, and molded bonbons and truffles. This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).

Fine Chocolate Candies I for professional level students.
March 14 - 16 (7am - 3pm).
Renowned Master Chocolatier Jean-Pierre Wybauw will teach a three-day hands-on course in the art of classic fine chocolate candies. He will review the theory of tempering and cooling, storage, and general problem solving, including how to prevent blooming. Students will create molded, hand-dipped, enrobed, and piped chocolates and make a wide variety of ganaches, The course will conclude with a tasting and grand buffet. This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).

Chef Wybauw served as the technical advisor for Barry-Callebaut chocolate in Wieze, Belgium for 37 years. He travels the world offering courses and lectures on chocolate as a technical advisor. He is the author of Fine Chocolates – Great Experience I, which won the “Golden Ladle” award, the Gourmand Award, and The World Food Media Award, and has been translated into seven languages.

Fine Chocolate Candies II for professional level students.
March 17 - 19 (7am - 3pm).
Jean-Pierre Wybauw, Master Chocolatier Visiting Chef teaches this continuation of Fine Chocolate Candies I. Participants in this course should have already taken at least one class with Jean-Pierre Wybauw. Students will learn techniques of shelf-life extension, including bonbons made with fresh cream and butter without using preservatives; recipe elaboration; problem solving, such as how to reverse a split ganache and prevent the drying out of fillings; and how to make ganaches using infusions. This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).

Visit www.frenchpastryschool.com

Edited by Patricia D. Sherman

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