Three Days Hands On Class With Jean-Marie Auboine
In these three days we had two days of chocolate panning and one day of confections.
The classes was held August 14th-16th at the Maui Commnunity college from 9:00 AM to 5:00 PM
In this master class we had two days of panning and one day of confections. For confections chef Jean-Marie taught marshmallows, nougats, chocolate bars, glazed pate de fruit, s'mores concept & caramels. For panning:
1- Caramelized Almonds Mocha Milk Chocolate - Glossy Finish (Clear Brown)
2- Blueberry White Chocolate - Blue Glossy Finish (Dark Blue)
3- Hazelnut M&M’s Style Milk Chocolate - Glossy Finish with dots (Yellow/Brown)
4- Sour Cherry White Chocolate - Red Glossy Finish (Red/White)
5- Salty Caramel Dark Chocolate - Glossy Finish (dark Brown)
6- Cocoa Beans Milk Chocolate - Glossy Finish (Clear Brown)
7- Hazelnuts with Crunchy Gianduja - Powder Finish (Cocoa Powder)
8- Corn Cereal Milk Chocolate – Glossy/Marble Finish (Clear/Dark Brown)
19- Savory Smoked Almonds, Bacon Bites & Fleur de Sel (Red Dark)
10- Dried Raspberry White Chocolate - Powder Finish (powdered red)
11- Malt Balls Milk Chocolate - Glossy Finish (Orange)
12- Caramel Popcorn Dark Chocolate (Glossy Finish)
13- Cranberry-Honey Nougat Milk Chocolate (Powder Finish)
14- Almond Praline - Sugar Coated Finish (Pink)
15- Pistachio Green with Pistachio Paste (Gloss)
16- Panning Process & Concept
17- Polishing Process
Chef Jean-Marie Auboine
With more than 25 years of Chocolate & Pastry Industry experience, Master Chocolatier and Executive Pastry Chef Jean Marie Auboine knew by 16 years of age that cooking was his passion. After graduating in 1988 from Lycée Technique Hotelier Quercy at age 18, he served at some of the world’s most esteemed restaurants. He began his journey at Le Louis XV - Alain Ducasse in Monaco, assisting the famed eatery in earning Michelin’s highest honor, Three Stars. Chef Auboine continued his distinguished career at several Michelin-starred restaurants, which included One Star Chateau de Mercués in France and Hotel Beau Rivage in Geneva, as well as the highly respected Two Star restaurant-hotel, La Pyramide Vienne in France.
In May 2003, he was named Executive Pastry Chef of the award-winning Presidente Intercontinental Hotel Mexico and was in charge of the resort’s six restaurants and 22 banquet rooms, satisfying the palates of some 2,300 hotel guests. A year later, Chef Auboine was promoted to Corporate Pastry Chef and given the added responsibility of Presidente Intercontinental Hotel’s seven additional Mexican resorts.
Chef Auboine has also held the prestigious position of Executive Pastry Chef for Fontainebleau Miami Beach where he set impeccable pastry standards for 11 lavish restaurants. The delectable designs he created during his tenure earned him a “Best Dessert” distinction from the Miami New Times in 2009.
In 2009, Chef Jean-Marie Auboine joined the Bellagio AAA Five Diamond resort as the Executive Pastry Chef. In this role, he oversaw the pastry, dessert and chocolate creations for 19 gourmet and casual dining outlets, room service and catering department. Chef Auboine also speaks fluent English, Spanish, Italian and French, which allowed him to effectively communicate with his team of 75 employees, who expertly produced approximately 15,000 pastries each day.
In June 2011, Chef Auboine created Chocolate Solutions LLC for Consulting, Classes, R&D and in August 2011 was born a New Chocolate Concept Jean-Marie Auboine Chocolatier, located in Las Vegas in partnership with Melissa Coppel
Jean-Marie Auboine Chocolatier opened in February 2012 and specialized in Unique Artisan Hand Made Chocolates & Confections supplying the most prestigious Hotels, casino, resorts, pastry shops and retailers nationwide. JMA Chocolatier also offers Professional Workshops every month inviting the most talented Chocolatiers and Pastry Chef in the World to teach in this 8,000 sq. State of the Art Facility.
Starting December 2014, Jean-Marie Auboine Chocolatier will be one of the few Chocolatier in the world to prepare his own Crafted Chocolate from beans carefully selected around the World and processed in the Las Vegas Facility, developing a unique Fair Trade Program with the cocoa producers.
Chef Auboine has garnered a remarkable number of notable awards and achievements including:
- Winner One of the Ten Best Chocolatier in America 2014
- Winner One of the Ten Best Pastry Chef in America 2012
- Winner Ten Best Sea Salt Caramels in America Award by New York Times
- Winner American Chocolate Master Award 2005
- Finalist Meilleurs Ouvrier de France Chocolatier 2011
- Finalist Meilleur Ouvrier de France Chocolatier 2007
- Winner Best Chef of the Year from Mexico’s Vatel Club in 2008
- Winner 5th Place in the 2005 World Chocolate Masters representing America
- Winner 2005 World Chocolate Masters Press Award
- Winner Best Pastry Chef of the Year” by France's respected Champérard Guide in 2003.
He has also been a member of the prestigious Academie Culinaire de France since 2004. His mastery of chocolate at the 2005 American Chocolate Masters secured him a first place victory and an invitation to participate in the World Chocolate Masters in Paris where he earned the competition’s coveted Press Award.
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