Artisan Confections and Candies with Jean Marie Aubione

This week, students had the opportunity to cook with Master Chocolatier and Executive Pastry Chef, Jean Marie Auboine as part of the Center for Advanced Pastry Studies (CAPS) series here at ICE.

This is an ongoing program of continuing education courses for working pastry and baking professionals taught by visiting chefs and pastry artists from around the world. Auboine’s shop is based in Las Vegas, though he teaches and consults all over the world. For some background, he was a finalist Meilleur Ouvrier de France Chocolatier 2007, named “Best Chef of the Year” from Mexico’s Vatel Club in 2008, won 5th place in the 2005 World Chocolate Masters and he was named “Best Pastry Chef of the Year” by France’s respected Champèrard Guide in 2003. His mastery in 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.

Thrilled to work with such a renowned pastry chef, the students learned unique techniques ranging from sugar pulling to achieving temperatures for perfected caramel. They made an assortment of delicious treats such as praline paste, chocolate bars, soft salty caramels, flavored marshmallows, gummy worms and sugar candies. When discussing what they learned over the course, the students were all in agreement that learning the science behind sugar was the most fascinating. 

For more information on advanced pastry and baking classes, or the CAPS program, visit the Center for Advanced Pastry Studies at ICE!

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