Jean-Marie Auboine Chocolatier is a chocolate shop, led by Jean-Marie Auboine and Melissa Coppel, which goes beyond what a usual chocolatier is, with a showroom and a school. Now, additionally, it has opened a room for classes and special projects. A proposal with which they hope to further explore imagination and sensitivity and transmit the game of flavor, techniques and compositions in the world of desserts to others.

The classroom, which is completely separated from the workshop and production space, is divided into two zones. An area dedicated to classes where three-day courses for professionals will be taught but also for amateurs, and another area dedicated to the production of chocolate “Bean to Bar” where you can appreciate the whole process of the transformation of cocoa seeds into chocolate.

In addition, they plan to organize a specialized course in chocolate, about two months long, in the near future. In it, all aspects of chocolate making will be discussed, something which is not taught in any other school in the United States.

In its course program (view PDF), apart from Melissa herself (Chocolatier 2013) who will be teaching how to develop contemporary bonbons and Jean-Marie (TOP 10 Pastry chef in America 2012) who in April will develop the “bean to bar” concept, there are internationally renowned chefs such as Guillaume Mabilleau (MOF Patissier), Frank Haasnoot (World Chocolate Master Winner and Holland Chocolate Master), Davide Malizia (World Champion Artistic Sugar Showpiece) or Alain Chartier.