Las Vegas / Nevada / United States
As both a master chocolatier and executive pastry chef, Jean-Marie Auboine knows a thing or two about chocolates. For more than two decades, hes honed and refined his skills with sweets, having been fortunate enough to discover his passion at the young age of 16. Along with Chef Melissa Coppel, the two craft a wide variety of beautiful pastries and chocolates, such as specialty dark chocolate bars with crystallized Sicilian almonds, bite-sized chocolates filled with coffee and mascarpone cream, and buttered crunchy pecan caramels. Classes and training are also available for those eager to get a behind-the-scenes look at the chocolate-making process or take a ride in the secret glass elevator housed inside every candy factory.
