An international feature highlighting Chef Jean-Marie Auboine’s participation in the Asia Pastry Forum 2016 alongside renowned pastry chefs and chocolate professionals from around the world.

Jean-Marie Auboine Chocolatier was highlighted by the Los Angeles Times for its handcrafted French chocolates, award-winning creations, and refined approach to artisan confectionery in Las Vegas.

“What may be Las Vegas’ most expensive chocolates are created by former Bellagio pastry chef Jean-Marie Auboine. He founded his own company, Jean-Marie Auboine Chocolatier, after realizing the need for fine French chocolates extended well beyond the Strip.”

A feature highlighting Chef Jean-Marie Auboine’s three-day master class dedicated to chocolate panning, artisan confections, caramel work, and professional pastry techniques.

Jean-Marie Auboine Chocolatier was featured by The New York Times in a blind tasting of America’s best handmade chocolate-covered salted caramels, recognized for its soft caramel center and rich artisan chocolate coating.

A Las Vegas article highlights Chef Jean-Marie Auboine’s journey from Bellagio pastry chef to opening his own handcrafted chocolate shop in Las Vegas.

Chef Jean-Marie Auboine was featured by the Institute of Culinary Education for teaching artisan confection and chocolate techniques through its advanced pastry program.