“Jean-Marie Auboine, who has been perfecting the art of chocolate making for 30 years, is one of the few chocolatiers in the world to prepare his own couverture of handcrafted chocolates from cocoa beans.”

Chef Jean-Marie Auboine was recognized among Dessert Professional Magazine’s Top Ten Chocolatiers in North America, an industry distinction honoring creativity, craftsmanship, and excellence in fine chocolate.

Chef Jean-Marie Auboine is featured on the Great Chefs platform, a recognized culinary reference highlighting chefs from around the world.

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.