“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.”

Jean-Marie Auboine is interviewed by French Quarter Magazine, sharing insights into his career, craftsmanship, and passion for artisan chocolate.

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.

Jean-Marie Auboine is recognized as one of Dessert Professional’s Top 10 Pastry Chefs in America.

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

Jean-Marie Auboine hosts the Crazy Horse Paris Las Vegas showgirls for a behind-the-scenes chocolate factory visit.