Learn the French Classic croquembouche with Luc Beaudet of Douceur De France
A refund will be given up to seven (10) days prior to the class date. An exchange can be made for any class up to two (3) days before the class date based on availability. No refunds, returns, or exchanges will be given for cancellations made less than two (3) days prior to the class date.
After spending 25 years in the hospitality industry as a chef in various restaurants, hotels and business club, Karl Vivier decided to start a new venture in the chocolate industry as he, always, had a strong desire in making desserts, baking goods in the different establishments he worked for. But mostly, loved working with chocolate.
He graduated in France in the French culinary field by getting his CAP (Certificate of Professional Aptitude) and BEP (Professional School Diploma) and, right away, decided to travel and learn the many technics from different Chefs.
Karl Vivier is a self-taught “chocolatier” by learning from the best chocolatiers in the USA, books and personal mistakes. Balancing flavors between the World different cocoa beans and his personally made ganache is what he does best and are the perfect combinations.
A Cacao Affair is all about creating gourmet chocolates with unique flavors.