Former Bellagio pastry chef opens shop, begins chocolate-making classes

Visitors to Jean-Marie Auboine's business are greeted by the overpowering fragrance of chocolate and perfectly preserved chocolate statues. A dragon, eagle, monkey and goblin occupy a desk that usually would belong to a receptionist.

Auboine is the former executive pastry chef at the Bellagio and has been a "chocolatier" for more than 20 years. He opened JM Auboine Chocolates, 4780 W. Harmon Ave., Suite 1, with co-owner Melissa Coppel in February.

"I'm like a kid when I'm working with chocolate," Auboine said. "Who doesn't like chocolates? It's fun to work with."

Auboine said he wants to share that passion with others.

He has workshops scheduled through the rest of the year in which locals can learn to make simple chocolate and candy creations to take home.

The first workshop is scheduled from 6 to 8 p.m. May 30 and will introduce several marshmallow recipes. The class is $75, and there is a limit of 12 people.

The next workshop is set for June 13 and will introduce recipes for chocolate bars. That class is $85.

To reserve a spot, call 222-0535.

"I want to give a chance to people to have a great product and test something natural," Auboine said. "We want to create emotion as well. It gives the opportunity for the customer to travel a little bit because when you have chocolates, you travel. You have chocolates coming from Santo Domingo or Grenada."

Future workshop themes include organic jams, gummy candies, triple chocolate macaroons, devil chocolate tart, Halloween candy and chocolate spreads.

Auboine also will offer multiple-day workshops for pastry professionals, often taught by guest chefs.

Auboine held his first workshop for six members of the MGM Grand's "Crazy Horse Paris" show. Auboine gave a short tour of the facility and let the women make their own improvised creations by melting pieces of chocolate together, including bunnies, eggs, red lips and high heels, among others.

Krystle Richeson, nicknamed Kristal d'Arc, was one of the participants.

"This is such an enjoyable experience," Richeson said. "I've never known how the chocolate is made.

"You get to eat what you make, and the chocolate is amazing."

She said her favorite item was the chocolate-covered espresso beans.

"Those combine two of my favorite loves - chocolate and coffee. There's nothing better, in my opinion," she added.

Auboine has a storefront in the building where his packaged creations are sold, including chocolate-covered pistachios and blueberries.

Auboine stressed the importance of the ingredients in his products, comparing it to wine.

"If the beans are bad, the chocolate will be bad," he said. "I select the best product from everywhere. I'm never going to compromise quality just to have a large volume. It's for that reason I'm never going to be a millionaire, but I'm happy to come to work in the morning."

For more information, visit jmauboinechocolates.com.

Contact View education reporter Jeff Mosier at jmosier@viewnews.com or 224-5524.