Chocolate Tempering

11:30 A.M.  Friday November 15, 2014


Chef Jose Lim of Callebaut Chocolate

Chef Jose Lim of Callebaut Chocolate

 Chef Jose Lim has been with Callebaut Chocolate for over 2 1/2 years promoting and becoming an expert in their chocolate. Before Callebaut, Chef Jose Lim spent over 10 years as a Chef Instructor for Le Cordon Bleu, where he taught hundreds of students how to turn their passion for food into masterpieces. Jose’s own culinary background comes from the American Institute of Baking, Baking Science and Technology, and California Culinary Academy, Pastry Arts. Chef Jose Lim is now coming to Orson Gygi to teach demonstration classes that are truly a must-see. Combining his years of experience with his passion for chocolate, his classes won’t be something to miss!

Class Description:

Tempering is necessary to achieve the perfect snap, taste, and look when melting couverture chocolates. Come join Jose as he shares his tips and thricks for tempering success.


*Please bring your own notepad & pen to take notes and a warm jacket, as the air conditioner will be on for most chocolate demonstrations.

** All of our demonstrations for the Chocolate Extravaganza in 2014 are absolutely FREE to registrants. Space is limited.We would kindly ask you to remember the contribution Orson H. Gygi is making to our beloved culinary community and ask you to be respectful to our staff and guest chefs as well as leaving great reviews for us on Facebook, Google+, Pinterest, Instagram, Twitter, and subscribe

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Orson H. Gygi Company

3500 South 300 West

Salt Lake City, Utah 84115

Store Phone: (801) 268.3316


Orson Gygi Chocolate Extravaganza 2014