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Daisuke Yamanouchi
Bean to Bar Chef
Having worked for MOF Laurent Duchene, Chef Yamanouchi got an early taste for what it meant to seek perfection. This would later serve him well as he would embark on a 10 year adventure working for MOF Chocolatier Patrick Roger’s and becoming his number two in command, responsible for the artistic creations as well as for overseeing the daily operation. He is a Cacao Barry Ambassador for Japan, and travels teaching all over Asia.
Most recently, Chef Yamnouchi consults for Green Bean To Bar in Tokyo as well as Patrick Roger in Paris.
Chef Daisuke Yamanouchi does not believe in social media, that is why you cannot find him on Facebook or Instagram.
Daisuke Yamanouchi COURSES
On Demand Recipe
22
Molded Bonbons
Recipe: Caramel Lime Molded Bonbons by Daisuke Yamanouchi
On Demand Recipe
20
Enrobed Bonbons
Recipe: Black sesame praliné enrobed bonbons
On Demand Class
48
Enrobed Bonbons
Class: Enrobed Chocolate Bonbons
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Discover our world-renowned guest chefs
Melissa Coppel
CEO Founder
Ramon Morató
Creative director for Cacao Barry
Daisuke Yamanouchi
Bean to Bar Chef
Frank Haasnoot
Pastry chef and Chocolatier
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Guest Chef
Olivier Fernández
Fundador del Bean to Bar MXBCN
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.