Cake! magazine by Australian Cake Decorating Network February 2016 | Page 35

Arno Backes – Master Chocolatier & Patissier Arno Backes moved to Australia in 2004, joined a local chocolate company then in 2008 opened Gânache Chocolate. Starting with just one Pastry Chef working with Arno, there are now 15 highly trained and devoted team members creating everything from chocolate bars to fine patisserie, tea cakes to macaron towers and everything in between. Meet the decorator Dedicated to individually crafted pralines and infused ganaches, meticulously sculpted bars and a gallery of patisserie under domed glass cabinets, the store immediately shows the passion Arno has for his profession. Arno Backes – Master Chocolatier & Pat Arno Backes moved to Australia in 2004, joined a local chocolate company Gânache Chocolate. Starting with just one Pastry Chef working with Arno, trained and devoted team members creating everything from chocolate ba cakes to macaron towers and everything in between. Dedicated to he individually crafted pralinestoand infused His love affair began when was just 15, an eager apprentice a pastry chef onganaches, the border ofmeticulous Germanygallery and Luxembourg, which led to the commended completion of a masters degree in Munich of patisserie under domed glass cabinets, the store immediately sho 1996, winning the gold medal from the Bavarian state government. Arno Backes for his profession. Master Chocolatier Patissier But chocolate college wasn’t enough for Arno – he embarked on a motorcycle trip around South America tracing the history of coffee and learningin about the origins of some ofathe local finest Arno Backes moved to chocolate, Australia 2004, joined beans in the worldcompany and discoveringthen some interesting moulds along the way. chocolate in 2008 opened Gânache Choco- late. Starting with just one Pastry Chef working with Arno, German-born has been sweet treats in London Marasus Petitteam Fours, making there areArno now 15 making highly trained and fordevoted members chocolates and everything petit fours for famous establishments including;bars Harrods, to the Ritz, The Dorchester creating from chocolate fine patisserie, teaforcakes to macaron towers and everything in between. and also the Royal family. Dedicated to individually crafted pralines and infused ganaches, meticulously sculpted bars and a gallery of patisserie under domed glass cabinets, the store immediately shows the passion Arno has for his profession. His love affair began when he was just 15, an eager apprentice to a pastry chef on the border of Germany and Luxembourg, which led to the commended completion of a masters degree in Munich 1996, winning the gold medal from the Bavarian state government.