Jean-Pierre Wybauw grew up in his family’s Michelin star restaurant in Belgium. As a youngster, he dreamt of becoming a doctor, but his father had a different dream for him and sent him to the CERIA-COOVI Institute, a culinary school in Brussels. He was drawn to baking, pastry, sugar & chocolate. Later on, he discovered a passion for teaching sugar & chocolate in Anderlecht near Brussels. With incredible curiosity, a tremendous amount of discipline, and self-education, he revolutionized the chocolate industry forever, earning him the title of “Mr. Chocolate.” He worked in numerous institutions as a chocolatier and instructor to professionals, and has written several technical and reference books. This includes “Fine Chocolates: Great Experience”, a five-volume effort that was translated into eight languages, and that earned him worldwide acclaim and prestigious awards. Mr. Chocolate came to The Butter Book as our Chocolatier Contributor, writing several articles before his tragic passing in 2018. We are most humble for his many contributions to our team and grateful for his discoveries, techniques, and tools that made all things possible for the future generations of chocolatiers.