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Chocolate Ambassadors

The Chocolate Ambassadors form a vibrant network that brings together chefs, pastry chefs, master bakers and confectioners of international reputation. They share a common mission: to transfer know-how in Callebaut chocolate and processing techniques to other craftsmen all over the world. You can meet the Chocolate Ambassadors at Callebaut trade fairs, specialist courses, demonstrations and seminars where they supplement the work of the Academies and Technical Advisors.

The Chocolate Ambassadors support us in the development of new products, product concepts, packaging, recipes and training events too. Their feedback keeps us in touch with today’s professional expectations to best address your needs.

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Chocolate Ambassadors

Italy

Leonardo Di Carlo

Position:
Maitre Patissier
Website:
www.leonardodicarlo.com
Distinctions/Awards:

Leonardo Di Carlo fell in love with the art of patisserie at a very early age, by observing and admiring the intricacies of the first-hand craft while helping out at his parents' patisserie business in Rome. He worked side by side with both Italian and foreign master pastry chefs as an assistant during his periods of training, thus building a significant range of experience into his professional development.

Increasingly drawn to the world of patisserie and the artistic sector, he took part in various competitions, in which he achieved some outstanding results. As an independent professional, he currently organizes and holds courses and demonstrations in schools, companies and patisseries. He also contributes to the trade press and specialized magazines. Best-selling book in 2012 "Tradizione in Evoluzione" Concept of creative science, according to a modern and dynamic view!

Gianfranco Rosso
Gianfranco Rosso

Expertise:
Pastry, confectionery, ice cream
Website:
http://www.capitanorosso.it
Distinctions/Awards:
  • Founder of the "CONSORZIO CIOCCOLATIERI TORINESI", July 2000, with the aim of promoting the spread of Quality Chocolate.
  • Jury Member in many International Competitions Confectionery and Chocolate.
  • Active collaboration with "Pasticceria Internazionale" writing articles about creative use of chocolate.
  • Participated to numerous television programmes on national networks (Rai 1 and Rai 2).
  • Member of the Experts Committee for the National Selection of the "World Chocolate Master".
  • Member of the Jury of the "World Chocolate Masters"at Sigep in Rimini.
  • Maestro del Gusto since November 2010, a prestigious award for the experience and skills gained in the field of chocolate.
  • Callebaut Ambassador, since 2008.
Carola Stacchezzini
Carola Stacchezzini

Position:
Maitre Chocolatier
Expertise:
Pastry, confectionery, sculpture
Website:
www.facebook.com/VillaeStacchezzini?fref=ts
Distinctions/Awards:

Carola Stacchezzini graduated as a cook at the hotelschool in Chievo Verona. She has always been particularly passionate for pastry. After having met the Belgian master pastry chef Philippe Vancayseele, she took the decision to dedicate solely to the world of chocolate. She took courses in Wieze in Belgium and after a few years he became Callebaut ambassador. Back to Italy, she supported famous pastry chef during various events and fair. Today she is committed to pass on his passion for chocolate, speaking atseminars, events, courses... In 2014 she opened her own Chocolate Lab with her husband maitre Chocolatier Massimo Villa.

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