这期嘉利宝法式西点课程授课大师来自比利时的一位年轻甜品俊才--Willem Verlooy 。他的作品代表了一代的风格和色彩，独树一帜。也因为这个原因受邀在比利时巧克力学院中与众位巧克力大师一起授课，大家如果想学习更多颜色在西点上应用，千万不要错过这期课程哦！
You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.
Designed for participants who have confidence in their skills of working with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
This unique professional training center in China will allow you
to follow classes with focused themes, improve your working skills
with fine chocolate, and learn about latest trends, techniques and
recipes. A great emphasis will also be put on providing you the
opportunity to to meet other talented professionals and to share
together your passion about chocolate.
Renowned guest chefs, including Meilleurs Ouvriers de France (MOF), and our experienced Cacao Barry technical advisors, will be guiding you through the classes and sharing with you their expertise and know-how. We are looking forward to sharing with you our passion about chocolate.