Creative Pastry and Cake Collection by Hans Ovando

Creative Pastry and Cake Collection by Hans Ovando

Program of creative pastry and cake collection 2019 3 days 
New tendencies healthy allergy and intolerance products. 
• Snow White. Yoghurt mousse, raspberry creamy and jelly, and yoghurt sponge with yoghurt crumble. (Sugar free, low fat ) . 
• Moon footprint. Roasted hazelnut creamy, apple and cinnamon with vanilla caramel and chocolate supreme, cocoa and nibs streusel. (gluten free y lactose free)
Creation of you own silicone moulds for cake and pastry 
• Green olives Can, Olive oil Sponge with green olive mousse, and tomato and red pepper jelly. 
• Tropical, aguacate, banana y mango: cremoso ligero de aguacate y lima, gelificado crudo de banana y piel de lima, cremoso de mango y bizcocho estilo macaron de cacahuetes
New concept in presentation and packaging concept 
• Big mac burguer. Brioche bread, french toast with 2 chocolate supreme, and fruit mustard and keptchup. 
• Six pax eggs. White chocolate lime mousse, with mango passion fruit, banana jelly and coconut crumble and sponge.
• Breakfast Apricot Jamaica pepper yogur mascarpone cake.  Traditional yogurd cake slow cook with granola crumble and apricot Jamaica pepper jam.
The new ones from always. (Traditional combinations of flavours  with a new point of view from a pastry side)
• NY Cheese cake slow cook, with butter sablee, strawberry mint jam and white chocolate wipped ganache
• Burrata, basil and sweet tomato, Basil mousse with strawberry and tomato jelly, rock sponge and parmesan streusel.
• Apricot pistachio/green the gianduja tart. Pistachio sablee and green thé financier with slow cook apricot in lemon cinnamon and vainilla. 
  • Drucken
CHOCOLATE ACADEMY™ centre Turkey, Istanbul
Level 3
Course subscription & info
Level Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.

Need some inspiration? Explore our Callebaut tutorials!
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CHOCOLATE ACADEMY™ centre Turkey, Istanbul

We are organizing practical and theoretical courses for chocolatier, pastry chef, candy craftsmen, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings.

In addition to our Technical Advisors, the members of our Ambassador Club Chefs are also been in the CHOCOLATE ACADEMY™ center. This Club has more than 70 world renown Ambassadors. These Ambassadors help us test and develop new products and recipes, additionally they help us for our costumer trainings.

To provide good communicate with all our people who wants to learn everything about chocolate, the number of participant is limited 8-12. We recommend you that register early. We look forward to sharing our passion for chocolate with you!

Barry Callebaut Eurasia, Nidakule Ataşehir Kuzey, Barbaros Mah. Begonya Sok. No:3 / 197 24th Floor
Ataşehir – İstanbul