Tarts next level
New ideas for all classic tarts
- Francisco MoreiraChef
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
Each course will let you discover something new from our brands, our products, and our guest chefs. We offer a wide variety of course options at various skill levels that will allow you to immerse yourself into the fascinating world of chocolate.
Born in Lisbon, Francisco started to study pastry and chocolate at a very young age. After working for 7 years in different hotels and Michelin-starred restaurants in Portugal, he won the “ADN Pasteleiro” first price in April 2016; this is a national pastry competition in Portugal.
After that, he decided to leave his home country and went to Spain to lead the pastry department from MB** restaurant in Tenerife.
One year later, in 2017, he joined the Chocolate Academy team in Wieze, the heart of the Finest Belgian Chocolate.