Webinar Cacao Barry 'Vegan Creaties' NL / Replay

Webinar Cacao Barry 'Vegan Creaties' NL / Replay

Webinar “Vegan Creaties”

Tijdens dit webinar leer je meer over wat Vegan concreet betekent, de vervangingsproducten bij bereidingen zoals chocolademousse, etc. en nog zoveel meer. 

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Level 3


  • Christa MuyldermansChef
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.

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We love to share our know-how and passion with you

At the CHOCOLATE ACADEMY™ center in Belgium, all courses are given by the Callebaut Technical Advisors and Chocolate Ambassadors with their long experience of working with Callebaut products.

Whether you want to learn the basic skills of chocolate processing or master the art of creating refined chocolate pastries and desserts, you’ll find exactly what you’re looking for.

Aalstersestraat 122
9280 Lebbeke-Wieze
Christa Muyldermans

Christa Muyldermans started her professional training in Hotel Management at the Plantijn University College in Antwerp. She soon noted an affinity with the culinary side of the study program and enrolled in a technical training program in baking, patisserie and chocolate at PIVA (also in Antwerp).

After completing her training she worked at several bakeries and chocolatiers to learn the tricks of the trade. It was not long before Belgium became too small for her so she went abroad to further expand her knowledge in Hong Kong. Here, she was employed as a Pastry Chef in the French patisserie shop Petite Amanda and the renowned Peninsula Hotel 5* .

After this, she took up the position of Production Manager at Chocolaterie Sweet La Vie Chocolates. She ultimately returned to her own country to set up her own business in Ghent.

Christa Muyldermans joined the Callebaut Chocolate Academy team as a Senior Callebaut chef in 2019.