Chef Megan Bell explains to you in this video how to make your very own hot chocolate bombs step-by-step.

O Head Chef at Chocolate Academy São Paulo, Bertrand Busquet. preparou uma sugestão incrível de Swiss Caramel Roll,...

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How to rationalize and optimize dessert production in order to facilitate your daily organization, while taking into...

Chef Romain Renard, Head of the Chocolate Academy Dubai and in partnership with Proxes Group demonstrated everything...

The future of chocolate is colorful with the Callebaut 5 Colors of Chocolate! During this demo, learn how to make...

In this demo, follow all the crystallization steps without a thermometer ! Chef Philippe Vancayseele will also show...

There’s no better way to keep customers coming back than to reimagine their favorite recipes with a colorful twist....

Who should attend: Anyone who is thinking of becoming a chocolatier, or would like to learn the basic skills of...