Chocolate Snack Attack

Make simple snacking confections that will tantalize any palate in one to two bites! After completing this course, you will have the expertise to make a wide variety of multi-layered bars and tablets. You'll learn both basic and advanced panning with different textures and flavored centers such as nuts, caramel, praline, dried fruits, and cereals. This professional, hands-on course will also introduce you to multiple panning finishes including sugar coating, shine for long shelf life, and cocoa powder finishes.


Prerequisite: Chocolate 2.0-Modern Confectionery Fundamentals, Professional level chocolatier

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Level 3


  • Jérôme LandrieuGuest teacher
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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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600 West Chicago Avenue
Chicago, IL 60654
United States
Jérôme Landrieu
Guest teacher

Director of the Barry Callebaut CHOCOLATE ACADEMY™ center in Chicago

After receiving his certification in pastry and chocolate, Chef Landrieu worked at multiple highly esteemed sweet shops and restaurants in France. He studied under three MOF chefs, enabling him to perfect his craft. Chef Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry and The Bellouet Conseils School, a prestigious Parisian school for the art of desserts. He has won two first prizes in sugar artistry, and 2nd prize for artistry at Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute for Team France at The Pastry World Cup, won first prize for tasting selection at Salon du Chocolat in Paris,and finished in the pastry semifinals at the 2007 Meilleur Ouvrier de France Competition. Most recently he was selected as Dessert Professional’s 2011 Top 10 Best Pastry Chefs in America and has been featured in multiple issues of So Good magazine. At the Chicago Chocolate Academy, Chef Landrieu is in charge of sharing knowledge about chocolate and desserts.


"My philosophy is to always use the best products and techniques to create on-trend desserts. Unpretentious, elegant, generous and enticing are the key words of my pastry and such is my challenge every day. Welcome to my sweet universe..."