Callebaut Chocolate Academy

Our Callebaut Chocolate Academy network supports artisans and professionals in mastering chocolate, covering everything from skills and techniques to trends and recipes.

Learn through in-person courses and online tutorials, train with chef-instructors, and access bespoke co-creation, inspiration and team programs. 100% tailored to every level of chocolate expertise, kitchen and equipment.

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Chef-curated trends and seasonal inspiration.

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Learn in person at our Academies.

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Master techniques

Quick chef videos with pro tips & fixes.

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Callebaut Chocolate Academy Belgium

Passionate about chocolate? So are we. Join us at the Callebaut Chocolate Academy in Wieze!
Chocolate Academy™ USA

The Chicago Chocolate Academy™ team is more than ever dedicated to supporting every Chef and chocolate lover. Join us in the Chocolate Academy™!
Chocolate Academy™ UAE

The Dubai Chocolate Academy™ team is more than ever dedicated to supporting every Chef and chocolate lover. Join us in the Chocolate Academy™!

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Team up with our chefs and experts for guidance, inspiration, and troubleshooting— whatever chocolate challenge you face.

Dimitri Fayard

Lead Chef Chocolate Academy™ North America

US
Laura Gonzalez

Chocolate Academy™ Center Dubai Chef

AE
Bertrand Busquet

Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo

BR
Julie Sharp

UK & Ireland Head of Chocolate Academy

GB
Kohei Ogata

Head of Callebaut Chocolate Academy Tokyo

JP
Yeşim Erol

Lead Chef, Chocolate Academy™ İstanbul

TR

Business Success
Shelf Life Library: Article Series

Whether you're a home-based chocolate artisan or an experienced chocolatier, understanding confectionery shelf life is key to your success.
Shelf Life Library: Article Series
Vegan vs Plant-Based vs Dairy-Free. What's the Difference?

What does vegan mean? And how can you adapt your menu? Plus, learn how to adapt your offer to include chocolate snacks and treats everyone can enjoy.
How to Work with the 5 Colours of Chocolate

Learn about working with the 5 colours of chocolate: tempering, fluidity, and the drop system.

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