Course Innovative Chocolate Snacking - with Alexandre Bourdeaux Explore a curated selection of cutting-edge snacking concepts and multi-layered confections that blend sophistication with irresistible flavour and texture Innovative Chocolate Snacking - with Alexandre Bourdeaux
Troubleshooting The importance of temperature - Glazing Apply perfect chocolate mirror glaze by controlling temp. Glaze at 35°C, cakes frozen at -18°C. Get a flawless, smooth finish! The importance of temperature - Glazing
Course Plum cakes y bizcochos de viaje Plum cakes y bizcochos de viaje Plum cakes y bizcochos de viaje
Course "Dessert Bars and Chocolate Treats" com Melissa Coppel Transforme sua paixão por chocolataria em arte com este curso exclusivo conduzido pela chef Melissa! "Dessert Bars and Chocolate Treats" com Melissa Coppel
Course Discovering Chocolate Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Course Precristalización del chocolate ONLINE Precristalización del chocolate ONLINE Precristalización del chocolate ONLINE
News All Aboard 2023's Choco Cruise! In mid-November, 5 Chocolate Academy, Callebaut, and Cacao Barry Chefs and Ambassadors joined the Chefs of Costa Cruises for their 2023 Choco Cruise, a chocolate-themed luxury adventure. All Aboard 2023's Choco Cruise!
Course Schaustück Kurs für Lernende 2026 / Kurs 3 Lass dich von unseren Chefs in der Callebaut Chocolate Academy im Herzen von Zürich inspirieren! Schaustück Kurs für Lernende 2026 / Kurs 3
Course Schaustück Kurs für Lernende 2026 / Kurs 1 Lass dich von unseren Chefs in der Callebaut Chocolate Academy im Herzen von Zürich inspirieren! Schaustück Kurs für Lernende 2026 / Kurs 1
Join our community today Be part of a global community of passionate chefs and artisans. Share inspiration, discover new creations, and grow your craft with Callebaut. Sign up
