Course Schaustück Kurs für Lernende 2026 / Kurs 2 Lass dich von unseren Chefs in der Callebaut Chocolate Academy im Herzen von Zürich inspirieren! Schaustück Kurs für Lernende 2026 / Kurs 2
Course Precristalización del chocolate online Precristalización del chocolate online Precristalización del chocolate online
Course Démo - Pâtisserie alternative par Marike Van Beurden Famous Chef Marike is visiting us again with her latest recipes and techniques, and for the most experienced confectioners in February Démo - Pâtisserie alternative par Marike Van Beurden
Course La formulación en la bombonería La formulación en la bombonería La formulación en la bombonería
Course La formulación en la bombonería La formulación en la bombonería La formulación en la bombonería
Course Chocolataria 1.0 - Descobrindo o Chocolate Março Aprenda a criar recheios básicos de bombom e técnicas de banho e moldagem. Chocolataria 1.0 - Descobrindo o Chocolate Março
Recipe Valentine's Sweet Hearts Raspberry — the fruit of passion — takes center stage in this creation, transformed into delicate layers of jelly and si… Valentine's Sweet Hearts
Course Chocolate 2.0 Lass dich von unseren Chefs in der Callebaut Chocolate Academy in Zürich inspirieren! Chocolate 2.0
Course Bonbons and Snacking Bars -Texture, Taste & Creative Design (June 26) Join us for two days of exploring different methods of colouring and decoration and optimising your creations with layers, textures and flavours. Bonbons and Snacking Bars -Texture, Taste & Creative Design (June 26)
Course Molded Bonbons with Andrey Dubovik / Course 2 Be inspired by our chefs at the Callebaut Chocolate Academy Switzerland, in the heart of Zurich! Molded Bonbons with Andrey Dubovik / Course 2
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