Course Chocolate Foundations (Workshop 1.0) Join us for this two day course to learn the foundational techniques required to work with chocolate and create your own products. Chocolate Foundations (Workshop 1.0)
Course Drożdżówki 2.0 - trendy i nowoczesne interpretacje Drożdżówki 2.0 - trendy i nowoczesne interpretacje Drożdżówki 2.0 - trendy i nowoczesne interpretacje
Course Chocolate The One (17días de curso) Chocolate The One (17 días de curso) Chocolate The One (17días de curso)
Recipe “Santa’s hat” winter pralines These festive “Santa’s Hat” pralines combine playful design with luxurious flavor. A chestnut honey drop and tonka-infus… “Santa’s hat” winter pralines
Course Modern Confections - May ganache; sugar confections; emulsion; flavor and texture pairing; high-tech chocolate equipment; enrobing; textures. Modern Confections - May
Course Chocolataria 2.0 - Além do Básico Novembro Aprenda técnicas e receitas mais complexas de recheios para bombons. Chocolataria 2.0 - Além do Básico Novembro
Course Molded Bonbons with Andrey Dubovik Be inspired by our chefs at the Callebaut Chocolate Academy Switzerland, in the heart of Zurich! Molded Bonbons with Andrey Dubovik
Course Discovering Chocolate Learn the art of chocolate-making at Chocolate Academy, Mumbai . In this hands-on beginner class, you’ll master hand-tempering and crafting confectionery. Discovering Chocolate
Product CLEAR GEL, FIRM – CLEAR GEL – PAIL 2.5KG A transparent gel with long-lasting shine. Ready to use, suitable for spray guns and brushing. Firm texture and freeze-stable. Great for gelling fruit. Mix 1 kg of gel concentrate with 500 g of water and briefly bring to the boil. Apply with a brush or spray gun. The ideal working temperature is 85–90 °C. CLEAR GEL, FIRM – CLEAR GEL – PAIL 2.5KG
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