Course The Art of Modern Patisserie Step into the world of contemporary pastry with chef Eunyoung Yun, the owner of the famous Garuharu pastry shop and a great expert in eclair pastry mastery. The Art of Modern Patisserie
Recipe Ruby Raspberry Velvet cake Inspired by the tender, fine‑crumb tradition of classic velvet cakes, this Ruby Raspberry Velvet Cake takes shape around… Ruby Raspberry Velvet cake
Course Chocolate From a Different Angle bonbon design ganache Callebaut chocolate Chocolate From a Different Angle
News "Chocolatier's Kitchen" Launches at World Chocolate Masters Final This comprehensive recipe book offers 273 recipes for molded and enrobed bonbons, chocolate spreads, snacking bars, tablets, and more, all organized based on a shelf life system. Brought to you by "Chocolatier's Kitchen" Launches at World Chocolate Masters Final
Course Chocolataria com o Chef Philippe Vancayseele A Chocolate Academy convida você para um curso intensivo com o renomado chef Philippe Vancayseele, focado na arte e técnica de bombons moldados e banhados. Chocolataria com o Chef Philippe Vancayseele
Course Panning 2.0 You will go beyond the basics with innovative recipes. You will gain skills for your business! Panning 2.0
Product Deco&Textures - Jura Point White & Dark A dark and white mix of 100% chocolate. Inspired by the marbled stones from the Jura mountains, these triangular chocolate thins are great to finish your desserts and pastries with a personal touch. With their sharp looks and contrasting marbled chocolate patterns, they stand out on any cake or dessert. All identical in shape and size, no two Jura plates are the same. The marbled design is slightly different on each plate, enhancing the artisan character of this decoration. And the taste? After the lovely snap at first bite, they quickly melt in the mouth and spoil the taste buds with a mix of Belgian dark and white chocolate. Deco&Textures - Jura Point White & Dark
Course !КУРС ОТЛОЖЕН! Сусумо Кояма "Философия японского десерта" 22-24 апреля 2026 в Академии Шоколада Callebaut в Москве вы сможете перенять уникальный опыт шефа Susumu Koyama и познакомиться с японской философией вкуса. !КУРС ОТЛОЖЕН! Сусумо Кояма "Философия японского десерта"
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
