Course Chocolate Business Start Up - 5 Day Course Ever thought about becoming a chocolatier and opening your own shop or making chocolates for wholesale? This could be your first step towards that journey! Chocolate Business Start Up - 5 Day Course
Recipe Ruby & Crunchy Cashew Praline I love pairing cashews with Callebaut Ruby because the slight nuttiness and buttery flavor of the cashew contrasts the t… Ruby & Crunchy Cashew Praline
Product Callebaut Selection - Graduation Cap - 0.388kg These charming graduation cap decorations add a celebratory touch to desserts marking academic milestones. Crafted from quality dark chocolate, each miniature mortarboard features the classic square cap design with a detailed texture that perfectly captures the essence of this iconic symbol of achievement. They are perfect for graduation parties, academic celebrations and commemorative desserts, whether adorning cupcakes, crowning special cakes or creating themed dessert displays. These graduation caps transform ordinary treats into meaningful celebrations. Their authentic shape and rich, dark chocolate flavour make them ideal for marking educational milestones from nursery school to university. Each piece maintains its distinctive form while delivering a satisfying chocolate flavour that appeals to graduates of all ages. Callebaut Selection - Graduation Cap - 0.388kg
Course Discovering Chocolate - May Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate - May
Course Discovering Chocolate Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Course Discovering Chocolate Crystallization Molding enrobing Ganache emulsion remedies tools equipment fundamentals; chocolate, enrobing, sugar confection, nougat marshmallows Discovering Chocolate
Course Modern Confections - May ganache; sugar confections; emulsion; flavor and texture pairing; high-tech chocolate equipment; enrobing; textures. Modern Confections - May
Recipe Entremets Jasmin Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe… Entremets Jasmin
Course Nuts in Confectionary anhydrous chocolate products, Italian confectionary; gianduja, snacks, spreads; easy to customize long shelf lives. Nuts in Confectionary
Course Discovering Chocolate - December Crystallization techniques; Molding enrobing techniques; Ganaches emulsions; Possible problems remedies; Basic tools equipment; chocolate fundamentals Discovering Chocolate - December
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