Chocolate 1.0 in Wieze

Chocolate 1.0 in Wieze

Introduction into chocolate making.

 

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Location
CHOCOLATE ACADEMY™ centre Belgium
Nivel
Level 1

Teachers

  • Francisco MoreiraChef
  • Dries DelangheChef
Course subscription & info
Nivel Level 1

Beginner

You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.

Need some inspiration? Explore our Callebaut tutorials!
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Location
CHOCOLATE ACADEMY™ centre Belgium

Each course will let you discover something new from our brands, our products, and our guest chefs. We offer a wide variety of course options at various skill levels that will allow you to immerse yourself into the fascinating world of chocolate.

Aalstersestraat 122
9280 Lebbeke-Wieze
Belgium
Francisco Moreira
Chef

Born in Lisbon, Francisco started to study pastry and chocolate at a very young age. After working for 7 years in different hotels and Michelin-starred restaurants in Portugal, he won the “ADN Pasteleiro” first price in April 2016; this is a national pastry competition in Portugal.

After that, he decided to leave his home country and went to Spain to lead the pastry department from MB** restaurant in Tenerife.

One year later, in 2017, he joined the Chocolate Academy team in Wieze, the heart of the Finest Belgian Chocolate.

 

Dries Delanghe
Chef

Dries began his education at the pastry and bakery school in Belgium, Ter Groene Poorte.  He specialized himself in heathly bakery applications, chocolate and industrial bakery/pastry production processes.

After his education he worked in different very renowned restaurants and bakery/pastry shops such as Le Sanglier des Ardennes, Hof Van Cleve which is the only 3 stars restaurant in Belgium, Pierre Herme and Joel Robuchon in Las Vegas.

He loves to combine his passion and knowledge for pastry arts, continuing to learn different techniques and keep up to date with modern flavor profiles.

His background at both Michelin starred restaurants and pastry shops makes him versatile and help him combine the best of both worlds towards the creation of plated desserts, pastries, chocolate bonbons and pieces, ice cream and sorbets, viennoiserie and bread.

He has a very passionated and driven personality and always gives the best of himself.