Results

1. 

   Brasil, São Paulo

   Chocolataria 2.0 - Além do Básico Novembro

   10 Nov 2026 - 13 Nov 2026

   Intermédiaire

   Bertrand Busquet

   Bertrand Busquet

   Chocolataria 2.0 - Além do Básico Novembro
2. 

   Italy, Milan

   FROZEN Innovazione e creatività nel mondo sottozero

   10 Nov 2026

   Intermédiaire

   Ciro Fraddanno

   Ciro Fraddanno

   FROZEN Innovazione e creatività nel mondo sottozero
3. 

   Russia, Moscow

   Romain Dufour "Современная выпечка"

   10 Nov 2026 - 12 Nov 2026

   Intermédiaire

   Romain Dufour "Современная выпечка"
4. 

   Switzerland, Zurich

   Chocolate 2.0

   17 Nov 2026 - 18 Nov 2026

   Intermédiaire

   Leon Krohn

   Leon Krohn

   Chocolate 2.0
5. 

   Canada, Montréal

   Chocolat 1.0 - Français

   24 Nov 2026 - 26 Nov 2026

   Débutant

   Nicolas Dutertre

   Nicolas Dutertre

   Chocolat 1.0 - Français
6. 

   Brasil, São Paulo

   Viennoiserie e Natal com o chef Alexis Michaut Novembro

   24 Nov 2026 - 26 Nov 2026

   Viennoiserie e Natal com o chef Alexis Michaut Novembro
7. 

   Serbia, Belgrade

   Master Viennoiseries!

   24 Nov 2026 - 26 Nov 2026

   Intermédiaire

   Master Viennoiseries!
8. 

   US, Chicago

   Discovering Chocolate

   01 Dec 2026 - 03 Dec 2026

   Débutant

   Discovering Chocolate
9. 

   Brasil, São Paulo

   Chocolataria 1.0 - Descobrindo o Chocolate Dezembro

   08 Dec 2026 - 10 Dec 2026

   Débutant

   Bertrand Busquet

   Bertrand Busquet

   Chocolataria 1.0 - Descobrindo o Chocolate Dezembro
10. 

    Serbia, Belgrade

    Chocolate discovery

    08 Dec 2026 - 09 Dec 2026

    Débutant

    Chocolate discovery
11. 

    United Kingdom, Banbury

    Chocolate Foundations (Workshop 1.0)

    13 Jan 2027 - 14 Jan 2027

    Débutant

    Julie Sharp

    Julie Sharp

    Chocolate Foundations (Workshop 1.0)
12. 

    Serbia, Belgrade

    Fresh Pastries and Viennoiserie

    26 Jan 2027 - 28 Jan 2027

    Intermédiaire

    Fresh Pastries and Viennoiserie
13. 

    Italy, Milan

    SOGGETTISTICA il cioccolato per la Pasqua

    02 Feb 2027 - 03 Feb 2027

    Intermédiaire

    Lluc Crusellas

    Lluc Crusellas

    SOGGETTISTICA il cioccolato per la Pasqua
14. 

    United Kingdom, Banbury

    Chocolate Business Start Up - 5 Day Course

    08 Feb 2027 - 12 Feb 2027

    Débutant

    Julie Sharp

    Julie Sharp

    Chocolate Business Start Up - 5 Day Course
15. 

    Italy, Milan

    Il mondo gelato secondo David Alves

    16 Feb 2027 - 17 Feb 2027

    Intermédiaire

    David Alves

    David Alves

    Il mondo gelato secondo David Alves
16. 

    Italy, Milan

    MONOPORZIONI- creatività e metodo

    23 Feb 2027 - 24 Feb 2027

    Intermédiaire

    Tommaso Foglia

    Tommaso Foglia

    MONOPORZIONI- creatività e metodo
17. 

    Serbia, Belgrade

    3-Day Premium Ice Cream Masterclass

    23 Feb 2027 - 25 Feb 2027

    Intermédiaire

    Emmanuel Ryon

    Emmanuel Ryon

    3-Day Premium Ice Cream Masterclass
18. 

    Serbia, Belgrade

    Ganache Engineering: The Art & Science of Flavor and Formulation

    16 Mar 2027 - 18 Mar 2027

    Avancé

    Alexandre Bourdeaux

    Alexandre Bourdeaux

    Ganache Engineering: The Art & Science of Flavor and Formulation