Competition Showpiece

Competition Showpiece

Have you always wanted to make a showpiece with a World Chocolate Master?

Summer 2019 is your opportunity to work with Italian Davide Comaschi World Chocolate Master of 2013. 

Davide’s story reads like a novel :
From his mother’s kitchen to the winning podium of the World Chocolate Masters.
At 13 years of age Davide attended a pasty school in Milan.  His first internship at 13 and a half was at the famous Pasticeria Martesana in Milan, where he fell in love with pastry work.
At 22 years of age he became a partner in a pastry ship in the province of Milano.
In 2007 he returned to Milan as Head Pastry Chef at Martesana.
At 31 years of age he won silver medal in the Coupe Du Monde de la Patisserie in Lyon and two years later in 2013 he win the Cacao Barry initiated World Chocolate Masters.
Davide is now Head of Academy for our Italian training school of chocolate.

Davide’s passion to create wonderful master pieces is indicatively enticing, his style is a fusion of tradition and innovative.

We invite you to experience Davide’s passion and enthusiastic creativity on our two day workshop.

Who should attend: Pastry chefs and chocolatiers who have a very good level of understanding in working with chocolate and wants to improve their skills in learning new techniques within the field of showpieces at a high level.

What the course will cover:  

  • The fundamentals on designing a showpiece
  • Putting a design into practice
  • A wide range of techniques including exquisite moulding, sculpting, airbrushing

By the end of the course:  You will have learnt how to make a stunning chocolate showpiece using a vast range of modern techniques.

At the end of the course you will take home a beautiful hand crafted creation and a signed certificate.
Duration:  8.45am - 5.30pm approx.
Price includes VAT
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CHOCOLATE ACADEMY™ centre United Kingdom, Banbury
Level 2
Inscrição e informações sobre o curso
Nível Level 2


You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.

Need some inspiration? Explore our Callebaut tutorials!
Descubra tutoriais
CHOCOLATE ACADEMY™ centre United Kingdom, Banbury

The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.

Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.

We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.

We would welcome the opportunity to share with you our passion and expertise to expand and fulfil your chocolate creativity.

Wildmere Road Industrial Estate
OX16 3UU Banbury Oxfordshire
United Kingdom - Ireland