Confectionery Trends

Confectionery Trends

Would you like to extend your knowledge on the latest global confectionery trends?  Come and join Alexandre Bourdeaux on this course where he will share his wealth of knowledge gained whilst teaching and consulting all over the world.

Alexandre will explore the shifting chocolate landscape where we are finding that the traditional snacking times have changed, creating a new exciting market.

The consumer’s expectation is higher than ever before and as Chocolatiers and Chefs we need to embrace these new opportunities and create our own individual distinct range.

Who should attend?

Chocolatiers, pastry chefs, Product development chefs,

What the course will cover:

·         A range of creative chocolate bars

·         Handmade chocolates exploring crunchy textures, unusual combinations and different decoration techniques.

·         A key focus will be on taste and different textures to excite your taste buds

This course includes:

·         All course materials and recipe booklet

·         Lunches and Refreshments

·         Callebaut Chefs Jacket

Duration 8.45am – 5.00pm

What to wear; comfortable working clothes and covered shoes.

At the end of the course you will take home all of your beautiful hand crafted creations 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!
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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