课程

预定即将在巧克力学院™ 中心开设的课程

巧克力学院™ 中心欢迎希望发展和完善巧克力技能的专业厨师和工匠。大多数课程都是实践性的，将涵盖帮助您将业务提升到新水平的技术和配方。

Spain, Barcelona

Bollería

23 Feb 2026 - 25 Feb 2026

中级
USA, Chicago

Discovering Chocolate

24 Feb 2026 - 26 Feb 2026

初级
Canada, Montreal

Fundamentals of Panning for Professionals

24 Feb 2026

中级

Russ Thayer
United Kingdom, Banbury

Ganache and Caramel Formulations

24 Feb 2026 - 26 Feb 2026

初级

Alexandre Bourdeaux
Brasil, São Paulo

Chocolataria com o Chef Philippe Vancayseele

24 Feb 2026 - 26 Feb 2026

中级

Philippe Vancayseele
Poland, Lodz

Dekoracje Czekoladowe

03 Mar 2026

初级
South Africa

The Art of Chocolate and Sweets

03 Mar 2026 - 05 Mar 2026

中级
Switzerland, Zurich

Molded Bonbons with Andrey Dubovik

03 Mar 2026 - 04 Mar 2026

高级
Switzerland, Zurich

Molded Bonbons with Andrey Dubovik / Course 2

05 Mar 2026 - 06 Mar 2026

高级
Spain, Barcelona

Postres de restaurante online

05 Mar 2026 - 19 Mar 2026

Enric Monzonis Padilla
Canada, Montreal

Chocolate Sculpture

09 Mar 2026 - 11 Mar 2026

中级

Christophe Morel
Spain, Barcelona

Pastelería individual

09 Mar 2026 - 11 Mar 2026

中级

Albert Daví
Belgium, Wieze

Snacking and Panning

10 Mar 2026 - 12 Mar 2026

中级

Ramon Morato

Xavier González
Serbia, Belgrade

Chocolate from a different angle

10 Mar 2026 - 12 Mar 2026

高级
Turkey, Istanbul

Profesyonel Çikolatacılığıa Giriş - Introduction to Chocolatiering

10 Mar 2026 - 12 Mar 2026

初级
Italy, Milan

Desservir

16 Mar 2026 - 17 Mar 2026

中级

Diego Poli
Poland, Lodz

Czekolada 2.0 - Remy Delette

17 Mar 2026 - 18 Mar 2026

中级
Canada, Montreal

Gastronomie Boréale : Desserts du Terroir par Jérémie Billy

24 Mar 2026 - 25 Mar 2026

高级

今天就加入我们的社区！

加入全球热情的厨师和工匠社区。分享灵感，发掘新创意，与嘉利宝 (Callebaut) 一同精进您的手艺。

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