- New Academy – a training center for professional users – to join nine other Barry Callebaut Chocolate Academies around the world
- 150 years of knowledge, creativity and passion for cocoa and chocolate collected to create an information network among professionals
- 500 chocolatiers, confectioners and chefs gather each week in the Academies worldwide
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate, today announced that it will open a Chocolate Academy in Chicago as part of its commitment to building its business in North America and strengthening its relationships with chocolatiers and chefs in the United States.
The Chocolate Academy, which is the only one of its kind with worldwide locations, offers a diverse range of seminars, demonstrations, theoretical courses and practical workshops designed to inspire artisans and culinary professionals, including pastry chefs, confectioners, bakers and caterers, from around the globe to:
- Share their passion for fine chocolate with other skilled professionals
- Continually improve their skills in working with fine chocolate products, such as Callebaut (fine Belgian chocolate), Cacao Barry (exquisite French chocolate), and Carma (high-quality Swiss chocolate)
- Learn more about the latest chocolate-making trends, techniques and recipes
The state-of-the-art, 8,500-square-foot training center in Chicago, which will be the 10thChocolate Academy location, will showcase the knowledge that has been accumulated by Barry Callebaut and will encourage the exchange of technical expertise in the handling of chocolate between professionals.
From introductory courses on the origins of chocolate to specialized classes on molding, enrobing and sculpting techniques, the Chocolate Academy’s one-of-a-kind training is specifically designed to encourage participants to apply and broaden their technical skills under the guidance of trained master chocolatiers. In addition, the small classes are taught in a personal setting that encourages participants to share their unique experience and knowledge about the latest chocolate-making trends with other participants.