Livestreams & Replays

Join us for free inspiration and chocolate techniques from all over the world. Tune in at your convenience and take your skills to the next level.

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Replay

Get Inspired with Callebaut Ruby Chocolate

Join Head of UK Chocolate Academy Julie Sharp to get inspired with Callebaut Ruby Chocolate
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WCM - Sunflower Tuiles

World Chocolate Masters technique from Chef Attila Menyhárt featuring a unique tuile decoration
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WCM - Coral decoration

World Chocolate Masters technique from Chef Togo Matsuda featuring a delicate cigarette leaf
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WCM- Sugar paste tartlets

World Chocolate Masters new baking technique from Chef Jiro Tanaka
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WCM - Dragees 2.0

World Chocolate Masters technique from Chef Igor Zaritskyi featuring his dragées in 3 different varieties
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WCM - Chocolate stencil

World Chocolate Masters technique from Chef Lluc Crusellas featuring Stencil into the chocolate mould
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WCM - Iced truffle

World Chocolate Masters technique from Chef Christophe Rull featuring Frozen bonbon
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WCM - Creative with moulds

World Chocolate Masters technique from Chef Jacky Lung featuring Sticker in mould to give it a personal touch.
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WCM - Bonbon dipping

World Chocolate Masters technique from Chef Jiro Tanaka of a brand new way of bonbon-making
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Handpainted Easter Eggs

The super talented Emily Hankins shows us how to create her signature handpainted flowers
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Chocolate Baubles

A range of chocolate baubles gifts including desserts, hot chocolate drink bombes and Christmas tree decorations
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Christmas Tree Showpiece

Create your own showstopper for Christmas!
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Handpainted Festive Cake Wrap

Join Emily Hankins for her tips and tricks on how to create and hand paint a beautiful wrap for your festive cakes
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Halloween Chocolate Treats

Spooky Halloween treats including vegan pumpkin spiced caramel, caramelised pumpkin seeds, ghost lollipops, spider cookies, spooky chocolate eyeballs.
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Chocolate Equipment for Beginners

The UK Chocolate Academy Chefs share their must have chocolate equipment to start your chocolate journey!
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Pralines

See Julie and Clare make chewy hazelnut caramel, orange praline cake, praline tart, spiced praline bonbons and triple layer praline.
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Chocolate Glazes

Mark will share his tips and tricks on how to create a glaze ideal for different applications
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How To Work with Callebaut Ruby

Top tips on tricks on how to work with Ruby chocolate, the best flavour pairings and Mark's favourite things to make with Ruby.

Live Masterclasses

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Become part of the largest community of artisans and chefs to stay informed on the latest industry news, innovations, techniques, learning opportunities & more.

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