Effective today, Chef Dimitri Fayard has been promoted to Lead Chef, Chocolate Academy™ North America, leading our Montreal, Chicago, and New York City Chef teams.
This comprehensive recipe book offers 273 recipes for molded and enrobed bonbons, chocolate spreads, snacking bars, tablets, and more, all organized based on a shelf life system.
If you’ve thought that attending the World Chocolate Masters Final in person sounds kind of fun, you don’t know the half of it. Learn more about Salon du Chocolat in Paris.
We are just 15 days away from the World Chocolate Masters Final! It's time to meet the competitors and learn a little more about the chocolate challenges that await them.
In keeping with its mission to empower pastry chefs, Cacao Barry has partnered with La Liste to create the first worldwide list of the best pastry shops.
Chocolate Academy™ Center in Athens welcomed over 80 Chocolate Academy™ Chefs for 4 intensive days of collaboration and discussion on topics ranging from innovation to sustainability.
Van Leer and American Almond came together, with the help of the Chocolate Academy™, to offer you simply delicious bakery recipes that hit the spot every time.
The latest volume showcases the unlimited combinations of flavors, textures, and colors possible with Ruby chocolate, allowing chefs to explore a new palette of applications never seen before.
After spending several years building and leading a team at Chocolate Academy™ Center in South Africa, Chef Minette Smith is moving to Belgium to take up the role of Global Callebaut Creative Lead Chef.
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