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.

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Course overview
뉴스레터 구독하기

초콜릿 아카데미™뉴스레터는 여러분의 비즈니스 성장에 도움이 되는 최신 정보를 제공합니다.
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뉴스레터 구독하기

초콜릿 아카데미™뉴스레터는 여러분의 비즈니스 성장에 도움이 되는 최신 정보를 제공합니다.

스팸 없음. 언제든지 원하는 메일주소로 변경해주십시오.

가입하고 싶습니다