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Harmonização com Chocolate

Os Segredos da Harmonização com Chocolate DESCRUBA MAIS
Calculadora de Birgadeiro

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Sigep 2024

Scopri le novita' del Sigep 2024!

Sigep 2024
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Future of Food Service Back To Basics

Get instant access to the first issue "Back to Basics" of the Future of Food Service by 2025 Series. Discover how you can add value for your customers by keeping it simple!

Future of Food Service Back To Basics
BORN ORIGINAL

Around the world, chefs & artisans create original flavours born from personal dreams, visions or ambitions. Born Original is a tribute to all chefs. Here, we bring together your inspiring stories. Your recipes. And your views.
Your Participation in the Draw Confirmed!

Thank you for joining our giveaway—your gateway to a fabulous, high-value prize! This is your golden opportunity to snag an amazing free giveaway!
Callebaut Patissier of the Year

Pan-India chef competition hosted by Callebaut.
ワールドチョコレートマスターズ ‘24/25

ショコラティエやパティシエが世界中から集まり、チョコレートに特化した技術・味覚・芸術性を競い合う世界規模のコンテスト「ワールドチョコレートマスターズ ‘24/25」の国内予選エントリーを開始しました。
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BORN ORIGINAL NICOLAS NIKOLAKOPOULOS (GREECE)

As the 6-year-old only son in a Cretan family, Nicolas Nikolakopoulos was fascinated with chemistry. It would shape the curiosity and DNA of the daydreamer Nicolas still is. Today he is a celebrated greek pastry chef with big ambitions.

BORN ORIGINAL NICOLAS NIKOLAKOPOULOS (GREECE)
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BORN ORIGINAL SEBASTIAN PETTERSSON (SWEDEN)

With intimidating looks, yet a warm and friendly character. Sebastian Pettersson is a man of contrasts who thrives on coffee and chocolate and lives his dream.

BORN ORIGINAL SEBASTIAN PETTERSSON (SWEDEN)
Ruby Encyclopedia

RUBY ENCYCLOPEDIA Download Now
Baking every day with Kirsten Tibballs

Callebaut's 5 colours of chocolate
Receitas FIPAN 2023

Durante a FIPAN 2023, o estande da Barry Callebaut contará com diversos profissionais realizando receitas incríveis pelos 4 dias de feira! Acesse o e-book com 28 receitas, nas quais os chefs escolheram produtos das diversas marcas do grupo: Callebaut, Sicao, Mona Lisa, Cacao Barry e Carma.
The Foundations of Chocolate

To support your chocolate education.
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Horeca brochure

Let the summer begin in the sweetest way with our adorable creations. Download our brochure and enjoy!

Horeca brochure
Letnie Orzeźwienie! Inspirujące napoje na lato!

Poznaj nowy wymiar czekoladowego napoju na lato! Frappe, flat white, shake czy mrożona latte - wszystko z dodatkiem czekolady w 5 kolorach i smakach. Zainspiruj się naszymi recepturami i zaserwuj tego lata cos nowego!
Czekolada na gorąco czyli zimowe rozgrzewanie!

Poznaj nowy wymiar czekolady na gorąco! Kreatywne połączenia smakowe z owocami, orzechami czy kawą wedle szefów Akademii Czekolady Polska. Zainspiruj się naszymi recepturami i zaserwuj tej zimy coś nowego!
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Orange & Dark chocolate cheesecake

Discover how to create our upgraded and twisted Orange & Dark chocolate cheesecake recipe!

Orange & Dark chocolate cheesecake

Product highlight

Callebaut Ruby RB2: The Original Ruby Chocolate

Created from specially selected Ruby cocoa beans, Callebaut RB2 is the world's original Ruby chocolate and the fourth chocolate category.
Callebaut Gold: The Belgian Caramelised Chocolate

Created through Callebaut's unique caramelisation process, Callebaut Gold introduced an entirely new chocolate category to the professional world.
Callebaut W2: The Belgian White Couverture Chocolate

Crafted from Octaaf Callebaut's iconic signature Wieze blend, Callebaut W2 has redefined professional white chocolate for generations.
Callebaut 823: The Belgian Milk Couverture Chocolate

Crafted from Octaaf Callebaut's iconic signature Wieze blend, Callebaut 823 is the global benchmark for milk couverture chocolate.
Callebaut Belgian Chocolates: The 5 Icons

From the perfectly balanced cocoa of 811 to the iconic caramel notes of Gold, these are the recipes that have shaped kitchens around the world.
Callebaut 811: The Benchmark 54.5% Belgian Dark Couverture Chocolate

Crafted from Octaaf Callebaut’s iconic signature Wieze blend, Callebaut 811 is the global culinary benchmark for dark couverture chocolate.

Chef highlight

News

Emma Preisig crowned 2025 UK & Ireland Junior Chocolate Master

28 Jul 2025

We are thrilled to announce Emma Preisig, Chef De Partie at Le Manoir aux Quat Saisons, as our 2025 Junior Chocolate Master.
News

Junior Chocolate Masters 2025 - Meet the Judges

14 Jul 2025

We are thrilled to have an excellent line up of industry experts to judge our 2025 Junior Chocolate Masters competition, taking place on Thursday 24th July 2025 at the UK & Ireland Chocolate Academy.
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BORN ORIGINAL VINESH JOHNY (INDIA)

Fifteen years ago, dreaming of becoming a pastry chef or chocolatier was unconventional in India, as there were no schools to turn to. This lack prompted Vinesh Johny to initiate change. Since then, he has spearheaded India's pastry revolution, aiming to fill a significant educational gap for future generations. Indian pastry talent is now gaining recognition worldwide.

BORN ORIGINAL VINESH JOHNY (INDIA)
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BORN ORIGINAL LUNGI MHLANGA (UNITED KINGDOM)

Lungi Mhlanga transitioned from a makeup artist to one of London’s leading pastry makers. Her ‘Treats Club’ in London, renowned for its freshly fried doughnuts, flourishes with locations in Hackney and Soho, bolstered by a strategic appearance on Channel 4's "Sunday Brunch."

BORN ORIGINAL LUNGI MHLANGA (UNITED KINGDOM)
News

Junior Chocolate Masters 2024 - Meet the Jury

05 Jul 2024

We are excited to introduce you to our talented trio of judges for the 10th edition of Junior Chocolate Masters.
Event

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Flavor & Texture

Popular Flavors
Watch This Space!

07 May 2024 - 08 May 2024

Johannesburg, South Africa

From local inspirational chefs to international guests! The Chocolate Academy is proud to be bringing in these big names to educate and inspire at the Academy.
Watch This Space!