DELETE - In focus

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Wszystko co powinieneś wiedzieć na temat pracy z czekoladą!

Jeśli chcesz dowiedzieć się więcej na temat pracy z czekoladą, sięgnij po broszurę Użyteczne Informacje, gdzie znajdziesz pytania i odpowiedzi, które pomogą usprawnić Twoją pracę!
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Ruby Hot'N Cold

Der Van Houten Ruby Drink ist da! Unsere Ambassadoren haben ihn sofort ausprobiert und viele tolle Rezepte kreiert - in heiß & kalt. Hier entdecken...

Ruby Hot'N Cold
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Schokoladiger Sommer

Sommer und Schokolade passt nicht zusammen? Das sehen wir anders! Entdecke jetzt schokoladige Sommerrezepte unserer Ambassadoren.

Schokoladiger Sommer
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Future of Food Service To Go

Get access for free to our To-go One pager to have a better view of what we propose. Download the full guide via the form up on the page to know much more.

Future of Food Service To Go
La scoperta di un superfrutto

Per secoli, sono stati utilizzati solo I semi del frutto del cacao per creare il cioccolato e la polpa era utilizzata solo per favorire il processo di fermentazione delle fave di cacao. Oggi, grazie all’innovazione e ad una maggiore efficienza dei processi di lavorazione delle cabosse di cacao, finalmente la polpa del cacao può essere degustata in purezza.
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Future of Food Service To Go

Get access for free to our To-go One pager to have a better view of what we propose. Download the full guide via the form up on the page to know much more.

Future of Food Service To Go
Chocolate Academy Magazine 7

¿Cómo darle un giro elegante a tus roscas de Reyes? ¡Con Mona Lisa y Callebaut!
Chocolate Academy Magazine 7

¿Cómo darle un giro elegante a tus roscas de Reyes? ¡Con Mona Lisa y Callebaut!
Chocolate Academy Magazine 5

Verano a 5 colores: Helados con Callebaut.
ABST Conference 2022

It was great to see our ABST Conference 2022 students. Here you can find your recipes and resources.
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Inspire Magazine 3

Our latest edition of Inspire is now available, pulling all of our up-to-date chocolate knowledge in one place.

Inspire Magazine 3
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We Are Real Bakers

Wir haben echte Bäcker und Geschäftsinhaber wie Sie befragt und sie gebeten, ihre Geheimnisse, Erfolge und meistverkauften Schokoladenrezepte zu verraten.

We Are Real Bakers
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Nos chefs

Les talentueux chefs de la Chocolate Academy Casablanca en plein action! Tous les deux formés en France, ils viennent au Maroc pour inspirer et mettre leur créativité en œuvre pour la partager avec tous!

Nos chefs
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Save the date: Gelato Course by Juan Pablo Colubri

Save the date: Gelato Course by Juan Pablo Colubri

Save the date: Gelato Course by Juan Pablo Colubri
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Horeca Food Trends

Observing consumers across the globe allows us to shape a unique perspective on the Future of Bakery. Discover the latest trends in baked goods and stimulate your creativity with the newest, hottest concepts with exclusive content from our brands Callebaut, Cacao Barry, Chocovic & Mona Lisa!
We Are Real Bakers

The world of chocolate and baking finally meet each other!
We Are Real Bakers

The world of chocolate and baking finally meet each other!

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!

Create With Ruby Giveaway Contest Rules

Giveaway Rules

Discover all our innovations

Welcome to our CA!

Welcome to our CA!

Welcome to our CA! Welcome to our CA! Welcome to our CA! Welcome to our CA!

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