Callebaut®, the chocolate brand trusted by chefs and chocolatiers worldwide, has doubled down on its commitment to supporting the professional chef community with the launch of a new online training platform.
Designed for chocolatiers, artisan pastry chefs, and emerging culinary talent, the new online training platform by Callebaut® Chocolate Academy is an industry-first move towards accessible professional chocolate education. Featuring five courses, all 100% online, the new innovative offer gives chefs the flexibility to learn at their own pace, anywhere, anytime.
As well as offering world-class training without having to leave the kitchen, the new courses are currently available at the following introductory pricing, guaranteed until 30 April:
Full access to all five online courses for one year – £120
Access to one online course for six months – £60
Created by the very chefs it’s made for, Callebaut’s® new suite of online training provides professional chefs the opportunity to sharpen their chocolate skills, at the click of a button. From essential techniques and theory to practical recipe applications, each course offers up to four hours of on-demand video tutorials, led by industry-leading chefs Ramon Morató and Romain Dufour.
Available to explore and purchase online, Callebaut’s® training includes the following courses: Chocolate Basics; Bonbon Masterclass; The Architecture of Entremets; The Art of Viennoiserie; and Biscuits Unlocked. An official, personalised certificate is issued upon completion of each course.
Head of Callebaut Chocolate Academy UK&I, Julie Sharp, said: “This is the first time our industry has seen professional chocolate training delivered at this high-level, fully online. For a brand built on more than a century of Belgian craftsmanship, it’s a proud moment.
“Education has always been central to Callebaut – from our academies to global competitions – and our new suite of online training allows us to take that heritage and open it up to more chefs than ever before. We’re removing traditional barriers of time, cost and access, so chefs can develop their skills, train their teams, and build confidence without stepping away from the kitchen. It’s ‘no classroom, no compromise’ – an approach centred on protecting the craft we love through education, innovation, and talent development.”
