The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, opened on May 8, 2018, the first CHOCOLATE ACADEMY™ centre in Johannesburg, South Africa.
For the Group it is the 21st chocolate academy it opens in the world and the first on the African continent. “Not only are we celebrating a milestone for Barry Callebaut, but this marks a special moment for the South African chocolate industry. It reaffirms our commitment to the South African market. The CHOCOLATE ACADEMY™ centre is an invaluable asset to South African chocolate professionals and artisans, offering endless possibilities in all the aspects related to chocolate and cocoa products. We are taking the local chocolate spirit to new heights,” says David Bowrin, Sales Director for South East Africa.
The CHOCOLATE ACADEMY™ centres are teaching and training centres for artisans and professionals who want to improve their skills in chocolate and learn about new trends, techniques and recipes.
More than 500 interested craftsmen attend these events every week in our CHOCOLATE ACADEMY™ centres worldwide. With the infrastructure available in our CHOCOLATE ACADEMY™ centres, Barry Callebaut can cater to each and every question on cocoa, chocolate and the technical aspects involved.
South African born Minette Smith, will lead the CHOCOLATE ACADEMY™ centre in Johannesburg with a strong commitment to elevate and innovate chocolate skills throughout South Africa.
“The CHOCOLATE ACADEMY™ centre is a magnificent environment, not only for chefs, but also for everyone who has a passion for chocolate. The environment in the CHOCOLATE ACADEMY™TM centre will offer world-class support, enabling customers to harness their skills to bring the best innovations in chocolate,” says Minette Smith.
The new academy will host master classes with a strong focus on chocolate fundamentals. Specialty master classes will also be offered and during these classes, talented chefs and industry experts from around the world will be able to share their passion, innovative ideas and expertise around chocolate.