Barry Callebaut, world known for its premium chocolate products, has recently opened its doors to its new Chocolate Academy in Chicago, Illinois. This is the only location in the United States. Other Academies are located in Belgium, The Netherlands, Canada, Switzerland, the United Kingdom, and many other places around the world.
The Chocolate Academies offer practical and theoretical courses for chocolate artisans: pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings. During the practical courses, the participants get the chance to apply and broaden their technical skills under the guidance of our technical advisors and to share experience and knowledge with other professionals.
Classes are generally given over a a two or three day period at the Chicago location. Prices for two day courses are $580 and three day courses are $800. Following is a brief description of each course’s content according to the 2008-2009 North America Chocolate Academy Course Catalogue:
DISCOVERING CHOCOLATE
This first level course is designed for individuals who want to discover
chocolate! With theoretical, technical and practical approaches, we will
familiarize you with this marvelous subject. You will learn to temper
chocolate, to prepare ganaches and to mould chocolate pieces as well as
candies. In Canada, you will also have a tour of the production plant.
This first level course is designed for individuals who want to discover
chocolate! With theoretical, technical and practical approaches, we will
familiarize you with this marvelous subject. You will learn to temper
chocolate, to prepare ganaches and to mould chocolate pieces as well as
candies. In Canada, you will also have a tour of the production plant.
CHOCOLATE BEYOND THE BASICS
This second level course will expand your tempering practices with a
new range of ganache recipes. The chocolatier will have the opportunity
to improve different techniques for enrobing with a fork, moulding and
making small chocolate pieces. We recommend also enrolling in Chocolate
Expertise which is offered in conjunction with this course.
CHOCOLATE EXPERTISE
This third level course, which builds upon the knowledge gained in
Chocolate Beyond the Basics, will put quality and taste at the forefront with
a selection of top-of-the-line ganaches and candies, including surprising
infusions and creative decorations. A total review of good practices for
chocolate making and conservation of ganaches reveals the final mysteries
of chocolate making.
ENROBING MACHINE TECHNIQUES
This course is devoted to chocolate makers who use an enrobing machine
or are thinking of buying this type of equipment. You will explore all the
techniques for enrobing, decorating and finishing. The menu includes many
ganaches, caramels and chocolate bars.
THE CHOCOLATE SECRETS OF Jean-Pierre WYBAUW
Jean-Pierre Wybauw, our chocolate master, will reveal the secrets of
pre-crystallization and achieving the right balance of ingredients to create
ganaches. Jean-Pierre will discuss the different emulsions of ganache and its
effect on shelf life. You will learn more in-depth information about water activity
and its impact in ganache making and conservation. From theory to practice,
you will create a variety of new bonbons.
SINGLE-ORIGIN & PLANTATION CHOCOLATE CREATIONS WITH Jérôme LANDRIEU
Discover the chocolate creations of Jérôme Landrieu with the exceptional flavors
and incomparable aromas of our single-origin and plantation chocolates. During
this course, you will discover a full menu of your chef ’s favorite recipes including:
ice cream, small cakes, pies and pastries.
CREATING CHOCOLATE SHOWPIECES
Find the artist in you! In this special course for artistic pieces, our chefs
( Jérôme Landrieu in USA and Christophe Morel in Canada) will demonstrate
all the tips, tricks and fundamental methods for constructing your moulds and
forms to make creations that are uniquely yours. Three delicious days (two in
Canada) to gain a competitive advantage or simply to enliven your store.
CHOCOLATE SCULPTURE WITH Jean-François CASTAGNE
This course is intended for professionals who are looking to perfect their ability
to make sculptures and showpieces. Jean-François Castagne, a well-known MOF,
will show you his unique cold emulsion modeling techniques with the Robot
Coupe®. You will learn how to create high-level competition showpieces and
add value to your window displays or any special event presentation.
THE BEST OF PACO TORREBLANCA’s SUMMER DESSERTS
Paco Torreblanca embodies the generations of great chefs who have impacted
the world of Spanish pastry and chocolate. Paco will share his new signature
creations premiering in the USA at our new academy. You will discover his
personality, his extraordinary talent, his one-of-a-kind creations and many other
specialties – including entremets creations and his chocolate candies.
CHOCOLATE CREATIONS (cakes, flans & pies)
This course is designed for restaurants, hotels and pastry shops. Using our best
Cacao Barry and Callebaut chocolates to create an assortment of desserts, you
will learn how to use Mycryo® (cocoa butter), an alternative to gelatin. The
course will offer exquisite new dessert recipes.
CRAVING FOR MACAROONS & PETITS FOURS
This hands-on class will expose you to the marvelous world of macaroons,
garnishments and an incredible variety of fresh and dry petits fours. Your
palate will come alive with a combination of classical and unusual flavors.
Jérôme Landrieu will focus on the importance of choosing the right
materials and ingredients to give the highest quality, premium taste profile,
and ultimate chocolate experience.
TRENDS IN VERRINES & PETITS gâteaux
Not to be missed! The art of French pâtisserie at your service. In this three-day
training class you will discover a mix of elaborate ideas for combining fruits and
chocolate by using our famous Mycryo® (cocoa butter) to enhance the balance
of taste and texture. Jérôme Landrieu will show you techniques that are quick,
original and highly productive. This training will feed your inspiration.
RESTAURANT DESSERTS & FANCY CAKES
This class is designed especially for hotel and restaurant pastry chefs with high
production and service. You will create a variety of elegant plated desserts
and small pastries using our sensational line of Belgian heritage chocolates.
The chocolate will be the star in these exceptional desserts!
ENHANCE YOUR PASTRIES WITH Paul FEAVER McGOWEN
Paul Feaver McGowen will revitalize five existing recipes using new techniques,
alternative products and original decorations. You will discover new inspirations
for the desserts of tomorrow while paying homage to desserts of yesterday.
COMBINATION OF PLATED DESSERTS WITH Alexandre BOURDEAUx
Explore a range of exquisite chocolate desserts with our Belgian chef, Alexandre
Bourdeaux. You will create a combination of plated desserts appropriate for
restaurants and banquets, as well as a vast array of mini petits fours recipes with
chocolate. This course hones your skills to create simple and elegant decorations
– an indispensable talent to enhance any dessert and improve profitability.
PLATED DESSERTS WITH Laurent PAGÈS
Creating enticing, on-trend, flavorful desserts high in taste is always a challenge
for restauranteurs. Laurent Pagès will create summer desserts in a variety
of shapes, full of flavor and color. And what’s more, he will reveal his latest
decorating tips to enhance your new creations!
PAIRING CHOCOLATE WITH WINE & SCOTCH
From earthy to spicy, smokey to flowery, Paul Feaver McGowen will help you
to recognize these qualities in wine, scotch and now chocolate! Exploring the
flavors and characteristics of wine and scotch with him, you will learn to create
the best chocolate pairings for these tastes.
Savory CUISINE WITH MYCRYO®
Discover the world of Mycryo (cocoa butter) cooking with our renowned
chefs, Jean-Pierre Chalet (USA) and Giovanni Apollo (Canada). They will
help you discover the advantages of using Mycryo to preserve taste, texture
and colors with their signature dishes. A rich experience and incredible program.
Class sizes vary by course and location. Typical size is 10 people in USA and 8 people in Canada.
Class is from 9:00 am to 5:00 pm. To register or for any questions concerning registration or accomodations, please call 1-866-443-0460 or email chocolate_academy_usa@barry-callebaut.com Upon registration, you will be asked about your level of chocolate knowledge to ensure you are enrolling for classes that are at an appropriate level.
http://www.barry-callebaut.com/
www.callebaut.com
www.cacao-barry.com
www.carma.ch
www.worldchocolatemasters.com
600 West Chicago, Suite 860
Chicago, Illinois, USA 60654
1-866-443-0460
Barry Callebaut North America Head Office, 600 West Chicago, Suite 860, Chicago, Illinois 60654 USA
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