Callebaut Chocolate Academy India

Experience the magic of blending tradition with chocolate!

Join Chefs Pratik Deshmukh & Samruddhi Kode for a 2-day egg-free masterclass where classic Indian flavours meet the elegance of fine Belgian chocolate. Perfect for festive creations and beyond! 🍫

Register now!



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Compound chocolate is a reliable choice for quick, consistent results—especially in high-volume production.

Stick to the right melting range, avoid moisture, and skip tempering altogether.
With the right handling, compound delivers clean finishes, smooth textures, and efficient performance—every single time.



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The ganache-making technique is fundamental to creating rich, luxurious desserts—from filled bonbons to layered entremets, glossy tarts, and swirled cupcake tops.
Mastering it gives you control over texture, flavour, and finish—elevating every creation with precision and finesse.

If you’re ready to perfect your ganache and take your chocolate skills further, explore our upcoming courses at Chocolate Academy.



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Want smooth, shiny ganache that never splits? ✨
Add warm cream in parts, not all at once.

Why?
Gradually incorporating cream allows the emulsion to form slowly and evenly.
Dumping it all in can shock the chocolate, leading to a split or grainy texture.
Start stirring from the centre, let the texture guide you, and the result is pure silk. 🍫



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Tempering can be a tricky process. But what if your chocolate didn’t need it at all? 🤔

Let’s test your and dive into the science behind compounds. Do you know what gives them their ease and reliability?
Choose the correct option and drop it in the comments below!



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After over 50 years of inspiring and supporting chocolate creators, we’re evolving. As of today, we are moving forward with a fresh identity: Chocolate Academy is now Callebaut Chocolate Academy.

This new name reflects our rich heritage, deep passion and commitment to excellence in chocolate craftsmanship, all proudly rooted in our Callebaut legacy.
With this change, all our services are now unified under one umbrella, from inspiration and education to application and implementation. This will allow us to deliver a seamless and integrated experience to our customers worldwide.

We continue to offer the same trusted courses, given by the same passionate experts and delivered in the one language that connects us all: the love for chocolate.

Why is your ganache breaking?
Here are 3 common reasons professionals run into—and how to avoid them:

1️⃣ Fat and liquid weren’t blended evenly
Poor mixing leads to separation. Always start stirring from the centre to build a stable emulsion.

2️⃣ The emulsion wasn’t stable
If temperatures aren’t right, the mixture won’t bond. Work between 30–35°C for best results.

3️⃣ The chocolate-to-cream ratio was off
Too much liquid? Too little fat? Even slight imbalance can affect texture. Stick to a tested formula for your application.

💡 For more insights like these, check out the Troubleshooting section on our website.



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Think you know your chocolate creations? 🍫🧠
Decode the puzzle with these hints, and put your pastry brain to work.

Drop the names you found in the comments!



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What makes chefarvind’s masterclass the most anticipated pastry course of the season?

In this 2-day intensive masterclass, you’ll go beyond recipes. You’ll uncover the why behind textures, the precision of layering, and the artistry of finishing, with Chef Arvind guiding you through 9 of his exclusive egg-free petit gateaux creations.

Are you ready to train with the best? Visit the website or DM us to register now!



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Monsoon vibes deserve bold, mood-lifting flavours that awaken the senses! 🍊
From fruits to spices — thoughtfully chosen pairings bring your chocolate creations to life.

Want to master flavour pairings like these and many more?
Discover expert guidance and elevate your craft at Chocolate Academy.



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