Callebaut Chocolate Academy US

☀️ Summer is right around the corner!

Get inspired with our delectable ice-cold dessert recipes! Our chefs have curated refreshing treats perfect for hot weather, guaranteed to keep your customers coming back to cool off all season long. 🍨

Discover more: bit.ly/4gmGLhQ

Is your chocolate mousse turning grainy, lumpy, or too thick? 🍫

Our chefs created easy-to-follow troubleshooting guides to help you perfect your mousse and sharpen your chocolate skills. Learn how to avoid common mistakes and achieve smooth, flawless results every time. ✨

Learn more: bit.ly/3S7yMLL

Meet Chef Julian Rose 🍫✨

Born and raised in Montreal, Chef Rose’s passion for pastry began in his family’s legendary Patisserie Rose. A graduate of the prestigious ITHQ and former North American Technical Advisor for Barry Callebaut, he has spent decades sharing the art and science of chocolate across North America. From Master Chocolatier at Moonstruck Chocolate to renowned consultant and innovator, Chef Rose is celebrated as one of America’s top chocolatiers, and continues to shape the future of chocolate with every creation.

And if you’re craving a taste of his approach, explore one of his signature preparations—a silky, aromatic Coffee Ganache that showcases his precision and flavor intuition.

Get the recipe here: bit.ly/43Aqq1E

🍫 One bite. A whole journey.

Chef Chantal Molnar brings together two worlds in a dessert that delights with every spoonful: the bright, icy freshness of raspberries and the warm, fruity complexity of Fleur de Cao 70%.

The contrast is unexpected at first, then beautifully balanced, revealing layers of flavor that unfold with each bite. This is chocolate that keeps you guessing, and coming back for more.

Discover the distinctive character of Fleur de Cao 70%: bit.ly/4velN9w

🥐 Elevate your pastry skills with Chef Romain Dufour | September 22–24 🥐

Discover the craft behind laminated doughs in this hands-on masterclass focused on the technique, precision, and creativity of classic French viennoiserie. From buttery croissants and puff pastry to babka, brioche, and kouign amann, you’ll learn how to create beautifully layered pastries with both traditional and modern flair. ✨

Gain the knowledge and confidence to refine your lamination skills and take your pastry creations even further.

Register today: bit.ly/4a9udH1

The jury for the 2026 World Chocolate Masters has officially landed.

Three icons. One title. Maximum pressure.

Catch the latest WCM updates at the link in bio.

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