Bakers Journal

Chocolate Academy announces new courses

August 12, 2015
By Bakers Journal

Aug. 12, 2015, Montreal – The Barry Callebaut Group has announced two new offerings from its Chocolate Academy.

Tea and Chocolate – Create and Design Tea Ganaches will be offered on Sept. 17 and 18 in Montreal. Philippe Vancayseele, Chocolate Master, will be joined by two tea blending experts when this class explores the universe of tea and chocolate. This two-day workshop offers a focused, hands-on approach and tasting exercises. The course will allow students to design a whole new range of tea inspired chocolate creations.

Introduction to Moulding and Sculpting will be offered from Oct. 13-15 in Montreal. This three-day course will give students an opportunity to learn from Christophe Morel, a master chocolatier renowned for his chocolate sculpting talent. This hands-on course will allow students to work on sculpting techniques such as cold emulsion to produce unique creations.

For more information about these courses, visit


The Chocolate Academy also announced it will host a Revisited French Pastry demo in Toronto. Rising star Johan Martin will share his passion for French pastry and new recipes in this unique demonstration, revisiting French pastry classics with a modern touch. The demo is set for Nov. 19 at George Brown College.

Click here to learn more about the demo.

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