Chocolate Academy Archives - so good.. magazine
The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.
Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.
Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.
Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago.
In the first semester of 2016, master classes on puree & chocolate pairing, ice cream & sorbet tecnology, petits gâteaux, and contemporary plated desserts will be organized in the academy.
In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.
This is the 19th in the world and the fourth in the Asia-Pacific region. Kohei Ogata will be the head of the center and Andres Lara will be based there.
The chocolate firm chooses Germany, one of the most important markets for artisan chocolate, to install a new training center with high-level courses and internationally recognized professors, in line with other Chocolate Academies.
It will be the thirteenth of its kind in the world, and the third one in the American continent (there is one in the United States and a second one in Canada). Barry Callebaut is planning to open a Chocolate Academy in Mexico soon. The establishment of the chocolate multinational in Mexico derives from an agreement signed with Turín, with which Callebaut shares the aim of increasing the sales both in the industry sector and –especially– in the gourmet and professional one.