Barry Callebaut’s Chocolate Academy reveals its secrets to our students

This summer our student Ani Avetisyan had the opportunity to visit our partners Barry Callebaut’s Chocolate Academy in Belgrade, Serbia. During her chocolate adventure, she learned from the head of the Academy – head chef Rémy Delette. He introduced her to all the intricacies of the production process, the different varieties of cocoa beans, and gave her a lot of information about working with chocolate.

Ani shared with us that she was left with very positive emotions from the experience, and some of the things that impressed her the most were the beautiful kitchen, the machines they used and the immaculateness of the Academy. She was inspired by chef Rémy, who gave her a lot of information about famous confectioners and shared with her various current trends.

On the first day of her stay, she assisted Chef Rémy and together they prepared everything that was needed for the upcoming two-day course “Chocolate Discovery”, in which she herself also took part. During the course, they learned to temper chocolate, make confectioneries with different flavors, ganache, different types of chocolate, etc.

This intensive course offers both professionals and amateurs the chance to improve their knowledge of chocolate. It offers all the essential skills – pre-crystallization, enrobing, molding, balancing of basic recipes, revealing the endless possibilities of working with chocolate.

The Chocolate Academy, through practical training and courses, provides its students with access to the latest innovations, techniques, trends and tools. The organized specialized courses are led by qualified internationally recognized guest chefs.

We thank our partners at Barry Callebaut for the great opportunity they have given Ani and we wish her success in her future endeavors!