Barry Callebaut opened the first German Chocolate Academy with an impressive show in the Cologne MediaPark. The world’s leading manufacturer of high quality cocoa and chocolate products welcomed more than 250 guests to celebrate a special evening dedicated to chocolate artisanry.
As the most important partner for kitchen and pastry chefs, chocolatiers, bakers and caterers, Callebaut, the Belgian chocolate brand of Barry Callebaut, represented one of the largest supporters of chocolate artisanry.
The presentation began with the most important ingredient of high quality chocolate – the cocoa fruit. During the show, craftsmen opened yellow and red cocoa fruits and offered a taste of aromatic cocoa beans and sweet fruit pulp. Afterwards, guests were able to experience the process of tropical cocoa fruits develop into tempting chocolate along various stops – from the selection of exquisite cocoa beans, the aromatic roasting and grinding of the beans to the tempering of conched chocolate.
“Chocolate art” was presented by international Ambassadors, representing the gourmet chocolate brand Callebaut. The Callebaut Ambassadors are a unique network of international chocolate experts with more than 170 chefs, chefs de patissier, master bakers and confectioners. For the grand opening, six of the Callebaut Ambassadors created six extraordinary desserts. Among them were Steffen Blunck and Matthias Ludwigs, two top class masters of confectionery, and the multi-award-winning chocolatier Lothar Buss. The chocolate creations were based on the individual production steps of cocoa, starting with the cocoa fruit and finishing with chocolate. Among the presented desserts were a dessert based on cocoa fruit pulp and a dessert variation with fermented and roasted cocoa beans.
Philipp Schoeller, Director of the Barry Callebaut Deutschland GmbH, says, “We are proud to open one of our excellent Chocolate Academys in Germany because Germany is one of the most important markets for chocolate artisanry. Finally, we can offer training and courses regarding the refining of individual cocoa and chocolate creations on the level of first class gastronomy. That way, we provide an important contribution to the knowhow of German chocolate specialists.”
With eighteen training centres in Europe, Asia, North and South America and Australia, the Barry Callebaut group has the largest network of training facilities for chocolate professionals worldwide. Last year, about 38,000 participants followed training and took courses.