Chocolate Beyond the Basics
After completing our level one Discovering Chocolate course, you
are ready to move on to this level two core class which builds upon
the knowledge you have gained. You will learn more complex bonbon
filling recipes and techniques; including dual layers! You will
also work with cocoa butter spraying techniques, create sugar
confections and complete your own tabletop showpiece. This is a
course for the intermediate level chocolatier, with professional
Pre-requisite: Comfortable knowledge and practice of hand crystallizing chocolate and piping technique
Class Time: Approx. 8:30AM-4:30PM daily
Technical Advisor at the Barry Callebaut CHOCOLATE ACADEMY™ center in Chicago
Born in Paris, France, Chef Celine grew up in the Basque country
of southwestern France. Although no one in her family was in the
field, she knew at a very young age that creating pastries was her
calling. She completed a 2-year apprenticeship in her hometown of
Bayonne at JP Heynard Patisserie when she was15 years old and
obtained her pastry diploma– Professional Aptitude Certificate
(CAP). She continued to broaden her experience for the next few
years in pastry shops and restaurants in southwestern France, but
at 21 she headed for Paris to pursue her dreams. She spent 5 years
there, working in several Michelin star restaurants and at Fauchon
Patisserie. From 1997-2012, Chef Celine worked as Executive Pastry
Chef at many US five-star hotels such as the Ritz Carlton, the Four
Seasons Hotel and the Peninsula Hotel. In 2012, she joined the
Chicago Chocolate Academy team, to share her passion and wealth of
experience with our students.
“My years of experience in all the fields of my profession, from pastry shops to fine dining restaurants to luxury hotels, has taught me to be very efficient in all environments. And for me, the most rewarding part of my profession is to actually share and teach what I have learned with others. It is a great opportunity for me to do what I love and share my
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings.
In Chicago, our head Technical Advisor and Chef - Jerome Landrieu and his teaching staff will help you develop new products, techniques, and recipes.
In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes members of our Ambassadors Club. We have about 70 Ambassadors who are world renowned chefs that help us test and develop new products and recipes, as well as help us with customer training.
In an effort to provide individual attention to all students, space is limited. We recommend you review the course options and register early. We look forward to sharing our passion for chocolate with you!