• Chocolate Technology II with Chef Mathieu Barriquault


Once you’ve mastered the challenges in Chocolate Technology I, you are ready to branch out and put your skills to the test. Work with Chef Mathieu to create calculation tables for your own ganache recipes, using your laptop and an Excel file provided on a Callebaut USB drive (yours to keep). Together, you’ll analyze the process of improvement and creation of ganache recipes, discuss shelf life assessment and how to build a plan. Chef Mathieu will also introduce you to sensory analysis, an essential key to following the evolution of your products on a regular basis.

* Please note, this is not a hands-on class.

Ideal for: Professional Chocolatiers

• Chocolate Technology I completed
• Students must bring their own computer with Excel (or
other compatible table software) loaded, and a calculator




Mathieu Barriquault

Guest teacher

Chef Mathieu Barriquault is originally from France. His background is in food technology with a Masters of Food Engineering. He spent 3 years at The Innovation Centre of the French Pastry Institute focusing on the technology and technique of preservation of artisan chocolates. After his experience with the French Pastry Institute he decided to become a Chocolatier. He spent one year working as a Chocolatier in Moscow. With the skill gained there, Chef Mathieu moved on to work at several well known Chocolatiers in France and Japan. Now, Chef Mathieu is sharing his knowledge and ability in Dublin, Ireland.


Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.



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!