• Video 'Gianduja tart' by Francisco Moreira

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"Gianduja tart" with Francisco Moreira

Together with our chef Francisco Moreira we make a simple beautiful tart that brings our Callebaut Gianduja to the next level. 

A crispy golden tart shell filled with a hazelnut and apricot frangipane, and indulgent hazelnut praline, a super creamy Gianduja mousse and a Gold Chocolate glaze for that shine!

Fill in the form below and receive the link to the video we shared via our SOME and the recipe. 


Francisco Moreira


Born in Lisbon, Francisco started studying pastry and chocolate at a very young age. After 7 years of working in different hotels and Michelin star restaurants in Portugal he won the ‘ADN Pasteleiro’, which is the first price in a Portuguese national pastry competition.

After that, he decided to leave his home country and went to Spain to lead the MB** pastry department in Tenerife.

One year later, in 2017, he joined the Chocolate Academy team in Wieze, the heart of the Finest Belgian Chocolate.



Level 2


You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.



We love to share our know-how and passion with you

At the CHOCOLATE ACADEMY™ center in Belgium, all courses are given by the Callebaut Technical Advisors and Chocolate Ambassadors with their long experience of working with Callebaut products.

Whether you want to learn the basic skills of chocolate processing or master the art of creating refined chocolate pastries and desserts, you’ll find exactly what you’re looking for.