In this eleventh episode, chef Kent V. Madsen visits Real Baker Mikkel Hansen where he discovers how chocolate interacts and enhances the flavour of different flours and breads. The iconic Callebaut 811 dark chocolate is matched with Popped Rye Kernels and the Callabaut 823 milk chocolate is added to the Sourdough Loaf.

His innovations:

• Chocolate Bread with Dark Chocolate 811 and Popped Rye Kernels
• Gold Fougasse
• Ruby Lady Bun
• Milky Sourdough Loaf

His tip? "Cut a slice in the bread before it goes into the oven. If you cut it correctly, your bread will rise straight up! Cut just before putting it into the oven. Otherwise, the bread will open too much before baking."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Mikkel Hansen!

In this tenth episode, we'll meet Baker Giuseppe Piffaretti in his bakery La Bottega del Fornaio where Swiss precision and Italian gastronomic tradition meet. 

His bestsellers:

• Panettone Albicocca Caffè
• Coconut Pain au Chocolat
• White Chocolate Maritozzo
• Nutty Chocolate Croissant

His tip? "Adding extra chocolate as decoration or cream to the pain au chocolat transforms the traditional recipe and makes it stand out. I also like to add three baking sticks
in the pain au chocolat to give an extra chocolate kick for my customers to enjoy. And it is Swiss chocolate: extra creamy!"

Download the exclusive brochure with the full interview and all the tips and tricks from baker Giuseppe Piffaretti!

In this ninth episode, we'll meet Danish baker Michael Hjort in his bakery Michael H Konditoriet in the heart of Denmark.

He'll tell you all about his newest inventions:

• Focaccia with cream cheese and Nocciola or Fondente
• Cream buns with Nocciola, Fondente and Caramel mixed with pastry cream
• Rye bread buns with white sesame and white chocolate baking chunks & black poppy seeds and dark chocolate baking chunks

His tip? "Callebaut™ Caramel filling is nice and sweet. And we’ve discovered that mixing it with pastry cream makes it bake-stable."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Michael Hjort!

Immerse yourself in the colourful world of Louis Tortochot, an artisan baker and pastry chef at the head of the best bakery in France!

The chef shares his secrets and his top recipes with Barry Callebaut brands:

• Filled Praline Croissant
• All Chocolate Roulé
• Two-Colour Praline Twist

Deliciousness, colours and durability... Impossible to resist!

Download the exclusive brochure with the full interview and all the tips and tricks from baker Louis Tortochot!

In this seventh episode, we'll meet Italian baker Alessandro Marra, baker at Marra Pane Pasticceria Pause e Delizie in Cantù near Como: an avant-garde bakery.

His bestsellers:

• Black bread (leavened with sourdough lactic acid fermentation and Dutch Cocoa)
• White Chocolate Bread (started with licoli)
• Vegan Donut with Oatmeal and Coconut

His tip? "The Dutch cocoa intrigued me because it acquires a specific color from the treatment that is carried out. The color is so charged that it transmits in itself a sensation of intensity, concentration of flavors, generosity and body."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Alessandro Marra!

In this sixth episode, we'll meet Belgian Baker Jens Van Bouwel, who'll tell you all about his bestsellers:

• Chocolate Bun
• Chocolate Bread
• Travel Cake
• Gluten-Free Brownie

His tip? "I prefer to bake at a lower temperature (170°C) a little longer to keep the filling creamier and moist. The white and dark chocolate chunks add an amazing chocolate taste that matches the nutty flavour of the cream perfectly. All my customers are tempted by the warm smell of a chocolate bun!"

Download the exclusive brochure with the full interview and all the tips and tricks from baker Jens Van Bouwel!

In this fifth episode, we'll meet German Baker Alex Schrader, who’ll tell you all about his bestsellers:

• Chocolate Banana
• Cake Sticks
• Chocolate Bun (Franzbrötchen)
• Triple Chocolate Cake.

Download the exclusive brochure with the full interview and all the tips and tricks from baker Alex Schrader!

In this fourth episode, we'll meet English Baker Kitty Tait: from a tiny shop in the small market town of Watlington in Oxfordshire a bright star is rising in the world of artisan baking. Kitty Tait, aged 16 (!) has set up a bakery that sells out every day. The Orange Baker has become the place for locals to get the best bread and pastries. And it’s a place where Kitty can let her passion for baking and exciting flavour combinations run wild.

Download the exclusive brochure with the full interview and all the tips and tricks from baker Kitty Tait!

In this third episode, we'll meet French Baker Benoit Castel, Baker at the omonimous bakery in Paris, France. Cacao Barry's Extra Bitter Guayaquil is for sure his to-go chocolate for his best sellers Chocolate Lava Cake, Choco Choux and Tradition Chocolate.

All products are made from scratch in seasonal ranges using simple, short-circuit, fresh and tasty ingredients. From jams to breads and granolas, everything is made in his labs without colouring or preservatives. The pastry-bakery is firmly focused on tomorrow!

Download now the exclusive guide with all the tips and tricks from Baker Benoit Castel!

In this second episode, we'll meet Thomas Puppe, Baker at Bäckerei Puppe in Düsseldorf, Germany. Callebaut, Van Houten & Chocovic are definitely his to-go brands for his Dark Chocolate Cookies with White Chunks, Gold Chocolate Sweet Bun, Sparkling Chocolate Danish & the Brownie Cake Slice.

His tip? "Mona Lisa Dark Chocolate Blossoms taste great as they are made with Callebaut’s Belgian Chocolate. I do not want to spoil the brownie with tasteless decorations, but rather want to enhance its flavour and look!"

Download the exclusive brochure with the full interview and all the tips and tricks from baker Thomas Puppe!

In this first episode, we'll meet Alessandro Gaido, Baker at Bar Gelateria Ivrea, Italy. The Best of Chocolate meets the best of baking! Let's unravel all the secrets about his: Chocolate Panettone, Gold Brownie al Cremino & Croissant with a chocolate heart!

His tip for his delicious Chocolate Panettone? "Callebaut Chococubes: they keep a lovely bite, even with longer baking times at a high temperature. I add them after the kneading process."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Alessandro Gaido!