“To me, the fermentation process is the baptismal certificate of chocolate: a collection of flavours spring to life and give chocolate its characteristic taste.”
Kent Madsen is a chef, chocolatier, and gelateria expert who has worked and studied all over the world, specializing in food chemistry and product development. He began his career as a chef and moved to the Food College Demark where he taught until he joined Barry Callebaut as a Technical Adviser in 2008. Kent’s extensive training in large-scale processes brings value to clients looking to scale up their productions, and his incredible passion for chocolate paired with his technical expertise means he is an incredible source of inspiration to clients and coworkers alike.
Instagram: @kentcallebaut_nordic
