Livestreams & Replays

Join us for free inspiration and chocolate techniques from all over the world. Tune in at your convenience and take your skills to the next level.

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Replay

Get Inspired with Callebaut Ruby Chocolate

Join Head of UK Chocolate Academy Julie Sharp to get inspired with Callebaut Ruby Chocolate
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WCM - Bonbon dipping

World Chocolate Masters technique from Chef Jiro Tanaka of a brand new way of bonbon-making
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WCM - Dragees 2.0

World Chocolate Masters technique from Chef Igor Zaritskyi featuring his dragées in 3 different varieties
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WCM- Sugar paste tartlets

World Chocolate Masters new baking technique from Chef Jiro Tanaka
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WCM - Creative with moulds

World Chocolate Masters technique from Chef Jacky Lung featuring Sticker in mould to give it a personal touch.
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WCM - Coral decoration

World Chocolate Masters technique from Chef Togo Matsuda featuring a delicate cigarette leaf
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WCM - Iced truffle

World Chocolate Masters technique from Chef Christophe Rull featuring Frozen bonbon
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WCM - Sunflower Tuiles

World Chocolate Masters technique from Chef Attila Menyhárt featuring a unique tuile decoration
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WCM - Chocolate stencil

World Chocolate Masters technique from Chef Lluc Crusellas featuring Stencil into the chocolate mould
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Handpainted Festive Cake Wrap

Join Emily Hankins for her tips and tricks on how to create and hand paint a beautiful wrap for your festive cakes
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Pralines

See Julie and Clare make chewy hazelnut caramel, orange praline cake, praline tart, spiced praline bonbons and triple layer praline.
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Chocolate Glazes

Mark will share his tips and tricks on how to create a glaze ideal for different applications
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How To Work with Callebaut Ruby

Top tips on tricks on how to work with Ruby chocolate, the best flavour pairings and Mark's favourite things to make with Ruby.
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Home Baking with Chocolate

Wanting inspiration on how to use chocolate in your at home creations? Look now further...
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Chocolate Flowers

Beautiful chocolate flowers that can be added to simple chocolate elements like wood and marble and assembled into a small chocolate centrepiece.
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Chocolate Mousse

The basic components of getting your mousse right, different ways to decorate and top tips when creating the best mousse for different applications.
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Spring Cakes

See how the new sugar paste by Mona Lisa works on this delicious chocolate cake!
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Festive Garnishes and Decoration

Mark will demonstrate how to use transfer sheets, cocoa butters, dust colours and power flowers to create impressive chocolate garnishes and decoration.

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Become part of the largest community of artisans and chefs to stay informed on the latest industry news, innovations, techniques, learning opportunities & more.

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