Alberto Simionato's Chocolate Figurines

In his first course for Chocolate Academy Online, Alberto Simionato, Director of the Chocolate Academy Milano teaches you the underlying techniques of making beautiful and easily executable chocolate figurines.

Vegan Chocolate, Mango and Passion Fruit Banana Bread

An elevated and tasty vegan version of the chocolate banana bread. There are no eggs or dairy in it, but its texture is very rich and moist. The exotic flavor of the passion fruit and mango crémeux pairs deliciously with banana.

Golden Crème Brûlée Bowl

A creation combining the acidity of pineapple with the subtle sweetness of Callebaut® Gold chocolate, enhanced by simple yet creative garnishes, along with the classic burnt sugar crust of the classic Crème Brûlée.

Ruby Street Tacos

These tacos, fresh and innovative, are inspired by street food and imagined with Callebaut® Ruby RB1 couverture. Discover creative flavor parings including a tangy avocado and lime crémeux, a vibrant beetroot ganache, and a confit of pineapple.

Recent Courses


Ryan's Ruby Rendez-vous

This modern, playful plated dessert explores the flavor profile of Ruby RB1, pairing it with raspberry, beet, basil, and avocado. See where Ruby's intense fruitiness and fresh sour notes can take your desserts.

Coffee Caramel Honey Bites

Four classic flavors come together in these delicate, sophisticated tea cookies. The key to achieving perfect texture, balanced flavors, and beautiful presentation is careful attention to detail.