Food Photography Fundamentals, Part 1

In this course, photographer Kéven Poisson presents some basic information every photographer should know and shows you how to present the best version of your products for newsletters, catalogs, or social media.

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.

Recent Courses


Crunchy Praline Galaxy Truffles

Chef Martin's Galaxy Truffles can only be described as out of this world. These multi-layered, multi-textured truffles feature citrus, hazelnut, and exotic pepper.

Chocolate Raspberry Fudge Cake

Learn to make this decadent **vegan** cake with guidance from Chef Julie Sharp. The combination of Callebaut 811 Dark Chocolate and raspberries is a perfect match, and we bet you'll use the vegan components presented here in many other applications.