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.
CONFECTIONERY

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.
BAKERY

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.
PLATED DESSERT

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

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.
PASTRY

Chocolate, Passion, and Mango Brioche Tropézienne

Get inspired as Chef Nico gives the classic Tropézienne an exotic twist. You’ll make a perfect brioche base, an exotic confit with mango and passionfruit, an agar-based jelly, and a diplomat cream using Cacao Barry™ Tanzanie 75% Dark Chocolate.