Callebaut® For more than 100 years, Callebaut® has been crafting chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery. Grandson Octaaf Callebaut produced his first chocolate bars in 1911 and began production of chocolate couverture for Belgian chocolatiers soon after. Callebaut® began exporting its finest Belgian chocolates in 1950 and is now known as the n°1 choice for artisans worldwide - enabling them to make their mark, with chocolates that never fail to help achieving great end results time and time again. For each pack of Finest Belgian Chocolate, Callebaut® sources 100% sustainable cocoa beans. Callebaut® is part of the Barry Callebaut group, the world's leading manufacturer of high-quality chocolate and cacao.
EZtemper delivers perfectly tempered (pre-crystallized) chocolate and chocolate containing products easily and economically. It produces a constant supply of cocoa butter silk which when added to your product in minute amounts guarantees instant results every time. Designed especially for the small to medium-sized producer, the EZtemper will speed production, reduce product costs, minimize staff training times and improve product quality. It is economical to operate and is compatible with voltages worldwide (with a simple wall adaptor). The EZtemper is versatile, compact, standalone and an unbeatable value for anyone producing chocolate and chocolate products.
Thanks to a constant strive for technological improvement and structural simplicity for their chocolate machines, Selmi has been able to guarantee maintenance and excellent service.
Pro-Choc™ Software is a useful asset for your chocolate recipes helping you for stabilization and balance, reliability and durability of taste, optimization of freshness (shelf life). Simple and easy to use, PRO-CHOC® is perfectly adapted for bakers, pastry chefs and confectioners concerned about the quality of their production.
CAROLINE LETANG - APRONS Specialized in craft and leather work Caroline Letang created her brand in 2016. Handmade high quality products conceived with the philosophy of "slow made" and "locally made". Meeting the demand of chefs and cooks for leather knife cases, she added aprons and accessories to the collection. Chocolate Academy Online is proud to support artisans and artists like Caroline Letang, offering our chefs these unique items.
MICHELLE MA HONGLAN is an artist of many trades, accomplished hairstylist, prolific gardener and now expanding her talents in pottery and ceramics. Catering to demanding chefs in Montreal, her creations are a mixt expression of strength and fragility, softness with an edge. Michelle brings her joyful outlook on life, curiosity for both traditions and new technology into her work. We are honoured to feature her pieces which gives our chefs’ creations the perfect setting to shine. Facebook Instagram
So good.. Publishers of professional magazines and books on pâtisserie, bakery, ice-cream and cooking.
Flexipan by Demarle Chef, pastry chef or baker, much more than merely trades, these are passions where sharing joy is a vocation. But when profitability, productivity or lack of reliability are taken into account, passion cedes way to practicality. This was the reasoning that inspired FLEXIPAN®, the pioneer of its sector, and this is why we work tirelessly to provide excellence to chefs around the world - premium products that bear the mark of French expertise, and above all, products conceived and designed specifically for them. We consistently observe their work in an effort to understand, share, assist and anticipate their needs. It is through our empathy and ability to listen that we have been able to offer them all the tools they need to overcome any challenge, and to magnify their passion so that they can enjoy their work intensely every day.