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Barry Callebaut is a company that has produced cocoa
and chocolate products for over 150 years, supplying
them to food manufacturers, artisans (bakers, pastry
chefs, caterers), as well as consumers, and also
offering a range of products and experience at their
Barry Callebaut Institutes worldwide.
According to Chef Julian Rose, technical advisor for
the Chocolate Academy, Canada, the institutes are
places where students can "learn to expand their horizons
and uses of chocolate."
The Chocolate Academies, which are part of the
Institutes, offer courses adapted for "artisanal craftsmen,"
including basic chocolate initiation (theoretical
and practical); Chocolate as Art (e.g., sculptures, seasonal
specialties, chocolate spraying, airbrushing); Main
Desserts for the Experienced (e.g., small
cakes/gateaux, large dessert buffets, decorative
desserts); and Tradition and Innovation in Pastry (e.g.,
classics from Vienna to Paris).
Chocolate products from Barry Callebaut include
decoration plates, fans, curls, shavings, blossoms, and
piping–dessert adornments that add style and pizzazz to
creations. For high-volume properties, Barry Callebaut
offers banquet hollow shapes for filling, specialty
desserts, and sculptures. Organic chocolate, as well as
extra-thin, baking-resistant chocolate sticks, chocolate fillings,
powders, and coatings are also offered.
A recent development, according to Chef Rose, is
powdered cocoa butter, which is easier to use in
recipes calling for solid cocoa butter. It has no flavor
profile, and its ability as a stabilizer for sensitive
desserts is "nothing short of amazing."
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