We are extremely proud to have distinguished chefs from the UK, Europe and beyond to teach our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate. We can’t wait to welcome you into our wonderful world of chocolate.


Course Listings


We would welcome the opportunity to share with you our passion and expertise.

Please get in touch to book your course or find out more details.




Click on the images above to download exciting new recipes from Callebaut chocolate.


Callebaut RB1 webAfter dark, milk and white, ruby is the most uncommon chocolate discovery in 80 years. This gift of mother nature surprises and bedazzles with a completely new chocolate taste and colour experience, born from the ruby cocoa bean – without adding any colourants or fruit flavourings.

Immerse yourself in its ruby colour. Lose yourself in its intense fruitiness and fresh, sour notes. Its unique taste and colour invite you to create unique pairings and explore new ideas for confectionery, pastries and desserts. And with its all-round fluidity, ruby RB1 is perfect for a wide range of applications ranging from confectionery moulding and enrobing to pastry mousses and much more. Let ruby RB1 be the spark to ignite fresh creativity.  Take a look at the video tutorials below with head of Belgium Chocolate Academy chef Ryan Stevenson as he demonstrates how to temper and work with the Belgian ruby chocolate RB1.

 mould with ruby  ruby basics  draguees with ruby