Academy Magazine’s first issue explores the latest industry trends, delves into tips and tricks, and introduces the latest from Barry Callebaut’s gourmet house of brands.
For the summer 2021 edition, Chocolate Academy Chefs in Chicago and Montreal have come together to share a professional collection of recipes and step-by-step tutorials in pastry, confectionery and baking.
Among the included chefs’ recipes are Caramel Dream (Lauren V. Haas), Lemon Chocolate Cake (Nicolas Dutertre), Ruby Kiss (Megan Bell), Ópera (Alicia Boada), Apricot Gâteau Nantais (Mark Seaman), Black Zabuye Coriander Bonbon (Dimitri Fayard), Make Me Nuts (Martin Diez), Peanut Butter S’mores Brownie (Gabrielle Draper), Gold Snacking Bar (Philippe Vancayseele), Raspberry Cheesecake Snacking Bar (Russ Thayer), and Hazelnut Latte Milkshake (Domenica Lazo).
In an editorial, Chef Lauren V. Haas, gourmet North America lead chef, wrote that Academy Magazine’s first edition covers new trends in chocolate and how they’ll shape the industry’s future, as well as learning how top chefs began their careers and adapted during the COVID-19 pandemic.
“I hope you find inspiration in this first issue, and am looking forward to more to come,” she wrote.
Barry Callebaut’s Chocolate Academy Centers empower chocolate artisans, pastry chefs, confectioners and bakers to improve their skills in chocolate and master new techniques and trends. There are more than 20 Chocolate Academy Centers across the globe.