This joint venture will help empower the chocolate sector, offering consumers products and courses in the same place.

The Chocolate Academy Mexico opened its doors on September 17th, 2012, and is one of nineteen Barry Callebaut Chocolate Academy in the world and the third in the Americas. It is a teaching and training center for professionals of all levels and all Barry Callebaut customers who are interested in improving their chocolate skills or learning new techniques, trends and recipes for the Mexican market.This institute is designed to promote a chocolate culture through excellence.

The first master class was given by Jean Pierre Wybaw, a graduate from the CERNA Institute in Brussels, Belgium, and the winner of a number of international awards.

During 2017, 12 basic courses have been scheduled, in addition to 8 special courses with international chefs, including:

• Mariké Van Baurden, winner of the Chocolate Masters in the Netherlands.
• Melissa Coppel, Ambassador of Cacao Barry and renowned for creating chocolates decorated and painted using cocoa butter.
• Jean Maire Auboine, who will teach: “High-End Chocolates and Confections”.
• Andrés Lara, a Colombian chef who will teach: “Desserts and Plating”.
• Andre Lauther, a French chef famous for his “Contemporary Patisseries” course.
• Daniel Alvarez, a Spanish chef who will teach the Panettone course. This is the second time he visited the Chocolate Academy Mexico.

The goal of these courses is to inspire and teach new generations about working with and consuming Callebaut chocolate.

These new offices will hopefully lead to an increase in the number of people attending the Chocolate Academy Mexico, helping it become a benchmark within the chocolate sector.

About Barry Callebaut Group:
With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people.
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut^® and Cacao Barry^®.
The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.