Home Asia Pacific Asia Pacific: Barry Callebaut opens Chocolate Academy Center in Japan

Asia Pacific: Barry Callebaut opens Chocolate Academy Center in Japan

The Barry Callebaut Group opens its first Chocolate Academy center in Tokyo, Japan.

The facility is its 19th training center in the world and its fourth in Asia Pacific, after Mumbai (India), Shanghai (China) and Singapore.

The center is designed to facilitate the exchange of technical skills, training, dialogue and the sharing of love for all aspects related to chocolate and cocoa products.

“Japan is Asia’s largest consumer market for chocolate confectionery and it is highly recognized for chocolate innovation.”

“The new Chocolate Academy center in Tokyo brings us even closer to our regional Gourmet customers and will enable the Barry Callebaut Group to be in a better position to capitalize on growth opportunities in the region.”

The center will also showcase the knowledge accumulated over more than 150 years by Barry Callebaut’s global Gourmet chocolate brands Callebaut (chocolate made in Belgium), Cacao Barry (chocolate made in France) and CARMA (chocolate made in Switzerland).

The center’s offerings include a wide range of workshops, courses and demonstrations for professional customers in all sectors: chocolatiers, pastry chefs, bakers and other chocolate experts as well as culinary professionals working in hotels, restaurants and the catering business.

They will be able to benefit from the modern kitchen and utensils that the academy is equipped with, to perfect their expertise in chocolate under the guidance of Barry Callebaut’s specially-trained and renowned chefs and the elite Chocolate Ambassadors Club.

The Japanese are the biggest per capita consumers of chocolate in Asia Pacific with an average of 1.9 kg per annum, according to ICA and CAOBISCO.

The center allows the company to progress hand-in-hand with Japanese innovation in the chocolate industry.

Furthermore, the Group can take this opportunity to also capture the Japanese imagination on the tremendous potential of chocolate, develop newer and tastier recipes as well as impart its culture of excellence and passion for chocolate to the region.

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