The North American Chocolate Academy has announced the debut of its Academy Magazine, launching Tuesday, September 14.
The 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. In this first edition, the Academy Magazine explores the latest industry trends, delves into tips and tricks and introduces the latest from Barry Callebaut’s Gourmet house of brands.
Through its new publication, the Chocolate Academy looks to empower chocolate artisans, pastry chefs, confectioners and bakers with solutions to improve their skills in chocolate and master new techniques and trends. Readers will learn the secrets from leading chefs as they share their stories techniques and discuss industry topics.
Academy Magazine’s first issue can be downloaded at its website.