The Chocolate Academy™ Center Tokyo, operated by the Barry Callebaut Group, introduces 11 festive Christmas cakes perfect for the winter of 2020.
These 11 cakes were created by talented pastry chefs and pastry chefs from famous hotels and patisseries, utilizing the ingredients of "ruby chocolate," a fourth-category chocolate characterized by its striking ruby color and tart, fruity flavor, and "gold chocolate" (caramel chocolate), with its sparkling gold color and aroma of caramelized milk and sugar.
This winter, the impact of the COVID-19 pandemic has left us feeling uncertain and anxious. It's precisely at times like these that we want to bring a moment of joy to your heart, even if only for a moment around Christmas. That's the thought behind these creations.
Barry Callebaut's popular ruby chocolate and gold chocolate are delicious enough on their own, but when combined with other ingredients such as raspberries and nuts, you can enjoy a marriage of special flavors and textures that chocolate alone cannot produce.
Enjoy a festive Christmas moment with a Christmas cake made with ruby chocolate or gold chocolate.
【Products made with ruby chocolate】
＜asterisk＞
Product name: Buche de Noël Rouge
Reservation period: Now accepting reservations, will end as soon as the planned number is reached (150 units)
Pick-up period: December 24th (Thurs) and 25th (Fri), 10:00-18:00
Sales/Pick-up location: asterisk
Price: 4,538 yen (4,901 yen incl. tax)
Product description: A Buche de Noël made with ruby chocolate, Tahitian vanilla mousse, and raspberry pairing. This item features two layers of gentle-tasting creme brûlée, vanilla and milk chocolate, wrapped in ruby chocolate and strawberry/raspberry flavored mousse. This popular item has been available for a year, but now it's available in a Christmas version.
Pairing ingredients used in the cake: 1. Vanilla / 2. Raspberry / 3. Strawberry
Website: https://www.asterisque-izumi.com/news/pkobo_news/upload/26-0link_file.jpg
＜ANA InterContinental Tokyo, 2nd floor "Pierre Gagnaire Pain et Gateau"＞
Product name: Buche de Noël Ruby Chocolat
Reservation period: Until December 11th (Friday)
Pickup period: December 19th (Saturday) - December 25th (Friday) 11:00-20:00
Sales/Pickup location: ANA InterContinental Tokyo, 2nd floor "Pierre Gagnaire Pain et Gateau"
Price: 6,018 yen (6,500 yen including tax)
Product description: A mousse-type cake made with plenty of ruby chocolate and silver powder to resemble a snowy mountain. The glossy pink glaze with added raspberries and its fruity fragrance will add a touch of elegance to your table.
Pairing ingredients used in the cake: Raspberry
Website: https://anaintercontinental-tokyo.jp/offer/christmas-cake-2020/
＜Otaru Patisserie LeTAO＞
Product name: Rouge Noel
Pre-order period: Until Saturday, December 19th *Numbers are limited
Pick-up period: From Tuesday, December 1st to Wednesday, December 23rd
Sales location: Otaru Patisserie LeTAO Online Shop (https://shop.letao.jp/)
Pick-up location: Delivery
Price: 3,500 yen (3,780 yen including tax)
Product description: We have created a beautiful cake that looks just like a Christmas wreath. Fruity ruby chocolate mousse and chantilly. The chocolat noir mousse is made with 70% cocoa chocolate, and the moist genoise that binds the mousse together gives it a gorgeous, rich, and refined taste. This Christmas cake will add a touch of elegance to your table.
Pairing ingredients used in the cake: 1. Chocolat Noir Mousse / 2. Genoise Chocolate / 3. Raspberry Nappage
＜Kawasaki Nikko Hotel＞
Product name: Mousse Chocolat Ruby
Reservation period: Until December 20th (Sunday)
Pickup period: December 19th (Thursday) - December 25th (Friday) 10:00-18:30
Reservation location: Banquet hall on the 7th floor
Pickup location: Takeout corner of Cafe Restaurant "Natura" on the 10th floor
Price: 5,555 yen (6,000 yen including tax)
Product description: A mousse made with raspberries that brings out the berry flavor, acidity, and color of "ruby chocolate," and a pistachio mousse that goes perfectly with it. The sponge is infused with the gentle aroma of Kanagawa brand Ashigara Hojicha, and the moist, rich, and unique ingredients of almonds and pistachios are combined with an elegant taste and texture to create a flavor that allows you to enjoy the lingering aftertaste of the ingredients, as well as the gentle flavor of "ruby chocolate."
Pairing ingredients used in the cake: 1. Raspberry / 2. Pistachio / 3. Ashigara Hojicha
Website: https://www.kawasaki-nikko-hotel.com/news/event/christmascake2020
＜Imperial Hotel Tokyo＞
Product name: Noël Rouge
Sales period: Tuesday, December 1st to Friday, December 25th, 2020 Reservations now being accepted. 。 English: * Reservations for the Christmas period (Saturday, December 19th to Friday, December 25th) must be made by 3:00 pm on Monday, December 14th Sales/Place of collection: Hotel Shop "Gargantua" on the 1st floor of the Main Building, Imperial Hotel Tokyo * From December 19th to 25th, the Banquet Lobby on the 1st floor of the Main Building Price: 12cm diameter (serves 2-3) 2,500 yen (tax included), 6cm diameter (serves 1) 900 yen (tax included) Product description: Inspired by the dome-shaped rose decorations that adorn the interior of the Imperial Hotel Tokyo, Noel Rouge is made with a sable and pistachio dough layered with raspberry jam and rose mousse, and wrapped in a ruby chocolate mousse flavored with lychee and raspberry. The gorgeous, glossy red appearance is as beautiful as a rose, and one bite will softly fill your mouth with the scent of rose.
Pairing ingredients used in the cake: 1. Rose / 2. Pistachio / 3. Lychee
Website: https://www.imperialhotel.co.jp/j/tokyo/hotelshop/special/xmas2020.html
＜TRUNK(HOTEL)＞
Product name: The Avalanches
Reservation period: Until 22:00 on Sunday, December 13 *Reservations may close once the planned number is reached
Pickup period: December 19th (Sat), 20th (Sun), 23rd (Wed), 24th (Thu), 25th (Fri)
Sales location: TRUNK(STORE) online store special page (https://trunk-base.co.jp/s/tunkstore_christmas2020)
Pickup location: TRUNK(STORE) *Pickup is only available in-store
Price: 3,519 yen (3,800 yen including tax)
Product description: "The Avalanches," which means "avalanche," has a wintery design reminiscent of falling snow. Citron madeleine is topped with lychee panna cotta and fruit rouge jelly, and wrapped in ruby chocolate and rose mousse. It is an exquisite harmony that is indispensable for any bite.
Pairing ingredients used on the cake: 1. Fruit Rouge / 2. Lychee / 3. Rose
＜Hyatt Centric Ginza Tokyo＞
Product name: Ruby Strawberry Short Cake
Reservation period: Until December 23rd (Wednesday) *Reservations can be made up to two days before the pickup date
Pickup period: December 23rd (Wed) - December 25th (Friday) 12:00 - 17:00
Sales/Pickup location: NAMIKI667 (Hyatt Centric Ginza Tokyo 3rd floor)
Price: ¥4,000 (¥4,320 incl. tax)
Product Description: Combining ruby chocolate with the classic Christmas shortcake creates a gorgeous and adorable Christmas cake. It uses plenty of berries, which complement ruby chocolate well, and includes lychee and grapefruit to add depth to the flavor. The batter also contains refreshing Earl Grey tea, creating a light and elegant taste.
Pairing ingredients used in the cake: 1. Strawberry / 2. Raspberry / 3. Grapefruit and Lychee
Website: https://namiki667.com/news/2020/10/Christmas-Cake.html
＜Hyatt Regency Tokyo "Pastry Shop"＞
Product name: Snowman
Reservation period: Until Monday, December 14th
Pickup period: Saturday, December 19th – Friday, December 25th, 11:00am – 8:00pm
Sales/Pickup location: Pastry Shop (Lobby Floor, 2nd Floor)
Price: 5,000 yen (5,400 yen including tax)
Product description: Ruby chocolate mousse, which pairs well with sourness, is a balanced flavor that marries the sourness of berries such as strawberries and raspberries with the delicate rose-like scent unique to raspberries, and is paired with a mild vanilla mousse. The fruity acidity of raspberry vinegar adds an accent.
Pairing ingredients used in the cake: 1. Strawberry / 2. Raspberry / 3. Raspberry vinegar
Website: https://hyattregencytokyo.com/restaurant/tabid/72/Default.aspx?itemid=569&dispmid=612
＜Hilton Tokyo＞
Product name: Belle Etoile
Reservation period: Until December 21st (Monday)
Pickup period: December 11th (Friday) - December 25th (Friday) 11:00-18:00
Pickup location: Hilton Tokyo 1st floor Chocolate Boutique
Price: 8,280 yen (9,200 yen including tax)
Product description: This beautifully shaped chocolate cake is gorgeously decorated all over, inspired by the beret worn by sophisticated fashionistas. The hibiscus-flavored ruby chocolate mousse is topped with red currant and berry jelly and ganache, as well as milk chocolate mousse with fraise de bois and raspberry, giving it a rich flavor. The cake also features dacquoise and praline feuillantine, giving it a special texture.
Pairing ingredients used in the cake: 1. Fruits Rouge / 2. Hibiscus / 3. Almond
Website: https://tokyo.hiltonjapan.co.jp/plans/restaurants/seasonal/chocolate_boutique_2011
＜Hotel InterContinental Tokyo Bay＞
Product name: ROSY
Reservation period: Until Tuesday, December 22nd *Up to 3 days before the desired collection date
Pickup period: Tuesday, December 15th - Friday, December 25th 11:00 - 20:00
Business hours have been shortened for the time being, so please check the website
Sales/Pickup location: The Shop N.Y Lounge Boutique
Price: 4,800 yen (5,184 yen including tax)
Product description: A gorgeous Christmas cake made with milk chocolate sponge layered with lychee-flavored milk chocolate cream and ruby chocolate mousse, sandwiched between refreshing pink grapefruit jelly.
Pairing ingredients used in the cake: 1. Lychee / 2. Strawberry / 3. Grapefruit
Website: https://www.interconti-tokyo.com/restaurant/patisserie/news/nylb-christmas-cake.html
【Products usinggoldchocolate】
＜Royal Park Hotel＞
Product name: Buche de Noël
Reservation period: Until Friday, December 18th
Sales/Pickup Period: Monday, December 21st to Friday, December 25th, 11:00-20:00
Sales/Pickup Location: Royal Park Hotel (Nihonbashi, Tokyo), 1st Floor Sweets & Bakery "Iki"
Price: 3,800 yen (4,104 yen including tax)
Product Description: Enjoy the harmony of banana coulis wrapped in caramel mousse chocolate made with gold chocolate and cream chocolate made with Callebaut milk chocolate. A Buche de Noël with a chic, lustrous shine.
Pairing ingredients used on the cake: 1. Banana / 2. Orange / 3. Callebaut
Website: https://www.rph.co.jp/event/christmas2020/party.html
About Barry Callebaut] (http://www.barry-callebaut.com)
With annual sales of approximately 7.3 billion Swiss francs (6.5 billion euros / 7.4 billion US dollars) for the 2018/19 fiscal year, Zurich-based Barry Callebaut is one of the world's leading manufacturers of high-quality chocolate and cocoa products, producing everything from cocoa beans to finished chocolate. Its product range also includes chocolate fillings, decorations, and compound coatings. The company currently has nearly 60 manufacturing plants and employs approximately 12,000 people worldwide.
Barry Callebaut supplies products to the entire food industry, primarily to food manufacturers, confectioners, and professional chocolate users (chocolatiers, pastry chefs, bakers, hotel, restaurant, and catering chefs, etc.). The company meets the needs of these gourmet customers through two global brands: Callebaut(R) and Cacao Barry(R).
The Barry Callebaut Group is committed to ensuring a sustainable cocoa supply and making sustainable chocolate the standard by 2025 by improving the livelihoods of cocoa farmers. The Barry Callebaut Group supports the Cocoa Horizons Foundation, which aims to create a sustainable future for cocoa and chocolate.
About the Chocolate Academy (https://www.chocolate-academy.com/jp/jp/17)
The Chocolate Academy™ Center Tokyo will serve as a hub in Japan for disseminating information about Barry Callebaut's global gourmet brands, centered on Callebaut, Cacao Barry, and Karma, while also meeting all of the needs of professionals through instruction in specialized chocolate-based knowledge and techniques, courses and demonstrations, and support for recipe development. To date, we have held seminars on a variety of themes that have been well attended.
We will continue to post the latest information about ruby chocolate on our official website and official social media accounts, so please keep an eye out for them.
Chocolate Academy official website (https://www.chocolate-academy.com/jp/jp/17)
Chocolate Academy official Facebook
(https://www.facebook.com/pages/category/Local-Business/Chocolate-Academy-Centre-Tokyo-938156546247693/)
Chocolate Academy official Instagram (https://www.instagram.com/chocolateacademytky/)
Click here for company press release details
These 11 cakes were created by talented pastry chefs and pastry chefs from famous hotels and patisseries, utilizing the ingredients of "ruby chocolate," a fourth-category chocolate characterized by its striking ruby color and tart, fruity flavor, and "gold chocolate" (caramel chocolate), with its sparkling gold color and aroma of caramelized milk and sugar.
This winter, the impact of the COVID-19 pandemic has left us feeling uncertain and anxious. It's precisely at times like these that we want to bring a moment of joy to your heart, even if only for a moment around Christmas. That's the thought behind these creations.
Barry Callebaut's popular ruby chocolate and gold chocolate are delicious enough on their own, but when combined with other ingredients such as raspberries and nuts, you can enjoy a marriage of special flavors and textures that chocolate alone cannot produce.
Enjoy a festive Christmas moment with a Christmas cake made with ruby chocolate or gold chocolate.
【Products made with ruby chocolate】
＜asterisk＞
Product name: Buche de Noël Rouge
Reservation period: Now accepting reservations, will end as soon as the planned number is reached (150 units)
Pick-up period: December 24th (Thurs) and 25th (Fri), 10:00-18:00
Sales/Pick-up location: asterisk
Price: 4,538 yen (4,901 yen incl. tax)
Product description: A Buche de Noël made with ruby chocolate, Tahitian vanilla mousse, and raspberry pairing. This item features two layers of gentle-tasting creme brûlée, vanilla and milk chocolate, wrapped in ruby chocolate and strawberry/raspberry flavored mousse. This popular item has been available for a year, but now it's available in a Christmas version.
Pairing ingredients used in the cake: 1. Vanilla / 2. Raspberry / 3. Strawberry
Website: https://www.asterisque-izumi.com/news/pkobo_news/upload/26-0link_file.jpg
＜ANA InterContinental Tokyo, 2nd floor "Pierre Gagnaire Pain et Gateau"＞
Product name: Buche de Noël Ruby Chocolat
Reservation period: Until December 11th (Friday)
Pickup period: December 19th (Saturday) - December 25th (Friday) 11:00-20:00
Sales/Pickup location: ANA InterContinental Tokyo, 2nd floor "Pierre Gagnaire Pain et Gateau"
Price: 6,018 yen (6,500 yen including tax)
Product description: A mousse-type cake made with plenty of ruby chocolate and silver powder to resemble a snowy mountain. The glossy pink glaze with added raspberries and its fruity fragrance will add a touch of elegance to your table.
Pairing ingredients used in the cake: Raspberry
Website: https://anaintercontinental-tokyo.jp/offer/christmas-cake-2020/
＜Otaru Patisserie LeTAO＞
Product name: Rouge Noel
Pre-order period: Until Saturday, December 19th *Numbers are limited
Pick-up period: From Tuesday, December 1st to Wednesday, December 23rd
Sales location: Otaru Patisserie LeTAO Online Shop (https://shop.letao.jp/)
Pick-up location: Delivery
Price: 3,500 yen (3,780 yen including tax)
Product description: We have created a beautiful cake that looks just like a Christmas wreath. Fruity ruby chocolate mousse and chantilly. The chocolat noir mousse is made with 70% cocoa chocolate, and the moist genoise that binds the mousse together gives it a gorgeous, rich, and refined taste. This Christmas cake will add a touch of elegance to your table.
Pairing ingredients used in the cake: 1. Chocolat Noir Mousse / 2. Genoise Chocolate / 3. Raspberry Nappage
＜Kawasaki Nikko Hotel＞
Product name: Mousse Chocolat Ruby
Reservation period: Until December 20th (Sunday)
Pickup period: December 19th (Thursday) - December 25th (Friday) 10:00-18:30
Reservation location: Banquet hall on the 7th floor
Pickup location: Takeout corner of Cafe Restaurant "Natura" on the 10th floor
Price: 5,555 yen (6,000 yen including tax)
Product description: A mousse made with raspberries that brings out the berry flavor, acidity, and color of "ruby chocolate," and a pistachio mousse that goes perfectly with it. The sponge is infused with the gentle aroma of Kanagawa brand Ashigara Hojicha, and the moist, rich, and unique ingredients of almonds and pistachios are combined with an elegant taste and texture to create a flavor that allows you to enjoy the lingering aftertaste of the ingredients, as well as the gentle flavor of "ruby chocolate."
Pairing ingredients used in the cake: 1. Raspberry / 2. Pistachio / 3. Ashigara Hojicha
Website: https://www.kawasaki-nikko-hotel.com/news/event/christmascake2020
＜Imperial Hotel Tokyo＞
Product name: Noël Rouge
Sales period: Tuesday, December 1st to Friday, December 25th, 2020 Reservations now being accepted. 。 English: * Reservations for the Christmas period (Saturday, December 19th to Friday, December 25th) must be made by 3:00 pm on Monday, December 14th Sales/Place of collection: Hotel Shop "Gargantua" on the 1st floor of the Main Building, Imperial Hotel Tokyo * From December 19th to 25th, the Banquet Lobby on the 1st floor of the Main Building Price: 12cm diameter (serves 2-3) 2,500 yen (tax included), 6cm diameter (serves 1) 900 yen (tax included) Product description: Inspired by the dome-shaped rose decorations that adorn the interior of the Imperial Hotel Tokyo, Noel Rouge is made with a sable and pistachio dough layered with raspberry jam and rose mousse, and wrapped in a ruby chocolate mousse flavored with lychee and raspberry. The gorgeous, glossy red appearance is as beautiful as a rose, and one bite will softly fill your mouth with the scent of rose.
Pairing ingredients used in the cake: 1. Rose / 2. Pistachio / 3. Lychee
Website: https://www.imperialhotel.co.jp/j/tokyo/hotelshop/special/xmas2020.html
＜TRUNK(HOTEL)＞
Product name: The Avalanches
Reservation period: Until 22:00 on Sunday, December 13 *Reservations may close once the planned number is reached
Pickup period: December 19th (Sat), 20th (Sun), 23rd (Wed), 24th (Thu), 25th (Fri)
Sales location: TRUNK(STORE) online store special page (https://trunk-base.co.jp/s/tunkstore_christmas2020)
Pickup location: TRUNK(STORE) *Pickup is only available in-store
Price: 3,519 yen (3,800 yen including tax)
Product description: "The Avalanches," which means "avalanche," has a wintery design reminiscent of falling snow. Citron madeleine is topped with lychee panna cotta and fruit rouge jelly, and wrapped in ruby chocolate and rose mousse. It is an exquisite harmony that is indispensable for any bite.
Pairing ingredients used on the cake: 1. Fruit Rouge / 2. Lychee / 3. Rose
＜Hyatt Centric Ginza Tokyo＞
Product name: Ruby Strawberry Short Cake
Reservation period: Until December 23rd (Wednesday) *Reservations can be made up to two days before the pickup date
Pickup period: December 23rd (Wed) - December 25th (Friday) 12:00 - 17:00
Sales/Pickup location: NAMIKI667 (Hyatt Centric Ginza Tokyo 3rd floor)
Price: ¥4,000 (¥4,320 incl. tax)
Product Description: Combining ruby chocolate with the classic Christmas shortcake creates a gorgeous and adorable Christmas cake. It uses plenty of berries, which complement ruby chocolate well, and includes lychee and grapefruit to add depth to the flavor. The batter also contains refreshing Earl Grey tea, creating a light and elegant taste.
Pairing ingredients used in the cake: 1. Strawberry / 2. Raspberry / 3. Grapefruit and Lychee
Website: https://namiki667.com/news/2020/10/Christmas-Cake.html
＜Hyatt Regency Tokyo "Pastry Shop"＞
Product name: Snowman
Reservation period: Until Monday, December 14th
Pickup period: Saturday, December 19th – Friday, December 25th, 11:00am – 8:00pm
Sales/Pickup location: Pastry Shop (Lobby Floor, 2nd Floor)
Price: 5,000 yen (5,400 yen including tax)
Product description: Ruby chocolate mousse, which pairs well with sourness, is a balanced flavor that marries the sourness of berries such as strawberries and raspberries with the delicate rose-like scent unique to raspberries, and is paired with a mild vanilla mousse. The fruity acidity of raspberry vinegar adds an accent.
Pairing ingredients used in the cake: 1. Strawberry / 2. Raspberry / 3. Raspberry vinegar
Website: https://hyattregencytokyo.com/restaurant/tabid/72/Default.aspx?itemid=569&dispmid=612
＜Hilton Tokyo＞
Product name: Belle Etoile
Reservation period: Until December 21st (Monday)
Pickup period: December 11th (Friday) - December 25th (Friday) 11:00-18:00
Pickup location: Hilton Tokyo 1st floor Chocolate Boutique
Price: 8,280 yen (9,200 yen including tax)
Product description: This beautifully shaped chocolate cake is gorgeously decorated all over, inspired by the beret worn by sophisticated fashionistas. The hibiscus-flavored ruby chocolate mousse is topped with red currant and berry jelly and ganache, as well as milk chocolate mousse with fraise de bois and raspberry, giving it a rich flavor. The cake also features dacquoise and praline feuillantine, giving it a special texture.
Pairing ingredients used in the cake: 1. Fruits Rouge / 2. Hibiscus / 3. Almond
Website: https://tokyo.hiltonjapan.co.jp/plans/restaurants/seasonal/chocolate_boutique_2011
＜Hotel InterContinental Tokyo Bay＞
Product name: ROSY
Reservation period: Until Tuesday, December 22nd *Up to 3 days before the desired collection date
Pickup period: Tuesday, December 15th - Friday, December 25th 11:00 - 20:00
Business hours have been shortened for the time being, so please check the website
Sales/Pickup location: The Shop N.Y Lounge Boutique
Price: 4,800 yen (5,184 yen including tax)
Product description: A gorgeous Christmas cake made with milk chocolate sponge layered with lychee-flavored milk chocolate cream and ruby chocolate mousse, sandwiched between refreshing pink grapefruit jelly.
Pairing ingredients used in the cake: 1. Lychee / 2. Strawberry / 3. Grapefruit
Website: https://www.interconti-tokyo.com/restaurant/patisserie/news/nylb-christmas-cake.html
【Products usinggoldchocolate】
＜Royal Park Hotel＞
Product name: Buche de Noël
Reservation period: Until Friday, December 18th
Sales/Pickup Period: Monday, December 21st to Friday, December 25th, 11:00-20:00
Sales/Pickup Location: Royal Park Hotel (Nihonbashi, Tokyo), 1st Floor Sweets & Bakery "Iki"
Price: 3,800 yen (4,104 yen including tax)
Product Description: Enjoy the harmony of banana coulis wrapped in caramel mousse chocolate made with gold chocolate and cream chocolate made with Callebaut milk chocolate. A Buche de Noël with a chic, lustrous shine.
Pairing ingredients used on the cake: 1. Banana / 2. Orange / 3. Callebaut
Website: https://www.rph.co.jp/event/christmas2020/party.html
About Barry Callebaut] (http://www.barry-callebaut.com)
With annual sales of approximately 7.3 billion Swiss francs (6.5 billion euros / 7.4 billion US dollars) for the 2018/19 fiscal year, Zurich-based Barry Callebaut is one of the world's leading manufacturers of high-quality chocolate and cocoa products, producing everything from cocoa beans to finished chocolate. Its product range also includes chocolate fillings, decorations, and compound coatings. The company currently has nearly 60 manufacturing plants and employs approximately 12,000 people worldwide.
Barry Callebaut supplies products to the entire food industry, primarily to food manufacturers, confectioners, and professional chocolate users (chocolatiers, pastry chefs, bakers, hotel, restaurant, and catering chefs, etc.). The company meets the needs of these gourmet customers through two global brands: Callebaut(R) and Cacao Barry(R).
The Barry Callebaut Group is committed to ensuring a sustainable cocoa supply and making sustainable chocolate the standard by 2025 by improving the livelihoods of cocoa farmers. The Barry Callebaut Group supports the Cocoa Horizons Foundation, which aims to create a sustainable future for cocoa and chocolate.
About the Chocolate Academy (https://www.chocolate-academy.com/jp/jp/17)
The Chocolate Academy™ Center Tokyo will serve as a hub in Japan for disseminating information about Barry Callebaut's global gourmet brands, centered on Callebaut, Cacao Barry, and Karma, while also meeting all of the needs of professionals through instruction in specialized chocolate-based knowledge and techniques, courses and demonstrations, and support for recipe development. To date, we have held seminars on a variety of themes that have been well attended.
We will continue to post the latest information about ruby chocolate on our official website and official social media accounts, so please keep an eye out for them.
Chocolate Academy official website (https://www.chocolate-academy.com/jp/jp/17)
Chocolate Academy official Facebook
(https://www.facebook.com/pages/category/Local-Business/Chocolate-Academy-Centre-Tokyo-938156546247693/)
Chocolate Academy official Instagram (https://www.instagram.com/chocolateacademytky/)
Click here for company press release details
The press releases included in this article have been provided by PR TIMES Inc. and are reproduced verbatim. FASHION HEADLINE does not recommend the products or services featured, nor does it guarantee the contents of the press releases. For inquiries regarding the content of the publications, please contact PR TIMES Inc. directly (https://prtimes.jp/).
