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    Chocolate Academie Center to Debut in Morocco’s Casablanca

    The chocolate academy aims to provide a creative platform for Moroccan culinary professionals to display their skills.

    27 May 2022

    Rabat - The Barry Callebaut Group, a Belgian-Swiss chocolate manufacturer announced on May 24 the inauguration of a “chocolate academy center” in Casablanca, Morocco.

    The Belgian firm hopes to expand its brand’s presence in the region with a new facility that aims to offer chefs and artisans a creative platform to showcase and boost their culinary skills, according to a company press release.

    In addition, the chocolate academy will offer Moroccan professionals the chance to learn new trends, techniques, and recipes within the chocolate industry.

    The Casablanca chocolate academy center is the second one on the African continent and is part of a global network of 26 centers.

    “The Gourmet chocolate market is growing fast in the North African region. With the Chocolate Academy Center Casablanca, we support local businesses in finding the right chocolate solutions to help them win in the market,” Barry Callebaut’s North Africa General Manager Amine Mebrouki, said.

    On his part, Rogier van Sligter, the group’s EMEA region President explained that the center “is an important moment” for his company’s presence in the North African region. “The Chocolate Academy Center Casablanca will strengthen the collaboration with our customers in the North African market and help us to further expand our position in Gourmet & Specialties in the region.”

    Barry Callebaut Group is a leading chocolate manufacturer. The group reported annual sales of $7.9 billion in 2021.

    The Zurich-based group specializes in the sourcing and processing of cocoa beans for chocolate production, chocolate fillings, decorations, and compounds.

    The Group holds more than 60 production facilities worldwide and employs over 13,000 people.

    The Barry Callebaut Group is present along the entire food industry chain, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants, and caterers.

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