USA – Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, has opened its 27th Chocolate Academy and the second center in the United States, located in the heart of New York City.

The new center, located in the Meatpacking District, serves as a creative space where chefs and artisans can develop their talent and skills.

The chocolate manufacturer explained that it chose to locate the center in the city because it is known for attracting top talent from around the world in various industries, including confectionery, pastry, and chocolate, making it the ideal spot for a new location.

“New York City has a long history with the chocolate industry, dating back to the early 1900s. We are seeing a resurgence of chocolate culture in New York with the craft-chocolate movement and small bean-to-bar factories,” Amy Heitkamp, VP & GM Gourmet Americas at Barry Callebaut said.

“We are proud to share chocolate culture and empower chefs to craft at their best; we partner with our customers to create the chocolate treats of tomorrow.”

The Chocolate Academy Center appointed Nicoll Notter as Head Chef in October 2022. Chef Notter, at age 21, won Pastry Chef of the Year for the United States, being the youngest person to win the competition.

In 2020, as captain of the Swiss National Team, Nicoll and the team won 1st place in the Coupe d’Europe held in Paris. With Nicoll’s current role as Head Chef, he is excited to help other professionals grow and wants to see the pastry scene continue to revolutionize.

Steve Woolley, President & CEO of Americas at Barry Callebaut, noted that In Region Americas, the group currently has five Chocolate Academy centers which hosted over 13,800 participants in 2022.

“We are thrilled to open our sixth location in a city with such deep ties to chocolate indulgence and cannot wait to get chocolate professionals in the door to learning from our best-in-class instructors and chefs,” he underscored.

In May last year, the Swiss company also opened Africa’s second Chocolate Academy Center in Morocco to serve as a creative platform where chefs and artisans can showcase and develop their talent and skills, and learn about new trends, techniques, and recipes.

Fortune Business Insight projects the global cocoa and chocolate market size valued at US$46.61 billion in 2021 to grow to US$67.88 billion by 2029, exhibiting a CAGR of 4.98% during the forecast period.

In the half year 2023, Barry Callebaut posted a 3.7% sales revenue growth to CHF 4,180.7 million driven by higher raw material prices and the inflationary environment, which the company said it manages through cost-plus pricing model for most of its business, and by the positive product mix.

CFO Ben De Schryver said due to the delayed volume growth, the company forecasts a flat volume growth to modest for the Full Year 2022/23. Over the three-year guidance period, he expects Barry Callebaut to have an average volume growth of below 5% with EBIT strongly outperforming.

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