Barry Callebaut’s C.E.O. Patrick De Maeseneire and Massimo Garavaglia, president, Americas, cut the ribbon at the opening ceremony.

Barry Callebaut opened its 12th Chocolate Academy — the first in the United States — on Sept. 24 at its North American headquarters in Chicago. Patrick De Maeseneire, C.E.O., and a team of the company's technical advisers greeted guests, including Rita Athas, executive director of World Business Chicago, who attended the event on behalf of Chicago's mayor, Richard M. Daley.

Courses at the academy begin this month, each with the goal of inspiring artisans, pastry chefs, confectioners, bakers and caterers from around the globe to share their passion for fine chocolate, improve their techniques and learn about the latest chocolate-making trends. Barry Callebaut's Chocolate Academy offers seminars, demonstrations, theoretical courses and practical workshops, focusing on creativity, innovation and proficiency.

Bakers can attend demonstrations and classes, and share applications and ideas with peers, notes Beau Netzer, vice president, gourmet sales. In addition, bakers can learn how chocolate can make bakery products better.