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Master the art of

making Western desserts and chocolate bonbons

with the Syrian Academy, under the supervision of Chef Anas Safi

Professional courses from beginner to advanced level.

5

Available Courses

50

Number of recipes

500

Number of trainees

10

years of experience

About the Academy

The academy, under the supervision of Chef Anas, is distinguished by its exceptional content in the field of Western desserts, chocolate bonbons, and restaurant and café pastries. The courses offered by the academy feature the latest professional, unique, and modern recipes. This is achieved through ongoing practical training workshops held at the academy’s headquarters, along with the possibility of providing consultations and establishing dessert factories and shops with an exceptional team in Egypt and across Arab countries. The courses cater to both amateurs and professionals by delivering up-to-date educational material in an easy and innovative manner. This includes high-quality recorded videos with guaranteed continuous personal follow-up with the chef.

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They said about Chef Anas

An excellent knowledgeable chef, and an excellent teacher. I really benefited from his course.
Noha Salem

Noha Salem

May God bless this professional course I took with our chef... May God grant you success, Chef... You are truly exceptional... And may God bless you for your patience with...
Hanan Milad

Hanan Milad

Chef Anas is one of the most humble, well-mannered people I've ever dealt with. The most important thing is that he has integrity and patience—he follows up with his trainees...
Siham Shawqi

Siham Shawqi

Course

information

Professional Chocolate Bonbons Course This course is designed for anyone who is a beginner aiming to create a luxurious and distinguished product. It covers several key areas, gradually guiding the trainee toward professional-level skills. In the first phase, trainees will watch a series of videos introducing all the essential tools and equipment needed to start the project. They will also learn the difference between natural chocolate and its substitutes. The course focuses primarily on high-quality natural chocolate such as Swiss, Belgian, and French varieties, known for their global standards, balanced flavors, and premium quality. In the second phase, trainees will learn how to temper natural chocolate to achieve maximum shine, along with mastering different molding techniques. The third phase covers coloring molds using cocoa butter, revealing all the secrets and techniques of working with colors and blending them to create attractive and unique chocolate pieces. Next, the course teaches how to prepare a variety of premium natural fillings, with exclusive tips and secrets from the chef’s own expertise — giving your project a unique and refined edge. The course also includes access to a dedicated support group for quick responses to questions and assistance with application. Additionally, live sessions will be held periodically on the academy’s platforms to discuss updates and modern techniques in chocolate making.

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