Barry Callebaut, a leading manufacturer of high-quality cocoa and chocolate products, announced that 15 courses at its Chocolate Academy in Chicago have been approved for continuing education hours through the American Culinary Federation (ACF). From introductory courses on the origins of chocolate to specialized classes on molding, enrobing and sculpting techniques, the Chocolate Academy’s one-of-a-kind training is specifically designed to encourage participants to apply and broaden their technical skills under the guidance of trained master chocolatiers. The small classes are taught in a personal setting that encourages participants to share their unique experience and knowledge about the latest chocolate-making trends with other participants.Courses at Barry Callebaut's Chicago Chocolate Academy are also eligible for continuing education credit through the Research Chefs Association.