HORECA Plated Dessert | Michalis Chatzikalimeris for Callebaut
ABOUT THE PROJECT
This project presents a HORECA plated dessert created by executive pastry chef Michalis Chatzikalimeris for Callebaut. The recipe was developed and plated at the Chocolate Academy as part of seasonal communication aimed at pastry chefs working across hotels, restaurants and professional kitchens.
Commission & Creative Direction
The session focused on the recipe, its preparation and the final plating of the dessert. Attention was given to texture, ingredients and presentation, documenting the process from execution through to the finished plate.
The resulting images present the dessert as a professional HORECA application of Callebaut chocolate, with the emphasis on both technique and practical use.
Outcome & Use
The photographs and reel were created for Callebaut’s communication with pastry chefs and hospitality professionals. Used across campaign and social media channels, the content presents a contemporary plated chocolate dessert in a format relevant to professional kitchens and HORECA applications.
The project sits within a wider body of work developed with Callebaut, spanning the World Chocolate Masters competition, the Callebaut NXT campaign, seasonal launches and Chocolate Academy productions.
Michalis Chatzikalimeris
Project Visuals
Plated dessert Reel
Project Visuals
