ABOUT THE PROJECT
Horeca plated dessert by Michalis Chatzikalimeris
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. The dessert was created for seasonal brand communication and for chefs working in hospitality brands.
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Editorial Direction
The session focused on the recipes. preparation steps and plating of the dessert. Attention was given to materials, texture and the final presentation. The images present the dessert as a professional HORECA application using Callebaut chocolate.
Publication & Positioning
The final visuals support Callebaut’s communication with pastry chefs and hospitality professionals. Produced for campaign and social media use, the series presents the execution of a contemporary plated chocolate dessert for professional kitchens.
Part of our pastry and chocolate campaign projects and productions developed for Callebaut, including projects for the World Chocolate Masters competition, the Callebaut NXT campaign, and narrative portrait productions featuring chefs within the global Chocolate Academy network.
HORECA Dessert Production with
Michalis Chatzikalimeris
Presenting a Chocolate Dessert for Professional Hospitality
