On May 5 in Kyiv, at the Chef University pastry studio, the long-awaited masterclass “FROZEN ART: The Art of Ice Cream” took place. The practical intensive was led by renowned pastry chef and official ambassador of the premium Belgian brand Callebaut — Anton Shtypa (@anton_shtypa).

The program was highly intensive and focused on modern trends. Participants explored technological processes in depth: from pasteurization details and batch freezer operation to spectacular techniques using liquid nitrogen. Special attention was given to flavor architecture — achieving perfect texture balance, dessert stabilization, and modern ingredient pairings.

During the practical demonstration, Anton Shtypa presented four exclusive signature desserts based on Callebaut chocolate:

- Chocolate ice cream — a new interpretation of a classic dessert in the ambassador’s signature style
- Caramel ice cream — a dessert with a velvety texture and deep, self-sufficient flavor
- “Framboise” dessert — a delicate combination of vanilla ice cream and refreshing raspberry sorbet
- Coconut sorbet — a light, pure tropical treat perfect for the spring-summer season

In addition to preparation techniques, participants learned about proper presentation, storage, and serving of frozen desserts in professional establishments. Live knowledge exchange, professional tips, and attention to detail made the day highly productive.

The organizers sincerely thank all colleagues and guests for their interest, engagement, and inspiring atmosphere. Working with professionals who strive for continuous growth is a true pleasure.

 

Many more exciting and useful trainings are coming soon. To stay updated and reserve your spot in time, follow our website announcements.