This workshop is designed to challenge new product development (NPD) boundaries.  As NPD professionals, wannabes or you are on a learning and development pathway to push the confectionery nutritional profile limits, this workshop is for you.  In all cases, the focus remains key – the consumer is at the centre of all we do, as is their uncompromising demand for good tasting confectionery and fun!

Themed Life is like a box of chocolates, in this two-day workshop you will learn:

  • about the ever-changing consumer and their demand for different chocolates;
  • how to develop on-trend chocolate products in the better for you and the wellness space;
  • the wide variety of ways to solve the issue; whilst
  • delivering more flavours and textures

Theory will be tested in the kitchen, working hands on, in small groups and on laboratory scale equipment AND you will have the rewards of your trial production with some take home samples to share with your work colleagues.

This workshop is brought to you by the Australian Industry Group (Ai Group) Confectionery Sector and hosted at the Melbourne based school of confectionery, William Angliss Institute at 555 La Trobe Street.

We are also pleased to announce Andy Van den Broeck, Head of Product Development ANZ for Barry Callebaut in Melbourne, Australia will lead our Life is like a box of chocolates workshop

About Andy Van den Broeck

Andy Van Den Broek

Andy Van den Broeck is Head of Product Development ANZ for Barry Callebaut in Melbourne, Australia. 

Andy’s love for crafting with chocolate started in his teens while studying bakery, pastry and confectionery in Bruges, Belgium.  The opportunity to share this love with others was cultivated while studying his teaching degree. These two skills have allowed him to discover the Asia Pacific region, where he has lived and worked for the last 15 years.

Andy gained experience in all steps of the chocolate production process (creating chocolate as an ingredient, shaping it into a consumer product and even distribution) while working throughout Belgium, Singapore, Australia and Indonesia.

His creative style is to blend his Belgian roots with flavours from the East, which he did as a Senior Technical Advisor for Barry Callebaut Asia Pacific.  In that role, Andy shared his technical expertise and understanding of chocolate production through demonstrations, classes, troubleshooting and inspiration sessions.

Andy is currently the Barry Callebaut Customer Product Development Manager for Australia and New Zealand where he oversees all R&D projects and shapes the local R&D team and facilities at their newly commissioned production site.



Proudly supported by

Barry Callebaut



The fee covers tuition, laboratory materials, course workbook, lunches and morning and afternoon teas. To ensure effective instruction, individual attention and covid compliance, class size will be limited to 15 participants. Please book early to secure your place.

Cancellation Policy – A no cancellation policy applies, however, you may substitute another participant from your organisation at any time prior to the workshop commencement date should the nominated person be unable to attend. Ai Group is not responsible for any cancellation costs or fees incurred through your travel or accommodation bookings – please refer to their policies for more information.

  • Date and time

    Wed, 13 Jul 2022 08:30 AM -
    Thu, 14 Jul 2022 05:00 PM

  • Location
    William Angliss Institute
  • Cost

    Members: $1,200.00

    Non-Members: $1,400.00