You are a professional in the chocolate industry and want to learn from the best? We're offering just what you're looking for, right here in Belgium.
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Next Chocolate University Masterclass: 8rd till 12th of June 2020!
In June 2020, Chocolate University organises a week of exclusive master classes in picturesque Bruges, Belgium. The master classes focus on the theme of fl avour, which we approach from four focal points: Innovation, Technique, Future & Culture.
Spots in these master classes are very limited. If you would like to participate in this exclusive international conference held by and made especially for master chocolatiers, please register at info@chocolateuniversity.be or below.
Visit of Choco-Story in Brussels and welcome by Syntra West and Mr. Eddy Van Belle
Theoretical session about cocoa journey and cacao trace
Workshop bean to bar by Sylvestre Awono
Calm evening dinner at Aux Armes de Bruxelles
Stay at hotel Marivaux in Brussels
Visit of Belcolade factory in Groot-Bijgaarden with workshop ‘chocolate tasting’ by Julien Simonis
Visit of Cacaolab in Ghent with theoretical sessions about ‘fat and sugar bloom, shelf life and tempering’ by Claudia Delbaere and Koen Dewettinck
‘Chocolate and gastronomy’ themed evening dinner by Ter Groene Poorte
Check in at hotel De Medici in Bruges, our hotel for the rest of the week
Visit of Chocolate Line in Bruges, demo ‘Rock ’n roll Chocolate’ by Dominique Persoone
Workshop ‘Work it out: part I’ by Michel Eyckerman and Jeffrey De Weyer
Funky evening dinner with chocolate and beer pairing by Guido Vandenbussche
Workshop ‘Chocolate Art’ by Stéphane Leroux
Classy evening dinner at restaurant Patrick Devos
Workshop ‘Work it out: part II’ by Michel Eyckerman and Jeffrey De Weyer
Graduation event
Let us introduce you to the professors of Chocolate University.
Sylvestre is a Master in Food Chemistry and Food Processing Engineering (Gembloux Agro-Bio Tech, Liège University, BE) and a Master in Entrepreneurship and Management. He has acquired more than 20 years of experience in raw material sourcing, food processing, R&D
and business development. Sylvestre comes from Cameroon, where he worked in the family cocoa plantation.
Dominique, founder of The Chocolate Line, is a chocolatier with extraordinary, innovative ideas. Having been on numerous expeditions, he uses his international experience to introduce unknown tastes and launch numerous projects. From his plantation in Yucatán to his research on the e ect of chocolate on the brains, from his beekeeping project to his collaboration with the world’s greatest chefs: Dominique does everything with true passion.
With a Master degree in bioengineering from UCL (BE) and an MBA from Instituto de Empresa (IE, Spain), Julien has worked more than 12 years in the chocolate sector, both in consumer products (NewTree, Gidova) and in B2B compagnies. As a R&D Manager at Puratos, he is responsible for cocoa research and chocolate sensory analysis.
Chocolate sculpture artist: no other words can describe Stéphanes grandeur. With his personal creations, he earned the title of Meilleur Ouvrier de France Pâtissier in 2004. He was awarded the first prize for Artistic Work at the World Pastry Championship in Las Vegas (twice!). He is a teacher at the École Nationale Supérieure in Yssingeaux (FR), at Stéphane Glacier and at the French Pastry School in Chicago (USA). Have you read his latest book ‘Bleu Chocolat’?
Get pampered with a top class diner at Patrick Devos’ stylish restaurant, located in the centre of the pittoresque Bruges city. Patrick will reveal his passion for healthy products and his personal respect for local producers, who work their fi ngers to the bone but are passionate about their outstanding achievements.
After years of working as an artisan chocolate maker, Michel joined Puratos, where he became Technical Advisor for chocolate as well as the supervisor of the Belcolade Chocolate Centre. He travels the world to train and inspire Puratos customers on their work with di erent ranges of chocolate products.
After having specialized in chocolate and pastry at a bakery and patisserie course at Piva Antwerpen (BE), Je rey became a Jr. Technical Chocolate Advisor at Puratos. He shares his passion for chocolate all around the world.
As a zythologist, Guido is an expert in chocolate and beer pairing. He will be your passionate guide in the tasting and production process of different Belgian beers.
Cacaolab is a spin-off of the University of Ghent. It is a unique, small-scale, experimental centre that operates in a strong partnership with the industry.
Ter Groene Poorte is one of the best and well known hotel and gastronomy schools in Belgium. ‘Excellence’ is a key word in the schools’ training. Ter Groene Poorte delivered several graduates whose restaurants received multiple Michelin quality stars.
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