Monday 3 June

09:30- 12:30 Technique: The Cocoa journey (fermentation incl.)

13:30- 16:30 Innovation: Rock 'n roll (factory visit, tasting, inspiration)

19:00- 22:00 Culture: About the jungle

Tuesday 4 June

8:30- 10:00 Technique: How to describe chocolate flavour?

10:00- 12:30 Technique: Fat- & sugarbloom, shelflife & tempering (theory + practice)

13:00- 16:30 Technique: Ganaches (theory + practice)

19:00- 22:00 Culture: Chocolate and beer

Wednesday 5 June

09:00- 12:00 Technique: Chocolate art

13:00- 19:00 Technique: Chocolate art

19:00- 22:00 Culture: Surprise

Thursday 6 June

09:00- 12:00 Technique: Panning & enrobing

13:00- 18:00 Innovation: Crazy chocolate

19:00- 22:00 Culture: Diner, food pairing chocolate & wine

Friday 7 June

9:00- 12:00 Future: Sustainability: why, what, how? + factory visit

Professors

Let us introduce you to the professors of Chocolate University.

Sylvestre Awono
Sylvestre Awono

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 Persoone
Dominique Persoone

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.

Julien Simonis
Julien Simonis

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.

Stéphane Leroux
Stéphane Leroux

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’?

David Redon
David Redon

As an International Technical Advisor at Puratos, David will teach you how to take your chocolate bonbons to the next level. David combines surprising ingredients to create chocolate products filled with commitment.

Patrick Devos
Patrick Devos

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.

Michel Eyckerman
Michel Eyckerman

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.

Jeffrey De Weyer
Jeffrey De Weyer

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.

Guido Vandenbussche
Guido Vandenbussche

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.

Register here

For subscription, price and details, press submit button.

more info

Contact us today, we love to help.

info@chocolateuniversity.be