Some of the most difficult techniques are actually quite simple if taught properly.  Our topnotch chocolatiers are joining forces with the best scientists in the world of chocolate to teach you how to apply these techniques.  You will create more stable ganaches, learn how the art of fermentation influences the final taste of chocolate and how you can avoid fat- and sugarbloom.  Get ready for a rollercoaster of new techniques… they will help you for the rest of your career!

Ganaches: How to improve the shelf life of your chocolate?  This workshop is a unique partnership with Cacaolab Gent. 

Fermentation: The Belcolade team shows you the different assets of a proper fermentation process

Fat And Sugar bloom:  Belcolade team and Cacaolab are combining forces in this unique workshop about 2 of the most common problems in chocolate making.  Get ready to find out the solution!

Shelf life and tempering: Top chocolatier Michel Eyckerman shows how the secret of good crystallization and the impact this has on the shelf life of your chocolates.


Innovation comes with inspiration… when our chocolatiers are not showing you new techniques, they will teach you how to think freely and be creative beyond everything you’ve ever imagined. You learn how to combine different flavors infinitely.  The only limit is your imagination!

Bean to Bar:  Top chocolatiers of Belcolade will teach you how to make your own chocolate from scratch…

The only limit is your imagination: Chocolate hero Stéphane Leroux takes it to the next level and teaches you how to make a unique piece of chocolate art.  Don’t miss out on this one!

Crazy chocolate: here you will go all in!  Produce your own chocolate with everything you’ve picked up so far… Dominique Persoone and Michel Eyckerman will be your personal coaches!


Tomorrow’s consumer wants to benefit from all the good things of chocolate, but wants low sugar and low fat product.  How will this influence taste and how can you, as a top chocolatier, bring great taste to low calorie chocolate? Our dietitians team up with the chocolatiers and will open a world filled with opportunities for you. You will be ready for tomorrow.

Panning and enrobing: Michel Eyckerman has been experimenting and fine tuning his technique for panning and enrobing.  He will teach you how to get the best results and he will show you the future of chocolate

Healthy Chocolate:  sugar values and nutritional values are of great importance for tomorrow's consumer.  As a chocolatier you need to be prepared and anticipate this.  Our team of specialists will teach you how to make it work!

Profit sharing: What if the production of cocoa beans stops one day?  Jeroen Maeschalck shares some ideas on how this can be prevented.


Bruges – Belgium a city with several centuries of experience in the taste business.  We offer not only chocolate, but also great beer, meets, fresh fish, great gastronomy. 

Whilst discovering this great city, you get to combine all gastronomical assets of the great Flemish culture.  Sit back, relax and enjoy.

Chocolate and beer: Our home beer-sommelier and chocolate lover Guido Vandenbussche shows you some of the best Belgian beers and how they pair them with our world renowned chocolates.

Discover some of the best chocolatiers in Bruges:  Let us entertain you!  A guide will show you the city of Bruges and, more importantly, where to find some hidden chocolate gems.  Not to be missed..

Gastronomical dinner: Not only is Bruges the city of chocolate and beers, but did you know that it is home the some of the best restaurants in the world?  You will experience a great evening in a superb restaurant.


Let us introduce you to the professors of Chocolate University.

Dominique Persoone
Dominique Persoone

Dominique Persoone is a chocolatier with an extraordinary passion for food, and innovative ideas. With his degree as chef, he defines the traditional ways of combining food, and finishes every single creation as if it were a complete dish.

Stéphane Leroux
Stéphane Leroux

" My professional background has convinced me that transmitting ideas is clearly necessary, even indispensable to the preservation of the spirit in which one can practice a métier."

Stéphane Leroux - MOF - is a chocolate artist; no other words can describe his skills. His masterpieces look tasty yet it's a shame to touch them.

Michel Eyckerman
Michel Eyckerman

As a technical Advisor at Belcolade, Michel Eyckerman is always on the lookout for new trends and ideas linked to chocolate. He travels the world to train and inspire customers to work with the different ranges of Puratos chocolate products. 


Cacaolab is a spin-off of Ghent University and a unique small-scale experimental chocolate and fillings production facility.

Combining fundamental knowledge with a strong partnership with the industry, Cacaolab aims to create innovative chocolate products and processes and to stimulate the export potential of chocolate producers.

Jeroen Maeschalck
Jeroen Maeschalck

Senior Product Manager bij Puratos

Guido Vandenbussche
Guido Vandenbussche

Guido Vandenbussche is a zythologist. This isn't a title known by the broad public, but one to carry with pride. It means he knows about beer.

His area of expertise is in foodpairing. 

David Redon
David Redon

As a Chocolatier – Patissier David has mastered the art of making astonishing chocolate desserts, combining the most surprising ingredients into mastery chocolate-art

His philosophic approach to chocolate results in creations filled with passion and commitment.  You can trust us, he will show you some of the greatest techniques to get your chocolate bonbons to the next level!


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