Technique

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

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!

Future

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.

Culture

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.

The programme

 

05/28 Morning

The 'Cocoa journey' (incl. Fermentation)
Workshop by Sylvestre Awono

05/28 Afternoon

Rock'n Roll
Demo by Dominique Persoone

05/28 Evening

About the jungle
Workshop by Dominique Persoone and Eddy Van Belle 

 

 

 

05/29 Morning

How to describe chocolate flavour?
Presentation by Julien Simonis 
Fat- and sugarbloom
Shelflife and tempering

Workshop by Michel Eyckerman + Jeffrey De Weyer

05/29 Afternoon

Ganache
Demo

05/29 Evening

Chocolate and beer
Demo by Guido Vandenbussche

 

 

05/30 Morning

Panning and enrobing
Demo by Michel Eyckerman + Jeffrey De Weyer  

05/30 Afternoon

Chocolate Art
Workshop by Stéphane Leroux

05/30 Evening

Chocolate walk through Bruges

 

 

05/31 Morning

Healthy Chocolate: sugar free and nutritional
 

05/31 Afternoon

Crazy Chocolate
Workshop by Dominique Persoone + Michel Eyckerman + David Redon

05/31 Evening

Chocolate dinner
Patrick Devos

 

 

06/01 Morning

Sustainability: why, what, how? 
Demo Sylvestre Awono 

06/01 Lunch

Lunch
 

06/01 Afternoon

Graduation ceremony

 

 

 

 

Programme may undergo small changes.

Professors

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. 

Guido Vandenbussche
Guido Vandenbussche

Guido Vandenbussche is a zythologist. Zythology is the study of beer and beer-brewing.
Guido will be your guide in the chocolate and beer pairings and teach you all you want to know about the production and taste of the different Belgian beers.

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!

Sylvestre Awono
Sylvestre Awono

Sylvestre is a bioengineer master from Gembloux Agro Bio Tech Univerisity of Liège (BE) and a master in Entrepreneurship management with more than 20 years experience in the food industry acquired in Raw Matrial Sourcing, Food Processing, R&D and Business development.
Sylvestre is native from Cameroon where he worked in the family cocoa plantation.

Julien Simonis
Julien Simonis

R&D Manager, responsible for cocoa research and sensory analysis in the Chocolate department of Puratos. He has a bioengineer master from UCL (BE) and an MBA from Instituto de Empresa (IE, Spain). Julien has worked more than 12 year in the chocolate sector, both in consumer products (NewTree, Godiva) and in B2B (Puratos) companies. Taste is a private passion as well, taking him all around the world to discover new cuisines, and at home with wine tastings.

Jeffrey De Weyer
Jeffrey De Weyer

Jr. Technical Advisor Chocolate for the international market. Jeffrey attended a bakery/ patisserie course at Piva Antwerpen. He specialized in chocolate and Pastry. After the school period and various internships he could immediately start working at Puratos. Jeffrey travels around the world to share his passion for chocolate.

Patrick Devos

Cooking is a passion. Every day fresh products are used to create delicious dishes for our guests to enjoy. Over the years the kitchen evolved even more towards a healthy cuisine with a focus on
organic vegetables. “I always seek out those people that grow a qualitative outstanding product. Farmers with the necessary drive who
work themselves to the bone, but who are passionate about what they achieve.”

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