Practical

Chocolate university 2019 bannerbeeld

What language will the masterclasses be in?

The masterclass week will be held in English, as will be all the communication.

When is the masterclass week?

The masterclass week is from Monday June 3rd till Friday June 7th 2019.

How much does this masterclass cost?

All-in price € 2.500 plus vat Price includes all master classes, materials, hotel accomodation, meals and excursions.

How can I sign up?

You can register by sending an email with your full name, address, date of birth and phone number, as well as all the details of your company to info@chocolateuniversity.be.

By signing up, you will be agreeing with our terms and conditions.

Can you arrange my flight?

We arrange everything from Monday morning June 3rd until Friday evening June 7th. Flights, visa and extended stays will not be covered by us.

But to help you get started:

- Plan your trip

- Destinations

- From Flanders with food

What are the hotel accomodations? 

Hotel De' Medici****. Located on one of the most romantic canals of Bruges, only a few minutes walking distance from the main Market Square in the city centre. With a lounge bar, Japanese garden, health centre and fitness room, this is the ideal place to spend some off-chocolate time.

I'm a chocolate enthusiast, can I join the masterclass week?

The masterclass week is for professionals in the chocolate industry. To keep up te level of the master classes, we only accept licensed chocolatiers.

Where do the master classes take place?

The courses take place in the campus of Syntra West, Spoorwegstraat 14, 8200 Brugge, Belgium.

When do the courses start?

We welcome everybody in the campus of Syntra West on June 3rd at 9 o’clock.

 

Themes

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.

 

 

Register here

For subscription, price and details, press submit button.

more info

Contact us today, we love to help.

info@chocolateuniversity.be