2 - 3 November 2020

Panning, moulding & enrobing


How about a two day masterclass with Michel Eyckerman and Jeffrey De Weyer? 

Panning, moulding and enrobing: these are the 3 elements they will discuss during the course. They help you get your chocolate technique skills to a higher, professional level. 
After years of working as an artisan chocolate maker, Michel Eyckerman 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 different ranges of chocolate products. 
After having specialized in chocolate and pastry at a bakery and patisserie course at Piva Antwerpen (BE), Jeffrey De Weyer became a Jr. Technical Chocolate Advisor at Puratos. He shares his passion for chocolate all around the world.
Location: Syntra West, Spoorwegstraat 14, 8200 Brugge (link naar Google Maps)
Price: €400 excl. 21% VAT. This price includes all raw materials, meals and infrastructure.
Subscription and info: info@chocolateuniversity.be - +32 78 353 653



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