Chocolate University
The professional approach to chocolate
You are a professional in the chocolate industry and want to learn from the best? We're offering just what you're looking for, right here in Belgium.
Free workshops!
Chocolate University thinks safety goes first. That’s why, as a result of the corona crisis, we cancelled our June 2020 Masterclass Week. But we felt you needed some consolation! That’s why our professors offer 4 FREE online workshops in June 2020. Just to cheer you up. And to give you a taste of the masterclasses in November 2020 en June 2021.
Register FREE now! You can follow max. 2 workshops. We allow max. 50 participants per workshop. The free workshops will be offered via ZOOM. We will send you the link to the free workshop before start.
Tuesday 16 June
Cacaolab: stability of complex chocolate systems
13h - 14h
- Stability of complex chocolate structures
- 2-3 November 2020
How about a two day masterclass with Michel Eyckerman and Jeffrey De Weyer? Michel and Jeffrey, who have been working for Belcolade for many years now, help you get your chocolate technique skills to a higher, professional level. Panning, moulding and enrobing: these are the 3 elements they will discuss during the course.
Want to know more about Michel and Jeffrey?
Subscription and more info: mail to info@chocolateuniversity.be
- 4-6 November 2020
During the Inspirational Week in June 2021, Stéphane Leroux gives a one day chocolate sculpture masterclass. But let's be honest ... To learn everything Stéphane can tell you about chocolate sculpturing, you need more than just 1 day! So we figured out you might like this brand new, intense, three day masterclass course in November 2020. During this three day course, every participant works towards a personal, high level, chocolate sculpture piece. When Stéphane looks over your shoulder to help you out, nothing can go wrong.
Want to know more about Stéphane?
Subscription and more info: mail to info@chocolateuniversity.be
- Masterclasses 2021
Inspirational week of 2020: 31st May 2021 – 4th June 2021
Monday 31 May: Cocoa all the way
Visit of Choco-Story in Brussels and welcome by Syntra West and Mr. Eddy Van Belle.
Theoretical session about cocoa journey and cacao trace
Workshop bean to bar by Sylvestre Awono
Calm evening dinner at Aux Armes de Bruxelles
Stay at hotel Marivaux in BrusselsTuesday 1 June: Experiment
Visit of Belcolade factory in Groot-Bijgaarden with workshop ‘chocolate tasting’ by Julien Simonis
Visit of Cacaolab in Ghent with theoretical sessions about ‘fat and sugar bloom, shelf life and tempering’ by Claudia Delbaere and Koen Dewettinck
‘Chocolate and gastronomy’ themed evening dinner by Ter Groene Poorte
Check in at hotel De Medici in Bruges, our hotel for the rest of the weekWednesday 2 June: Rock it
Thursday 3 June: Cutting edge
Friday 4 June: One more time
Professors
Let us introduce you to the professors of Chocolate University.
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, 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
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
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’?
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
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
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
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.
Cacaolab
Cacaolab is a spin-off of the University of Ghent. It is a unique, small-scale, experimental centre that operates in a strong partnership with the industry.
Ter Groene Poorte
Ter Groene Poorte is one of the best and well known hotel and gastronomy schools in Belgium. ‘Excellence’ is a key word in the schools’ training. Ter Groene Poorte delivered several graduates whose restaurants received multiple Michelin quality stars.
Register here
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