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.

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Rewatch our 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. Soon it will be possible to rewatch the 4 free webinars here.

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

4 - 6 November 2020

Chocolate Art

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’?

During this three day course, Stephane helps you work towards a personal, high level, chocolate sculpture art piece. During the whole course, he is watching over your shoulder to help you out and give you tips.

Location: Syntra West, Spoorwegstraat 14, 8200 Brugge (link naar Google Maps)

Price: €500 excl. 21% VAT. This price includes all raw materials, meals and infrastructure.

Subscription and info: info@chocolateuniversity.be - 0032 78 353 653

Click here to learn more about Stephane Leroux.

Inspirational week June 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 Brussels.

Tuesday 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 week.

Wednesday 2 June: Rock it

Visit of Chocolat Line in Bruges, demo 'Rock 'n roll Chocolate' by Dominique Persoone.
Workshop 'Work it out: part I' by Michel Eyckerman and Jeffrey De Weyer.
Funcky evening dinner with chocolate and beer pairing by Guido Vandenbussche.

Thursday 3 June: Cutting edge

Workshop 'Chocolate Art' by Stéphane Leroux.
Classy evenening dinner at restaurant Patrick Devos.

Friday 4 June: One more time

Workshop 'Work it out: part II' by Michel Eyckerman and Jeffrey De Weyer.
Gaduation event.

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.