Jeffrey de Weyer

•Technical Chocolate Advisor at Belcolade

• Travels all over the world to show to professionals the newest innovations in the field of chocolate

• 6 years bakery/Patisserie school + 2 specialization years (chocolate and patisserie)

• Silver medal in a chocolate competition “Jacques Saey”

• His specialty lies within patisserie, panning and applying chocolate pralines and decorations