The Art of Making & Tasting
Objective
This certificate course is designed for both beginners and professionals, teaching you how to create luxurious, store-ready Belgian pralines with praliné and ganache fillings.
Explore current trends in praline making, learn beginner techniques for decorating using high-end materials and become a professional chocolatier.
Upscale the value of your chocolate creations by adding creative decorations.
23th January, 2024
at Choco-Story Museum, Brussels.
9 spots available for 23 th of January
To ensure a personalized and interactive learning experience, enrolment is limited to 9 students.
Morning Session. ART OF TASTING
with Stéphanie Van der Eyken
Learn about all taste profiles and how to taste chocolate
This immersive workshop not only refines your senses but unveils the delicate artistry of chocolate making.
Tasting is not merely a skill; it's the key to perfecting flavors and revealing the true essence of fine chocolate.
Afternoon Session. ART OF MAKING
with Jeffrey de Weyer
Learn innovative approaches to chocolate making, from tempering and molding to crafting gourmet fillings.
Discover the art of perfecting recipes, focus on trendy flavors, and unlock the secrets to crafting the best ganache and pralines.
Upscale the value of your creations by adding creative decorations.
How to book?
Add the preferred courses to the cart and proceeded to the checkout page.
Check the total of your order, including VAT and discounts.
Choose the preferred payment method and confirm your payment.
Receive an email with the confirmation.
See you in Brussels!
Furthermore, we can help find the best vacancies for your budget.
Exclusive Combo Price: €720 (excl.VAT)
Get €50 discount and a free chocolate museum visit when booking both “Art of Bean to Bar” and “Art of Making”. The discount is automatically added and visible on the check-out page.
“Chocolate has always been a passion for me. After this masterclass, I’m thinking more and more about turning it into a professional reconversion”
Our experts
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.
• Finished 6 years of Bakery/Patisserie education. Specialized in Chocolate and Patisserie for 2 additional years.
• Silver medal in the chocolate competition “Jacques Saey”
• His specialty lies within patisserie, panning, pralines and chocolate decorations.
Stéphanie Van der Eyken
13 years of experience in the chocolate industry as R&D Lab Technician at Belcolade.
Expert in the sensory experience of the chocolate.