The Art of Decorating & Tasting
Objective
This certificate course will teach you how to professionally decorate your chocolate and pastry.
Explore current trends in pasty and chocolate decoration g and learn beginner decorating techniques using high-end materials.
Upscale the value of your creations by adding creative final touches.
Next session: 30th August, 2024
at Choco-Story Museum, Brussels
Morning Session. Art of Tasting
Learn about all taste profiles and how to taste chocolate
This immersive journey 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 Decorating
Learn how to elevate chocolate aesthetics using contemporary techniques. Explore current trending styles, and unlock the techniques to craft visually exquisite chocolate designs and decorations.
Theory
Learn what are the best materials for your decorations
Master beginner decorating techniques
Discover the artistry of chocolate decoration
Learn how to use the tasting wheel to discover the nuances of chocolate flavor
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.
Join us for an extra day on the 29th of August 2024 where you will learn the fundamentals of making your own bean-to-bar tablet.
Spots are limited to 9 participants.
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 you plan your trip and find the best vacancies for your budget.
You will be guided by:
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
David Deblauwe
Graduated from the Bakery School in Bruges and as Food Scientist from GroepT in Leuven
Various positions for Puratos since 1995, he gained much experience in enzymes, emulsifiers, and industrial baking processes by working with industrial customers
Developper of Puratos’ sourdough business mainly in the USA, Canada and Mexico since 2007
Manager of global business development for the Belcolade and Chocolanté brand