The Master Chocolatier Program in Belgium is an opportunity for hands-on training with Belgian master chocolatiers in their chocolate laboratories. You will come away with new modern techniques and recipes as well as an understanding of the unique Belgian chocolate culture.
Our Ecole Chocolat Master Chocolatier Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally commited to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program country, in case of an emergency.
Back to list of our other Master Chocolate Programs
Starting our program in the laboratory.
Working with caramel in chocolate work.
Layering fresh made marzipan.
Learning to use the tempering enrober.
Learning how to pan chocolate during the program.
Framing chocolate ganache.
Filling the molds with an orange cream.
Finishing the molded bonbon with a transfer sheet.
Chocolate bonbons made during the program.
Wittamer chocolate marzipan chestnuts made us smile.
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