About Us
Chocolatier School in Belgium

Join Us in Belgium

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 advanced techniques and recipes as well as an understanding of the unique Belgian chocolate culture.

Program date & fee

Learn to make Belgian Chocolates

Next program: October 4 - 10, 2015

Registration fee (does not include travel to and from Belgium):

Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately 3200 Euros, single occupancy, for your budget planning.

Program at-a-glance

Exploring Belgian chocolate

One-week (six-nights) program

The Master Chocolatier Program in Belgium includes a special program of hands-on training at the Barry Callebaut Chocolate Academy in Wieze with a laboratory visit with Chef Bart Van Cauwenberghe in Deinze, visits to Chocolate World in Antwerp and chocolatiers' boutiques in Brussels.

Registration details

Chocolate Molding in Belgium

Registration will open in the Spring 2015.

Registration fee includes:

Exclusive hands-on program at The Chocolate Academy with recipes
Factory tour and demonstration with Chef Bart and Chocolate World
Guided walking tour of chocolatiers' boutiques
Six nights accommodation in Aalst, Antwerp and Brussels
Two dinners
Five lunches
Breakfast daily
Ground transportation between Brussels, Antwerp, Aalst

Would you like to be notified when registration opens for this program?


This program is delivered in English.

Note re shared rooms Ecole Chocolat will pair students wishing to share a room in the order of receipt of their deposit. Please be prepared to pay the single room registration fee if we are unable to pair you with an appropriate roommate.

Program participants and travel companions must be 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength are important. Because we go into small towns, access for the handicapped is minimal.

Want to bring a traveling companion?

Traveling companions must be 17 years of age or older and their registration includes:

Guided walking tour of chocolatier's boutiques
Laboratory tour with Chef Bart and Chocolate World
Six nights accommodation in Aalst, Antwerp and Brussels
Two dinners
Two lunches
Breakfast daily
Ground transportation between Brussels, Antwerp and Aalst

Our minimum requirement for this program to run is 6 students and the maximum is 10 students (traveling companions are not included in minimum or maximum number). You'll want to wait to book your flight to Belgium until we confirm that the minimum number of students have registered.

Prerequisite: Ecole Chocolat Professional Chocolatier Certificate of Achievement or equivalent qualifications.

Are you interested in qualifying for this hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.

Master Chocolatier Program certificate:

Students completing the program will receive an Ecole Chocolat Master Chocolatier Certificate of Achievement.

Itinerary details

Belgian Chocolate Making

Belgium is known worldwide for its chocolate. Traditional chocolatiers such as Godiva, Neuhaus, Leonidas, Wittamer and Mary have now been joined by modernists such as Bart Van Cauwenberghe, Pierre Marcolini, Laurent Gerbaud and Dominique Persoone in Brugge.

With Barry Callebaut, there's a history of more than 150 years in the world of cocoa and chocolate. With their first steps into the processing and production of high quality chocolates, they laid the foundations for their current expertise and research into new products and techniques. The hands-on training will cover a variety of traditional and new production and decorating techniques including approximately a dozen bonbon recipes.

Program Itinerary:

**Legend for meals included in your program:
B=Breakfast, L=Lunch, D=Dinner

* Itinerary subject to change. Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control.


Independent arrivals in Brussels, Belgium. Hotel accommodation and Monday breakfast is included.

Monday:B, L, D

In the morning, we begin with a walking tour of the important chocolate boutiques in Brussels and have a private Welcome Lunch. That afternoon we travel to our hotel in Antwerp in preparation for the next day's activities. We have a dinner at the hotel in Antwerp.

Tuesday: B, L

It's off for a a visit to Chocolate World in Antwerp – the largest manufacturer of polycarbonate professional chocolate molds followed by a laboratory visit and demonstration with Chef Bart Van Cauwenberghe at his factory and shop De Zwarte Vos outside Ghent. We check into our hotel in Aalst. Free night for dinner.

Wednesday: B, L

Full day of classes with lunch at The Chocolate Academy, including a tour of the Barry Callebaut chocolate factory. Free night for dinner.

Thursday: B, L

Full day of classes with lunch at The Chocolate Academy. Group Dinner.

Friday: B, L

We complete our program at The Chocolate Academy. We return to Brussels in the evening to check into our Brussels hotel. Free night for dinner.

Saturday, B

Independent departures from tour hotel.

Extending your stay:

Students are encouraged to stay one more night to include a day trip to Bruges which is just an hour away by train.

What our graduates have to say

"The program was fantastic. I am now so much more confident in my chocolate skills than I was before the program. It was the essential tool I needed to move my chocolate business forward." Louise, 2012 Graduate

"I really have to thank you for organizing the course at Barry Callebaut. It was just great learning from Chef Vancaysees and touring the plant. And the trip to Chef Bart was definitely worth it. I also truly appreciate you taking us to Chocolate World. For someone like me who has no access to any chocolate molds or equipment, it was like a dream world." Paveena, 2010 Graduate

"Overall, this was a fantastic week, with the highlights definitely being the time with Chef Philippe and Chef Bart." Chris, 2010 Graduate

Cancellation policy:

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

Chocolate Laboratory

Starting our program in the laboratory.

Learn to make the best Belgian Chocolates

Working with caramel in chocolate work.

Chocolatier in Belgium

Layering fresh made marzipan.

Making Belgian Chocolates

Learning to use the tempering enrober.

Chocolate Panning

Learning how to pan chocolate during the program.

Making Ganache for Chocolates

Framing chocolate ganache.

Making Belgian Chocolates

Filling the molds with an orange cream.

Belgian Chocolate Truffles

Finishing the molded bonbon with a transfer sheet.

Belgium Chocolate

Chocolate bonbons made during the program.

Wittamer Chocolate Marzipan Chestnuts

Wittamer chocolate marzipan chestnuts made us smile.

Back to Top