Next program: October 14 - 20, 2018
Registration fee (does not include travel to and from Belgium):
3190.00 Euro per person - single occupancy
shared rooms may be available at a rate of 2890.00 Euro per person - see note in Important Notes tab
student with one traveling companion sharing a room: 4980.00 Euro - see note in Important Notes tab
To hold a seat in this popular program, a NON-REFUNDABLE deposit of $1,000.00 US is due no later than June 22, 2018.
On August 1, 2018 we will convert the Euro registration fee to US for your final payment. Final payment of the balance minus the deposit will be due on August 15, 2018.
Registration fee includes:
Exclusive hands-on program at The Chocolate Academy
Laboratory demonstration and Q&A with Chef Bart
A morning at Chocolate World to peruse their 1000s of molds and equipment
Guided walking tour of Brussel's important chocolatier's boutiques
6 nights accommodation in Aalst, Antwerp and Brussels
Ground transportation between Brussels, Antwerp, Aalst
If you are ready to register:
Ecole Chocolat students and graduates should refer to the program overview in Learning Centre for registration details.
Please note that these programs have been developed as continuing education for our Ecole Chocolat students and graduates. They are given priority registration and typically fill the program. If you are not an Ecole Chocolat student or graduate but do have the equivalent qualifications or experience in professional chocolate making, please contact us at: firstname.lastname@example.org to allow us to review your qualifications and arrange to be put on a wait list. Periodically, we accept non-graduates who have experience in basic chocolate work if space allows.
One-week (six-nights) program
The 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.
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.
**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
Then it's off Chocolate World in Antwerp – the
largest manufacturer of polycarbonate professional chocolate molds and a tour of their factory. We follow that with a laboratory demonstration with Chef Bart Van Cauwenberghe at his 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, D
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.
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.