Making Chocolate in Belgium

The 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.

Chocolatier School in Belgium

Next program: October 4 - 10, 2020

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.

Registration will open in the Spring 2020. Would you like to be notified when registration opens for this program?

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
Two dinners
Five lunches
Breakfast daily
Ground transportation between Brussels, Antwerp, Aalst

Chocolatier School in Belgium

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.

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. Afternoon visit to the Belgian Chocolate Experience (BCE). Group dinner 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.

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.

Chocolatier School in Belgium

What more do I need to know?

This program is delivered in English.

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. Periodically, we accept non-graduates who have experience in basic chocolate work if space allows.

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.

Dietary Restrictions - dietary restrictions such as allergies, religious tenets or personal health preferences (vegetarian/vegan, non-gluten, non-dairy, raw, organic) can be a challenge when we are out of the major cities into the smaller towns where our program training takes place. If you have dietary restrictions, please be aware that for group meals we may not be able to accommodate you nor will you find specialty restaurants catering to dietary restrictions. Also the chocolate recipes used in the training are developed by the Chefs to be the best examples of their country's chocolate culture. We cannot change the ingredients used in the recipes developed for the program to accommodate dietary restrictions.

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.

Want to bring a traveling companion?

Anyone planning to travel and stay with you during the program must be 17 years of age or older and must be registered with us as a traveling companion to accompany you for liability issues. Their registration includes:

Laboratory demonstration and Q&A with Chef Bart
Morning at Chocolate World
Guided walking tour of Brussel's important chocolatier's boutiques
Six nights accommodation in Aalst, Antwerp and Brussels
Two Dinners
Two lunches
Breakfast daily
Ground transportation between Brussels, Antwerp, 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.

Chocolatier Program certificate:

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

Chocolatier school in Belgium

Graduate reviews

"To be honest, I got more than I have expected! Thanks a lot Pam. There were a few nice surprises and the group was a huge plus! Very nice people and very rich program. Eager to integrate my new tricks and knowledge to my production. And to try out some other things after the Xmas production madness. ;) " Zsuzsanna, 2018 Program

"The group was great, the different nationalities, different areas of work and approach to chocolate was such an invaluable source of information. I made new friends and all of them interested in chocolate! I think the program you provide is really exceptional. It is comprehensive, covering many areas, not only training or demonstration. I felt I had an insight from various angles, a look at how tools are manufactured, small shops, big shops, the chocolate factory, various production methods and opinions. Thank you!" Eszter, 2018 Program

"Working hands on with all the equipment was exciting and it also led me to understand what all I may want in my kitchen; which is everything! In all seriousness though, it was very very good and I learnt about efficiency in the kitchen; which I think is very important. In respect to me, I think I exceeded my expectations so in lieu so did the program!" Vidushi, 2017 Program

Want to know what past graduates have experienced on our program in Belgium? We are always happy to connect interested students with past graduates. Just send us an email with this request!

10 Best Chocolate Shops in Brussels.

In no particular order - try them all!

Mary Chocolatier
Plan├Ęte Chocolat
Pierre Marcolini
Patrick Roger
Laurent Gerbaud
Pierre Ledent
Passion Chocolat

Check out our Pinterest Board: A Chocolate Day in Brussels


Cancellation policy:

Our Ecole Chocolat Graduate 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 Graduate 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.

Want to see more photos from the program? Just search #ecbelgium on Instagram

Belgium Chocolate

Chocolate bonbons made during the program.

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