Due to the 2020 pandemic, we have decided to discontinue this Graduate program in consultation with our partners. If you are looking to increase your technical chocolate making skills, we still offer masterclass programs with working chocolat1er experts that incorporate a live online component for face to face interaction. Click here to see all our Chocolate Masterclass programs.
"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!
In no particular order - try them all!
Mary Chocolatier
Planète Chocolat
Wittamer
Pierre Marcolini
Patrick Roger
Frederic-Blondeel
Laurent Gerbaud
Pierre Ledent
Neuhaus
Passion Chocolat
Check out our Pinterest Board: A Chocolate Day in Brussels
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.
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
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.
Sunday:
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.
Back to list of our other Chocolate Masterclass 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.
Want to see more photos from the program? Just search #ecbelgium on Instagram
Chocolate bonbons made during the program.
Get reminders about upcoming classes! To receive program updates and news, click the link below.
Email: info@ecolechocolat.com
Visits by appointment only:
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
