Dear customer,
Because innovating and inspiring consumers with new recipes never stops, no matter what, the Chocolate Experts team of Belcolade & Puratos have developed a series of live demos to support you in this process.
Suggesting new ideas of patisserie or chocolate products, flavour combinations, specific techniques. All taste preferences are included: from highly artistic, bold and innovative, to traditional and authentic recipes. And, as always, allowing in each session some chef-to-chef time to exchange and answer all questions you may have about the showcased recipe.
Join our live sessions directly from the Belcolade Chocolate Center in Belgium, a truly international training venue where professionals from around the world exchange ideas, tips and best practices.
Format:
- 45 min session dedicated to a specific recipe or technique in patisserie and/or chocolate
- ZOOM meetings
- Language: English or French depending on the session
- Live Q&A
How can you attend?
- To register to a live demo, click on the registration link and fill in your name & email address.
- You will receive your registration confirmation together with the practical details per email, which you can save in your calendar.
For any question, contact your Puratos representative.
Overview of the upcoming Belcolade Live Demos
Valentine's Red Flower
Made with Belcolade Origins Noir Papua New Guinea 73 Cacao-Trace.
Focus: French-style patisserie, flavour combinations, chocolate flower.
Speaker: Jeffrey de Weyer.
Language: English.
Uganda Coffee Banana Eclair
Made with Belcolade Origins Noir Uganda 80 Organic Cacao-Trace.
Focus: French-style patisserie, flavour combinations, chocolate decoration technique.
Speaker:Michel Eyckerman.
Language: English.
To watch past Belcolade Live Demos again or download the corresponding recipes, please scroll down to the bottom of this page.
Meet Belcolade chocolate Experts.
Stephane Leroux
Stephane Leroux has always had a sweet tooth. From age six he knew he wanted to be a pâtissier, following in the footsteps of his uncle and grandmother. Now, after 37 years in the patisserie and chocolate business, his passion for pastry and chocolate has evolved into a passion for teaching. On behalf of Belcolade he now spreads his knowledge all over the world. Stephane has devoted a lot of his time to competing in various high-end competitions. As a result, he has now the prestigious title Un des Meilleur Ouvrier de France.
Michel Eyckerman
As Chocolate Expert Michel Eyckerman is a true allrounder. As supervisor of the Belcolade Chocolate Center, he knows his way around chocolate. Whether we’re talking pralines, chocolate decorations, patisserie or semi-industrial chocolate making, his 23 years of experience in patisserie shine through in every area. Michel biggest tip? “Remain curious and keep experimenting with ingredients, textures, combinations. The sky is the limit!”
Stef Aerts
Stef Aerts is undeniable the top expert when it comes to technical knowledge about chocolate and producing chocolate-based finished goods on an industrial scale. “My love for the chocolate profession grew when I got hooked by the quality of the Belcolade products and the people working there. And that passion never stopped growing.” Stef’s knowledge of the technical potential for chocolate enables clients not only to ask advice about products, but to also discuss packaging, transport options and behavioral characteristics of chocolate.
Jeffrey de Weyer
Jeffrey started at age 21 as a junior advisor at Belcolade and now travels all over the world to show customers the newest innovations in the field of chocolate. “Being able to teach customers and colleagues all over the world is really rewarding. The personal interaction with people who care for chocolate so much gives me a real adrenaline rush”, says Jeffrey. His specialty is in the area, sugar reduction, panning, chocolate pralines and decorations.
Overview of the past Belcolade Live Demos
Christmas Chocolate Decorations
Made with Belcolade Selection Cacao-Trange range.
Focus: Christmas decoration techniques.
Speaker: Jeffrey de Weyer.
Language: English.
Grelot de Noël
Made with Belcolade Selection Amber Cacao-Trace.
Focus: Inspiring Christmas dessert recipe.
Speaker: Stéphane Leroux.
Language: French.
Raviole Candy et Bûchette
Made with PatisFrance Praliné, Belcolade Origins Noir Papua New Guinea 73 Bio Cacao-Trace and Belcolade Origins Lait Papua New Guinea 39 Bio Cacao-Trace.
Focus: Christmas confiserie, candied syrup, fruit paste, wood effect.
Speaker: Stéphane Leroux.
Language: French.
Organic on the go chocolate snacking
Made with Belcolade Origins Lait Papua New Guinea 39 Bio Cacao-Trace.
Focus: Chocolate chips technique using stencil.
Speaker: Michel Eyckerman.
Language: English.
Chocolate Santa figure
Made with Belcolade Selection Cacao-Trange range.
Focus: Chocolate figure.
Speaker: Jeffrey De Weyer.
Language: English.
Tripple Hopy
Made with Belcolade Origins Lait Vanuatu.
Focus: Texture and taste combination: beer and chocolate, chocolate decoration technique.
Speaker: Michel Eyckerman.
Language: English.
Passcode: SQqEvj$1
Mocha Tartlet
Made with Belcolade Origins Noir Vietnam Cacao-Trace.
Focus: French-style patisserie, texture and taste, chocolate decoration technique.
Speaker: Stephane Leroux.
Language: French.
Blueberry Brownie
Made with Belcolade Origins Noir Papua New Guinea Cacao-Trace.
Focus: More healthy patisserie with organic ingredients, chocolate decoration technique.
Speaker: Jeffrey de Weyer.
Language: English.
Sugar Reduced Raspberry Ganache & Coffee Tablet
Made with Belcolade Selection Sugar reduced Cacao-Trace.
Focus: How to balance the recipe using sugar reduced chocolate and reach the SR claim.
Speaker: Stef Aerts.
Language: English.
El Tomillo
Made with Belcolade Origins Noir Peru.
Focus: Fresh herbs and fruits combination, chocolate decoration technique.
Speaker: Michel Eyckerman.
Language: English.
Raspberry Royal Cake
Made with Belcolade Origins Noir Papua New Guinea Cacao-Trace.
Focus: French-style patisserie, flavour combinations, chocolate flexible decoration techniques.
Speaker: Stéphane Leroux.
Language: French.
Passcode:.%B14y4t
Pepper Flash Praline
Made with Belcolade Origins Lait Vietnam Cacao-Trace..
Focus: Spray technique with cocoa butter, liquid caramel and ganache texture.
Speaker: Jeffrey De Weyer.
Language: English.
