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
Stay tuned for more Belcolade Live Demos
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Planning of the next sessions to follow
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
Michel Eyckerman
Stef Aerts
Jeffrey de Weyer
Overview of the past Belcolade Live Demos
Cameroon Wild Chocolate Bar
Made with Belcolade Origins.
SpeakerJeffrey De Weyer.
Language: English.
Chocolate Drinks
Made with Belcolade Origins.
SpeakerJeffrey De Weyer.
Language: English.
Under The Sea
Made with Belcolade Selection CT.
SpeakerJeffrey De Weyer.
Language: English.
Plant-Based Pine Fruit Chocolate
Made with Belcolade Selection M. Plant-Based Cacao-Trace.
Speaker:Michel Eyckerman.
Language: English.
Winter Plant-Based Chocolate Indulgence
Made with Belcolade Selection M. Plant-Based Cacao-Trace.
Speaker:Michel Eyckerman.
Language: English.
Extra White Chocolate Snowball
Speaker:Jeffrey De Weyer.
Language: English.
Sugar Reduced Chocolate Oak
Made with Belcolade Selection Noir, Lait Sugar Reduced Cacao-Trace.
Focus:Chocolate patisserie & chocolate record player.
Speaker:Jeffrey De Weyer.
Language: English.
Elpee
Made with Belcolade Origins Lait Vietnam 45 Cacao-Trace.
Focus:Chocolate patisserie & chocolate record player.
Speaker:Michel Eyckerman.
Language: English.
Olympics
Made with Belcolade Selection E740 Cacao-Trace.
Focus:Colored chocolate olympic decoration, fruit coulis and browniesoufflé.
Speaker:Michel Eyckerman.
Language: English.
Olympia
Made with Belcolade Selection D600 Cacao-Trace.
Focus:Coloring moulds, praline making, ganache, praliné, jelly
Speaker:Jeffrey De Weyer.
Language: English.
Pineapple Sun
Made with Belcolade Selection Extra Blanc Cacao-Trace. .
Speaker:Stéphane Lerouxn.
Language: French.
White passion Mocktail
Made with Belcolade Selection Extra Blanc Cacao-Trace .
Speaker:Michel Eyckerman.
Language: English.
Cigars from Vietnam
Made with Belcolade Origins Noir Vietnam 73 Cacao-Trace.
Speaker:Jeffrey De Weyer.
Language: English.
Fleur de Vietnam
Made with Belcolade Origins Lait Vietnam 45 Cacao-Trace.
Focus:Montage entremet et décors.
Speaker:Stéphane Leroux.
Language: French.
Funny Easter Bunnies
Made with Belcolade Selection Amber Cacao-Trace, Belcolade Selection Noir 65 Cacao-Trace and Belcolade Selection Blanc Intense Cacao-Trace.
Focus:Easter eggs sculptures Nutty.
Speaker:Michel Eyckerman.
Language: English.
Amber Goes Nuts
Made with Belcolade Selection Amber Cacao-Trace.
Focus: Easter eggs sculptures Nutty.
Speaker:Jeffrey De Weyer.
Language: English.
Banana Rhum Chocolate Bar
Made with Belcolade Origins Noir Uganda 80 Organic Cacao-Trace.
Focus: Enrobing Technique.
Speaker:Stéphane Leroux.
Language: French.
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.
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.
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.
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.
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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.
