Alexandre Bourdeaux

Intermediate

Location:: België, Wieze
Date:: 30 Mar 2026 - 01 Apr 2026
Duration:: 3 days
Primary course language:: English
Price:: 1200.00 EUR
Segment:: Horeca

Chocolate Confectionery

Traditional Bakery & Pastry

Coffee Shop and Beverage
Class size:: 12

Are you passionate about chocolate and eager to master the art of ganache? This intensive 3-day course offers a rich, hands-on introduction to creating stable, well-balanced ganache. Through a blend of in-depth theory, practical exercises and the use of innovative tools, you'll gain the knowledge and confidence to develop and refine your own recipes with precision and creativity.

In this course, you will learn:

to understand the role and composition of each ingredient in ganache
how to extend the shelf life and avoid common mistakes
to work with the "Ganache Solution software" to balance and analyze your recipes
how to create your own ganache recipes, including molded, enrobed, vegan and long shelf-life varieties
to develop your tasting skills and learn how to objectively evaluate and improve your creations
compare and refine recipes based on taste, texture and structure

Whether you're an aspiring chocolatier or looking to deepen your expertise, this course will equip you with the tools and insights to take your ganache to the next level.

TO KNOW BEFORE THE START OF THE COURSE

Indicative programme of a course

08:30 - Welcome at the Callebaut Chocolate Academy bar
09:00 - Start of the course
12:00 - Lunch
13:00 - Continuation of the course
17:00 - End of the course
Deviations from this daily schedule are possible depending on the course and teachers.

Lunch

Lunch and all drinks consumed during the course are included in the price.
If you have any food intolerances or restrictions, please let us know by e-mail:
chocolate_academy_belgium@barry-callebaut.com

Transport

Transport to the Callebaut Chocolate Academy in Wieze is provided only from the following hotels in Aalst and back.
No pick-up is available from airports or train stations (including Aalst station) or any other location.
However, you're welcome to use this shuttle service even if you haven't booked a hotel.
The hotels are located at the following distance from the railway station of Aalst :

Keizershof hotel : 800 metres
Tower hotel: 550 metres
Ibis hotel : 2.7 km

Arrangements for the shuttle service will be made 2 weeks before the start of the course when you receive the final confirmation.

Accommodation

Keizershof Hotel (centre of Aalst)
Korte Nieuwstraat 15, 9300 Aalst
contact@keizershof-hotel .com

Tower Hotel (centre of Aalst)
Vrijheidstraat 62, 9300 Aalst
info@towerhotelaalst.com

Ibis Hotel (near motorway exit, 20 min walking distance from centre of Aalst)
Villalaan 20, 9300 Aalst
h3155@accor .com

TO KNOW DURING THE COURSE

Lockers

Behind the Library are the lockers for storing your personal belongings.
Please remember to return the key to the locker after the course for the next visitor.

Meals

Lunch is taken in the bar or at the Greenhouse.

Washing up

We kindly ask participants to assist with the dishes occasionally during the course.

Chef's jacket

You will receive a chef's jacket at the beginning of the course, which you can use throughout.
At the end of the course, kindly leave the jacket on the floor in the locker room

Mobile shop

During the course, we offer you the opportunity to buy books from a limited selection of professional literature.
Payment can be made by bank transfer or cash.

WIFI login

You can use the local WIFI network. Ask for a login at the start of the course.

Safety and hygiene rules

•    No glassware is allowed in the course room. However, drinks may be brought in cardboard cups from the bar.
•    Peanuts are strictly prohibited throughout the premises (e.g. no Snickers or peanut butter).
•    Smoking is prohibited in the buildings and areas around the factory.
•    It is necessary to wear closed footwear (without heels) and long trousers. You may not enter the course room without a chef's coat or disposable jacket.

Photos during the course

Photos will be taken during the course and may be published on our Facebook and Instagram pages.
If you do not wish to appear in these photos, please let us know in advance, we fully respect your choice.

Discounts for Belgian companies

Whether you opt for a chocolate, bakery, patisserie or ice cream course, Alimento offers a discount on your registration:
From €75 for a half-day to €150 for a full day.

For whom?
All Belgian bakers, pastry chefs or chocolatiers who fall under Joint Committee 118 or 220 and have fewer than 100 employees. This discount also applies to the business manager if he/she participates together with the employee(s). The same applies to technical education teachers teaching bakery, pastry or chocolate courses.

When do you receive this discount?
You first pay the full amount to the Callebaut Chocolate Academy. When the course is over, we will notify Alimento of your attendance. They will refund part of the total price.

What steps do I need to take?
Please let us know via email at chocolate_academy_belgium@barry-callebaut.com if you meet the conditions to benefit from the Alimento discount and we will prepare the necessary documents.