• Vegan Desserts - 2 Day Course

    7-8 June, 2022
We are thrilled to be welcoming Marike van Beurden to the UK Chocolate Academy.
Marike's work is inspired by her travels, daily outdoor pursuits, and arts & design.
Accompanied by a well known food-scientist Marike is currently in­vestigating how we can go plant-based without sacrificing in flavour and remaining as clean label as possible.
Marike is launching a new pastry focussed ingredients range, starting with plant-based dairy re­place­ments. 

The focus of Marike's 2 day course at the UK Chocolate Academy will be teaching you how to use different ingredients within your desserts to replace the usual dairy and animal products.

A course agenda will be available here soon

The course includes:
All course materials
Hospitality - Lunches and Refreshments
A Chocolate Academy Chefs Jacket
A signed Chocolate Academy certificate
NOTE: Accommodation not included
What to wear; comfortable working clothes (long trousers) and covered, closed toe shoes.
Before arrival: jewellery (including watches) and nail varnish should be removed for the duration of the course.
Duration: 9am – 5pm approx.
Price includes VAT
Your course place is not secure until full payment has been received


Date 7-8 June, 2022
Teacher Marike van Beurden
Price 650.00 GBP
Language English
Location United Kingdom, Banbury
Status Available

Marike van Beurden

Guest teacher

After studying in Belgium and The Netherlands, she refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire.

During her ‘Tour the France’, she worked in the kitchen of Michelin-starred Restaurant le Cinq at the Four Seasons Georges V in Paris and the famed Maison Pic in Valence with Anne-Sophie Pic and Pastry Chef Philippe Rigollot.

While Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong, she is pursuing not only her dream of creating desserts but also participating in the World Chocolate Masters. She won the 2nd place to this competition in 2013 and she has been awarded the Best Hong Kong Pastry Chef in 2015.

In the past few years she trained pastry chefs in many different countries as Consulting Chef. Accompanied by a well known food-scientist she is currently in­vestigating how we can go plant-based without sacrificing in flavour, yet staying as clean label as possible.


Level 2


You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.


CHOCOLATE ACADEMY™ center United Kingdom, Banbury

The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.

Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.

We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.

We would welcome the opportunity to share with you our passion and expertise to expand and fulfil your chocolate creativity.