Fall/Winter 2013 Belgian Chocolate Course Program Introduction to Belgian Chocolate: Focus on Dark Chocolate Wed. Sept. 18 Sat. Sept 21 & Oct. 12 Introduction to Belgian Chocolate: Focus on Milk Chocolate Wed. Sept. 25 Sat. Sept 28 & Oct. 19 Introduction to Belgian Chocolate: Focus on White Chocolate Wed. Oct. 2 Sat. Oct. 5 & 26 Preparation of end of the year celebrations Wed. Dec. 11 Sat. Dec. 14 September Wed. Sept 18 – Intro. to Belgian Chocolate: Focus on Dark Chocolate Sat. Sept 21 – Intro. to Belgian Chocolate: Focus on Dark Chocolate Wed. Sept. 25 – Intro. to Belgian Choc.: Focus on Milk Chocolate Sat. Sept. 28 – Intro. to Belgian Chocolate: Focus on Milk Chocolate October Wed. Oct. 2 – Intro. to Belgian Chocolate: Focus on White Chocolate Sat. Oct. 5 – Intro. to Belgian Chocolate: Focus on White Chocolate Sat. Oct. 12 – Intro. to Belgian Chocolate: Focus on Dark Chocolate Sat. Oct. 19 – Intro. to Belgian Chocolate: Focus on Milk Chocolate Sat. Oct. 26 – Intro. to Belgian Chocolate: Focus on White Chocolate November Wed. Dec. 11 – Preparation of end of the year celebrations Sat. Dec. 14 – Preparation of end of the year celebrations All courses are taught by Anca Andreitu, owner and chocolatier of Rendez-Vous Chocolat, at her shop. Address: Avenue Hansen-Soulie 84, 1040 Brussels Telephone: 02/ Public Transportation: Metro 5 - Thieffry Stop, Trams 7 & 25 Hansen-Soulie Stop For more information or to register by contact: Our courses are taught in English and designed so that all techniques can be replicated in a home kitchen without the need to purchase special utensils or equipment. Every attendee receives a diploma. Courses by title Courses by date Time: Classes are from 10am – 1pm Bring: Apron and containers for your chocolate Class Size: Minimum 3 people, maximum 8 people Have fun!

Fall/Winter 2013 Belgian Chocolate Course Program Introduction to Belgian Chocolate: Focus on Dark Chocolate This 3-hour hands-on course will teach you the basics of working with dark chocolate. After a brief introduction to chocolate and the different types of chocolate, the first half of the course will focus on learning how to temper dark chocolate using a microwave oven. Tempering chocolate is the key skill necessary to working with chocolate. The second half of the class will be devoted to making chocolates. First, you will make mendiants, chocolate lollypops, and chocolate decorations. Then you will work with molds to make chocolate cups and bowls. Dates: Wed. Sept. 18 Sat. Sept 21 & Oct. 12 Introduction to Belgian Chocolate: Focus on Milk Chocolate This 3-hour hands-on course will teach you the basics of working with milk chocolate. After a brief introduction to chocolate and the different types of chocolate, the first half of the course will focus on learning how to temper milk chocolate using a microwave oven. Tempering chocolate is the key skill necessary to working with chocolate. The second half of the class will be devoted to making chocolates. First, you will learn how to make a praliné filling. Then you will learn how to enrobe (dip) the pralines. Finally, you will learn how to decorate the enrobed chocolates with special culinary powders and design transfers. Dates: Wed. Sept. 25 Sat. Sept 28 & Oct. 19 Introduction to Belgian Chocolate: Focus on White Chocolate This 3-hour hands-on course will teach you the basics of working with white chocolate. Belgian artisan chocolatiers use white chocolate for its rich and distinct flavor and its versatility in design. After learning how to temper white chocolate in a microwave, participants will learn how to use white chocolate to enrobe (dip) pralines and the many design options available when using white chocolate. Dates: Wed. Oct. 2 Sat. Oct. 5 and Oct. 26 Preparation of end of the year celebrations This 3-hour hands-on course will bring you to end of the year magic. You will learn how to make Santa Claus in chocolate, Christmas & New Year delights and many more. Don’t miss it! Dates: Wed. Dec. 11 Sat. Dec. 14 Course descriptions Time: Classes are from 10am – 1pm Bring: Apron and containers for your chocolate Class Size: Minimum 3 people, maximum 8 people Any question? Call us 02/ or send a mail Price: 60 € per person