About this activity
Editor's Note
Look, I’ve spent way too many years tracking RevPAR and lead generation for tour operators who think "artisan" is just a marketing buzzword they can slap on a mass-produced box of sugar. Honestly, the Brussels chocolate scene is often a bit of a tourist trap—most of those "workshops" are just melting industrial pellets from a giant factory. That’s why I wanted to highlight this specific session at Tour Comp. They’re actually certified by the Belgian government, which isn't easy to get, and they don't touch that industrial sludge. It’s a bit rare to see a shop with a 100% traceable supply chain that actually cares about the farmers' revenue rather than just their own occupancy rates. If you want to get your hands dirty with a real artisan instead of a corporate actor in a chef's hat, this is probably the only spot in the city doing it right.
About the Tour
Forget the shiny gift shops on every corner. If you want to understand why Belgian chocolate has the reputation it does, you need to go back to the bean. This workshop isn't just about eating (though there is plenty of that); it’s a deep dive into the bean-to-bar process led by genuine, government-certified handcrafted chocolate makers.
What You’ll Actually Create
This isn't a "watch and taste" demo. You’ll be at the bench, working with premium, ethically sourced cacao to craft:
- Mendiants: Traditional French/Belgian confections studded with nuts and dried fruits.
- Truffles: Learning the art of the perfect ganache and coating.
- Personalized Bar: A custom creation you’ll design and take home with you.
Behind the Scenes
The experience takes place in a brand-new, 150m² training center. You'll get to see the actual machinery used to transform raw beans into smooth chocolate. You'll even have the chance to taste a raw cacao bean (fair warning: it’s incredibly bitter) and cacao liquor, which is the pure, non-alcoholic mass that serves as the foundation for every bar.
The Ethical Edge
In an industry where "traceability" is often a vague promise, these guys are the real deal. The cacao used is guaranteed to be deforestation-free and child-labor-free, ensuring a fair wage for the farmers. They are currently the only certified artisan makers in Brussels who refuse to use industrial chocolate in their workshops.
Practical Details
- Timing: Sessions run daily at 11 AM, 2 PM, and 5 PM to keep up with high demand.
- Environment: The workshop is fully air-conditioned (essential for the chocolate, but it can get chilly for humans—bring a light layer).
- Hygiene: Hairnets are provided and required.
- Accessibility: The facility includes water dispensers and disabled-accessible toilets.
Whether you're a serious foodie or just someone who wants to know where their dessert comes from, this is a rare chance to work alongside masters of the craft who are part of the prestigious Les Clefs d’Or hospitality program.
Highlights
- Learn a lot about bean to bar chocolate making and how we work
- Taste several premium origin cacaos from differents countries
- Take a fresh cacao pod in your hands and taste fresh cacao beans
- Get 20% off on all our chocolates collection in our stores
- Discover the taste of the mucilage (cacao pod juice)
Know before you go
- Our chocolate comes from Haiti. We propose to work with dark and milk chocolates. If you are vegan or lactose intolerant you will only be able to work with dark chocolate. Our toppings contain nuts.
- The checking closed as soon as the activity starts. You will not be accepted then, no matter what is the excuse given for the late attendance.
- From our booking desk, we will check your tickets. We are always starting on time so be sure to be queuing 15 mns before. You will be given a hairnet and a wristband that will allow you to access the workshop. If you have food intolerances or allergies, then please let us know at that moment.