Jean-Erik Verbeke, Managing Director of the Belgian Chocolate School, discusses how innovation and education are empowering both chocolatiers and bakers…
Please Introduce yourself and tell us what you do and how you got to where you are today.
My name is Jean-Erik. I haven’t been working in chocolate for very long—I only entered the chocolate industry six months ago when my brother Adrian and I acquired Chocolate World. Before that, I worked in the technology sector for around 12 to 13 years. Adrian, however, has been active in the chocolate industry for over 12 years. Chocolate World was already a well-established and respected brand in the industry, so when the opportunity arose, we began discussions about a potential acquisition around two years ago. These were very fruitful discussions, and we were able to take full ownership of the company six months ago.
Could you tell me about the origins and mission of the Belgian Chocolate School? For example, what inspired its founding and how has it evolved so far?
The Belgian Chocolate School was established as an extension of Belgium’s renowned legacy in chocolate craftsmanship—one that dates back to the 19th century and continues to be celebrated globally. Founded by Chocolate World, a leading manufacturer of high-quality polycarbonate moulds, state-of-the-art tempering machines, and complete production solutions for chocolatiers, the school serves as both a tribute to and a vehicle for spreading Belgian chocolate excellence across the world.
The school was created to internationalise and preserve the expertise and artisanal techniques that Belgium is so widely respected for. It provides a hands-on environment where professionals—ranging from aspiring chocolatiers to seasoned pastry chefs—can learn from master chocolatiers who share deep technical knowledge, creative processes, and industry innovation. The core inspiration behind the school was not just to protect traditional Belgian chocolate-making methods, but to foster innovation while ensuring consistency and quality through training.
Since its founding, the Belgian Chocolate School has evolved into a global centre of excellence, regularly hosting training sessions, demonstrations, and workshops in multiple languages to accommodate an international audience. It focuses on everything from basic skills and moulding techniques to advanced production efficiency, enrobing, and decoration, all while using Chocolate World’s latest equipment and technologies.
Through this initiative, Chocolate World underscores its mission to be more than a solutions provider—it positions itself as an educator and ambassador of Belgian chocolate culture. The school not only enables professionals to master the use of Chocolate World products, but also helps elevate the global standard of artisanal and industrial chocolate-making.
In essence, the Belgian Chocolate School exists to bridge tradition with modernity, ensuring that the craftsmanship Belgium is so proud of can be shared, refined, and carried forward by chocolate artisans around the globe.
How do you think the skills learnt at the Belgian Chocolate School can be applied to baked goods?
At the Belgian Chocolate School, we welcome many bakers who want to expand their skills and knowledge of chocolate. Since baked goods often include chocolate components—whether it’s ganache fillings, chocolate decorations, or full-on chocolate creations—understanding how to work with chocolate is essential.
Bakers also join us to learn refined techniques for decorating cakes and pastries, from molded chocolate accents to eye-catching finishes.
Moreover, many bakers produce grab-and-go items such as mellow cakes, fruit pastes, spreads, and marshmallows. These are all topics we cover in our hands-on classes and demonstrations.
At our Chocolate World store, we offer a wide range of tools and equipment that are perfectly suited for bakers looking to elevate their creations and streamline their production.
Read the full interview in our latest issue here
