Jean-Erik Verbeke, Managing Director of the Belgian Chocolate School, discusses how innovation and education are empowering the next generation of chocolatier
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 does the school balance traditional Belgian chocolate techniques with more modern technology and innovation?
That’s a very good question. Belgium has a strong foundation in chocolate making, and we definitely respect and maintain those traditions. At the same time, we are seeing a lot of recent innovation in the field—for example, the use of colour, new flavour infusions, and design trends within chocolate.
Our Head of Chocolate works actively to research and meet these new demands. We’ve also noticed that shaped figures in chocolate are becoming increasingly important. As Chocolate World specialises in moulds, we are uniquely positioned to help integrate these modern forms into artisan chocolate-making.
And just to finish—looking ahead, what’s next for the Belgian Chocolate School and Chocolate World? Are there any exciting developments or expansions on the horizon?
We’re thrilled to be opening a chocolate school in Dubai in partnership with one of our collaborators there. That’s a very exciting step for us.
In Belgium, we’re also expanding. About a year ago, we acquired a new facility across the street from our current office, and we’re developing it into a larger, more advanced chocolate school. The idea is not only to run our own programs but also to bring in our ambassadors and host live demonstrations and networking events for the global chocolate community.
We really believe that we’re not just here to manufacture products—we’re here to educate chocolatiers around the world. That’s what energises us: watching how the industry
Read the full interview in our free-to-download issue here
