Belgium is famous for its chocolate, and in our workshops in Bruges you don’t just taste it, you make it yourself. Here is a short introduction to the four types of chocolate we work with, so you can choose what you would like to make.
1. Pralines
The praline is the icon of Belgian chocolate. It was invented in Brussels in 1912 by Jean Neuhaus, who had the idea to fill a chocolate shell with a soft centre. A praline has two parts: a thin, crisp shell of tempered chocolate and a filling inside.
The fillings make every praline different. Popular choices are:
- Nuts – hazelnut or almond paste (praliné), crunchy and rich
- Caramel – soft, sweet and slightly salty
- Ganache – chocolate mixed with cream, smooth and melting
- Flavoured syrups – fruity or aromatic touches such as raspberry or coffee
In our praline workshop you learn to temper chocolate, make the shells in moulds, fill them and close them – just like a chocolatier.
2. Mendiants
Mendiants are small, flat discs of chocolate decorated with nuts, dried fruit and seeds. They come from France, where they were traditionally made at Christmas. The name means “beggars”: the four original toppings – almonds, hazelnuts, raisins and dried figs – matched the colours of the robes of four religious orders.
Today you can top them with anything you like: pistachios, cranberries, orange peel, coconut or sea salt. Mendiants are easy and quick to make, and every one looks different, so they are perfect for creative people of all ages.
3. Chocolate bars
The chocolate bar (or tablet) is the classic way to enjoy chocolate. A good bar starts with well-tempered chocolate: this gives it a glossy shine and a clean “snap” when you break it.
You can make a bar with dark, milk or white chocolate, and finish the top with your own decorations, such as nuts, dried fruit, crispy pieces or colourful sprinkles. It is a simple and fun way to create a personal souvenir from Bruges.
4. Chocolate tasting
Not all chocolate tastes the same. In a tasting you compare different types side by side and learn what makes them unique:
- Dark chocolate – a high percentage of cocoa, less sugar, an intense and sometimes fruity or bitter taste
- Milk chocolate – cocoa with milk powder, creamy and sweet; the favourite of most people
- White chocolate – made with cocoa butter, milk and sugar, very sweet with vanilla notes
- Ruby chocolate – the newest type, naturally pink with a fresh, berry-like taste
Tasting slowly – look, smell, snap, then let it melt on your tongue – helps you discover flavours you never noticed before.
Book your praline workshop in Bruges
Make your own handmade Belgian pralines with a chocolatier, finish them with edible gold, and take home your box of chocolates. Includes a cup of hot chocolate.
Coming with a group? See our private and group workshops.
