Belgian Praline and Mendiant Chocolate Workshop Bruges

Belgian pralines, made from scratch

The Belgian praline was born in Brussels in 1912, when a confectioner had the idea of filling a chocolate shell with a soft centre, and a few years later the elegant cardboard ballotin box was invented to carry them without crushing. Today pralines are the pride of Belgian chocolate, and the streets of Bruges are famous for their many chocolate shops.

In this Belgian chocolate class you follow every step: tempering dark chocolate so it sets glossy and snaps cleanly, coating the moulds to form thin shells, preparing a creamy milk chocolate filling, piping it in and sealing each praline. The instructor explains the tricks that make the difference, such as temperature, timing and how to release the chocolates from the moulds without cracks.

Mendiants, the chocolate discs with fruit and nuts

Mendiants are thin discs of chocolate topped with dried fruit and nuts. Their name comes from the "mendicant" religious orders, and the traditional four toppings, raisins, hazelnuts, dried figs and almonds, were said to match the colours of their robes. They are simple to make but beautiful, and every one you create will be different.

After the pralines you pour small rounds of tempered chocolate and decorate them while they are still soft, playing with colours, textures and flavours. Mendiants are the crispy counterpart to the creamy pralines, and together they fill your box with a varied selection to share with family and friends or enjoy during the rest of your trip.

The workshop in the heart of Bruges

The workshop is on Grauwwerkersstraat, at the corner with Naaldenstraat, in the historic centre of Bruges. It is about 5 minutes on foot from the Markt and about 20 minutes on foot from Bruges railway station, so it is easy to fit into a day trip. Each table is divided into stations for 2 or 3 people, and you always work with the people you booked with.

Sessions start at 10:00, 13:00 and 14:30 and last about 2.5 hours. To keep the atmosphere focused, spectators and non-participants are not admitted. The dark chocolate used for the shells is naturally gluten-free and dairy-free, while the filling uses milk chocolate; a dairy-free alternative is available on request at the start of the workshop.

Bruges, a city of chocolate and canals

The historic centre of Bruges has been a UNESCO World Heritage Site since 2000, with its medieval Markt, the Belfry tower, the Burg square and a web of canals lined with brick gabled houses. Chocolate is part of the city's identity, and a chocolate workshop is one of the most popular things to do in Bruges for visitors who want more than window shopping.

The workshop fits perfectly into a day of sightseeing: take the morning session and spend the afternoon on the canals, or explore the Markt first and join the 14:30 class. Many travellers ask about the best time to visit Bruges: spring and autumn bring fewer crowds, while December adds a Christmas market, and the indoor workshop is a cosy choice in any weather.