13 Aug 2026
From a 13-year-old boy taking his first steps in pastry to becoming Puratos’ International Technical Advisor, Michel Eyckerman has spent more than 25 years exploring, experimenting with and sharing the endless possibilities of chocolate. To him, knowledge is not something to be kept to oneself, but a value to be shared – empowering customers to create products that stand out.
From His First Lessons to a Passion for Chocolate
Growing up in Belgium, Michel Eyckerman was introduced to the art of pastry and chocolate at an early age. At just 13, he began his first hands-on lessons in making cookies, bread, pastries and chocolate – experiences that laid the foundation for a professional journey spanning more than two decades.
By the age of 19, Michel had mastered tempering, one of the fundamental techniques for achieving chocolate’s signature shine, texture and stability.
With formal training in Gastronomy, Michel continued to pursue his specialization in chocolate and pastry. Over the years, he constantly expanded his expertise – from chocolate-making techniques and recipe development to exploring new ways of pairing chocolate with different ingredients and flavors.
Three Roles at Puratos, One Journey Driven by Creativity
Today, Michel Eyckerman holds three roles within the Puratos Group:
- International Technical Advisor – Chocolate & Patisserie
- Manager of the Belcolade Chocolate Center
- Chocolate & Beer Pairing Specialist
Across these roles, Michel’s work goes far beyond developing new recipes and techniques. A significant part of his role is working closely with customers and Puratos teams across different markets, helping them solve real-world challenges and turn ideas into applications that can be brought into production and business.
Each year, Michel spends around 8–10 weeks traveling to different countries to provide technical training and guidance to customers and Puratos teams around the world. This journey has taken him to more than 50 countries – from Australia, the United States, Spain and Belgium to China and Dubai – where he has conducted training programs and masterclasses.
Every Local Ingredient Can Become a New Source of Inspiration
One of Michel’s particularly memorable creative recipes is Makao Pepper, inspired by the distinctive Makao pepper found in Taiwan. Unlike the familiar intensity of traditional peppers, Makao pepper offers a subtle and distinctive aromatic layer when paired with chocolate.
Inspired by discoveries like this, Michel continues to explore the possibilities of chocolate with a wide range of ingredients – from tea, coffee and beer to spirits, almonds, lemon and many other local flavors.
This reflects the way Michel sees chocolate: not as an ingredient with fixed limitations, but as a foundation for endless creativity.
“The only limitation is your imagination.” - This guiding principle has stayed with Michel throughout his professional journey and is also the spirit he hopes to pass on to the pastry and chocolate professionals he has the opportunity to work alongside.
A Teacher Who Places Knowledge Above Recognition
With more than 25 years of experience and technical training delivered in over 50 countries, Michel rarely spends time talking about his own achievements during training sessions. Instead, he focuses on techniques, experience and practical lessons.
As he once shared: “Everything I know about chocolate, I try to pass on to my customers and colleagues.” During a business trip to Panama, Michel once had to make pralines without access to a tempering machine. Rather than seeing this as an obstacle, he and his colleagues carried out the entire process by hand. Michel also shared his techniques for achieving a beautiful praline shell, a perfect texture and consistent shine – even in hot and humid conditions – with everyone attending the training that day.
What makes him proud is not being the center of attention during a training session, but seeing customers confidently apply what they have learned to create outstanding products that are embraced by the market.
From Curiosity About Beer to the Birth of Belgian Chocolate & Beer
There is an interesting twist in Michel’s journey: the author of one of the notable books exploring chocolate and beer pairing was once not a beer enthusiast himself.
It all began with an invitation from a Belgian culinary association to create a chocolate and beer pairing experience. Curiosity led Michel to explore these two seemingly different ingredients more deeply. The more he studied them, the more he discovered that chocolate and beer have far more in common than one might expect: both undergo fermentation and roasting processes and offer complex, layered flavor profiles.
After more than 25 years in the chocolate industry, Michel brought together his knowledge and experience to create Belgian Chocolate & Beer – a book exploring the intersection of two of Belgium’s most iconic flavor traditions.
The book presents 52 chocolate and beer pairing ideas, ranging from savory dishes to desserts. More than simply a collection of recipes, it serves as a starting point for artisans to continue exploring, experimenting and creating their own culinary signatures.
For Michel, the pairing of chocolate and beer is not a new limitation, but a door opening to even more creative possibilities for the chocolate industry.
Michel Eyckerman and His Journey in Vietnam
Michel’s professional journey has also brought him to Vietnam on several occasions.
In 2016, Michel came to Vietnam to train the technical team at Puratos Grand-Place in preparation for Belgian Chocolate Night. A year later, he returned for a series of workshops for customers in Ho Chi Minh City and Hanoi. In Ho Chi Minh City, Michel introduced creative applications of Chocolanté chocolate in pastry. In Hanoi, he offered a completely different experience: a Chocolate Dining Experience, where chocolate was incorporated into each dish and paired with wine.
These programs not only provided technical knowledge, but also gave customers the opportunity to engage directly with an international chocolate expert and discover new approaches to a familiar ingredient.
Returning After More Than 10 Years with More to Share
This August, Michel Eyckerman officially returns to Vietnam.
This will be Michel’s third visit to Vietnam, bringing with him more than 25 years of professional experience, pairing concepts from his book Belgian Chocolate & Beer, as well as new applications inspired by Vietnam’s rich and diverse local ingredients.
His return also offers Vietnam’s pastry and chocolate community a valuable opportunity to meet one of Puratos’ most experienced technical experts in person and discover new perspectives on the art and craft of chocolate and patisserie.
Follow Puratos Grand-Place Vietnam for the latest updates on the upcoming event with Chocolate & Patisserie Master Michel Eyckerman!
