Discover how centuries-old Turkish flavors meet world-renowned Belgian chocolate craftsmanship in this exclusive two-day workshop, A Fusion of Traditions: Belgian Chocolate with a Turkish Twist.
Organized within the framework of the Erasmus+ project ‘ChocoFuture’ funded by the European Union, this event brings together Turkish experts with Belgian artisan chocolatiers, bean-to-bar makers, chocolate entrepreneurs and industry professionals eager to innovate with authentic Mediterranean ingredients.
What to expect?
Over two inspiring days at Cacaolab in Belgium, participants will explore how Turkish ingredients can transform the taste, texture and story of chocolate. Through a mix of sensory discovery, scientific insights and hands-on collaboration, you’ll learn directly from Turkish experts.
You’ll dive into four product categories, each offering an immersive introduction, scientific background and a unique tasting experience:
Turkish fruit: citrus fruits, Indian fig, silverberry (iğde), jujube (hünnap), carob & dates
Nuts & seeds: hazelnuts, pistachios, almonds, pine nuts, sesame & their derivatives (nut pastes, tahini)
Flavors, spices & specialty coffees
Traditional Turkish sweets such as Baklava, tatlı sucuk, and other classic confections
Throughout the workshop, participants will have the opportunity to contribute ideas for the live demonstration session and pitch their own innovative chocolate concepts inspired by the theme.
✈️ A chance to continue your journey in Turkey
At the end of the 2-days workshop in Belgium, a few participants will be selected to take part in the Slow Food Earth Market event in Turkey on February 15, 2026. This exclusive experience offers a unique chance to:
Showcase your chocolate innovation
Meet local farmers, producers and Turkish food artisans
Explore ingredient sourcing opportunities firsthand
Whether you’re seeking new flavor horizons, deeper cultural connections or innovative product ideas, this workshop is your gateway to a world of chocolate possibilities.
Program
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08:30 - 09:00 Welcome & coffee
09:00 - 09:25 Introduction ChocoFuture project & project partners by Ir. Claudia Delbaere (Cacaolab, Belgium)
09:25 - 09:40 What’s the challenge ?
09:40 - 10:40 Turkish fruits (theory & tasting) *
10:40 - 11:00 Coffee break
11:00 - 11:45 Turkish nuts & seeds (theory & tasting) *
11:45 - 12:30 Turkish flavors, spices & specialty coffee (theory & tasting) *
12:30 - 13:15 Lunch break
13:15 - 15:15 Live demonstration session by chef-chocolatier Derin Erbengi and chef Zeynep Hande Delibalta
15:15 - 15:35 Coffee break
15:35 - 16:00 Turkish sweets (theory & tasting) *
16:00 - 16:30 Brainstorm to prepare for demonstration session on day 2
16:30 End of the day
* The theory on fruits, nuts & seeds, flavors, spices & specialty coffee and Turkish sweets and the corresponding tasting sessions will be lead by Assoc. Prof. Dr. Sevil Çıkrıkcı Erünsal (Konya Food & Agriculture University, Turkey) and Yasmina Lokmanoglu (Slow Food Tarsus, Turkey).
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08:30 - 09:00 Welcome & coffee
09:00 - 09:40 Brainstorm to prepare for demonstration session on day 2 (continued)
09:40 - 10:00 Coffee break
10:00 - 12:00 Live demonstration session by chef-chocolatier Derin Erbengi and chef Zeynep Hande Delibalta
12:00 - 13:00 Lunch break
13:00 - 14:30 Live demonstration session by chef-chocolatier Derin Erbengi and chef Zeynep Hande Delibalta (continued)
14:30 - 15:00 Coffee break
15:00 - 16:00 Challenge: pitches by all participants
16:30 End of the day
Lecturers
Assoc. Prof. Dr. Sevil Çıkrıkcı Erünsal (Konya Food and Agriculture University, Turkey)
Yasmina Lokmanoglu (Tarsus Slow Food, Turkey)
Derin Erbengi (Aduja Artisanal Chocolate, Turkey)
Zeynep Hande Delibalta (Mipale Kitchen, Turkey)
Ir. Claudia Delbaere (Cacaolab bv, Belgium)
Language
The entire workshop will be taught in English.
Target audience
This workshop is targeting Belgian artisan chocolatiers, bean-to-bar makers, chocolate entrepreneurs, and industry professionals in R&D or NPD that are particularly interested in integrating Turkish, mediterranean ingredients into their chocolate product portfolio.
A maximum of 20 participants is accepted.
Registration
Participation is free of charge, but registration is mandatory. Click the button below to register.
Deadline for registration: November 12, 2025.
The fee includes registration, teaching materials, drinks and sandwich lunches.
Spaces are limited. Secure your spot today and be part of a flavorful exchange between Belgium and Turkey!
In case of cancellation after November 1, 2025 or in case you do not show up, a no-show fee of €150 (VAT excluded) will be charged.
Contact: events@cacaolab.be
Organizing committee
Cacaolab bv
Skaldenstraat 121, building A3/A4
9042 Desteldonk
Belgium
Konya Gıda ve Tarım Üniversitesi
Melikşah Mah. Beyşehir Cd. No:9
Meram 42080 Konya
Turkey
Tarsus Slow Food Yeryüzü Pazarı
3416 Sokak
33400 Mersin
Turkey
Cancellation Policy
If you registered for the workshop ‘A fusion of traditions: Belgian chocolate with a Turkish twist’ and are subsequently unable to attend, you may be eligible for a refund subject to the following terms and conditions:
Up to November 1, 2025: free cancellation.
As of November 1, 2025: In case of cancellation as of November 1, 2025, a no-show fee of €150 excluding VAT will be charged. Alternatively, a colleague can take your spot, in such case we will not charge any fee.
Cacaolab bv reserves the right to cancel any course for any reason. In the case of a course cancellation, all registrants will be informed via e-mail.
Privacy Policy and Copyright
Course materials are intended for your personal, educational use only. Any copying, transmission, performance, distribution, alteration, or other use of these materials is strictly prohibited without prior consent by Cacaolab bv.
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