Spring Ice-Cream Masterclass

by Bas van Haaren & Peter Remmelzwaal

Join the Ice cream demonstration from chefs Bas van Haaren and Peter Remmelzwaal in the House of Chocolate, Mouscron. During this demo you will be inspired by different flavors/textures, techniques and decorations for all kind of ice cream applications around the theme; Easter and Spring.

€ 0 (incl. VAT) -
Language: Dutch
Calendar icon February 20, 2024
No spots left

Bas Van Haaren, global gelato consultant, grew up in a pastry shop owned by his parents in the Netherlands. In 2002 his Gelato adventure began, when he started working in their local Gelato shop ‘Toetie Froetie’ in Breda. The Netherlands. There he discovered the beauty of the art of producing artisan Gelato.

After studying Marketing Management and a 3-year backpacking adventure around the world, he went to the Carpigiani Gelato University in Bologna to increase his knowledge of Gelato. After working in various locations around the world, such as The Caribbean where he had the honor of serving his gelato to the Dutch Royal Family, he came back to Europe to work as a teacher for Carpigiani and so developed his consultancy company.

Today he’s assisting starting- and existing entrepreneurs in developing their recipes on a global scale.


Price € 0 (incl. VAT) per person
Chef Bas van Haaren & Peter Remmelzwaal
Masterclass Spring Ice-Cream Masterclass
What is included Drinks and lunch
Level Full bean
Class size 40
Spots left No spots left
Date February 20, 2024
Location House of Chocolate – Av. de l’Eau Vive 47700 Mouscron
Language Dutch
Book this
Full bean Beginner/student (No experience necesarry)
Full beanFull bean Home bakery/Semi profesional (Familiar with the basic techniques of pastry and chocolate)
Full beanFull beanFull bean Profesional (Masters pastry skills at a intermediate level)
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