Master the Art of Ganache and Praliné
Expand your confectionery repertoire with renowned chocolatier Michel Eyckerman's pre-recorded session on crafting exquisite double-filled pralines.
Gain valuable knowledge on:
Manual chocolate tempering techniques for creating perfectly molded pralines.
Learn to make both hazelnut praline and ganache fillings from scratch.
Masterful piping methods for achieving a layered filling effect.
Michel Eyckerman's personal secrets and expert tips for creating high-end chocolates consistently.
This masterclass is ideal for:
Pastry chefs seeking to enhance their praline-making repertoire.
Aspiring chocolatiers eager to learn from a renowned professional.
Anyone passionate about creating exquisite and luxurious chocolates at home.
This masterclass is yours for free! Fill out the form to download a free copy of the pre-recorded session.
MICHEL EYCKERMAN
Chocolate Center Supervisor at Belcolade.
Degree in Dietetics and passionate about cooking and chocolate.
Golden Medals ‘Les Pellons d’Or’ 2013 (European) & ‘Richmont Cup’ 2014 (Belgian).
Technical Diploma ‘Bread Patisserie and Chocolate’.