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’.

 
 

Join our LIVE Masterclasses

Learn from Belgium’s top chocolatiers at our atelier in the heart of Brussels.