Micro batch Bean to Bar production. * Bolivia 78% Wild Beniano (Dark chocolate)* Mexico 56% Soconusco (Milk chocolate)* Madagascar 80% Sambirano (Dark chocolate)* Uganda 75% Mountains of the Moon (Dark chocolate with Zùsto)* Cuba 77% Baracoa (Dark chocolate)

Responsible for the chocolate part of the company. * Chocolate bonbons * Chocolate bars * Chocolate truffles * Cookies

Production of confectionery* Guimauve Vanille Chocolat - Soft marshmallow with crunchy chocolate* Orangette À L'Ancienne - Thick cut candied orange peel coated in dark chocolate* Citronnettes - Fine strips of candied lemon coated in dark chocolate* Rochers - Almond sticks coated with milk & dark chocolate* Croustillant - Almond nougatine coated in milk & dark chocolate* Dragées - Whole roasted almonds & hazelnuts coated in gianduja and cocoa powder

Responsible for the production of the pastry decorationsResponsible for the production of the holiday image products (Easter, Christmas, Valentine)Production of several chocolate showpieces for birthdays or marriages

Responsible for the development of numerous new products and collections under supervision and in direct collaboration with Pierre Marcolini.* Pastel summer collection, Rainbow drops summer collection, Rare whiskies and rums collection, Pralinés anciens d'aujourd'hui collection, Le jardin s'invite chez Marcolini summer collection, Several Easter and Christmas collections* La barre a collaboration between Pierre Marcolini & Julien Burlat (Dôme*)* Development and launch of Nespresso chocolate square collection (pure chocolate and with caramel fillings) with a Awema One-shot machine.* Assisting Pierre Marcolini in making several chocolate books: Chocolat Café - A book full of recipes based around chocolate and coffee.Dix Petits Doigts Pleins de Chocolat - Easy-to-follow "chocolate" recipes for children.Cacao 'de la fève à la tablette' - 'The' Book about Chocolate.Best of Pierre Marcolini (Alain Ducasse books) - His 10 most famous chocolate recipes, step by step.

Giving training to a pastry chef which would work at the store in Antwerp.Doing research into the buying habits of the people in Antwerp to improve sales.Development of chocolate products for the Antwerp market.

Production of chocolate from Bean to Bar.Burning cocoa beans with a Probat RoasterSeparating shell and beans with a WinnowerAdding ingredients and grinding with a Bühler 3 and 5 cylinder machineConching the chocolate with a Bühler conche Tempering chocolate with a Selmi tempering machine and moulding bars

Production of ganache, jams, praliné en caramel fillings for the chocolate bonbons production and macarons production with a Roboqbo Qbo-40.Cooking caramels with a Stephan cooking mixer.

Moulding of chocolate bonbons with a Hacos automatic chocolate moulding line.Filling of chocolate bonbons with a Knobel free dressing machine.Production of chocolate bonbons with a Knobel One-shot machine.

Production of chocolate bonbons.Production of hollow figures for Christmas, Valentine, Easter, ...