the Empreinte Chocolat team
Benoît Racquet – benoit.racquet@empreinte-chocolat.be
- CERIA
- Solvay Business School - Cepac
- Fucam – Commercial Engineering and Management
Gaëlle Grollet – gaelle.grollet@empreinte-chocolat.be
- CERIA
- EHSAL - Project Management
- Solvay Business School – DES in Management
- ULB – degree in Geography
Anne Hélène Bertels – ah.bertels@empreinte-chocolat.be
- Partner for 8 years in the ‘chocolaterie Pierre Vandepoel ’
- Degree in Communications
Florence Doise – florence.doise@empreinte-chocolat.be
- Cepegra - PAO Formation
- ERG - Degree in visual communications
Where did the Empreinte Chocolat idea come from?
In 2006, Benoît Racquet and Gaëlle Grollet meet and talk food during the entire evening. They quickly decided to round-out their culinary talents by taking chocolate and candy-making classes. The CERIA in Brussels was the best school for that.
Empassionned by chocolate, Benoît wanted to make personalised chocolates for the baptism of his daughter. In researching what was available he found that there was not much on the market, and what existed was not original or inventive enough for his taste.
At the same time, Gaëlle’s father was retiring from his work. Gaëlle also wanted to mark this occasion by making personnalised chocolates with the logo of the event. They were a great success, and the word was out. Orders for more soon followed !
The coincidence of these two events brought to evidence that i twas possible to combine handmade Belgian chocolates and made-to-order personnalisation to create exclusive gifts.
The concept was born.
The company name « Empreinte Chocolat » (chocolate fingerprints) was chosen because it combines their dedication to handmade Belgian chocolates, with a unique fingerprint : the requirements of each client.
Contact Empreinte-Chocolat : +32 475 802 902
