The Empreinte Chocolat Team
Where did the Empreinte Chocolat idea come from ?
In 2006, Benoît Racquet and Gaëlle Grollet meet and talk gourmet food during the entire evening. They quickly decided to complete their culinary knowledge by following chocolate and candy making classes. The CERIA in Brussels seemed the best choice.
Fascinated by chocolate, Benoît wanted to make personalised chocolates for the baptism of his daughter. Looking around, he finds the offer limited and not very inventive.
At the same time, Gaëlle’s father was retiring from work. Gaëlle then decided to contribute to the festivities by preparing personalised chocolates with a logo for the event. A tremendous success. Certain guests literally « pilfer » the pralines. Others already order !
The coincidence of these two events brought to evidence that is was possible to combine handmade Belgian chocolates and customised personalisation to create exclusive gifts.
The concept was born.
The company will be called Empreinte Chocolat because their handmade chocolate will have a unique « imprint » : each client’s project.
L'équipe d'Empreinte chocolat
Benoît Racquet – benoit.racquet@empreinte-chocolat.be
- CERIA: Ecole de Chocolaterie-Confiseur in Brussels (who also trained Pierre Marcolini, Laurent Gerbaud, Jean-Philippe Darcis, etc)
- Solvay Business School - Cepac
- Fucam – Commercial and Management Engineer
Gaëlle Grollet – gaelle.grollet@empreinte-chocolat.be
- CERIA: Ecole de Chocolaterie-Confiseur in Brussels (who also trained Pierre Marcolini, Laurent Gerbaud, Jean-Philippe Darcis, etc)
- EHSAL - Project Management
- Solvay Business School – DES en Management
- ULB – Degree in Geographical Sciences
Xavier Thiran – xavier..thiran@empreinte-chocolat.be
- UCL – Industrial and Social Psychology.
- Online trade and Payment Expert
Arnaud Champagne
- CERIA: Ecole de Chocolaterie-Confiseur à Bruxelles (qui a aussi formé Pierre Marcolini, Laurent Gerbaud, Jean-Philippe Darcis, etc)
Anne Hélène Bertels – ah.bertels@empreinte-chocolat.be
- Partner for 8 years in the « Chocolaterie Pierre Van De Poel »
- Degree in Communications
FACEBOOK