Mathieu Dierinck

The ones who know me personally know im not a huge fan of selfies or pictures of myself but hey ...it’s been a weird year so far so 🤷🏼‍♂️🤷🏼‍♂️🤷🏼‍♂️ why not right 😂.
This picture was taken a while ago, and eventhough my job has changed, my passion for good foods, chocolate, pastry, bakery and helping out those in trouble or with doubts or issues ... has always remained. Let me know if I can help you and your business ...
#9000

Throwback to 2 years ago.... a rather “normal” world compared to today ... where I made this honey 🍯 bulletin together with with the immense support of and . Since a lot of us are in lockdown again, in quarantine or just stuck at home, take the time to brush up on your knowledge, learn, improve and get ready for new beginnings in a new world.. .
📸 by @ Gent, Belgium

Let me help you and your community through food.
YES YES , I know, again in a restaurant, again Eating out.... but the thing is that the food is rarely to never the star 🌟 of the evening, it’s the people you share it with...
going through rough times, being it a pandemic, Personal issues , etc. It’s the community it’s you’ve built up which will be there for you, and visa versa. You’re part of others community so when they’re in trouble or whatnot, just be there.
All of the current projects I’m working on have something to do with simply bringing people together... as a tool I’m using what I know best, food , a specially 🍫 chocolate ( , )Pastry , and bread ( ) but don’t mistake yourself in thinking it’s all about business and making money or being rich, none of that you’ll take with you in the end... but the joy of having helped people, creating a community though the joy of sharing food and drinks... I do believe -that- IS something you take with you. Just try ...

📸 was taken , great place for Asian food with a twist, to share with the right people ;)

Throwback to nearly 3 years ago, playing around with some colors from with cacao beans and chocolate.
Though I’m posting these since I’ve been getting a lot of demands on the visual of bonbons from people and companies, and all the how ti’s and the do’s and dont’s. I have NO issue with this, and respect the work of colleagues like or tremendously!! .
Though I need to point out these questions I get come from people and companies who and which don’t know yet how to make a sable ganache and haven’t learned a ligt the possibilities with ingredients, and that’s a shame.
LET ME HELP YOU , adapting your recipes, recalculating and reformulating to get healthier, better and more stable recipes. A great bonbon or chocolate is a combination of taste, stability, adapted shelflife and looks .
DM me for more info on how I can assist you (your business) to achieve batter results.
@ Gent, Belgium

I KNOW , you haven’t seen a lot of pictures of me/myself on my feed and I’ve always used excuses not to post myself. But with the knowledge that My feed will start to look a bit different in the future this was thé excuse I needed.
Just enjoyed a thoroughly good and even great lunch at the harbour- bistro of ( the bistro is called &food) just relaxing, talking , sunshine , a lobster , looking at the boats ... great Sunday plan ! Never been there ?? Join me next time or hit me up with other great eats... where do you spend your free time ?
@ Jachthaven Breskens

THROWBACK ...
To an amazing dinner . It’s one of those restaurants where the things are just right, from the music and vibe of the room and kitchen, to the food and focus on the product. One of those places which makes you remember the simplicity and difficulty at the same time of respecting the product . Big thanks to the entire team and . 🤟🤟.
.food #9000 @ Chambre Séparée

HAW STABLE IS YOUR GANACHE? .
(Please read this⬇️)
On thé 1st pic youll see thé same recipe ... left =thé most stable , in thé middle with a stickblender , and the third option by hand ...
which would you chose ... let’s discuss in the .
stability means using the right machinery and processes to create an élastic and stable « physical émulsion » so all thé particules are nicely and evenly distributed throughout thé émulsion.
For this i use à ( STÉPHAN mixer ) which has thé enormous advantage of working under a vacuum so no airbubbles are created in the ganache, and the perfectly shaped bowl in combo with the powerful engine gives you a stable emulsion and a longer shelflife ! Without needing to change your trusted recipe!!! How great is this ??? Let me know of you need some help on this ;) 🆒 ⬇️;) I can help you !
Though do not forget that when making chocolate spreads /ganaches or any type of émulsion we need good quality INGREDIENTS giving a good recipe, though good for me means a « balanced recipe » correct amounts of liquide vs. dry matter vs fats ... here for I use à program ( - ) but before using software to help you, be sure you havé thé right knowledge and tools to work with. Let me know of you need some help on this ;) 🆒 ⬇️

@ Gent, Belgium

BRIOCHE BOSTOCK
This is a recipe for chocolate lovers, it’s a cacao brioche soaked in a exotic syrup, chocolate almond cream covered with cacao nibs, topped with a tym infused white chocolate cremeux and served with a apricot compote.
This is a recipe made for the « pastry alphabet » book made together with chefs , with the dedicated support from and the entire team.
We had a great time testing and creating all these recipes you can experiment with and test and play around with. If you still want to find the book you can buy it on . .


@ Belgium

Do you want this recipe ?? Let me know in the comments ?? to this so simple but so delicious “POIRE BELLE HELENE” , in cake form. This was a cake logically inspired by the ice cream, consisting of vanilla ice-cream, poached pears and chocolate sauce. Here I represent the chocolate sauce with a dark chocolate , the ice cream is the mousse and the poached pears are represented all through the cake AND as a decoration. As a final touch I chose a dark cacao glaze and pistachios as a contrasting color.

Photo by; @ Belgium

As promised and after a whopping 93% of you wanted the recipes for this cake, I’m sharing the of my “la fraise” cake, through the pictures to see the recipes, fee free to save this post or to take screenshots.
I used the gem600 moulds for this creation and the insert is made in a 10x10 square mould also by .
The strawberry 🍓 cake is composed of a almond sponge ( pain de genes) a strawberry gellee of how we ( ) called it a , topped with the most delicious basil 🌿 cream, all of this goes into a light and airy vanilla mousse.
@ Artist chocolate

MASSIVE THROWBACK ;
This is one of the pastries made on the second demonstration/ teachings for .
Teaching people, chefs , the next generation on the basics and how to reinterpret them.
In this picture a exotic roll cake, packed with passion, pineapple, mango, banana,... well exotic flavours right... topped with a whipped exotic cheesecake... simple .

well I decided not to share the classic easter 🐣 eggs and hens and... but focus on the base product which makes all of us so happy . The keep it seasonal and since we have a bit of warm weather lately, I’m ing this aerated tablet, enrobed with dark chocolate . The recipe is still to be found in my « honey bulletin » on the webpage, and has a mix of sugars to balance taste, texture and values. Of you want me to share the on Instagram just and and I’ll share it tomorrow. 😋.

📸 by the amazing @ Artist chocolate

= time for a walk in the forest in the nice weather ... but lot without chocolate 🍫.
This is the -easter egg made for .konditorei .
@ Marburg, Germany

THROWBACK,
To this shoot in 2018 with , , in the .
This shoot was part of the “honey bulletin” which is still downloadable of the Cacao Barry webpage.
Want me to share the ??
@ Artist chocolate

3 textures of or , however you want it ... in one picture ... the cocoa powder, the chocolateglaze and the nibs underneath... though still visible...
to see the finished result of this cake, or made for and with .
picture by @ Artist chocolate

As you’ve seen in my stories ... maybe ... these are p y a few of the results of the masterclass i gave last year (2019) . Some@of the result are mine but 75% are student results.
The key is understanding EXACTLY what you’re doing and more important WHY you’re doing them.
Thats why next to spraying techniques this course was also on balancing recipes and understanding WHAT ingredients to use to obtain YOUR goal , which is different for everybody, and therefore balancing recipes like a PRO. .
Hereford we use which is a program to help you develop recipes quicker and more securely, though you still need to learn and understand each ingredient.

Throwback to making some bonbons for Cacao Barry , with Crop's Fruits .

Some@of the new products for/at .konditorei , just swipe to see them all ...
@ Marburg, Germany

Starting 2020 with some new products ... like these confit orange slices ... they’ll be taking a chocolate bath tomorrow 🤟🤟.

Verrine Ecuador Il gusto rotondo di Ecuador - il cioccolato Single Origin di Callebaut che nasce in una culla di eccezionali varietà e sapori - offre... continua a leggere

Start at the beginning ...
New year new pics, but not per de of the finished product.... today I’m Sharing the first steps in .
📸by
1) selecting the beans ... removal of the flat, badly fermented, etc beans
2)roasting the beans, personally I prefer a longer roast on a lower temperature.
3) breaking of the beans, this is the last step before we can separate the nibs from the shell.
#2020 @ Marburg, Germany

My 9 of 2019

https://instagram.com/p/B6vpwt8p1sf/

My 9 of 2019 !! 1) the birth of my son 2) the re-launch of artist chocolate in Germany 🇩🇪 3) the launch for and with @romancechocolatebelgium on @chocoa.nl 4) me, leaving @chocolateacademybelgium to per-sue other dreams. 5) the creation of #thepastryalphabet, with @ramonmorato @chefjlandrieu, @manuelbouillet @fbreus @manoelalimasilva , and many more . 6) the collabs with @cropsfruits for demonstrations all over the place. 7)the creation of the honey bulletin for @cacaobarryofficial evemthough the big work for this was done in 2018. 8) my move from gent, 🇧🇪 to Marburg (Germany) 9) the creation of a new chocolate production, packaging, etc for and with @klingelhoefer.konditorei . . . As you might see or not see , but I’m telling you, it’s been a turbulent year this year with plenty of changes, adaptations and many other moments. Let’s hope 2020 has some great things in store for all too !! . . . #chocolate #pastry #travel #2019 #2020 #cacaocollective #cacao #fun #newyear #move #us #9of2019 #foryou

MERRY CHRISTMAS !! .
To all the people te reading this ... ENJOY Christmas, whether you believe or not ... cause it’s a time of giving , receiving , togetherness and love ... for some these are rare thing so appreciate what and who you have. ..

DOUBLE LAYERED* Lemon-lime, simple , delicious, beautiful!
@ Marburg, Germany

The chocolate season has started with colder temperatures, warm fireplaces, scarfs, hats , etc . konditorei , we’ve created some nice chocolaty products already to help warm your mind, body and soul. this mini forest of pine trees filled with delicious treats, IDEAL to give away or of course to keep all to yourself 🙈🤷🏼‍♂️🤫.
ENJOY the season to come, let chocolate help you ;) . .

SO, SO SOON ...
After hundreds of tests, endless discussions and photo sessions, we finally have The Pastry Alphabet here: “a guide to the foundations of pastry”
A selection of the essential basic recipes for day to day in your business

A project that we have developed with the help of chefs from all over the world, among them; and the Global MK Cacao Barry team ( and ). It will be released in the coming weeks in different languages

I hope you like it.
Repost from

#2020

“bean” a while... bit i’ve been@saying this a lot... so i guess I’m not a huge , but im a producer! The lifestyle of making 20 beautifull things to help and inspire customers is more or less behind me ... time to buy all the and -bla into action and produce the same beauties in 1000-fold for .konditorei . This is the vanilla and cream pod . Composed of a water based vanilla jelly and a zephyr chocolate ganache. Simple, direct flavours and a clean spraying... a treat which will .
@ Damme, West-Vlaanderen, Belgium

I told you all in my stories I had received some BEAUTIFUL aprons from , now brand, high quality, all Europe designed and made ... just really nice and comfortable to wear AND they look great. Here I’ve actually used on of the aprons as a background for the first tests of the new .konditorei chocolate bonbons..
this is a , so water based, Tanzania, ganache with a coating of « fleur de cao » . Thanks to all who made this possible ... it’s been a long road but the first results are coming soon for the launch at the beginning of September !! ..
@ WECANDANCE - Electronic Beach Festival

Repost from of this DE-LICIOUS pistachio cake with salted lemon 🍋 compote. Of course made with the 70% pistachio praliné à 100% Mediterranean in origin and mindfully sourced, our nuts flourish in the affable, temperate climate. Discover microwave sponge recipe by Chef made with our Praliné 70% Pistachios. ⁠
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