Mathieu Dierinck

Name: Mathieu Dierinck
Address: Marburg, 35039, DE
Telephone: +4916096508170

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Deutschland
Marburg
Mathieu Dierinck

Consulting and demonstration for everything to do with chocate, pastry and their optimalisation, re

04/11/2020

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

18/10/2020

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

28/08/2020

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 ;)

06/07/2020

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

28/06/2020

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

15/06/2020

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

05/06/2020

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

11/05/2020

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

01/05/2020

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

25/04/2020

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

18/04/2020

NOUGATRINGEN , that’s how they’re called here in Germany 🇩🇪. But what they are? Well a sablee , than a pipped pralinémass, dipped in hazelnuts and counted with delicious 😋 milk chocolate. A truly delicious snack if you’re nuts for nuts.
Not sure if they’re a « classic »in Germany, but they are .konditorei !!

Adresse

Marburg
35039

Telefon

+4916096508170

Webseite

http://artistchocolate.com/

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