Master Chocolatier and Confectionery Technologist with a focus on crystallization and shelf-life stability. She holds a Brevet de Maîtrise in Chocolaterie and has 12 years of experience leading production for high-end boutique brands.
Sophie Laurent is a highly technical Master Chocolatier who views chocolate making as a precise science rather than just an art. Specializing in the chemistry of crystallization, she has spent years mastering the tempering of diverse couvertures and the stabilization of ganaches using water activity (Aw) controls. Her career includes roles as Head Chocolatier in Paris and Brussels, where she perfected techniques for ultra-thin enrobing and mold casting using polycarbonate tools. Sophie shares her deep knowledge on troubleshooting fat bloom, balancing recipes for shelf life without artificial preservatives, and the mechanical aspects of coating. She addresses professionals who need to scale their production from 10kg to 100kg without sacrificing the artisanal "snap" and shine.