Vercruysse Geert
Timeline
Blogs
Events
Followers
Forums
Galleries
YouTube
Vercruysse Geert

Recently Rated:

images

Vercruysse Geert » Image Galleries » All
2 3 4 6 8
   

View images in Lightbox
  • Fun with chocolate ;-)
  • First sending to Belgium of Marou Faiseurs de Chocolat
  • Couverture of Marou at my feet.
  • Marou in handmade bamboorack
  • Malmö Brygghus Cacao-Porter
  • Taza in Kortrijk
  • Violetvaderdag
  • Chocolatemousse Fortunato N4...
  • Marzipan 43% Lubeca & Felchlin Bolivia 38%
  • Summerbird 90% & Felchlin Cru Sauvage Bolivia 38 % - 48 h
  • Coppeneur 65% dark Chili & Cru Sauvage Bolivia 38 % - 48 h
  • The future of retail is located in specialization.
  • The future of retail is located in specialization.
  • The future of retail is located in specialization.
  • The future of retail is located in specialization.
  • ganache Valrhona Guanaja 70% dark
  • Ganache Maralumi 47% Cluizel
  • New Selection for Spring 2012
  • Selection "12" new Spring 2012
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Easter eggs 2012
  • Cacaopod on formol presentation for tastings
  • Chocolate and marzipan detail
  • Some of the April collection chocolates
  • Felchlin, Malaga raisins, pecan, peanuts, cashew
  • Felchlin dried fruits
  • Felchlin Cru Sauvage
  • 100 g bars Felchlin couverture
  • Felchlin and Piemontée hazelnuts
  • Felchlin coco's, dried pineapple
  • Felchlin cranberries, goji-berries and pomegranate
  • Felchlin and dried fruits
  • Ghana Pralus to make chocolates.
  • Italian desing mould for Easter egg 2012
  • Chocolate testing with South African students
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Transformation of the Chocolaterie Vercruysse
  • Geert Vercruysse 2011.09.27 - 02
  • South African students for chocolate tasting
  • South African students on visit
  • Chocstars
  • Easter egg 2012
  • Easter eggs 2012
  • Cream, and milkchocolate...
  • From cocoapulp to cacaopowder
   / 20