After following his grandfather and father's path in the family enterprise in the heart of Alps, Luc Eyriey - contributor to the Valrhona chocolate school - has developed a unique and original technique of creation and assemblage of chocolates pieces, thanks to identical base elements.
Base elements :
- 3 half balls : Ø30 mm, Ø48 mm, Ø71 mm
- 4 half eggs : 30 mm, 41 mm, 50 mm, 75 mm
- 4 tubes : Ø12 mm, Ø15 mm, Ø20 mm, Ø27 mm
All those elements are available on our website.
Find out all Luc Eyriey's secrets in his book "L'art du montage".