M.O.F. Chocolatier Bertrand Balay is internationally recognised for his technical expertise, teaching skills and research applied to the artisanal production of pralines and chocolates. He specialises in modern pralines and chocolate processing for professional production. He has always been passionate about chocolate and over the years has consolidated his practical skills by participating in professional events, competitions and contests. During his apprenticeship, in 1998, he won the Valence Pastry Biennial; he then took part in competitions such as those in Mont de Marsan, Juan-les-Pins and the Olympics of Crafts. He also competed in the “Chef & Designer” competition at Sirha in Geneva in 2012. In 2022, he obtained the title of M.O.F. Chocolatier-Confiseur in the chocolate and confectionery category. Master Balay is active in high-level professional training, holding masterclasses and workshops all over the world.