Having worked in the industry for many years, chocolate has always been Olivier’s passion and he is now offering his services and imparting his knowledge as a freelance consultant for both, artisan and industrial businesses. One-shot technology has been around for many years.This technique was originally developed for industrialists and has recently been made available to artisans with companies like Selmi. This technology is used more frequently by chocolatiers and using the process in a traditional chocolate factory offers a wide range of advantages. Dosage of chocolate bonbons with a "One-shot" machine means the shell and filling are obtained in one setting. Recipes need to be adapted and structured to these machines.