Pierre Marcolini has selected 12 chocolatiers who work according to the bean-to-bar principle, an
artisanal approach that focuses on the quality and source of the cacao beans and how they are
prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they
work, and share three favourite recipes. Whether working for well-established companies or starting
in the business, all these chocolatiers share the love of their work, the desire to transmit their know
how, the importance of values such as authenticity and quality, and the aspiration to innovate.
Chocolatiers include Frédéric Blondeel
- Chocolatoa - Chocolatier M - Jean-Philippe Darcis - Cédric De Taeye - Legast – Pierre Marcolini –
Mi Joya - Mike & Becky - Millésime Chocolat – The Chocolate Line - Herman Van Dender - David Van
Hacker (Zuut).
Technically advanced instructions