Everything starts with the cocoa bean. It is the main inspiaration for the enticing story of chocolate.
Pierre Marcolni inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the Bean- to- bar principle: Cédric De Taeye, Chocolatier M, Chocolatoa, Darcis Chocolatier, Daremiens, Legast artisan chocolatier, Mi Joya, Mike & Becky, Millésime Chocolat, Pierre Marcolini, The Chocolate Line, Van Dender, ZUUT.
Whithout a pre-established model, a the process no longer exists, these 13 cocolate makers set out to reinvent chocolate, like culinary veritable whistle-blowers. Find out more about their technique, their expertise, their specialities and their ideas on their profession in this book. Moreover, every chocolate maker has agrred to share three of his best savoury and sweet recipes with readers.
