Pierre Marcolini 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
Deremiens
Legast chocolatier artisan
Mi Joya
Mike & Becky
Millésime Chocolat
Pierre Marcolini
The Chocolate Line
Van Dender
ZUUT
Without a pre-established model, as the process no longer exists, these 13 chocolate 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 agreed to share three of his best savoury and sweet recipes with readers.
