{"id":11130,"date":"2018-09-25T18:25:04","date_gmt":"2018-09-26T01:25:04","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=11130"},"modified":"2024-04-19T12:39:22","modified_gmt":"2024-04-19T19:39:22","slug":"compact-chocolate-capitol","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/outsidechocolate\/compact-chocolate-capitol\/","title":{"rendered":"Compact chocolate capitol"},"content":{"rendered":"<p><i>In May 2018, Cacaopod and I took a 16-day trip around northern Europe. We had several focuses: art, trains, and chocolate!!! The last post\u00a0was about a\u00a0<a href=\"https:\/\/chocolatebythebay.com\/magazine\/outsidechocolate\/chocolateroundtheworld\/carefully-curated-chocolate\/\">well-curated chocolate collection<\/a> in Amsterdam. This time we overwhelm ourselves with Belgian chocolate.<\/i><\/p>\n<p>The entry into Brussel by train from Amsterdam was a bit of a let-down. The train station is a dreary 1960-70s concrete bunker, devoid of charm or decent signage. The neighborhood it&#8217;s in looked somewhat run down, but not scary \u2014 at least not when we were just breezing in and out of town in a day to check out Belgian chocolate.<\/p>\n<figure id=\"attachment_11526\" aria-describedby=\"caption-attachment-11526\" style=\"width: 640px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11526 size-full\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/brusselstrainstationchocolate.jpg\" alt=\"Brussels train station chocolate\" width=\"640\" height=\"326\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/brusselstrainstationchocolate.jpg 640w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/brusselstrainstationchocolate-320x163.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/brusselstrainstationchocolate-348x177.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/brusselstrainstationchocolate-200x102.jpg 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-11526\" class=\"wp-caption-text\">Brussels train station emergency chocolate, if you don&#8217;t have the time to get out and explore the city<\/figcaption><\/figure>\n<p>I love Paris, and I love French chocolate, but after a short visit to Brussels, I feel a little torn. Like a lot of people, my first exposure to Belgian chocolate was Godiva, and I was not impressed. But in Brussels, I skipped Godiva and the other biggies, Neuhaus and Leonidas (I can find them easily elsewhere), and found Belgian chocolate to be on par with French chocolate. While Brussels is a little rough around the edges, its high concentration of artisan chocolatiers and chocolate shops in a small area made for a great chocolateering day trip.<\/p>\n<h2>Pierre Marcolini<\/h2>\n<p>Pierre Marcolini is a luxury brand of chocolate but without the attitude. We found the chocolates tasty and the shops comfortably chic. Unfortunately, they don\u2019t ship to the US, which is a good excuse for a trip to Europe (or Hawaii \u2014 they have a store in Honolulu).<\/p>\n<p>We encountered 4 <strong><a href=\"https:\/\/eu.marcolini.com\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Pierre Marcolini<\/a><\/strong> stores in our afternoon in Brussels. (There are 6 in a 2-mile radius in Brussels proper.) The first, Rue des Minimes 1 (Place du Sablon), was impossible to overlook since the building was covered with slowly turning pinwheels, which was a theme repeated inside the stores too, celebrating spring. Two of the stores were in Galeries de la Reine, the beautiful old covered pedestrian mall that was full of Belgian chocolate shops.<\/p>\n<div class=\"wp-caption\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/-V_0KyBHu60?rel=0\" width=\"620\" height=\"414\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\nHard to miss this chocolate destination what with these giant pinwheels<\/div>\n<p>The store we visited, Place du Grand Sablon 39, is called La Manufacture, but there were no chocolates or desserts being made onsite when we were there. It was, however, a bright, airy, yet compact store with cases full of truffles for custom orders, plus macarons and pastries. The shelves displayed an array of bars, pre-made gift boxes, and other\u00a0gifty\u00a0chocolate offerings. Not really different from many other chocolatiers, but it was impeccably displayed, and the help was unobtrusively helpful, so it felt luxurious, even though we were just buying a few bars to try.<\/p>\n<p>There was no pressure to make a decision, and the woman who helped us was happy to chat about chocolate as long as we liked. She spoke multiple languages, which seems par for the course in Europe. Even so, her range was impressive: speaking Mandarin to a customer when we walked in, then greeting us in French but switching to English without a hitch while talking with us. And she was doing this while talking about chocolate in detail. It\u2019s one thing to be a chocolate geek, but in at least 3 different languages? I was impressed.<\/p>\n<h3>Chocolate\u00b2<\/h3>\n<p>Pierre Marcolini offers 2 kinds of chocolate bars:\u00a0Barre\u00b2 and\u00a0Carr\u00e9\u00b2. The\u00a0Barre\u00b2s (not sure how to pluralize these names) are\u00a0elongated squares (<em>barre<\/em> is French for bar), or maybe I should say squared bars. They seem to be marketed as an individual treat: Each bar is 24 grams or a little less than one ounce, and their tagline is \u201cFor a moment of indulgence.\u201d<\/p>\n<figure id=\"attachment_11543\" aria-describedby=\"caption-attachment-11543\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11543\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/barre2.jpg\" alt=\"Pierre Marcolini barre 2 bar\" width=\"420\" height=\"190\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/barre2.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/barre2-320x145.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/barre2-348x157.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/barre2-200x90.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-11543\" class=\"wp-caption-text\">Pierre Marcolini\u2019s Barre2 bars are 2 bites long<\/figcaption><\/figure>\n<p>We tried 2: The\u00a0Caramel Vanille\u00a0Barre\u00b2 was a\u00a0nice chewy caramel,\u00a0really flavorful with a boost from the added vanilla, covered in milk chocolate. Crushed feuillantine in the bar added some crunch.<\/p>\n<p>The\u00a0Noisette Caram\u00e9lis\u00e9e\u00a0Barre\u00b2 was a nutty bar featuring a slab of ganache with pieces of hazelnuts and almonds throughout on top of a crunchy feuillantine layer, covered with milk chocolate. Both bars were satisfyingly crunchy\/chewy\/chocolatey. And the size was spot-on for that \u201cmoment of indulgence.\u201d<\/p>\n<h3>Squared to share<\/h3>\n<p>The Carr\u00e9\u00b2 line of larger,\u00a0almost 4&#8243;-square bars (hence the name, <em>carr\u00e9<\/em>\u00a0is French for square) are mostly high cacao percentage single-origin bars, with a few milk chocolate bars, a few inclusion bars, and a white chocolate bar. We picked 3 single-origin bars from places we haven\u2019t explored yet.<\/p>\n<figure id=\"attachment_11596\" aria-describedby=\"caption-attachment-11596\" style=\"width: 320px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11596\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/CarreBrazil.jpg\" alt=\"Carre Brazil bar\" width=\"320\" height=\"320\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/CarreBrazil.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/CarreBrazil-150x150.jpg 150w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/CarreBrazil-200x200.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><figcaption id=\"caption-attachment-11596\" class=\"wp-caption-text\">The Carr\u00e9 Brazil bar might not be gift chocolate with its understated wrapper \u2014 so gift yourself!<\/figcaption><\/figure>\n<p>The Oriente \u2022 Cuba was a 78% made from Cuban\u00a0Trinitario beans. This was a hard bar that tasted very dark roasted, almost burnt. It started out bitter and very fermented, like wine. But then some cherry notes came out, and it became more interesting.\u00a0Initially it was not my fav, but the taste grew on me.\u00a0It had a nice aftertaste, but a\u00a0powdery after-texture, if that&#8217;s a thing.<\/p>\n<p>The Haute Penja \u2022\u00a0Cameroun was a 70% made from\u00a0Forestaro beans from the Republic of Cameroon. This bar was\u00a0harder than the Cuban to the point of being brittle. It had a\u00a0strong fudge flavor, markedly sweeter tasting than the 78% Cuban, but with an earthy undertone. It also had the novelty of\u00a0added crunchy cacao nibs. Interesting, but not compelling to me.<\/p>\n<p>The Bahai \u2022 Br\u00e9sil was a 78% made from Brazilian Forestaro beans. This one was a winner with a nice chocolate aroma, creamy texture, raisiny flavor, and a good aftertaste. It got many thumbs up from our tasters with one declaring that it was \u201cas good as it gets.\u201d<\/p>\n<p><strong><a href=\"https:\/\/eu.marcolini.com\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Pierre Marcolini<\/a><\/strong>\u00a0La Manufacture,\u00a0Place du Grand Sablon 39, Brussels.<\/p>\n<figure id=\"attachment_11599\" aria-describedby=\"caption-attachment-11599\" style=\"width: 320px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11599\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/laurentGerbaudinterior.jpg\" alt=\"Laurent Gerbaud interior\" width=\"320\" height=\"484\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/laurentGerbaudinterior.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/laurentGerbaudinterior-264x400.jpg 264w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/laurentGerbaudinterior-200x303.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><figcaption id=\"caption-attachment-11599\" class=\"wp-caption-text\">Laurent Gerbaud\u2019s logo is the Chinese symbol for chocolate<\/figcaption><\/figure>\n<h2>Laurent Gerbaud<\/h2>\n<p>We also visited the shop of artisan chocolatier Laurent Gerbaud, who is know for off-beat flavors with an Asian influence. In fact, the logo for\u00a0<strong><a href=\"https:\/\/www.chocolatsgerbaud.be\/\" target=\"_blank\" rel=\"noopener noreferrer\">Laurent Gerbaud Chocolatier<\/a><\/strong>\u00a0is the Chinese word for chocolate designed like a Chinese seal.<\/p>\n<p>The store has a gold and dark-red theme, more of that Asian influence. It\u2019s bigger than the other chocolate shops we visited because it\u2019s also a chocolate caf\u00e9 and there is plenty of seating inside and out. Display cases run almost the whole length of the place with lots of intriguing truffles, mediants, and dipped chocolates inside. Bars, boxes, and other chocolate offerings are arranged on top of the cases and fill shelves too. There\u2019s so much variety that it felt very exciting just looking at everything.<\/p>\n<p>After looking, we settled on some of the more-unusual-to-us chocolates in the case and one weird bar.<\/p>\n<h3>Unique combos<\/h3>\n<p>We pretty much loved every Laurent Gerbaud truffle we tried. The chocolates were not too sweet, the ganaches were smooth, the shells a perfect thin-thickness, and the flavors nicely balanced. In some, an ingredient was not pronounced but rather served to only influence the other flavors. For example,\u00a0the Banana Rhubarb had a banana and caramel flavored ganache with a slight sourness from the rhubarb, but not the flavor of rhubarb.<\/p>\n<figure id=\"attachment_11598\" aria-describedby=\"caption-attachment-11598\" style=\"width: 640px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11598\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/LaurentGerbaudchocolates.jpg\" alt=\"Laurent Gerbaud chocolates\" width=\"640\" height=\"383\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/LaurentGerbaudchocolates.jpg 640w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/LaurentGerbaudchocolates-320x192.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/LaurentGerbaudchocolates-348x208.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/LaurentGerbaudchocolates-200x120.jpg 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-11598\" class=\"wp-caption-text\">Laurent Gerbaud chocolates: Sticking a whole nut on top of the pistachio truffle (top right) is the way to get a stronger taste out of the mild nut<\/figcaption><\/figure>\n<p>The Hazelnut Poire Caramel was a similar experience. It tasted mostly of hazelnut. The pate layer of pear on the hazelnut ganache had the crunch of crystalized sugar and was too subtle to taste like pear <em>(poire);<\/em>\u00a0it just added some sweetness.<\/p>\n<p>Others were more robust. I especially liked the Pistachio: A whole roasted nut on top of the piece helped bring out the pistachio flavor. It was delicious, not disappointingly subtle like so many other pistachio flavored ganaches.<\/p>\n<p>I was apprehensive about the Raspberry &amp; Lychee, but it was a good combination of bright raspberry on top of the more syrupy lychee flavor. The tart raspberry cut the sweet lychee down to a level I could appreciate it.<\/p>\n<p>Olive was a surprise: It was definitely black olive and chocolate, not an olive oil and chocolate combo, which is more common. It was a good savory truffle, and nicely balanced.<\/p>\n<p>We had to try the Buckwheat, since we have never had that in a chocolate before. Turns out it tastes like hazelnut, but not quite as nutty. The piece was crunchy and ended with a toasted grain taste. Like the rest of the truffles we tried, it wasn\u2019t super sweet. An\u00a0interesting piece.<\/p>\n<p>Other Asian-influenced pieces we tried that were more traditional were the Chai Tea Cardamom Ginger, Sesame, and Curry. The Chai Tea Cardamom Ginger was another winner. The chai tea taste came first, with a subtle spike of cardamom and ending with a little ginger heat.<\/p>\n<p>The Sesame was sesame praline covered in chocolate. It was crunchy like sesame butter, \u00a0with a nice toasted sesame flavor. A\u00a0good balance with the chocolate, neither flavor overpowering the other.<\/p>\n<p>The only one we didn\u2019t like was the Curry. It had a strong curry spice mixture taste that was also a little burnt tasting. But since the other flavor combos were so good, I wouldn\u2019t let this dissuade me from trying anything Laurent Gerbaud offered.<\/p>\n<p>We tried a chocolate-covered apricot, which surprised me. It had a good tart apricot flavor that lingered afterwards, but what was interesting was the texture: not too chewy, it was almost jellied \u2014 not to the softness of a pate, but I\u2019ve never had a dried fruit that was so soft before. If you like apricots, especially chocolate-covered dried ones, you should try these.<\/p>\n<figure id=\"attachment_11611\" aria-describedby=\"caption-attachment-11611\" style=\"width: 320px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11611\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/cuminMilkChocolate.jpg\" alt=\"Cumin Milk Chocolate\" width=\"320\" height=\"320\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/cuminMilkChocolate.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/cuminMilkChocolate-150x150.jpg 150w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/cuminMilkChocolate-200x200.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><figcaption id=\"caption-attachment-11611\" class=\"wp-caption-text\">The ingredients in the Green Cumin Milk Chocolate bar were, if not fighting, at the very least not speaking to each other<\/figcaption><\/figure>\n<p>The mendiants we tried were OK, but not my fav things there. We tried Quince and Rhubarb, but they tasted mostly of chocolate. It\u2019s probably\u00a0hard to get a good balance on mediants, since the inclusions are just sprinkled on top. They were pretty though.<\/p>\n<p>We only got one bar to try, which I regret because it was not a winner. Green Cumin in 50% is definitely a savory bar: The first taste is cumin, and the cumin was overpowering all the way through. The bar just tasted like milk chocolate and cumin \u2014 and they weren\u2019t getting along. It would have been better as a dark chocolate bar, and with a lighter touch on the cumin.<\/p>\n<p>I did like the custom mold: A large square with a raised grid pattern and the Chinese-seal logo overlapping each intersection in the grid.\u00a0I think I need to try more of his bars, like the Yuzu, another Asian flavor, or the Speculoos\/Gingerbread for a more traditional European taste.<\/p>\n<p><strong><a href=\"https:\/\/www.chocolatsgerbaud.be\/\" target=\"_blank\" rel=\"noopener noreferrer\">Laurent Gerbaud Chocolatier<\/a>,<\/strong>\u00a02D Rue Ravenstein<\/p>\n<h2>Chocolate sight-seeing<\/h2>\n<p>The rest of the day, we mostly did chocolate sight-seeing. Of course, we saw Godiva stores, and Neuhaus and Leonidas. We walked past <strong><a href=\"https:\/\/maintenance.wittamer.com\" target=\"_blank\" rel=\"noopener noreferrer\">Wittamer<\/a><\/strong> on Place Sablon, which I had to put on a list for next time. It\u2019s recommended by <a href=\"https:\/\/www.davidlebovitz.com\" target=\"_blank\" rel=\"noopener noreferrer\">David Lebovitz<\/a>, who worked there and says they make classic Belgian chocolate and the best Belgian hot chocolate. Maybe we can make it a cool-weather outing.<\/p>\n<figure id=\"attachment_11565\" aria-describedby=\"caption-attachment-11565\" style=\"width: 640px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11565\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/galleriedelareine.png\" alt=\"gallerie de la reine\" width=\"640\" height=\"400\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/galleriedelareine.png 640w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/galleriedelareine-320x200.png 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/galleriedelareine-348x218.png 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/galleriedelareine-200x125.png 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-11565\" class=\"wp-caption-text\">Gallerie de la Reine is one of the beautiful old pedestrian malls in Brussels<\/figcaption><\/figure>\n<p>The Gallerie de la Reine and its brother across the street Gallerie du Roi were the bomb: lots of chocolate shops and luxury food shops that carry chocolate in beautiful old pedestrian malls.<\/p>\n<h3>Chocolate in Gallerie de la Reine<\/h3>\n<figure id=\"attachment_11563\" aria-describedby=\"caption-attachment-11563\" style=\"width: 320px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11563\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/godiva1.jpg\" alt=\"Godiva\" width=\"320\" height=\"406\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/godiva1.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/godiva1-315x400.jpg 315w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/godiva1-200x254.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><figcaption id=\"caption-attachment-11563\" class=\"wp-caption-text\">Godiva\u2019s shop is literally the first shop in the Galerie de la Reine<\/figcaption><\/figure>\n<p><strong>Godiva Haagen Dazs,<\/strong> Galerie de la Reine, 1.<\/p>\n<figure id=\"attachment_11575\" aria-describedby=\"caption-attachment-11575\" style=\"width: 420px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11575\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Corne.png\" alt=\"Port Corne\" width=\"420\" height=\"320\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Corne.png 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Corne-320x244.png 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Corne-348x265.png 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Corne-200x152.png 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-11575\" class=\"wp-caption-text\">Corn\u00e9 Port-Royal has an elaborate Art Nouveau design to their store<\/figcaption><\/figure>\n<p><strong>Corn\u00e9 Port-Royal Chocolatier,<\/strong>\u00a0Galerie de la Reine 5<\/p>\n<figure id=\"attachment_11569\" aria-describedby=\"caption-attachment-11569\" style=\"width: 640px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11569\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/pMarcolini.jpg\" alt=\"Pierre Marcolini\" width=\"640\" height=\"432\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/pMarcolini.jpg 640w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/pMarcolini-320x216.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/pMarcolini-348x235.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/pMarcolini-200x135.jpg 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-11569\" class=\"wp-caption-text\">One of the 2 Pierre Marcolini shops in the galleries<\/figcaption><\/figure>\n<p><strong>Pierre Marcolini,<\/strong>\u00a0two locations in the mall,\u00a0Galerie de la Reine, 9 and 21<\/p>\n<figure id=\"attachment_11570\" aria-describedby=\"caption-attachment-11570\" style=\"width: 640px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11570\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/neuhaus.jpg\" alt=\"Neuhaus\" width=\"640\" height=\"472\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/neuhaus.jpg 640w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/neuhaus-320x236.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/neuhaus-348x257.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/neuhaus-200x148.jpg 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-11570\" class=\"wp-caption-text\">Neuhaus Chocolatier\u2019s first shop, opened in 1857, is where the praline (what we more typically refer to as a truffle or bonbon) was invented<\/figcaption><\/figure>\n<p><strong>Neuhaus,<\/strong>\u00a0Galerie de la Reine 25-27<\/p>\n<figure id=\"attachment_11571\" aria-describedby=\"caption-attachment-11571\" style=\"width: 420px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11571\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Mary.jpg\" alt=\"Mary Chocolates\" width=\"420\" height=\"362\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Mary.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Mary-320x276.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Mary-348x300.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/Mary-200x172.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-11571\" class=\"wp-caption-text\">Mary Chocolates, another longtime Belgian chocolatier (since 1919) and gallery tenant<\/figcaption><\/figure>\n<p><strong>Mary,<\/strong>\u00a036 Gallerie de la Reine<\/p>\n<h3>Across the street in Gallerie du Roi<\/h3>\n<figure id=\"attachment_11572\" aria-describedby=\"caption-attachment-11572\" style=\"width: 320px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11572\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/delicesduroy.jpg\" alt=\"delices du roy\" width=\"320\" height=\"411\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/delicesduroy.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/delicesduroy-311x400.jpg 311w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/delicesduroy-200x257.jpg 200w\" sizes=\"auto, (max-width: 320px) 85vw, 320px\" \/><figcaption id=\"caption-attachment-11572\" class=\"wp-caption-text\">Delices Du Roy, a gourmet food shop with lots of gifty chocolate and a couple of animatronic groundhogs<\/figcaption><\/figure>\n<p><strong>D\u00e9lices Du Roy,\u00a0<\/strong>Galerie du Roi, 11<\/p>\n<figure id=\"attachment_11609\" aria-describedby=\"caption-attachment-11609\" style=\"width: 595px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11609\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/Leonidas.png\" alt=\"Leonidas\" width=\"595\" height=\"383\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/Leonidas.png 595w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/Leonidas-320x206.png 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/Leonidas-348x224.png 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/Leonidas-200x129.png 200w\" sizes=\"auto, (max-width: 595px) 85vw, 595px\" \/><figcaption id=\"caption-attachment-11609\" class=\"wp-caption-text\">Leonidas<\/figcaption><\/figure>\n<p><strong>Leonidas,<\/strong>\u00a0Galerie du Roi 24<\/p>\n<figure id=\"attachment_11574\" aria-describedby=\"caption-attachment-11574\" style=\"width: 420px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11574\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksum.jpg\" alt=\"Aksum Coffee House\" width=\"420\" height=\"489\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksum.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksum-320x373.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksum-348x405.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksum-200x233.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-11574\" class=\"wp-caption-text\">Aksum Coffee House had an interesting chocolate collection<\/figcaption><\/figure>\n<h2>Exotic chocolate<\/h2>\n<p>I confess, all that Belgian chocolate became a blur after a couple of hours. In addition to the big name chocolatiers and the well-respected smaller artisan chocolatiers, there were lots of shops plastered with \u201cBelgian Chocolate\u201d signs. I think there were more chocolate shops than coffee shops in Brussels.<\/p>\n<p>So when we stopped for coffee in the galleries, it was no surprise to see that even the caf\u00e9 had a chocolate display. What was unusual was where the chocolates came from.<\/p>\n<p><strong>Aksum Coffee House<\/strong>\u00a0is a coffee roaster with several coffee houses in Brussels. They source beans from Ethiopia and make a very nice cappuccino. While waiting for the barista to make our drinks, we looked over the chocolate selection and found it to be a small, unique collection.<\/p>\n<figure id=\"attachment_11573\" aria-describedby=\"caption-attachment-11573\" style=\"width: 420px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11573\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksumChocolate.jpg\" alt=\"Aksum Chocolate\" width=\"420\" height=\"479\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksumChocolate.jpg 420w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksumChocolate-320x365.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksumChocolate-348x397.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/10\/aksumChocolate-200x228.jpg 200w\" sizes=\"auto, (max-width: 420px) 85vw, 420px\" \/><figcaption id=\"caption-attachment-11573\" class=\"wp-caption-text\">Aksum Coffee House\u2019s interesting chocolate selection<\/figcaption><\/figure>\n<h3>Anywhere but here<\/h3>\n<p>The four shelves of chocolate bars included just 8 chocolate-making companies, and none of them were Belgian. I liked that there was a place, even in a chocolate capital, for outsider chocolate.<\/p>\n<p>We tried 3 brands, one from Ecuador, one from Lithuania, and one from the Czech Republic. The ones we didn\u2019t try were from equally diverse places:<\/p>\n<p><a href=\"https:\/\/rawhalo.com\" target=\"_blank\" rel=\"noopener noreferrer\">Raw Halo<\/a>\u00a0is artisan raw chocolate from London.\u00a0<a href=\"https:\/\/blanxart.com\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Blanxart<\/a> is a long-time (since 1954) single-origin chocolate maker in\u00a0Barcelona.<\/p>\n<p><a href=\"https:\/\/beyondgood.com\" target=\"_blank\" rel=\"noopener noreferrer\">Mad\u00e9casse<\/a>\u00a0chocolates are made from heirloom cacao in Madagascar.\u00a0<a href=\"https:\/\/hojaverdechocolate.com\" target=\"_blank\" rel=\"noopener noreferrer\">Hoja Verde<\/a>\u00a0is a rose company in Ecuador that started making bean-to-bar single origin chocolate in 2008.<\/p>\n<p>German chocolate-maker,\u00a0<a href=\"https:\/\/georgia-ramon.com\" target=\"_blank\" rel=\"noopener noreferrer\">Georgia Ramon<\/a>, makes mostly organic, fair-trade, gluten-free, sustainable chocolate.<\/p>\n<p>I have no idea if the ones we didn\u2019t try were equal to Belgian chocolates, but I\u2019m sad to say the ones we did try have a long ways to go.<\/p>\n<h3 id=\"naive\">Virgin chocolate<\/h3>\n<p><strong><a href=\"https:\/\/chocolatenaive.com\" target=\"_blank\" rel=\"noopener noreferrer\">Chocolate Naive<\/a>,<\/strong>\u00a0is a bean-to-bar maker in Lithuania. There were several varieties of their big (approx. 3-1\/2&#8243;x5&#8243;) bars. We got the\u00a0peanut butter because that\u2019s one of my fav flavors and not very common in Europe. It\u2019s a 42% milk chocolate with finely ground peanuts and salt added. It wasn\u2019t\u00a0too sweet, which I liked, but it also wasn\u2019t very peanut buttery or chocolaty, which was weird.<\/p>\n<p>Weirder still is the description on the back of the bar. According to Domantas Uzpalis, the chocolatier, the bar is made by the devil and a bunch of virgins beating and whipping peanuts into peanut butter, and um, something about defloration and divine tears, and um&#8230; maybe chocolate isn\u2019t really his thing.<\/p>\n<figure id=\"attachment_11484\" aria-describedby=\"caption-attachment-11484\" style=\"width: 240px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11484\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/kuna.jpg\" alt=\"\" width=\"240\" height=\"240\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/kuna.jpg 240w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/kuna-150x150.jpg 150w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/kuna-200x200.jpg 200w\" sizes=\"auto, (max-width: 240px) 85vw, 240px\" \/><figcaption id=\"caption-attachment-11484\" class=\"wp-caption-text\">Cute bar, but disappointing flavor<\/figcaption><\/figure>\n<h3>All that glitters might be salt<\/h3>\n<p>We like to try more unusual chocolate, and when we saw the\u00a0goldenberry and salt bar from\u00a0<strong><a href=\"https:\/\/www.facebook.com\/kunachocolate\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kun\u00e1 Chocolate<\/a>,<\/strong> in Ecuador, we were intrigued.<\/p>\n<p>This was a much smaller bar (3&#8243;x3&#8243; square), but the packaging and their logo were attractive. We were interested in the flavor because we had tried homemade chocolate-covered goldenberries recently and liked the tart combination. And because we liked Ecuadoran bean-to-bar maker,\u00a0Valdivian Chocolate\u2019s bars at the last <a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/ourchocolatiers\/local-chocolate\/\">Fall Chocolate Salon<\/a>, we were interested to try another Ecuadoran bean-to-bar maker who is working where cacao grows.<\/p>\n<p>We were not so enthused after trying the bar. Salt was the first<span class=\"Apple-converted-space\">\u00a0taste and very pronounced. The bar was v<\/span>ery hard with a\u00a0grainy texture from the dried pieces of goldenberry, full\u00a0of tiny seeds. I\u2019d compare the dried fruit to a tart fig, the seeds gave it that dried fig texture, but the taste was tart, leaning toward bitter. It also had a soapy, medicinal aftertaste.\u00a0It\u2019s a dark bar, but no percentage was listed on the package. There was also no info about their bars on their very minimal\u00a0website.<\/p>\n<h3 id=\"sheep\">Little lambs eat ivy<\/h3>\n<figure id=\"attachment_11593\" aria-describedby=\"caption-attachment-11593\" style=\"width: 240px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11593\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordigoat.jpg\" alt=\"jordi goat milk chocolate\" width=\"240\" height=\"467\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordigoat.jpg 240w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordigoat-206x400.jpg 206w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordigoat-200x389.jpg 200w\" sizes=\"auto, (max-width: 240px) 85vw, 240px\" \/><figcaption id=\"caption-attachment-11593\" class=\"wp-caption-text\">Jordi\u2019s goat milk chocolate<\/figcaption><\/figure>\n<figure id=\"attachment_11594\" aria-describedby=\"caption-attachment-11594\" style=\"width: 240px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11594 size-full\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordisheep.jpg\" alt=\"jordi sheep milk chocolate\" width=\"240\" height=\"467\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordisheep.jpg 240w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordisheep-206x400.jpg 206w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2018\/09\/jordisheep-200x389.jpg 200w\" sizes=\"auto, (max-width: 240px) 85vw, 240px\" \/><figcaption id=\"caption-attachment-11594\" class=\"wp-caption-text\">Jordi\u2019s sheep milk chocolate<\/figcaption><\/figure>\n<p>Finally, we tried a couple of unusual milk chocolate bars from bean-to-bar maker,\u00a0<strong><a href=\"https:\/\/www.jordis.cz\" target=\"_blank\" rel=\"noopener noreferrer\">Jordi\u2019s chocolate<\/a>,<\/strong> in the Czech Republic. I loved the packaging that looked like elegant animal argyle patterns in a springtime palette. The twist is that instead of cow\u2019s milk, the bars were made with goat\u2019s milk and sheep\u2019s milk.<\/p>\n<p>The goat\u2019s milk chocolate tasted mostly like creamy ch\u00e8vre cheese with some chocolate sprinkled in. Maybe it\u2019s because goats are pushy, but it was too cheesy and needed a stronger chocolate taste.<\/p>\n<p>The sheep\u2019s milk chocolate had a totally different taste. I thought it would be milder, but instead it tasted sour or rancid, with an\u00a0aftertaste of raisins and old peanuts. This is one of those eat-on-a-dare chocolates for me.<\/p>\n<p>Even with our disappointing choices, I think Aksum made a good decision to offer non-Belgian chocolate for people looking for something different. It was a fun discovery for us, and maybe next time we will find some chocolate gems there.<\/p>\n<p><strong>Aksum Coffee House,<\/strong>\u00a0Galerie du Roi 3<\/p>\n<h2>No rubies<\/h2>\n<p>Speaking of gems, supposedly ruby chocolate was going to be available to chocolatiers in Belgium in April, but we couldn\u2019t find it anywhere when we were there a month later. I was on the lookout for ruby chocolate in Europe from the moment we landed at Charles De Gaulle, but never spotted it in any of the cities we visited. It was a bit of a disappointment, but don\u2019t feel sad for me: I had plenty of great chocolate to console me.<\/p>\n<p><em>Next stop: <a href=\"https:\/\/chocolatebythebay.com\/magazine\/outsidechocolate\/chocolateroundtheworld\/parischocolate\/licking-windows\/\">A week in Paris<\/a>, my chocolate happy place<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you think \u201cGodiva\u201d when you hear \u201cBelgian chocolate,\u201d it\u2019s time for a field trip<\/p>\n","protected":false},"author":5,"featured_media":11568,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,946,13,169],"tags":[1013,1016,1008,945,1003,1000,1012,1005,989,1015,478,1006,969,1001,1010,948,751,1009,1011,983,960,1004,1014,345,574,179,962,961,1007,964,832,963],"class_list":["post-11130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolateroundtheworld","category-european-chocolate","category-outsidechocolate","category-reviews","tag-aksum-coffee-house","tag-barcelona","tag-blanxart","tag-brazil","tag-brussels","tag-cameroon","tag-chocolate-naive","tag-corne-port-royal-chocolatier","tag-cuba","tag-czech-republic","tag-david-lebovitz","tag-delices-du-roy","tag-ecuador","tag-forastero","tag-georgia-ramon","tag-germany","tag-godiva","tag-hoja-verde","tag-jordis","tag-kuna","tag-laurent-gerbaud-chocolatier","tag-leonidas","tag-lithuania","tag-london","tag-madagascar","tag-madecasse","tag-neuhaus","tag-pierre-marcolini","tag-raw-halo","tag-ruby-chocolate","tag-trinitario","tag-wittamer"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/11130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=11130"}],"version-history":[{"count":14,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/11130\/revisions"}],"predecessor-version":[{"id":42613,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/11130\/revisions\/42613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/11568"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=11130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=11130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=11130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}