Suggestions for Collections
Try the various assortments of collections selected from our main products. Enjoy a real organoleptic experience and follow our suggestions if you are trying our products for the first time. You can fill your own box by choosing the trays to want to put together.
34 original chocolates in a Pierre Marcolini collection.
An assortment which is undeniably one of the emblematic collections for which Pierre Marcolini is famous.
Pierre Marcolini in 4 collections
An unforgettable venture into Pierre Marcolini’s worlds. The strong taste of cocoa made from beans selected by Pierre Marcolini and the astonishing texture of the fine squares… without forgetting the subtle mix of the fruity filling in the raspberry hearts and the sumptuous truffle of the day.
Suggestions for Tablets
Try various assortments of tablets and compare the organoleptic profile of each bean carefully selected from exceptional small estates. The beans are fermented and dried on the estate to ensure full development of the aromas. They are then roasted in the traditional manner in our Brussels workshop. Careful heat control captures the flavours stored in the beans. You can order several tablets from the same cru by clicking on “Tablets and Treats” on the home page.
A selection of our classics
For great gourmets who like milder, sweeter tastes and for those who love the more classical products revamped Pierre Marcolini.
A selection of our main grands crus from great estates
Let yourself be surprised by the organoleptic profile of high-quality beans grown on estates which have optimised their harvest to obtain a precious product.
A selection of grands crus of rare fine cocoas, from the noblest estates
The ultimate taste experience. Some of the rarest fine cocoas selected from outstanding small producers. Ideal for connoisseurs who want to be thrilled by the unique character of exceptional beans.
A rare, fine cocoa of the Forastero type.
Grown in the rice fields of the Mekong Delta, which have high pH, it gives the chocolate a fresh, tart taste. Pierre has added a few freshly roasted cocoa nibs to reinforce the natural yellow fruit flavour and add crunchiness.
Suggestions for Treats
Give in to the enchantment of a square of chocolate delicately sprinkled with dried fruit and nuts. Pierre has worked on the complementarity of flavours and textures between each ingredient and one of his chocolates. Available in gourmet packs so you can compare various combinations of dried fruit and nuts, candied fruit and chocolate made from exceptional grand cru cocoa beans, roasted in our workshop.
Marcolini fondant and milk chocolate with fruit and nuts.
Our candied fruit coated in Marcolini fondant chocolate.
A selection of toasted nuts dusted with Marcolini cocoa.
Limited Edition: Cocoa Infusions
Shells of roasted cocoa beans ready for infusion.
2x 8 sachets of Cocoa Infusion.
8 sachets of Cocoa Infusion.
8 sachets of Cocoa Infusion mingled with Jasmine.
Two almond meringue shells filled wit a light mascarpone cream in various classical flavours.
The yuzu is everywhere! A cross between a mandarin and a lemon that grows wild in China and Tibet, the yuzu is astonishingly frost hardy for a citrus fruit, tolerating minus 5°C in winter. Grown in Korea and Japan, this little marvel with its thick rind, big pips and scanty flesh goes just as well in wine, sauces, jam and cakes, as in miso soup or with fish. It can also be used as an essential oil in perfume. I was so delighted by this strongly scented “emblematic” fruit that I chose it to celebrate the return of spring. A macaroon like a ray of sunshine in your mouth.