We thought we knew all there was to know about chocolate, but that was before meeting Pierre Marcolini. Thanks to this master craftsman, we can now discover flavors of chocolate the likes of which we have never experienced before.

The art of chocolate making is fueled by Pierre's love of the product, an unwavering quest for perfection, and an ability to see past the conventional lines that dictate flavor combinations. Passionate about chocolate since his childhood, when he would hide chocolate simply to experience the pleasure of finding it later, Pierre Marcolini is now offering the world the chance to share in his passion.

Not content with simply making good chocolate, Pierre opted to create great chocolate and did so by starting at the very core – the couverture. In 1995, the dream he had been cherishing for so long came true: to make his own chocolate direct from the cacao bean.

Continuing in his uncompromising quest to produce the world’s best chocolates, Pierre picks the highest quality ingredients to add to his couverture. His infusion chocolates include pieces with fresh Tahitian vanilla, Earl Grey Tea and rich coffee from Java. His nougatine collection contains chocolate pieces with flavorful marcona almonds and crunchy biscuits from Brittany. The truffles are infused with ingredients such as champagne from Saint Martin D'Ablois in France and the tonka bean from South America.

In the twelve years since Pierre opened his first shop in Brussels, his success has grown exponentially. He has been the recipient of several accolades, reaching a pinnacle when he won the prestigous title of “World Champion of Pâtisserie” in Lyon, France. Now with boutiques worldwide, Pierre Marcolini revels in the fact that he has had such success while remaining true to his beliefs regarding perfection in the art of delighting the palate, an absolute respect for the product, and a liberated attitude when it comes to combining the two.