Patisserie & Chocolate
A whole world of flavour
The Pierre Marcolini House, first established in Brussels in 1995 by Pierre Marcolini, the chocolatier renowned for his exceptional know-how and his engaged approach. Pioneer of the bean to bar movement, ambassador of sustainable chocolate, he masters the entire process of making chocolate from the bean.
At present, Pierre Marcolini is the creative director of Maison Pierre Marcolini, where he has built a reputation not just for his chocolate but for his ethical standards, sourcing premium cocoa directly from independent producers in Cuba, Indonesia, India, Sao Tomé & Principe, Madagascar, Peru, Venezuela and China. Other rare and exotic ingredients top off the Maison’s illustrious range of beans, including pink peppercorns from Morocco, pistachios from Iran, pepper from Sichuan, vanilla from Tahiti, lemons from Sicily, cinnamon from Sri Lanka, hazelnuts from Piedmont, and much more. Pierre Marcolini creates exceptional chocolates and sweet treats, not to mention his famous macarons. Maison Pierre Marcolini now has over 40 stores in several countries, including Belgium, France, the UK, Monaco, Japan, China and Dubai. More recently opening a new boutique on the coast of Belgium, Knokke.
His craftsmanship and unlimited creativity make him a creator of unforgettable flavors and intense emotions.
In 2020, the House was designated by the Belgians as the brand reflecting the spirit of Belgium, according to the study “Truth about the New Europe” carried out by the communication agency McCann.
Who is behind this label?
These are the personalities who create our BEL labels every single day.
« Chocolate tablets are a chocolatier’s DNA. They demonstrate all their expertise. »
In 2001, Pierre Marcolini created his own chocolate starting with the beans themselves; he became a pioneer of the bean to bar movement. He is always searching the Cocoa Belt* for the finest cocoa beans: from South America to Asia, passing via Africa.
We work in the world of plants and just like wine, cocoa trees grow in numerous varieties. These differ according to their region and country of origin and contribute to the unique aromatic identity of each cocoa bean. The flavour of a cocoa bean depends greatly on the region of the cocoa plantation and might be spiced, flowery or fruity. For example flavours might be spiced, flowery or fruity etc.
Grand Cru beans are characterised by their exclusivity, the specific region, their intensity on the palate, and the depth of their aromas.
Our aim is to honestly capture the uniqueness of each bean so that its unrivalled essence can be appreciated in each bar. This is the art of creating chocolate.
<small>* The Cocoa Belt is the geographic area where cocoa trees grow naturally; this is found in tropical regions 20° north and 20° south of the Equator.</small>
Where to find us
Our points of sale
Rue des Minimes, 1