Chocolate Bars -- Prose list - Pierre Marcolini

Chocolate Maker=Pierre Marcolini

WEB SITE www.marcolini.com

Prose list

Pierre Marcolini is a true boutique chocolatier, a Belgian patissier who expanded into making his own chocolate from raw bean. He opened his first shop in Brussels in 1994; and in order to satisfy the appetite the world has developed for his chocolate, he now has shops in Paris, London, Tokyo, Moscow, and most recently, New York City opened in 2005. The New York boutique is now closed, but Marcolini still produces chocolate.

Belgium

favorite chocolate maker

bean-to-bar

WEB SITE www.marcolini.com

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Wrappers

10 records

Pierre Marcolini

WEB SITE www.marcolini.com

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wrappers

Équateur 72% cacao: Chocolate coating minimum 72% cocoa (no vegetable fat), cane sugar, lecithin, fresh vanilla pod from Tahiti.
80g (2.82oz.), 105x107mm (4.1x4.2")
Vic's rating = 10
Deb's rating = 10
origin = Ecuador

2008

Bahia - Brésil 72% cacao: Couverture chocolate minimum 72% cocoa (no vegetable fat), cane sugar, soy lecithin, vanilla pod from Tahiti.
May contain traces of nuts, milk, soy and gluten.
80g (2.82oz.), 112x112mm (4.4x4.4")
Vic's rating = 8
Deb's rating = 9
variety = Forastero origin = Brazil

2009

Cabosse 72% cacao: Couverture chocolate minimum 72% cocoa (no vegetable fat), cane sugar, soy lecithin, vanilla pod from Tahiti, crushed cocoa beans.
May contain traces of nuts, milk, soy and gluten.
80g (2.82oz.), 112x112mm (4.4x4.4")
Vic's rating = 7
Deb's rating = 7
origin = Trinidad

2009

Fleur de Cacao 85% cacao: Couverture chocolate minimum 85% cocoa (no vegetable fat), cane sugar, soy lecithin, vanilla pod from Tahiti, crushed cocoa beans.
May contain traces of nuts, milk, soy and gluten.
80g (2.82oz.), 112x112mm (4.4x4.4")
Vic's rating = 9
Deb's rating = 9
origin = Venezuela & Ghana

2009

Gourmandises Clementine: Cocoa paste, sugar, lean cocoa powder, soy lecithin, natural vanilla and clementine (candied clementine pieces).
Allergens: cocoa, milk proteins.
120g (4.23oz.), 111x111mm (4.4x4.4")
Vic's rating = 6
Deb's rating = 6

Pierre Marcolini - Gourmandises Clementine

2011

Java 72% cacao: Chocolate coating minimum 72% cocoa (no vegetable fat), cane sugar, lecithin, vanilla pod from Tahiti.
80g (2.82oz.), 105x107mm (4.1x4.2")
Vic's rating = 8
Deb's rating = 8
origin = Indonesia

2008

Limited Edition Grand Cru de Propriété Mexique 72% cacao: Chocolate coating minimum 72% cocoa (no vegetable fat), cane sugar, lecithin, fresh vanilla pod from Tahiti.
80g (2.82oz.), 112x112mm (4.4x4.4")
Vic's rating = 10
Deb's rating = 8
origin = Mexico

Pierre Marcolini - Limited Edition Grand Cru de Propriété Mexique

2009

Madagascar 72% cacao: Chocolate coating minimum 72% cocoa (no vegetable fat), cane sugar, lecithin, fresh vanilla pod from Tahiti.
80g (2.82oz.), 105x107mm (4.1x4.2")
Vic's rating = 9
Deb's rating = 9
origin = Madagascar

2008

Plaisir Personnel 72% cacao: Couverture chocolate minimum 72% cocoa (no vegetable fat), cane sugar, soy lecithin, vanilla pod from Tahiti, crushed cocoa beans (9.5%).
May contain traces of nuts, milk, soy and gluten.
80g (2.82oz.), 112x112mm (4.4x4.4")
Vic's rating = 7
Deb's rating = 7
origin = Ecuador

2009

Venezuela 72% cacao: Chocolate coating minimum 72% cocoa (no vegetable fat), cane sugar, lecithin, fresh vanilla pod from Tahiti.
80g (2.82oz.), 105x107mm (4.1x4.2")
Vic's rating = 9
Deb's rating = 9
origin = Venezuela

2008