Bron: Geert Vercruysse (@patisserievercruysse) • Instagram-foto’s en -video’s
Tag Archives: Vercruysse
The Great War Bar.
Amazing packaging!! This chocolate bar from New Zealand www. wcf.co.nz
At Wellington Chocolate Factory they make organic, ethically traded, bean to bar chocolate of the highest quality.
A creation of remembrance of WW1 in collaboration with the Great War Exhibition. Coconut milk chocolate topped with Anzac crunch.
WCF blend 52%
Criollo/Trinitario beans | cocoa butter | coconut sugar | raw sugar | golden syrup | rolled oats | coconut chips | coconut flour | baking soda | sea salt.
Fresh cacaopod
Just received a fresh cacaopod, form Colombia, how nice is this!!
Shall open this one very soon…
The shell of the cocoa fruit feels leathery and is as hard as a nut. During the maturation process, the skin becomes wrinkled and changes colour from green to yellowy-brown before developing a reddish tinge. The seeds, in other words the actual cocoa beans, are surrounded by a thin, slimy, whitish fruit flesh. As the fruit matures, the flesh contracts and the beans begin to hang loose in the pod.
Both the flesh and the beans of the cocoa pods can be eaten raw. The flesh can be sucked away from the beans and has a slightly citrus taste when unripe. In a ripe condition, by contrast, it is sweet and very tasty. The raw cocoa beans are comparable with soft nuts and taste strongly of dark chocolate.
Cracking Open An Organic Cacao Fruit
The Best Chocolate You’ve Never Tasted – The New York Times
The world’s most exquisite bars are being made in a garage in Ho Chi Minh City.
Bron: The Best Chocolate You’ve Never Tasted – The New York Times
Mai Nguyen
Moet ik vertellen dat Mai een klantje is die sinds korte tijd de weg gevonden heeft naar chocolade, en wat voor chocolade!
Marou natuurlijk, chocolade uit haar geboorteland Vietnam. Mai Nguyen is afkomstig uit Hanoi en studeert in Kortrijk marketing. Verlekkerd op chocolade en vooral veel interesse op de haar favoriete winkel in Kortrijk, patisserie-chocolaterie Vercruysse. Het uitgangbord trekt steeds haar aandacht en lees verder uit het artikel van “Gie & ik”, magazine vol verhalen en mensen uit Kortrijk.
Mai Nguyen weet waar goede & eerlijke chocolade te vinden is.
Rustic, round dark stone ground…
…this must be TAZA CHOCOLATE MEXICANO
Chocolate Mexicano Discs
Inspired by our passion for Mexican chocolate traditions, we hand-carve granite millstones to make these rustic, organic dark Mexican style chocolate discs bursting with bright tastes and bold textures.
available at our shop http://www.patisserievercruysse.be
Let’s talk chocolate 3
Laatste chocolade tasting deze week, voor Bekaert Zwevegem met internationaal gezelschap zoals steeds, waarvoor mijn dank.
Final chocolate tasting this week, Bekaert Zwevegem with international audience as always, thanks.
1/ Luker cacao Nevado
White Chocolate, couverture, made from 100% fine flavor cocoa beans of South American Origin. Total non-deoderized cocoa butter content is 34% and milk content is 18%.
2/ Banus milkchocolate 36% cacao
At Banus they have stived to create milk chocolate which keeps the nuances of aroma and flavor of cocoa. Very balanced in the mouth, with lactic hints, aromas of caramel toffee and a long cocoa finish.
3/ Nahua 39% cacao Costa Rica
Delicious milk tablet with 39% cocoa, creamy and exquisitely refined. Good to suit all tastes.
4/ Taza Stone ground Dominican 70% Dark
Handcrafted in small batches from single origin Dominican cacao, this bar strikes the perfect balance of bitter with sweet. Bright red-berry notes blend with a hint of biodynamic vanilla, and stone refining leaves a subtle, intriguing texture in the bar.
5/ Danta Chocolate 70% dark
Guatemala has been producing cacao for a very long time but was always sold to foreign chocolate makers. It’s great things change worldwide and more and more passionate chocolate lovers start producing chocolate from their ‘own’ beans. Until a couple of years ago, most cacao farmers didn’t even know what was made of their cacao beans.
The name Danta comes from ‘La Danta’, the 8th largest Pyramid in the world in El Mirador, Guatemala, and a archeological excavation.
The ’Finca Las Acacias’ chocolate has a distinctive, a little lemony taste
6/ Pralus biologique 75% Ecuador
nose: mild
top: herbal, oregano or mild rosemary
base: slight bitterness, like with green tea
end of mouth: herbal bouquet continues to unfold, with a slight spearmint
7/ Tejas Chocolate 70% Madagascar Cacao “Capistrano”
With unique lite reddish color and prominent fruity flavors like red berries and citrus Madagascar Cacao truly has no identity crises. This is a milder chocolate and often a good way for milk chocolate lovers to ease into dark chocolate.
8/ Tejas Chocolate 70% Dominican Republic Cacao “Presidio”
A family farm produces this certified organic Hispaniola cocoa bean. For us, this is chocolate from our childhood. It’s malty and rich, with nice caramel notes.
9/ The Grenada Chocolate Company “Salty-licious”
Grenada Chocolate “SALTY-LICIOUS” 71% Cacao Organic Varietal Chocolate Bars with Caribbean Sea Salt. Organic Bittersweet Chocolate Bar with Caribbean Sea Salt.
10/ Pacari 100% Raw
The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.
Chocolatetasting 25/09/2014
1/ Tejas Chocolate Capistrano 70% Single Origin Cacao from Madagascar
The cocoa bean used for our Capistrano Bar comes from Madagascar. Bright red berry and citrus fruit flavor notes come on fast while a mild chocolate flavor lingers after. The color of this chocolate is a red clay brick making this one of the more beautiful chocolates in the world. This chocolate pairs fantastic with Pinot Noir or medium bodied red wines.
2/ Danta Chocolate White with cacaonibs
Wandering around the tropical building, I overheard the words between a chocolatier and an eager customer “chocolate in Guatemala.” Wait!—I thought with a surge of excitement and even a rush of jealousy—that’s my story. I made my way to the front of the queue and discovered the high voltage Belgian chocolatier Geert Vercruysse presenting an entire range of ganache-filled bon bons highlighting the chocolate of small artisan producers around the world including—in addition to Marou, Pacari, Dick Taylor, and Taza—Danta chocolate from Guatemala! Vercruysse’s Danta bon bons—made of nothing but Carlos Eichenberger’s chocolate…
3/ The Grenada Chocolate Company Nib-a-Licious 60% Chocolate
This bar does have a complex flavour in that the naturally acidic of the Grenada chocolate is reduced a great deal with the use of the sugar and cocoa butter but then taken in a slightly different direction by the cocoa nibs that are included into the mix and can be visibly seen as you unwrap the bar from its foil. In terms of flavour notes I found it to be mainly banana and mangoes which was a delight and seemed to produce a Caribbean punch like experience. Furthermore, this bar is suitable for vegans and is gluten free.
4/ Kallari “Sacha”: Organic Dark 60% cacao with Roasted Coffee Beans.
Kallari “Sacha” Ecuador Chocolate Bars. Kallari’s artisanal line of chocolates, “Sacha” bars are crafted from a more rustic chocolate made from organic cacao beans. Roasted coffee beans in medium dark chocolate. Likchaachik (“wide-awake” in the Kichwa language): The energy one feels from coffee.
5/ Marou “Treasure Island” 75%:
Marou Chocolate hand selected the finest cacao beans grown on small family-owned farms on the remote island of Tan Phu Dong (Đảo Kho Báu), stretching from the two northernmost arms of the Mekong Delta all the way into the sea. This is a truly the rarest of rare chocolate. The taste likes molasses, prune and notes of berry.
6/ Pacari 100% Raw:
The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.
7/ Banus organic 62% Caribe:
This chocolate is made from selected cocoabeans from the Caribbean Islands. Its flavor its typical of Trinitario cocoa, Mild aromatic and persistent hints.
8/ Akesson’s Bali Sukrama Farms 75%:
The chocolate’s aroma contained earth, roast, spice, and wood scents.
The taste included spice, roast, and fruit flavors. The roast tasted of coffee and the fruit included mango. I also noticed sweetness and some acidity. The final aftertaste was somewhat bitter and slightly acidic.
9/ Pacari Chocolate 70% Raw nube:
This bar is fine crafted individually and will only be available for a limited time. Nube means “cloud” in English, and is special because all cacao in the Nube bar is sourced from a single source in Ecuador, making this bar truly one of a kind. Don’t miss the chance to try this limited edition bar before it’s too late!
10/ Pralus Biologique Ghana 75%:
This Madagascan chocolate bar is made from organic Criollo cocoa, giving it a fresh, minty and fruity flavour and lightly acidic taste.
WHY DO WE LOVE CHOCOLATE? 