This is one of the samples we were given on our recent trip to Pierre Marcolini’s factory in Brussels, and probably the one that intrigued me the most.
As you probably know, Pierre Marcolini is one of the few chocolatiers to make chocolate from the bean themselves. In other words, they are chocolate makers as well as chocolatiers. This is a product that could only be made by a chocolate maker, and as the name suggests it’s a primitive form of the kind of modern chocolate we’re used to.
It’s made by grinding the cocoa beans, cocoa butter and cane sugar just the way normal chocolate starts out, but where a chocolate bar would be further refined, tempered and moulded, this is just packaged up after that initial grinding. The result is a product that varies in consistency from powder to flake-like chunks. It’s very rough, and for me, that’s its beauty.
Those big clumps contain so many fine chocolate particles and so much air that the moment you put one on your tongue it melts away to almost nothing. It has a sweet, slightly fruity and very chocolatey flavour. It really would be very easy to just take a big spoon to the tin and eat giant mouthfuls of the stuff.
But how are you meant to eat it? Well it doesn’t come with instructions, but I found it to be very nice indeed sprinkled on ice cream. In fact, I’m sure it’d be great on just about any dessert. I also found it worked very well as the basis for a hot chocolate. I added some cocoa powder and a little ginger and it was very nice indeed.
However I still think the best way to eat this stuff is out of the tin with a spoon. That’s how I’m going to finish off the rest of this tin.
Marolini tell me they’re working on getting this into their online store soon (link below). In the mean time, I suggest dropping them an email if you want to try this for yourself.