zaterdag 8 december 2018

Kilian & Close Rostock, Duitsland

NIEUW voor mij is Kilian & Close uit Waren (Müritz), Duitsland.
En nu te koop in onze winkel www.patisserievercruysse.be



Ambachtelijk chocolade maken is meer dan eens een familie aangelegenheid. Dat bewijst dit jonge, Iers/ Tsjechisch stel maar weer eens. De zoektocht begint met het vinden van de allerbeste cacao die de natuur te bieden heeft. Tel daar vakmanschap, geduld, passie en precisie bij op, en dan heb je een echte Kilian & Close. De kokosbloesemsuiker uit Indonesië geeft de chocolade een fluweelzachte karamel smaak en bij de melk en witte chocolade wordt kokosmelk gebruikt.


Kilian & Close vision is to take chocolate back to it's naturality. A focus on what for them makes a fantastic chocolate: simple recipies, finest ingredients and transparency. From selecting, roasting and winnowing raw beans, to mixing, conching, tempering and moulding they oversee the complete process of chocolate making in there workshop in Rostock. The immediate proximity to the production cycle allows them to influence every step individually and give each variety it's own personal touch. This attention to detail reveals itself in every bar and emphasises the range and richness of fine handcrafted chocolates.



Kilian & Close

dinsdag 30 oktober 2018

Guatemala op zijn lekkerst.

Welcome Guatemala Danta chocolate @patisserievercruysse first producer of single-estate artisanal microbatch chocolate. Directly traded, organic and 100% natural. Chocolate awards central America oro.


Guatemala produces only  1,000 tons of cacao annually, while Ecuador produces over 100,000, and Ivory Coast, 1.2 million.
It has been historically proven that Guatemala is one of the original areas of chocolate consumption.
It has been historically proven that Guatemala is one of the original areas of chocolate consumption.

Jaren geleden ontdekte ik via sociale media Danta Chocolate, een kleine startende ondernemer die uit vrees voor zijn leven zijn toenmalige baan als journalist moest opgeven. Zijn idee om een chocoladezaak te starten was vrij uniek in Guatemale, de eerste die echt van de boon chocolade ging gaan maken,  en op de koop toe "single-estate"bars.

In september 2011, na een bezoek van Carlos Eigenberger (de drijvende kracht achter Danta Chocolate) aan mijn zaak hier te Kortrijk hadden wij eigenaardig genoeg veel raak punten. En na enige dagen van samenwerken wist ik dat wij elkaar wel nog zouden zien.
Ik zou alvast zijn chocolade gaan promoten en dit werd door de betere chocoladekenners erg gewaardeerd. Nu komt Carlos terug op bezoek en weeral met heel wat fantastische chocolade bars.





White chocolate Single origin
White chocolate with cacao nibs
Finca San Juan 43% milk chocolate
Finca La Cruz 70% Single plantation
Hacienda Rio Dulce 75% Single plantation
Finca San Juan 82% Single plantation
Xoco Maya Rojo 99,75% Single origin








www.dantachocolate.com

zaterdag 27 oktober 2018

Share what is great and good in the world! So we share Solkiki in our shop.

After a visit of Bob, Iris and there kids (in Kortrijk), we are convinced of there goodness in the chocolate world!
Like many craft makers, for Iris and Bob (the couple behind Solkiki) crafting chocolate from the bean is not just about creating chocolate, they are also quitte unique in how they realise these bars with such a precision and perfection.

Solkiki are a very small chocolate makers in Dorset, UK and began making micro batch, bean to bar chocolate in 2008. Solkiki's ethos is one of the most ethical, from the direct sourcing of fairly traded cocoa beans through to their use of 100% vegan, organic GMO free and dairy free ingredients. Even their workshop in Dorset is 100% renewably powered. Solkiki believe 'Quality, taste, health, sustainability and compassion can co-exist' and are creating uniquely flavoured chocolate bursting with flavour. One of the cocoa beans they use were thought to be extinct for over a century and has been genetically verified as Fortunato No.4, Pure Nacional, a very rare and exceptionally floral and intensely flavoured cocoa bean.

Read more on Solkiki @cocoa runners

What is new about us is that we have strength in depth for a chocolate maker just officially starting out; our darks, mylks and whites have all won recognition this year. We’re not afraid to experiment with new ingredients. We try to coax out flavours in cacao beans that we haven’t seen from other chocolate makers using the same beans. Our Maranon 68% for example has complex flavours of honey, raisins, florals like jasmine and sour fruit notes, pink grapefruit.  It took us a lot of failures to understand how to unlock and stabilise these flavours but it was worth it!  Pushing boundaries and cracking the bean’s flavour secrets is where the excitement lies for us.




"The best artisan chocolate in Britain! Making chocolate from bean-to-bar for years, literally showing others how to do it. We use only the best cacao on Earth, directly-traded with excellent teams worthy of our support. All vegan, our whites and milk are voted the best in the UK, in dairy competitions against dairy bars and with dairy judges...!"



woensdag 17 oktober 2018

Geert Vercruysse est l’un des rares chocolatiers...


Geert Vercruysse est l’un des rares chocolatiers à partir lui-même en quête de petits producteurs de chocolat dans les régions cacaoyères qui cultivent le cacao en respectant son goût et sa qualité et en font même du chocolat. Une philosophie qu’il appelle ‘Tree-to-bar’. Les chocolats d’origine de ces petits producteurs que sont Solkiki, Zoto, Lapa Lapa, Ritual, Harper Macaw, Tranquilidad, Ocelot et bien d’autres sont en vente dans son magasin. Vercruysse laisse s’exprimer les saveurs pures de ces chocolats dans ses pralines. Ses ‘orangettes’ sont même vendues jusqu’au Japon.

Gault Millau 2017/2018/2019

Antwerpse chocoladereep Jerome is verkozen tot de beste van Europa


De Antwerpse chocoladereep Jerome, gemaakt door het chocolademerk Coup de Chocolat, is verkozen tot de beste van Europa door de international chocolate awards. Proficat aan het hele team!
En natuurlijk hebben wij deze in onze winkel, kom gerust langs en profiteer van de speciale prijs die we aanbieden van deze uitzonderlijke chocoladereep.





zondag 23 september 2018

Get to know the variety of chocolate!

Welcome zotter Schokoladen Manufaktur to your new shop @patisserievercruysse we love to have you all in our house!

Sinds september 2018 hebben we een nieuw aanwinst in ons assortiment van originele, fantastische chocolade bars.

Über Zotter Schokoladen

In de chocoladebijbel van George Bernardini
The Reference Standard

Een assortiment in de winkel

Highly recommend! Lots of vegan options.

Verschillende percentages...


vrijdag 22 juni 2018

Red Star Chocolate in Kortrijk

Single origin artisan chocolate bars made from cacao sourced from different regions all over the world.

Corazon del Ecuador "Cocoa nibs/coffee" 72% 

Roasted and broken coffee and cocoa beans are sprinkled into the middle of soft Ecuadorian 72% chocolate. The nibs give the bar a nutty texture and the coffee beans add to the rich tastes.
 Vegan-friendly



Duffy's Moccachino

Duffy's paired a lovely luxurious milk chocolate with the best coffee they could find. The coffee beans are ground and then mixed with the chocolate. Delicious smell and delicious taste.




Corazon del Ecuador "Cocoa nibs/oak-smoked salt" 43% 

Camino Verde beans make a creamy milk chocolate. Duffy's mould half the bar, sprinkle salt and cocoa nibs on and them mould the other half. The nibs give a nutty crunchy texture and the smoked salt makes it melt in the mouth. This bar is consistently a favourite...


woensdag 13 juni 2018

theobro.ma - In't Veld ist Schokolade


theobro.ma - In't Veld ist Schokolade der kleinen Berliner Schokoladenmanufaktur theobro.ma. Hier werden beste Schokoladen von Hand gemacht. Holger in’t Veld, der seit 2002 Schokoladen herstellt, hat sich zum Ziel gesetzt Schokoladen in möglichst reiner Form herzustellen und so den komplexen Charakter der besten Kakaobohnen in der Schokolade zu zeigen.Fairer Handel steht an erster Stelle. Das besondere liegt in der Verarbeitung, denn diese Schokoladen werden nicht conchiert. Die Kakaobohnen werden handverlesen, mit Umluft geröstet und anschliessend in kleinen Stein-Melangeuren verarbeitet. Ein Genuss der besonderen Art.



















Sinds juni 2018 ook verkrijgbaar bij ons in de winkel. Deze speciale chocolade van een uitzonderlijke chocolatier uit Berlijn Holger in't Veld. aan een speciaal zacht prijsje.

donderdag 24 mei 2018

Original Beans guarantees Cacao Farmers Stable Income.


Dear Chocolate Lovers,

Imagine you are working full-time in a physically demanding job, but only earn one-third of the minimum living wage! You need to feed four children and take them to school every day. School is an hour away and there is no public transport. You cannot afford a car or a motorbike. There is no gas, no electricity and no water in your house, so before you can make food in the morning or evening, you first have to collect firewood and fetch water.

This is the dramatic reality of cacao farmers, which was discussed again this month at the World Cocoa Conference. A situation that is all the more unbearable since the chocolate industry and supermarkets are making record profits on chocolate products.

Read on to find out why only the right prices as we guarantee them to our farmers offer a way out.

The Original Beans Team 


Direct Trade, Stable Prices
The cocoa prices are dependent on the world market price and therefore extremely unstable. This also applies to Fairtrade prices which are above the world market price level, but are subject to the same fluctuations. The Cocoa Barometer 2018, published in April, notes that the sharp drop in cocoa prices during 2016 and 2017 has further aggravated the already critical situation for cacao farmers. In West Africa, where most cacao is grown, farmers receive on average only 1/3 of what “Fairtrade International” considers a minimum income!

 Only direct trade with the farmers and stable long-term prices that offer a living wage (see graph) can claim any fairness towards cacao farmers.


Planting for the Future
We create an additional source of income for our farmers by reforesting cacao and other endemic tree species. This also protects their endangered rainforest environment. In this way, we are counteracting a further development that the Cocoa Barometer highlights: massive cutdown of rainforests for industrial cocoa plantations. In West Africa, 90% of the original rainforest cover has already been destroyed. That is crazy since cacao is a shade plant that grows best among other trees in the shadow of the rainforest! That is why our cacao grows either wild or in dedicated cacao forests. And with our One bar : One tree programme we have already planted millions of trees to regenerate these great forests.

Thank you for helping us help cacao farmers and their families live a fair and secure life and in doing so preserve rainforests! If you have any questions or comments we look forward to receiving your email at info@originalbeans.com