woensdag 20 december 2017

Eindejaar 2017/2018

Beste klanten,
Jullie hoeven niet te bestellen, er zal steeds voldoende gebak in de winkel aanwezig zijn.

Voor de mensen die graag het feestmenu afsluiten met een mooie kerststronk kan ik alvast het volgende voorstellen:

Nr 1. MAROU BA RIA 76%
Cacaobiscuit zonder bloem, een interieur van melkchocolade Costa Rica 40% en crunch van speculaas en praliné. Een chocolademousse van Vietnamese chocolade Ba Ria.
Overgoten met een donkere chocolade saus.
(Serveren met een vanille anglaisesaus indien gewenst).

Cacaobiscuit zonder bloem, een interieur van caramel, pecannoten en beetje Himalayazout. 
Buitenkant een lichte smakelijke gianduja hazelnoot, overgoten met pralinésaus.
(Serveren met een vanille anglaisesaus indien gewenst).

Een biscuit Duchesse met cranberriesaus, een interieur van vanille uit Oeganda en verse appeltjes-mango. Een mousse van mango en gelee van frambozen.
(Serveren met een coulis van frambozen indien gewenst).

Tevens zijn er drie soorten dessertglaasjes, crème brulée, macarons,...

Verder blijft er een assortiment van ons klassiek gebak evenals pralines, koekjes,...

De openingsuren voor Kerst en Nieuwjaar zijn licht aangepast:

Vrijdag van 8 tot 18 uur
Zaterdag van 8 tot 18 uur
Zondag van 7u30' tot 18 uur
Maandag van 8 uur tot 16 uur

deze uren gelden eveneens voor de week van oud naar nieuw.

zondag 10 december 2017


Omnom Hand Crafted Chocolate is a bean to bar chocolate producer in Iceland. They produce hand crafted chocolate from organic cacao beans, originating from the cacao fields on the island jungles of the Caribbean, South America, Asia and Africa.

It started off as an experiment, as a passion project. Kjartan Gíslason and his cofounders Óskar Þórðarson and Karl Viggó Vigfússon, the chocolatiers behind Iceland's first bean-to-bar chocolate, started making their cocoa creates in their own kitchens—just to see how it would come out. Inspired by the small-batch chocolatiers like Dandelion and the Mast brothers, the three were thrilled with their almost instantaneous success, friends and family loving their samples. So when an abandoned gas station opened up in Reyjkavik, the three took a leap and established their own little chocolate factory.

Gíslason came up with the name Omnom, something silly that could catch on, something fun. He recruited his friend André Úlfur Visage for the logo and packaging design, and a brand was born. "We're still in a fairy tale, a kid's playhouse or something. We weren't that serious, but when André got the design so nice, we thought 'Wow — we should really go for this!'"

The box represents a secret chest of happiness. The process of opening it up and the option of closing it again was important, in stead of a throw away wrapper. It double serves as a tray while sharing and enjoying Omnom and also a safety chest to protect the any uneaten chocolate safely and neatly.

The process of making chocolate starts at the cocoa plantation, and Omnom sources their beans from all over the world.
more: smallthingsinbignum

Looking for exclusive chocolate gifts at Christmas or New Year?
We @patisserievercruysse have currently six varieties of Omnom's selection, with an inside tip that more may come in the future.

Organic cocoa beans from Nicaragua, organic cane sugar, cocoa butter, Icelandic milk powder, sunflower lecithin.

 Organic cocoa beans from Madagascar, organic cane sugar & cocoa butter.

Organic cane sugar, cocoa butter, Icelandic milk powder, organic cocoa beans from Madagascar, sunflower lecithin.

Organic cocao beans from Nicaragua, organic cane sugar & cocoa butter.

Organic cocoa beans from Nicaragua, organic cane sugar, cocoa butter, Icelandic milk powder, sunflower lecithin.

Organic cocoa beans from Tanzania, organic cane sugar & cocoa butter.

Organic cane sugar, cocoa butter, Icelandic milk powder, organic cocoa beans from Madagascar, sea salt, almonds & sunflower lecithin.

Also available in Ghent @hildedevolderchocolatier
Pictures are taken @patisserievercruysse.be

zondag 3 december 2017

You love chocolate, we love Lapa-Lapa.

"Discover our chocolate and taste the flavours of LAPA-LAPA."
Made by Belgians in Nicaragua.

This is how Pieter-Jan me introduced his craft chocolate 72 % pure dark chocolate made in Nicaragua from bean-to-bar and wow I'm surpriced of this Nicaraguan Rugoso Trinitario.

His chocolate has a complex balance between acidity, bitterness and sweetness. It has notes of black and red fruits which ends in a long and mellow finish with flavors of coffee, tropical wood and smoked tea. A perfect companion for a Nicaraguan rum, coffee or even cigar.


The Rugoso cacaopod which is found in the hills and jungles of Matagalpa.

We're pleased to announce we sell this chocolate as one of the first chocolate shops in the world.
As you already now, in our shop we may have some exciting surprises for you during certain times of the year and this is one of them.  
Belgian Bean to bar chocolate made in Nicaragua.

More: Lapa-Lapa

dinsdag 28 november 2017

Heerlijk, kaas & chocolade!

We hebben er een tijdje overgedaan maar eindelijk kom ik er mee over de brug.
Een pairing tussen mooie kazen en uitzonderlijk heerlijke chocolade moest toch eens kunnen gerealiseerd worden.
Raaka zorgt voor alle chocolades en de kazen kan je bij de betere kaasmeesters bestellen.
En wil je hierbij nog wat wijnadvies, dan heb ik mijn best gedaan om er een gepaste wijn bij te vinden, namelijk een elegante Pinot Noir of zie onder de foto's.

Het spreekt vanzelf dat je voor alle Raaka chocolade bij Vercruysse terecht kan.

1 / Smoked Chai Chocolate with Kunik - a decadent, but young buttery goat/cow triple creme from Nettle Meadow Farm

2/ Sea Salt Chocolate with Queso del Invierno - a creamy, citrusy and nutty sheep/cow blend from Vermont Shepherd

3/ Bourbon Cask Aged Chocolate with Bayley Hazen Blue - a fudgy, sweet & salty blue cheese from Jasper Hill Farm

4/ Cabernet Sauvignon Chocolate with Ashbrook - an earthy, buttery, & lightly funky Morbier-style cheese from Spring Brook Farm

Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.

5/ Coconut Milk Chocolate with Landaff - an earthy and tart cows' milk tomme from Landaff Creamery
Elegant when simply paired with a sturdy white wine or crisp pilsner.

6/ Ghost Pepper Chocolate with Marieke Super Gouda - a nutty and butterscotch-y aged gouda from Hollands Family Cheese
Rioja or Tempranillo

 Thanks to: saxelbycheese 

woensdag 15 november 2017

Oialla: Extend the knowledge of the wild bean.

Oialla is exquisite organic chocolate made from wild-growing cocoa trees in the Amazon Jungle. Oialla has won several awards and it is sold to top restaurants and only the best chocolateshops around the world sell these bars.
There is traceability from harvest of the chocolate beans until selling the chocolate.
Rasmus Bo Bojesen is the man behind Oialla. He has worked as an apprentice at the chocolatier Bernachon in Lyon. Bernachon is one of the four remaining family owned chocolate companies
left in France - and probably the most well known.

When Oialla started in 2010 few paid attention to bean-to-bar or single origin chocolate. Today ambitious chocolatiers and companies have realised the potential of knowing where the cocoa comes from. Using wild cocoa gives us the oppurtunity to create an exclusive chocolate while caring for the environment and the indigenous people of Baures, Bolivia.

The Beniano beans come from the world's original cocoa trees with roots dating back to the pre-Columbian cultures. The green and yellow cocoa fruits have never been grown, cultivated, fertilized or treated with herbicides. They are more than organic.
Criollo is certainly vulnerable to environmental changes. The Beniano beans from the old trees have an amazing taste and are indeed the ultimate beans for chocolate. They must be among the purest cocoa beans in the world.

We are so lucky to follow Oialla in Belgium for the first time available in Kortrijk:

Oialla 100% is our purest chocolate.
Oialla 100% is a chocolate that very much challenges the taste buds. It suits both desserts and savoury dishes as a spice or fragrant garnish – or a wonderfully rich cup of hot chocolate.
The flavour is intense and yet very mild for a 100% chocolate. The taste lingers and offers a full-bodied cocoa aroma with a mild acidity and notes of minerals, lime and almonds.

Oialla 78% chocolate.

Oialla 78% is a darker version of the original Oialla chocolate. The difference lies in the 6% lower sugar content and a slightly different roasting process, which give it a deeper, darker cocoa flavour. The chocolate has a low acidity and enticing notes of fruits such as peach, apricot, blackberries, prunes and red stone fruits.
Enjoy Oialla 78% whenever you want a deep, intense and dominant chocolate flavour.

Oialla's 46% chocolate

Oialla milk chocolate contains 46% cocoa, organic whole milk and Brazilian cane sugar. Compared to other, classic milk chocolates Oialla 46% contains a high percentage of cocoa, which gives it a more intense chocolate taste.
Thus, it is not too sweet, and that is what makes it completely different from many other milk chocolates. Try the Oialla 46% if you are ready to challenge your concept of milk chocolate.

zaterdag 28 oktober 2017

Ohymygosh, there's so much chocolate to choose from!

Een tijdje terug vond ik op de sociale media wonderbaarlijk mooie chocolade. Toch de verpakkingen zijn om te stelen. Dus dacht ik ik ga deze maar eens opzoeken en er eentje of meerdere van gaan proeven.
 Scotland's tastiest chocolate

Helemaal niet zo eenvoudig als gedacht, het pas opgestarte bedrijfje van Matt en Ish Broadbent is eigenlijk wel echt klein en dus kreeg ik de chocolade niet direct te pakken.
From their workshop in Edinburgh, Ish and Matt hand make chocolates using the highest quality organic and fair trade produce,

Na enige tijd aandringen en wat opzoekwerk weet ik ondertussen waar zij de bonen gaan halen en dus ben ik overtuigd van hun kwaliteit van de chocolade tabletten. Beiden stralen ze passie en liefde uit bij het vervaardigen van hun mooie producten.

 combining their passion for art and graphic design

Dus ben ik maar meteen gaan bestellen en na enkele weken kreeg ik een doos vol "Ohmygosh".

to create a unique brand already loved by many.

70% dark chocolate, made from cocoa beans grown sustainably in Africa
70% dark chocolate, paired with fragrant mango abd earthy bee pollen

70% dark chocolate, infused with sweet fragrant vanilla and raspberry pieces

75% dark chocolate and crisp, creamy salted almonds

75% dark chocolate, made with ultra-rare Peruvian Porcelana

A smooth, creamy 50% milk chocolate with tasting notes of dark cherries and soft caramel.


Te koop in onze winkel: www.patisserievercruysse.be

woensdag 27 september 2017

Selection Spring 2017/a

1/ Erithaj 58% "salted crunch" ganache.

2/ El Ceibo 55% coffee ganache

3/ Akesson's 40% "voatsiperifery"pepper ganache

4/ Raaka Yacon 79% ganache

5/ Menakao 70% ganache

6/ Madecasse 80% ganache

7/ Fiji 66% + nibs ganache

8/ Madre 70% + Taza Mexican Chipotle ganache

9/ Casa Luker Colombia 45% ganache

10/ Gianduja D Piemonté 50% hazelnuts

11/ Gianduja M Piemonté 100% hazelnuts

12 "Andres" marzipan Lubeck 43%

13/ Original Beans Beni Wild 66% ganache

14/ Marou 65% ganache

15/ Pacari Salt&Nibs

zondag 17 september 2017

The difference between cacao and cocoa.

On initial impressions it might seem like the only real difference between cacao and cocoa is the spelling. But there’s a little more to it than that…

What is cacao?

Cacao can refer to any of the food products derived from cacao beans – the seeds or nuts of the cacao tree. These include cacao nibs, cacao butter, cacao mass or paste and (probably the most common) cacao powder.

Cacao v cocoa powder

Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.

The studies that boast of chocolate’s amazing health benefits are likely not referring to your average store-bought chocolate bar (damn misleading researchers). The chocolate that they’re referring to has properties closer to raw cacao.

What are the health benefits of cacao?

Cacao powder is known to have a higher antioxidant content than cocoa, and has been linked to a variety of benefits. (Note: Many scientific studies, like those below, refer to the superior health benefits of “cocoa”. However, most of these use isolated and purified compounds from cocoa. These compounds don’t resemble sugary supermarket cocoa, and are very similar to raw cacao in form.)

These studies have shown that the compounds:

  • Lower insulin resistance.
  • Protect your nervous system: Cacao is high in resveratrol, a potent antioxidant also found in red wine, known for its ability to cross your blood-brain barrier to help protect your nervous system.
  • Shield nerve cells from damage.
  • Cut your risk of stroke.
  • Lower blood pressure.
  • Reduce your risk of cardiovascular disease: The antioxidants found in cacao help to maintain healthy levels of nitric oxide (NO) in the body. Although NO has heart-benefiting qualities, such as relaxing blood vessels and reducing blood pressure, it also produces toxins. The antioxidants in cacao neutralise these toxins, protecting your heart and preventing disease.
  • Guard against toxins: As a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. In fact, cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. Antioxidants are responsible for 10 per cent of the weight of raw cacao.
  • Boost your mood: Cacao can increase levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love – phenylethylamine – is found in chocolate.
  • Provide minerals: Magnesium, iron, potassium, calcium, zinc, copper and manganese.

If cacao is more beneficial than cocoa because it’s raw, what happens when we cook it?

There is no current research on whether or not heating raw cacao destroys its antioxidant level, making it more akin to its heated and processed cousin cocoa. BUT, we figure starting off with the product in its raw form, has to be more beneficial than starting with an already heated and processed equivalent.

Let’s end with an interesting tid-bit.

Research shows that dairy inhibits the absorption of antioxidants from raw cacao.

So if you’re making a cacao shake you’re better off using a non-dairy milk, such as almond or coconut, in order to reap all of the antioxidant benefits. Fact!

source: https://iquitsugar.com/

donderdag 14 september 2017

Potamac Chocolate/river.

Potomac Chocolate is an American craft chocolate maker based in Woodbridge, Virginia. Founded in 2010, Potomac was the first bean-to-bar chocolate maker in the Washington, DC metropolitan area.
In my absurdly small workshop, I transform raw cacao into award-winning craft chocolate. My process is focused on creating delicious bean-to-bar chocolate that highlights the unique flavors of each cacao origin. This is a hands-on, time-intensive process that is continually evolving as I work to constantly improve my chocolate.
Hand-crafting every bar, I work to coax out only the best flavors from the cacao bean in every step of the process—from roasting, cracking and winnowing the cacao beans, refining and conching, to tempering and molding the final bars. In order to highlight the beans’ flavor, my chocolate is made with only two simple ingredients: cacao (cocoa beans) and sugar, with no added vanilla, cocoa butter or emulsifier. To learn more about my chocolate-making process, please see The Process.
I began as a skeptic of fine dark chocolate, but after my brother and sister-in-law introduced me to it, I was quickly converted and soon began making frequent trips to Biagio Fine Chocolate (now The Chocolate House) in DC where I tried every bar I could get my hands on.
In the months following my introduction to fine chocolate, I started holding tastings for some friends. At one of them, a friend suggested that we should try to make it. This was, of course an absurd suggestion. Nevertheless, within a couple months we had acquired a few small pieces of equipment and had made our first batch. From the moment I first watched (and smelled!) nibs be ground into chocolate, I was hooked. Potomac Chocolate was born.
Since then, Potomac has continued to grow and improve. My chocolate is now available in many locations across the U.S. with a few in Canada and Europe. It has been highly reviewed and has even won a few awards.
Now, several years in, I am more hooked than ever. I continue to research and experiment to learn everything I can about chocolate and the chocolate-making process. While my equipment and process is radically different than when I began, my goal remains the same: to make the best chocolate I can.

Source: Ben Rasmussen, Chocolate Maker

Potomac River

vrijdag 8 september 2017

De Origine van Single Origin.

De Origine van Single Origin.
De term single origin chocolade is inmiddels zo gangbaar, dat je bijna zou vergeten waar die eigenlijk voor staat. Wat houdt het in? En waarom?

In het geval van chocolade betekent de term "single origin" dat de cacaobonen afkomstig zijn uit één land, één regio, soms zelfs van één plantage. In het laatste geval spreken we van Single Estate, of Plantation chocolade. Het voordeel hiervan is dat alle smaakkenmerken van dit land of deze regio terug te vinden zijn in de smaak van de chocolade. Bodem, klimaat, cacaosoort en bewerkingsmethoden hebben een grote invloed op de smaak van de cacao en daarmee op de chocolade.

Is de chocolade van merken als Verkade, Droste en Nestlé ook Single Origin?
Nee, dat zijn blends. Men cacaobonen uit verschillende landen en werelddelen om tot een uiteindelijke smaak te komen. Thee, koffie en cacaobonen zijn natuurproducten, sterk afhankelijk van weersomstandigheden. Ieder jaar smaken ze net iets anders. Daarnaast is de prijs van de bonen afhankelijk van vraag en aanbod. Toch verwacht de consument dat diens favoriete chocoladereep altijd hetzelfde smaakt. Ook zal hij het niet accepteren wanneer de reep plots een euro meer kost. Hier ligt dus de grote uitdaging voor de chocolademaker: steeds dezelfde smaak tegen dezelfde prijs. Dit lukt alleen door met de samenstelling van de reep te spelen.
De samenstelling kan dus van jaar tot jaar verschillen. Bij cacao uit een regio is het onmogelijk om altijd dezelfde smaak te krijgen. Je krijgt in je reep de smaken van moeder natuur dat jaar in de cacaobonen heeft gestopt. Juist dat maakt een reep origin chocolade zo bijzonder. Prachtige verschillen in smaak, van super fruitig tot vol en zoet, van bloemig tot prachtige verschillende aroma's van honing of banaan. Zonder toevoeging van smaakstoffen.

Worden deze chocolades ook in de streek van herkomst gemaakt?
Dat kan maar hoeft niet. Al ver voor onze jaartelling maakten de Mokaya en andere pre-Olmeken een chocolade drank in Soconusco, het tegenwoordige Mexico. Van repen was toen nog geen sprake, omdat de kennis en de apparatuur ontbrak, maar vooral de temperaturen in deze gebieden te hoog zijn om chocolade te kunnen tempereren (glanzend en knapperig maken). Dat maakte chocolade bewaren vrijwel onmogelijk. Door de moderne techniek en airconditioning kan dat nu wel, en zien we nu vaker chocolade die in de herkomstlanden van de plaatselijke cacao gemaakt wordt. Mooie voorbeelden hiervan zijn: The Grenada Chocolate Company uit Grenada, Marou uit Vietnam, Madécasse uit Madagascar en Pacari uit Ecuador. Toch wordt een groot deel van de origine chocolades in Europa gemaakt, zoals Original Beans, Akesson's en Chocolademakers uit Amsterdam. Deze bedrijven importeren de cacaobonen uit verschillende regio's en maken per land of regio single origin chocolade.
Dit kan variëren van Madagascar, Congo, Bolivia, Peru, Tanzania, Ecuador tot de Dominicaanse Republiek. Ook voor deze chocolade geldt: je proeft de herkomst van de cacaobonen.

Wie controleert of er echt alleen cacao van één regio in mijn reep zit?
Niemand. Wel maken veel makers van origine chocolade deel uit van Direct Cacao, een organisatie die korte handelsketens en een duurzame relatie tussen bieren en chocolademakers nastreeft. Boeren maken hierdoor deel uit van een kwaliteitsketen en verkrijgen een duurzaam verbeterde marktpositie.

Hoe weet je dat je niet voor de gek wordt gehouden?
Het instrument om dat te kunnen beoordelen heb je altijd bij je: je tong. Iedere reep heeft bij het proeven een ander karakter, en bevat aroma's van perzik en abrikoos tot framboos en aarbeien, hout, etc... Ook zullen producenten van single origin chocolades je trots laten zien waar hun producten vandaan komen. Transparantie in zijn geheel. Compleet met de gezichten en verhalen erachter is de cacao wellicht wel één van de mooiste producten van moeder natuur.

Bron: koffietcacao