Inside a Belgian Chocolate Artisan's Workshop
At Laurent Gervaux's Brussels chocolatier, centuries-old Belgian tradition meets Asian-inspired innovation.
The Master Chocolatier
"Every single orange drink is like wine, so you have different tastes from the different area." - Laurent Gervaux
Laurent's unique approach includes:
* Integration of Eastern elements like chocolate-covered kumquat, ginger, and yuzu.
* Personal branding incorporating Chinese characters.
* Careful selection of cocoa beans from Peru, Madagascar, and Ecuador.
The Chocolate-Making Process
Creating artisanal chocolate requires precision, technique, and carefully sourced ingredients.
The Molding Process
* Precise chocolate knife technique.
* Bubble removal through careful shaking.
* Strategic placement of nuts while chocolate is cooling.
* 20-30 minute setting time.
Tasting Experience
"After that you will never buy junk food chocolate" - Laurent Gervaux
* Focus on origin-specific flavors.
* Emphasis on African beans for introductory tastes.
* Structured approach to developing palate appreciation.
Artisanal Approach
* Secret recipes refined over years.
* Hands-on teaching approach with visitors.
* Emphasis on proper technique and patience.
This boutique chocolate experience in Brussels demonstrates why Belgian chocolate maintains its world-renowned reputation, combining traditional craftsmanship with modern innovation.
