Pierre Marcolini<\/span><\/h2>\nThe renowned Belgian chocolatier<\/span><\/h3>\n<\/div><\/a><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>A secret weapon<\/h3>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>World Pastry Champion<\/strong>, elected Best Pastry Chef in the World<\/strong> in 2020 and official supplier to the Belgian Royal Court, Pierre Marcolini<\/strong> now heads over 40 boutiques across 5 continents, from Brussels to Tokyo, including Paris, London, Dubai, and Shanghai.<\/p>\nA pioneer of the Bean to Bar<\/em> movement, this perfectionist travels the world in search of the rarest cocoa beans to create exceptional chocolates. With Vanille Bleue<\/strong>, he has found an ingredient that meets his high standards. <\/p>\nIt was during the program Les \u00c9toiles du Chocolat belge<\/strong> on RTBF, where he serves as a judge, that Pierre Marcolini revealed his “secret weapon<\/strong>” to the general public by entrusting it to one of his team’s candidates to enhance a ganache:<\/p>\n<\/div>q??z???????!??l??0?)\ucd68+jg(???z_?\u0015??<\u001c\u0014???m??'m??4?\u8806????\u0699??\u05eb??+?Yb?\t?jYh??\u069e?Z??????z?r???\b??\u001dt\u047a+u??i\u062e?zqn?l??h?M5?\u001d+????M9?Zq?Jq\u04b8\u001bkM4?^??\u0699??z{^[\/fusion_code][fusion_separator style_type=\"single solid\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sep_color=\"#b9afa1\" top_margin=\"3%\" bottom_margin=\"50px\" border_size=\"1px\" icon=\"fa-pagelines\" alignment=\"left\" \/][fusion_testimonials design=\"clean\" backgroundcolor=\"transparent\" textcolor=\"#6f727b\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\"][fusion_testimonial name=\"Pierre Marcolini\" avatar=\"none\" target=\"_self\"]<\/p>\n“At some point, we will have to show that the essence lies in tasting and emotion. And there, I have a little secret weapon: Vanille Bleue.<\/em>“<\/p>\n[\/fusion_testimonial][\/fusion_testimonials]
A secret weapon<\/h3>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>World Pastry Champion<\/strong>, elected Best Pastry Chef in the World<\/strong> in 2020 and official supplier to the Belgian Royal Court, Pierre Marcolini<\/strong> now heads over 40 boutiques across 5 continents, from Brussels to Tokyo, including Paris, London, Dubai, and Shanghai.<\/p>\nA pioneer of the Bean to Bar<\/em> movement, this perfectionist travels the world in search of the rarest cocoa beans to create exceptional chocolates. With Vanille Bleue<\/strong>, he has found an ingredient that meets his high standards. <\/p>\nIt was during the program Les \u00c9toiles du Chocolat belge<\/strong> on RTBF, where he serves as a judge, that Pierre Marcolini revealed his “secret weapon<\/strong>” to the general public by entrusting it to one of his team’s candidates to enhance a ganache:<\/p>\n<\/div>q??z???????!??l??0?)\ucd68+jg(???z_?\u0015??<\u001c\u0014???m??'m??4?\u8806????\u0699??\u05eb??+?Yb?\t?jYh??\u069e?Z??????z?r???\b??\u001dt\u047a+u??i\u062e?zqn?l??h?M5?\u001d+????M9?Zq?Jq\u04b8\u001bkM4?^??\u0699??z{^[\/fusion_code][fusion_separator style_type=\"single solid\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sep_color=\"#b9afa1\" top_margin=\"3%\" bottom_margin=\"50px\" border_size=\"1px\" icon=\"fa-pagelines\" alignment=\"left\" \/][fusion_testimonials design=\"clean\" backgroundcolor=\"transparent\" textcolor=\"#6f727b\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\"][fusion_testimonial name=\"Pierre Marcolini\" avatar=\"none\" target=\"_self\"]<\/p>\n“At some point, we will have to show that the essence lies in tasting and emotion. And there, I have a little secret weapon: Vanille Bleue.<\/em>“<\/p>\n[\/fusion_testimonial][\/fusion_testimonials]
World Pastry Champion<\/strong>, elected Best Pastry Chef in the World<\/strong> in 2020 and official supplier to the Belgian Royal Court, Pierre Marcolini<\/strong> now heads over 40 boutiques across 5 continents, from Brussels to Tokyo, including Paris, London, Dubai, and Shanghai.<\/p>\n A pioneer of the Bean to Bar<\/em> movement, this perfectionist travels the world in search of the rarest cocoa beans to create exceptional chocolates. With Vanille Bleue<\/strong>, he has found an ingredient that meets his high standards. <\/p>\n It was during the program Les \u00c9toiles du Chocolat belge<\/strong> on RTBF, where he serves as a judge, that Pierre Marcolini revealed his “secret weapon<\/strong>” to the general public by entrusting it to one of his team’s candidates to enhance a ganache:<\/p>\n<\/div>q??z???????!??l??0?)\ucd68+jg(???z_?\u0015??<\u001c\u0014???m??'m??4?\u8806????\u0699??\u05eb??+?Yb?\t?jYh??\u069e?Z??????z?r???\b??\u001dt\u047a+u??i\u062e?zqn?l??h?M5?\u001d+????M9?Zq?Jq\u04b8\u001bkM4?^??\u0699??z{^[\/fusion_code][fusion_separator style_type=\"single solid\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sep_color=\"#b9afa1\" top_margin=\"3%\" bottom_margin=\"50px\" border_size=\"1px\" icon=\"fa-pagelines\" alignment=\"left\" \/][fusion_testimonials design=\"clean\" backgroundcolor=\"transparent\" textcolor=\"#6f727b\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\"][fusion_testimonial name=\"Pierre Marcolini\" avatar=\"none\" target=\"_self\"]<\/p>\n “At some point, we will have to show that the essence lies in tasting and emotion. And there, I have a little secret weapon: Vanille Bleue.<\/em>“<\/p>\n[\/fusion_testimonial][\/fusion_testimonials]