Pierre Marcolini

Pierre Marcolini

Arguably the BEST chocolate of all times.  

This is just a photo by photo of Marcolini's work of art. 

*denotes a must-try item!

 

 

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Cabosse Grand Cru 

Pure ganache made from cocoa beans from the Trinidad region

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Caramel Fondant

Caramel cream with fleur de sel

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*Thé au Citron 

Bergamot infusion combined with fresh lemon and lime zest

Câlin Fondant 

Almond praliné, Quimper flaky wafer and caramel blended with fresh Tahitian vanilla

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*Thé Earl Grey 

A pure ganache, infused with Earl Grey tea

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Rose Lait 

A soft milk chocolate ganache with a hint of rose water.Cassis : Cassis : Blackcurrent cream combine with a fresh blackcurrent jelly

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Torsade 

A major classic. Milk chocolate gianduja with a sprinkling of caramelised hazelnuts

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Pavé de Tours Lait 

A crunchy marriage of hazelnut and almond praliné, and Quimper flaky wafer

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Quatre Épices 

Soft chocolate caramel and a blend of four spices

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Équateur Grand Cru 

Pure ganache made from cocoa beans from the Los Rios region

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*Thym & Orange 

A pure ganache flavoured with fresh thyme flowers and a zest of orange

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Cassis 

Blackcurrent cream combine with a fresh blackcurrent jelly

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Trianon Lait 

A nougatine dome inlaid with caramelized ganache 

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Café Cardamome 

 Dark chocolate infused with coffee and cardamom

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*Fleur d'Oranger 

Delicate milk chocolate ganache combined with an orange blossom coulis

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Gingembre 

Encounter between a bitter ganache and fresh ginger

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Pierre Marcolini Grand Cru 

A pure ganache, a marriage of the very best chocolate from Venezuela, Java, Madagascar flavoured with fresh vanilla

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Madagascar Grand Cru 

Pure ganache made from cocoa beans from the Sambirano region

Violette 

A soft violet ganache with bursts of raspberry

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Baies Roses 

A bitter ganache flavoured with Maroccan pink pepper berries

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Venezuela Grand Cru Fondant 

Pure ganache made from cocoa beans from the Sur del Lago region

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*Praliné Citron 

An almond praliné sharpened up with a hint of lemon juice and zest of lemon

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Brésil Grand Cru 

A pure ganache made from cocoa beans from the Bahia region

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Pâtes d'Amandes

Encounter between a pretty almond paste and a slightly salted and caramelised Iranian cream of pistachio

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Palet Or Lait 

A smooth milk chocolate ganache combined with a caramel coulis, all intensely vanilla-flavoured

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Caraïbe Grand Cru

Bitter 72% cocoa ganache flavoured with vanilla pods from Madagascar/Tahiti

*Cœur Framboise

Fresh raspberry ganache with a lemon zest twist 

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Câlin Fondant 

Almond praliné, Quimper flaky wafer and caramel blended with fresh Tahitian vanilla

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Safran 

An infusion of saffron pistils in a milk ganache made from cocoa beans from the Island of Java

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*Mangue 

A milk chocolate cream combined with a Brazilian mango jam

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Palet Or 

A bittersweet ganache combined with a caramel coulis, all intensely vanilla-flavoured

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Pavé de Tours 

 A crunchy marriage of hazelnut and almond praliné, and Quimper flaky wafer

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Thé Earl Grey Lait 

 A pure ganache, infused with Earl Grey tea

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Pierre Marcolini Grand Cru :

A pure ganache, a marriage of the very best chocolate from Venezuela, Java, Madagascar flavoured with fresh vanilla

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All finished!

Each piece of art has the perfect balance of taste and texture. 

Food: ★★★★★

Service:  N/A

Ambiance: N/A

Presentation: ★★★★★