Image via Station Gourmande
I recently got back from a quick trip to Belgium. The point of the trip was to witness my husband Todd and his brother Jason, get knighted by the Knighthood of the Brewers' Mash Staff (Belgian Brewers' Guild). Yes, it was a trip all about beer. But the beer helped me with a good tip on chocolate.
While visiting Moeder Lambic (probably one of the best beer bars in the world), Jean Hummler of Moeder Lambic recommended Laurent Gerbaud to me. We were discussing side hobbies and passions outside of beer. I told him I write about chocolate and that I am staying the most touristy part of Brussels, the chocolate shops were plentiful and equally touristy. A couple of saving graces for the serious chocolate fan were Valrhona, Galler, and of course the famed Pierre Marcolini.
Jean told me Laurent's shop was very close to the bar. Unfortunately, I wasn't able to make it over there in time. I also, wasn't able to make it to Pierre Marcolini. This is okay with me because it just means I HAVE to go back now and maybe I will be back for Christmas. Imagine all the special treats at Christmas time. Nothing is more special than a gaudy European chocolate shop at Christmas time.
Not to worry. On one of our hardcore drinking nights, we naturally ended up back at the Moeder Lambic and amazingly, Jean took time out of his own personal day to get me a few noshes from Laurent Gerbaud.
Since I wasn't able to visit his shop or speak with him directly, here are some blurbs about Laurent, his concept, and his special blend of couverture chocolate via his website:
LAURENT GERBAUD, chocolatier in Brussels marries chocolate, fruit and
spices for 7 years. During a prolonged stay in China, he discovers the
rich realm of Asian tastes and smells and begins to coat delicious
kumquats (small candied oranges) with dark chocolate: an unexpected
delicacy. Back in Belgium he passionately continues to create tasty
combinations : "I do only what I like. When I am developing products, my
only guide is my personal taste". The ingredients that compose each of
his creations are all selected among the best ones in their league, and
each delicacy is hand-made: " The chocolate and every ingredient we use
are noble and precious: their character can be preserved only through a
hand-made treatment."
These jewels are presented in a sophisticated packaging that visually
enhances each product and turns them into irresistible temptations:
precious gifts or a personal treat. The very distinctive LAURENT
GERBAUD's logo features a red seal with the word 'chocolate' in Chinese.
The deep and bright colours help create a distinctive identity to the
range and contribute to evoke the world of tastes and travels in store.
LAURENT
GERBAUD's chocolates are currently sold in more than fifty delicacy
stores and specialized tea shops in Brussels, Paris, Berlin, London and
other main cities in Europe.
The new range of LAURENT GERBAUD Dark Chocolate 70% is built around an
exceptional chocolate couverture prepared by Domori according to an
exclusive recipe. Domori, one of the best luxury couverture chocolate
makers in Europe, works only with the best cocoa beans in very small
quantities, using a manufacturing process that allows the expression of
all aromas of the chocolate. This philosophy met exactly LAURENT
GERBAUD's own objectives, and so began a very nice partnership. This
exclusive Chocolate is to be compared with vintage wines: these wines
are made of specific types of grapes which develop special aromas
according to their growing soil. The same happens with chocolates: they
are made of specific cocoa beans selected for their aromatic and tasting
qualities. LAURENT GERBAUD's exclusive mix is composed of Trinitario
beans (5% of global cocoa production) originating from the Sambirano
Valley in Madagascar and of Nacional beans (2% of global production), a
Forastero unique of its kind, exclusively grown in Ecuador. The
Trinitario beans give the chocolate its richness and aromatic intensity
whilst the Nacional beans care for its exceptional length.
Treatment of small quantities of beans as well as low temperatures
during the whole manufacturing process are essential factors to the
preservation of the subtle and unique aromas of those noble cocoas. Not
using soy lecithin ensures the mix is closer to the original chocolate
recipe. This Dark Chocolate with intense and powerful taste has been
developed especially to fit perfectly with the fruits used by LAURENT
GERBAUD in his compositions.
The Milk Chocolate 50% designed by
Domori for LAURENT GERBAUD is also a mix of rare Nacional beans from
Ecuador. It holds 50% of cocoa, has exceptional sweetness and softness. A
touch of Guérande salt completes this subtle picture. The Milk
Chocolate contains a very small percentage of soy lecithin.
Now, these got back to the States in the best condition I could manage. They were stashed in my carry on, kept close to me without a lot of bumping. But being loosely packed, don't expect shining displays of glory. I was meant to eat these in Belgium, but selfishly, I stowed them away to write about when I got home.
The plain disks were loaded with the aromas from the candied orange peels and candied ginger. But you can taste the cedar wood notes from the Madagascar beans and the drying effect and rounded edges from the Nacional beans. Hints of cinnamon, cherries, cedar wood, and some hidden berries.
Excellent quality. Rich, bittersweet, not heavily sweetened. With the salted cashews, this is the prefect blend. I like that the salt and cashew oils tone down a lot of that cinnamon flavor.
**Todd loved cashews. Too bad for Todd, he was Knighted in Belgium. He got a medal and all the attention he could handle. I am not sharing my Belgian prize of these cashew chocolate disks with him.
Prunes dipped in chocolate. Again this blend works wonderfully with dried fruits. Sweet, prunes, but not overly sweet, and rich dominating chocolate.
However, the dried fruits draw out more of the cinnamon notes. I like the salted cashews which tame the cinnamon notes and allow for more of the raw cocoa taste to come through while being blended with the cashew flavors.
The second picture are chocolate balls filled with a gorgeous hazelnut paste of butter. Lightly sweetened and naturally oily. Like a chunky peanut butter filling but better because it's delicious hazelnuts. Simply fantastic.
The candied ginger and orange peel I passed on to my husband. I am not a fan of candied peels, and I really don't like ginger all that much. I did take a nibble into the ginger, and I can say it did work with really well with the chocolate blend. If I can recognize a good match in something I don't even like, then that is worth noting. Again, not my favorite so I passed it to my husband.
And the other are assorted truffles or bonbons. Again, using the house blended cocoa. Lovely flavors with that awesome finishing touch of Madagascar cedar wood flavors, cherries, and that clean drying finish of the Nacional beans.
I am so glad this was recommended to me. In a sea of tourist chocolate like Godiva and Neuhaus, this comes a great treat and a shining beacon for Belgian chocolate.
Next time I am in Belgium, I will have this chocolate with Jean, and take his beer list and do a real comprehensive Belgian beer and chocolate tasting. Those will be true notes to look forward to.
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