BRUSSELS (BELGIUM) – Further cementing Belgium’s reputation as a producer of top-notch chocolate, a jury of independent reporters has crowned a Belgian chocolatier as the best pastry chef in the world.
The award of Italy-based World Pastry Stars, which is an association of chefs from traditional chocolate and pastry-making nations such as France, Switzerland and Japan, went to Pierre Marcolini.
Reputed for his minimalist style, Marcolini’s chocolates are luxury gifts and some boxes sell for as high as 100 euro and more. He gives a sophisticated twist to his confectionary, macaroons and jams.
Marcolini’s boutiques are there in several countries, including Germany and China and they resemble high-end outlets.
He said the award was vindication of his “crazy project aimed at renovating, transforming, changing, modernising the world of pastry and the world of chocolate.”
The 56-year-old who was born in Charleroi, set up his first business in Brussels 25 years ago. He said chocolate could comfort people during the pandemic.
“We are in a gloomy period … I think the best thing you can do is end up at home with a bar of chocolate, a box of pralines, a box of chocolates,” he said.
After Jean Neuhaus invented the praline, the hard shelled and cream-filled chocolate, Belgium has been famous for its mastery over chocolates. But it is increasingly facing competition from Malaysia and Canada which market confectionary with the label “Belgian style” or from a “Belgian recipe”.
There are more than 200 chocolate firms in the country as well as over 2,000 chocolate stores and museums, tours and workshops.
