Gault&Millau has announced its selection of the best chocolatiers, with the famous guidebook publisher handing out awards for the Chocolatier of the Year for Flanders, Brussels and Wallonia, as well as the Discovery of the year prize.
For the tenth year running, the digital edition of Gault&Millau Chocolatier offers a non-exhaustive selection of the best spots, established on the basis of several blind tastings.
In particular, the guide points out that more and more chocolatiers are showing interest in single-origin chocolate, whose taste profile is strongly influenced by the terroir where cocoa beans grow and ferment.
In Flanders, Jannes Deduytschaever, already crowned Chocolatier of the Year for Flanders in 2022, has been granted the honour again this year, confirming his exceptional talent. The chocolatier from Ghent stands out for the elegance of his creations, combining finesse and aromatic intensity, with a highly precise finish. Among them, a caramelised salted butter praline, subtly spiced with citrus notes, perfectly illustrates his mastery of this art.
In Brussels, Jérôme Grimonpon, whose establishment in the municipality of Uccle had already won an award in 2020, has once again been rewarded for his unwavering commitment to craftsmanship. In his chocolate factory, he defends a vision of the profession based on passion, respect for the product and the quest for the right taste. Each creation is hand-crafted in limited quantities, with an unwavering focus on quality.
In Wallonia, Jean-Philippe Darcis was recognised for a body of work patiently built over nearly thirty years, driven by passion, rigour, and an ever-curious spirit. He stands out for his subtle mastery of flavours and textures, supported by beans sourced from organic and fair-trade plantations. In Verviers, his beloved hometown, he founded a chocolate museum, an academy, and a beautiful tasting salon.
The Discovery of the Year for Belgium award went to La Chocolaterie du Château de Leignon in Ciney. Raphaël Vanda and Jérôme Deborne opened their establishment in the former farmhouse of an enchanting estate. In this inspiring space, each praline is hand-crafted, following an artisanal, sustainable, and local approach.
