Melt into their chocolates
What could be more comforting than a wonderful piece of chocolate? The famous gastronomic guide Gault&Millau has highlighted the best chocolate makers in Belgium and Luxembourg once again this year.
The competition is tough among the 97 artisans in this selection. It is true that Belgium well deserves its international reputation when it comes to chocolate. But what are the criteria for deciding between them? The guide jury simply relies on two essential criteria that combine appearance and taste.
As last year, three winners were nominated in Belgium, representing each of the country's regions. This year's 'Discovery of the Year' prize for 'Goût Fou' from Zele (East Flanders) is also worth mentioning.
The winner of this fifth selection for Brussels is Laurent Gerbaud, known for the quality of his cocoa beans, which come from Madagascar, Peru and Ecuador, and also for his pralines, which go beautifully with beer and wine.
In Flanders, the winner was Olivier Willems from Ostend. Here, originality meets quality, with original designs combined with intense, balanced flavours, such as the 'James Ensor' praline with its mix of Earl Grey, fleur de sel and praline.
Lastly, in Wallonia, the winner is Benoît Nihant, from Awans in the Liège region. The cocoa bean lies at the core of his work, from its selection to his flagship 'Coeur de Samba' praline. The bean is roasted, crushed and transformed through a perfectly mastered technique that is already enjoyed by many connoisseurs.
These chocolate-makers are proud ambassadors of Belgian know-how, which can be enjoyed in many different ways and should be savoured without delay.