Pierre Marcolini is one of the few chocolatiers to personally oversee the entire production process for his products: from sourcing to final assembly, including but not limited to sorting the beans, maturation, preparing ganaches and tempering. In this holistic endeavour, he roasts the beans himself. This is a vital stage in the process, the intensity and duration of which must be calculated precisely. Roasting determines the flavour of the chocolate itself, allowing Pierre Marcolini to produce unique-tasting creations.
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