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Grand Cru Chocolates

Grand Cru Chocolates from Maison Pierre Marcolini

What Defines a Grand Cru?

Terroir • Rarity • Lingering Taste • Depth

Just as a wine expresses itself through terroir and grape variety, cocoa expresses itself through terroir and its variety, at least for native cocoa trees.

However, it's the human touch that truly transforms it. The choice of harvest time, fermentation duration, and the precision of roasting are all pivotal in elevating the cocoa bean.

The chocolatier's ultimate mission is to authentically unearth and convey the cocoa bean's identity.

Grand Cru chocolate distinguishes itself with its lingering flavors and the profound complexity of its aromas.

A Fresh Identity

A breeze of innovation sweeps across our Grand Cru boxes. A rounder shape, more generous, perfectly tailored for an ideal tasting experience.
Solid hues from natural pigments, in warm and elegant tones, evoking the earthy nuances of each terroir.
Each recipe has been reworked by Pierre Marcolini to unveil more flavors: the ganaches are now cooked or infused to bring out all the subtlety of our cocoa varieties.
Quality ingredients, unprecedented combinations, offered in 5 recipes, ready to be discovered!

5 exceptional beans origins

Cuba • India • Madagascar • Peru • Sao Tome

Grand Cru Cuba

The beans we use come from Baracoa, a small town in Oriente located between beaches bordering the Caribbean Sea and lush mountains.

These are very old beans that have retained all their character because they are in a very isolated region.

The terroir is preserved, only 2 or 3 chocolate makers in the world have the chance to source from Cuba.

These naturally bold beans are smoked with beechwood to bring out all their character, complemented by an infusion of Timut pepper.

Grand Cru India

Our beans come from the state of Tamil Nadu, in the Regal plantation owned by the agricultural cooperative "Go Ground."

200 small farms in the "Green Hills" of Idukki harvest the certified organic cocoa beans, and all the fresh cocoa is processed the same day in the post-harvest center of Udumbannoor before being left to ferment for 5 days.

These beans with bitter notes and dried fruits are elevated by nutmeg.

Grand Cru Madagascar

Our beans come from the Ambanja region in the northwest of the island from the family farm Bejofo. Each tree has been identified, and its pods are harvested separately.

The plantation is a fine example of integrated cultivation, featuring ylang-ylang, coffee, and pepper plants.

The fruit notes of the beans are enhanced by Ylang-Ylang flower, accentuating the flavors of red fruits.

Grand Cru Peru

Peru is considered one of the cradles of original wild cocoa.

The cocoa from the Piura region is commonly called "Gran Nativo Blanco" because the cocoa beans are white, giving a lighter color to the chocolate.

The beans come from the Norandino cooperative. These beans with citrus notes are elevated in our ganache with an infusion of Timut pepper.

Grand Cru Sao Tome

The island of Sao Tome & Principe, also known as Chocolate Island, has been able to preserve its spectacular plant biodiversity.

The Organic cocoa from Sao Tome comes from an initiative carried out by Satocao called the "village project."
This project, which was launched in 2001, aims to enable the development of a center of excellence for autonomous villagers.

The beans with notes of roasted cocoa are infused and combined with roasted rice to accentuate their flavors.

Elevated Beans

Our Grand Cru chocolates are distinguished by their lingering taste and the depth of their aromas.
Discover them in our dark chocolate tablets from the four corners of the world:
Ecuador, Sao Tome, China, and many more!

Plumier of Grands Crus

£25.00

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Malline of Grands Crus

£42.00

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Malline of Saveurs du Monde

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São Tomé & Principe Tablet

£9.00

Tablets

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What Defines Good Chocolate?

• Terroir
• The quality of the plantation and cocoa trees
• The variety of the bean

It is the combination of these three elements that determines the quality of a cocoa bean.

How many cocoa groups are there in the world?

There are four main groups of cocoa beans in the world:

• Criollo (Peru & Venezuela)
• Trinitario (Madagascar, China, Indonesia & Cuba)
• Forastero (Brazil, India & Sao Tome Principe)
• Nacional (Ecuador)

Pierre Marcolini has selected them all for his Grand Crus.

Where are native cocoa trees found?

The plantations are located in tropical regions situated between 20° North and 20° South of the Equator.

This is called the "Cocoa Belt."

To flourish, native cocoa trees need:
• Lots of rain (120-180cm/year)
• High and constant temperatures (between 20 and 32°C)
• High humidity levels (65-100%)
• Lots of shade

The chocolate-making process

From tree to bean and from bean to bar.

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Grand Cru Chocolates

What Defines a Grand Cru?

Grand Cru Cuba

Grand Cru India

Grand Cru Madagascar

Grand Cru Peru

Grand Cru Sao Tome

Elevated Beans

What Defines Good Chocolate?

How many cocoa groups are there in the world?

Where are native cocoa trees found?

The chocolate-making process

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