Maison Pierre Marcolini – premium belgian chocolates

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Homemade Chocolate Bar Recipe

Maison Pierre Marcolini’s four chocolate bar recipe options are famous throughout Belgium. They’re designed to enhance the unique notes of each chocolate bean. Nothing makes it into the mold without his instructions. Whether our artisans are working with coconut, almonds, or biscuits, production is tightly controlled.

Ingredients

Basic Ingredients

Chocolate is the star of the show. All Maison Pierre Marcolini cocoa beans are crushed into a couverture chocolate mixture before additions like almonds and butter are ever considered. This is when cocoa powder, salt, and butter are added.

Optional Add-ins
Ingredients like nuts, vanilla extract, maple syrup only come after the chocolate tablets have been perfected.

Essential Tools
Even the best chocolate bar recipe will fail without the right tools. A good double boiler is every chocolatier’s best friend. It prevents overheating and bitterness. You’ll also need a silicone mold and fridge so that your new creation can set.

Optional Tools
Overdone sugar and cacao butter become bitter if your kitchen stove becomes too hot. A good thermometer allows us to monitor our confections like hawks.

Our chocolate tablets

Instructions

Melting the Cocoa Butter
Confections like the case noisette tablet taste delectable because they’re melted on a low heat. Artisans watch every moment because the best chocolate bars are more than just calories. Cocoa powder and cacao butter must be melted in a bain-marie at 50 °C before allowing cooling at 28° C. Then we bring it back up to 32° C.

Mixing Ingredients
Once simple ingredients like cacao butter have been melted, we add nuts, maple syrup, extract, and other ingredients. You can add a biscuit layer for extra texture. However, even a simple chocolate bar recipe is delectable if carefully prepared.

Pouring and Setting
Once we’ve achieved the perfect creamy flavour and salt levels, we pour our mixture into a silicone mold. We allow it to set in the fridge for 30 to 60 minutes. Freezer setting can alter the creamy flavor.

Customization Tips
Flavor Variations
Every Maison Pierre Marcolini chocolate bar balances sweet and salty, bitter, and sweet flavours. A tsp of almond gianduja works wonders in a hazelnut chocolate bar. A tbsp of maple syrup balances the bitterness in dark cocoa, and delicate ingredients like vanilla extract are often best with a mild white chocolate.

Texture Variations
Confectioners are constantly striving for the smoothest chocolate, but the challenge doesn’t end there. Rich flavours are beautifully balanced by the crunch and crackle of biscuit. Sugary ingredients like praline are tempered with nuts. Opposites attract. There are four chocolate bar recipes in Maison Pierre Marcolini collection: Petits bonheurs containing caramel, hazelnut, gianduja, and coffee praline.

Storage and Shelf Life
Proper Storage
Chocolate needn’t be stored in the freezer. It will hold its flavours best at temperatures of less than 18° C in its original packaging.

Shelf Life
Our fresh ingredients and preservative-free recipe come with a best-before date of between one and nine months. Cacao needs gentle care if it’s to develop its fullest flavour profile. This way, each bite offers a sophisticated taste adventure.

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