Pierre Marcolini

Pierre Marcolini is one of the few chocolatiers who roasts his cocoa beans himself. This fundamental step, the intensity and duration of which need to be established with precision, guarantees the aroma of the chocolate.

For Pierre Marcolini this phase is part of an overall production process which needs to be perfectly mastered for each and every product: from the delivery of the ingredients to the sorting of the beans, the blending, the preparation of ganaches, the tempering and finally the packaging of the chocolates...

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