In a few words, who are you?
We are a passionate couple. Our mutual interest in fine cuisine and the hotel business has led to a real passion for chocolate. And when we first visited a cocoa plantation in Mexico, it was love at first sight!
When and how did you get into chocolate?
Caroline - After my hotel management studies in Namur, I looked for a job in the food industry, where I could practice as many languages as possible. That's how I started my career in chocolate, in 2002, by selling pralines at Galler near the Grand Place in Brussels.
Nicolas - Feeling out of place in my administrative job, I took evening courses as a chocolate craftsman at Syntra in 2009 and 2010. I learned how to work with chocolate. But it was while visiting the cocoa plantations that I realised what I really wanted: to make my own chocolate!
What makes your art unique? What is the "bean-to Bar"?
The Bean-to-Bar is a concept that makes each chocolate unique. Each chocolate will indeed be different by the know-how of the cocoa planter, and then by the way the chocolate maker will work these beans: roasting, grinding, conching,...
What are the particularities of a Belgian chocolate maker for you?
First of all, the Belgian chocolate maker has a long tradition. The Belgian praline is known all over the world, thanks to the know-how that is passed on from generation to generation .
But it is necessary to distinguish the artisan chocolate maker from the Belgian chocolate maker. If the former is an artist, the latter is more of a daring technician. The latter has not yet been able to match the reputation of the Belgian chocolate maker and has to prove himself every day to earn his place in the world of chocolate.
P. Marcolini takes you back into the very small team of the new generation of chocolate craftsmen in Belgium. What does this mean to you?
It is a great honour for Pierre Marcolini to take us back into the new generation of Belgian chocolate makers. Participating in the writing of his book was a great experience! And to know that you are supported by the "big names" in Belgian chocolate is very motivating.
What does surrealism mean to you?
For us, surrealism is an artistic movement that leaves room for dreams and fantasy and goes against the pre-established rules.
If we start from the definition of R. Magritte who says that "to be surrealist is to banish from the mind the déjà vu and to seek the not yet seen". Do you think you are surrealists?
We had never thought about that side of our profession, but that's a bit like that... If we had been reasonable, we would have made pralines like many chocolate makers in Belgium. But yes, we decided to embark on the adventure of the Bean-to-Bar and to "look for the (chocolate) not yet seen". It was risky but it was clearly worth the risk, when you think that each of our chocolates is a unique piece.
What do you like in Belgium that you can't find anywhere else?
Caroline - I love Belgium for its cultural diversity and open-mindedness. Living in Tervuren for 10 years, and working there full-time for the last 4 years, I come into contact with people from very different backgrounds and what often strikes me is their lack of judgement in relation to others.
Nicolas - My family, without hesitation. I am someone who needs to be surrounded by my loved ones, they give me the strength to pursue my passion despite the moments of doubt or the difficulties that an independent person experiences.
