Pierre Marcolini

Pierre Marcolini

by Celia Sin-Tien Cheng
May 17, 2005

Belgian chocolatier Pierre Marcolini

Pierre Marcolini, renowned Belgian chocolatier, has recently opened its doors in New York City on Park Avenue. Pierre Marcolini takes total control of the chocolate-making process, from selecting the cacao beans to concocting his own chocolate couverture. His chocolates are simple and elegant. Many of the pieces have nothing more than the name of the chocolate printed on them. Quite simply, less is more. The directness and honesty lets the chocolates resonate of their own merit in taste. They humbly avoid the impolite presumption that their chocolates are better than others, but ask that you judge for yourself. They are confident in the overall experience that Pierre Marcolini provides.

Pierre Marcolini has a feel of generosity. I have to confess that I’m not sure how to explain this, but there is nothing fussy about this chocolatier. There is no sleight of hand and it seems that everything is in plain view for one to see and judge. The no-frills attitude is carried through in the customer service. The staff pays attention to you and your needs and that gets bonus points in my book.

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