Frederic Blondeel
Madagascar 49% Sipping Chocolate steeped with Madagascar Vanilla Bean with ‘Cralin’ and Chocolate Crispy
Brussels Style Waffle with Chantilly and Melted 76% Chocolate from Costa Rica
Caramel Duck, Speculoos Truffle, Poire William Truffle, Vietnamese 80%
In a city where every street seems to feature a chocolate shop (or three) the decision of where to invest can occasionally seem daunting, but claiming a bean-to-bar concept with the factory mere steps away it would be hard to fault any aspect of Frederic Blondeel’s operation, the man self-described as a “roaster” as much as a chocolatier turning out world-class confections with a small café menu, as well.
Sporting the standard collection of tablets, pralines, truffles and likewise, spreads and hot chocolate mix also available with handmade ice cream sold by the scoop in house, it was with a cup of the signature milk chocolate along with a waffle and hand whipped Chantilly that the tasting began and complimented by truly friendly service both options were reference-standard for the region, the creamy cocoa upgraded through stewing with whole vanilla beans while the crisp waffle sand beneath dark sauce and ethereal Cream.
Passing on cookies, brownies and Fondant, though all offered temptation, remaining space was invested in four more chocolates to go with the crispy one served alongside the hot chocolate, the Vietnamese 80% absolutely pure, potent and silky while the caramel duck was equally textbook, Poire Williams offering a boozy center to one truffle while the first of many Speculoos experiences was had by way of the other.
http://www.frederic-blondeel.be/