Laurent Gerbaud
Chocolates – Fig, Rhubarb, Pistachio, Hazelnut, Almond, Cocoa Nib, Speculoos
Chocolate Almond Brioche, Brownie
Kugelhopf
Serving as a send-off to Belgium, plane set to leave just twelve hours later, Laurent Gerbaud was selected largely based on location and a reputation for excellence previously seen by way of Chocolate Speculoos at Maison Dandoy, an 18h10 arrival finding the staff in the midst of cleaning up with the café already closed but Chocolate Shop and Counter still open.
One of Belgium’s new wave Chocolate Makers, his shop and Atelier at Rue Ravenstein a short walk from all the famous mass-market shops at Place de Grand Sablon, Laurent Gerbaud has become something of a celebrity in recent times due to his high standard of imported ingredients to pair with milk and dark cocoa made from some of the world’s finest beans and although prices trend slightly higher than the usual the texture is beyond compare, even the 76% cocoa tablet intensely creamy.
Further upping the ante by way of pastries from Brian Joyeux, a late arrival finding the selection largely diminished but still with a Brioche and small Kugelhopf that was every bit as good as the medium one a day prior *despite having sat on the counter all day,* suffice it to say that the Brownie made from Gerbaud’s own cocoa is one of the best money can buy, the fact that Joyeux’s Fondant Cake filled with Caramel was so good further explained by the fact that it too was made from Gerbaud’s Dark Chocolate.
www.chocolatsgerbaud.be/