There is a “before “and “after” the arrival of Pierre Marcolini in the world of chocolate making. Early on in his career, he decided to break with the tradition of Belgian chocolate making at that time and do things his way. It was an instant hit. He set himself a visionary challenge of making his own cocoa paste and has now been joined by the upcoming generation in the “Bean to Bar” movement. His quality charter reflects his values and how he produces ethical and environmentally friendly cocoa. Today, with no less than 45 boutiques around the world, he continues to reinvent the art of chocolate making.