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Best artisanal chocolate in the world

The inspiration behind our egg art

Oriol Balaguer is an award-winning Spanish pastry artist and chocolatier whom I had the great honour of working with in New York a little while back to learn about his passion for chocolate and his techniques for making showpiece eggs. This Easter season, you’ll see Oriol’s influences in my own work on display in our shop, or here online

 

I learned that Oriol got interested in the sweet arts at an early age when he watched his father at work in his own bakery while he played alongside him.  After studying and working in some of the best patisseries in Spain and Belgium, Oriol worked for seven years in Ferran Adrià's team at the famed elBulli restaurant in Spain. Adrià has been considered one of the best chefs in the world and defined Oriol as "one of the most all-round professionals in gastronomy". At just 21 years of age (1993) Oriol won the award as Best Artisan Pastry Chef in Spain and many more awards since then.

 

I’ve taken some of his techniques and others I’ve learned along the way to develop interesting egg showpieces that capture the light in interesting ways, hold interesting textures, show off luminous colours and incorporate the very best tasting chocolate from around the world.

American Express lists us among the best in the world

American Express lists us among the best in the world

This month, American Express covered the world of fine chocolate in their gorgeous online magazine, Amex Essentials. Each month, the magazine presents a selection of the most original travel and lifestyle trends and ideas around the world.  

Their dive into the best artisanal chocolate around the world was intent on finding chocolatiers who were passionate about giving people that perfect chocolate moment using the finest cocoa and lots of finesse. We were delighted to be on that list -- and the only Canadian chocolatier to be recognized.

Sometimes its easy to think that the good work you do in a niche market can only be recognized or successful on the stages the world is most familiar with -- stages in New York or the world's chocolate hub of Paris. It's exciting for us to see that no matter where you hang your chef's apron, there are appreciative audiences.  And if you're doing things right and truly passionate about your craft, the fact that your stage is in a remote part of the world doesn't really matter.

For all of you who appreciate our work, thank you! You inspire us to do more of it, and better, each day.

You can see the full article here: https://www.amexessentials.com/worlds-best-artisanal-chocolates/