Pierre Marcolini

The Chocolate Experience

The Chocolate Experience

For over 20 years Pierre Marcolini, founder of the Maison of the same name, has perfected the art of making chocolate – from the bean to the bar. Every year he travels across the globe, searching for the rarest cocoa with which to make the finest chocolate.

For this progressive and passionate craftsman, the business of chocolate goes hand in hand with pleasure, sharing, discovery, and creativity.

Since childhood, Marcolini has strived to separate a love of food from that “capital sin”: greed.

What drives this pursuit of taste?
The desire to offer a unique and tantalising experience.

Profile of a devoted chocolatier

Profile of a devoted chocolatier

At 14 Pierre Marcolini had found his vocation, at 19 he was a patisserie chef in charge of a team of patissiers, at 31 he won the World Patisserie Championship…

With almost 40 prizes to his name, Pierre Marcolini’s obsession with taste has lead from one success to the next.

Like the chocolates that he creates, Pierre Marcolini himself is a sweet blend: a delicate composite of heritages and influences.

Belgian by birth but of Italian origin, he effortlessly combines northern discipline with southern spontaneity.

Profile of a devoted chocolatier

From the age of 14, he devoted himself to chocolate with an almost religious zeal. Utterly passionate, the young Marcolini knew it, he could feel it: he would be a chocolatier. No question.

Avant-garde, ahead of the curve, pioneering, innovative… these are just a few labels often pinned to Pierre Marcolini, the fanatical “Chocolate man”.
Determined to revolutionise the role of a chocolatier, he champions cocoa planters and the regions where they work by paying them a fair price. He selects only the highest quality ingredients and insists on an environmentally sustainable and ethical approach to artisanal chocolate production.

In this way, Marcolini assures that his insatiable obsession with taste can go on forever.

The Maison in some key dates

The Maison in some key dates

1995: where it all began: Recently crowned world patisserie champion, Pierre Marcolini opens his first atelier in Kraainem, Belgium.

1997: The first boutique opens at Place du Grand Sablon, Brussels.

1999: The Maison workshop grows to 1500m2 and relocates to Haren on the outskirts of Brussels.

2001: “bean to bar” – a turning point: A European directive permits the presence of other vegetable fats than cocoa butter in chocolate. As an avid advocate of taste and quality, Pierre Marcolini decides to produce his own chocolate from cocoa beans. In the same year he opens his first boutique in Tokyo.

2003: bonjour Paris!: Pierre Marcolini celebrates the opening of his first Paris boutique on Rue de Seine.

2004: Brussels icon: The flagship Grand Sablon store opens at Brussels.

2009: Pierre Marcolini takes control of the entire production process: Pierre Marcolini becomes 100% autonomous in the production of his chocolate.

2015: hello London! : Opening of his first London boutique at 37, Marylebone High Street.

May 2015: Pierre Marcolini is entered into the 2016 edition of the Petit Larousse dictionary.

December 2015: The Pierre Marcolini Maison becomes an official caterer of the Belgian Royal Court.

2016: The Pierre Marcolini Maison opens in the K11 skyscraper, Shanghai.

2019: at the doors of the Middle East: Dubai celebrates the arrival of Pierre Marcolini with its first boutique in the Dubai Mall.

2020: Pierre Marcolini is awarded a prize for “Best Pastry Chef in the World” on the virtual stage of the ‘World Pastry Stars 2020’.

Our cocoa expertise

For more than 20 years, Pierre Marcolini has been creating his own chocolate by sourcing its raw materials and controlling each stage of the production process. This implies mastering every stage from the tree to the bean and from the bean to the bar.

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