dinsdag 13 februari 2018

“The Roots of Peruvian Chocolate”.

There’s a place called Peru, where it is possible to sail along extensive rivers in the Amazon jungle, to climb up snowy peaks at more than 10,000 feet above sea level in the Andes Mountain and to contemplate amazing sunsets in the Pacific Ocean. It is out of these three regions that Maraná extract the finest Peruvian cocoa beans that are use to make there craft chocolate that will make you enjoy Peru in a new way.

VIDEO: https://youtu.be/BtQ8I8pYiSk

Now available in Belgium, Kortrijk

woensdag 20 december 2017

Eindejaar 2017/2018

Beste klanten,
Jullie hoeven niet te bestellen, er zal steeds voldoende gebak in de winkel aanwezig zijn.

Voor de mensen die graag het feestmenu afsluiten met een mooie kerststronk kan ik alvast het volgende voorstellen:

Nr 1. MAROU BA RIA 76%
Cacaobiscuit zonder bloem, een interieur van melkchocolade Costa Rica 40% en crunch van speculaas en praliné. Een chocolademousse van Vietnamese chocolade Ba Ria.
Overgoten met een donkere chocolade saus.
(Serveren met een vanille anglaisesaus indien gewenst).

Cacaobiscuit zonder bloem, een interieur van caramel, pecannoten en beetje Himalayazout. 
Buitenkant een lichte smakelijke gianduja hazelnoot, overgoten met pralinésaus.
(Serveren met een vanille anglaisesaus indien gewenst).

Een biscuit Duchesse met cranberriesaus, een interieur van vanille uit Oeganda en verse appeltjes-mango. Een mousse van mango en gelee van frambozen.
(Serveren met een coulis van frambozen indien gewenst).

Tevens zijn er drie soorten dessertglaasjes, crème brulée, macarons,...

Verder blijft er een assortiment van ons klassiek gebak evenals pralines, koekjes,...

De openingsuren voor Kerst en Nieuwjaar zijn licht aangepast:

Vrijdag van 8 tot 18 uur
Zaterdag van 8 tot 18 uur
Zondag van 7u30' tot 18 uur
Maandag van 8 uur tot 16 uur

deze uren gelden eveneens voor de week van oud naar nieuw.

zondag 10 december 2017


Omnom Hand Crafted Chocolate is a bean to bar chocolate producer in Iceland. They produce hand crafted chocolate from organic cacao beans, originating from the cacao fields on the island jungles of the Caribbean, South America, Asia and Africa.

It started off as an experiment, as a passion project. Kjartan Gíslason and his cofounders Óskar Þórðarson and Karl Viggó Vigfússon, the chocolatiers behind Iceland's first bean-to-bar chocolate, started making their cocoa creates in their own kitchens—just to see how it would come out. Inspired by the small-batch chocolatiers like Dandelion and the Mast brothers, the three were thrilled with their almost instantaneous success, friends and family loving their samples. So when an abandoned gas station opened up in Reyjkavik, the three took a leap and established their own little chocolate factory.

Gíslason came up with the name Omnom, something silly that could catch on, something fun. He recruited his friend André Úlfur Visage for the logo and packaging design, and a brand was born. "We're still in a fairy tale, a kid's playhouse or something. We weren't that serious, but when André got the design so nice, we thought 'Wow — we should really go for this!'"

The box represents a secret chest of happiness. The process of opening it up and the option of closing it again was important, in stead of a throw away wrapper. It double serves as a tray while sharing and enjoying Omnom and also a safety chest to protect the any uneaten chocolate safely and neatly.

The process of making chocolate starts at the cocoa plantation, and Omnom sources their beans from all over the world.
more: smallthingsinbignum

Looking for exclusive chocolate gifts at Christmas or New Year?
We @patisserievercruysse have currently six varieties of Omnom's selection, with an inside tip that more may come in the future.

Organic cocoa beans from Nicaragua, organic cane sugar, cocoa butter, Icelandic milk powder, sunflower lecithin.

 Organic cocoa beans from Madagascar, organic cane sugar & cocoa butter.

Organic cane sugar, cocoa butter, Icelandic milk powder, organic cocoa beans from Madagascar, sunflower lecithin.

Organic cocao beans from Nicaragua, organic cane sugar & cocoa butter.

Organic cocoa beans from Nicaragua, organic cane sugar, cocoa butter, Icelandic milk powder, sunflower lecithin.

Organic cocoa beans from Tanzania, organic cane sugar & cocoa butter.

Organic cane sugar, cocoa butter, Icelandic milk powder, organic cocoa beans from Madagascar, sea salt, almonds & sunflower lecithin.

Also available in Ghent @hildedevolderchocolatier
Pictures are taken @patisserievercruysse.be

zondag 3 december 2017

You love chocolate, we love Lapa-Lapa.

"Discover our chocolate and taste the flavours of LAPA-LAPA."
Made by Belgians in Nicaragua.

This is how Pieter-Jan me introduced his craft chocolate 72 % pure dark chocolate made in Nicaragua from bean-to-bar and wow I'm surpriced of this Nicaraguan Rugoso Trinitario.

His chocolate has a complex balance between acidity, bitterness and sweetness. It has notes of black and red fruits which ends in a long and mellow finish with flavors of coffee, tropical wood and smoked tea. A perfect companion for a Nicaraguan rum, coffee or even cigar.


The Rugoso cacaopod which is found in the hills and jungles of Matagalpa.

We're pleased to announce we sell this chocolate as one of the first chocolate shops in the world.
As you already now, in our shop we may have some exciting surprises for you during certain times of the year and this is one of them.  
Belgian Bean to bar chocolate made in Nicaragua.

More: Lapa-Lapa

dinsdag 28 november 2017

Heerlijk, kaas & chocolade!

We hebben er een tijdje overgedaan maar eindelijk kom ik er mee over de brug.
Een pairing tussen mooie kazen en uitzonderlijk heerlijke chocolade moest toch eens kunnen gerealiseerd worden.
Raaka zorgt voor alle chocolades en de kazen kan je bij de betere kaasmeesters bestellen.
En wil je hierbij nog wat wijnadvies, dan heb ik mijn best gedaan om er een gepaste wijn bij te vinden, namelijk een elegante Pinot Noir of zie onder de foto's.

Het spreekt vanzelf dat je voor alle Raaka chocolade bij Vercruysse terecht kan.

1 / Smoked Chai Chocolate with Kunik - a decadent, but young buttery goat/cow triple creme from Nettle Meadow Farm

2/ Sea Salt Chocolate with Queso del Invierno - a creamy, citrusy and nutty sheep/cow blend from Vermont Shepherd

3/ Bourbon Cask Aged Chocolate with Bayley Hazen Blue - a fudgy, sweet & salty blue cheese from Jasper Hill Farm

4/ Cabernet Sauvignon Chocolate with Ashbrook - an earthy, buttery, & lightly funky Morbier-style cheese from Spring Brook Farm

Try pairing with a slightly sour Berliner Weisse or an acidic Pinot Noir.

5/ Coconut Milk Chocolate with Landaff - an earthy and tart cows' milk tomme from Landaff Creamery
Elegant when simply paired with a sturdy white wine or crisp pilsner.

6/ Ghost Pepper Chocolate with Marieke Super Gouda - a nutty and butterscotch-y aged gouda from Hollands Family Cheese
Rioja or Tempranillo

 Thanks to: saxelbycheese 

woensdag 15 november 2017

Oialla: Extend the knowledge of the wild bean.

Oialla is exquisite organic chocolate made from wild-growing cocoa trees in the Amazon Jungle. Oialla has won several awards and it is sold to top restaurants and only the best chocolateshops around the world sell these bars.
There is traceability from harvest of the chocolate beans until selling the chocolate.
Rasmus Bo Bojesen is the man behind Oialla. He has worked as an apprentice at the chocolatier Bernachon in Lyon. Bernachon is one of the four remaining family owned chocolate companies
left in France - and probably the most well known.

When Oialla started in 2010 few paid attention to bean-to-bar or single origin chocolate. Today ambitious chocolatiers and companies have realised the potential of knowing where the cocoa comes from. Using wild cocoa gives us the oppurtunity to create an exclusive chocolate while caring for the environment and the indigenous people of Baures, Bolivia.

The Beniano beans come from the world's original cocoa trees with roots dating back to the pre-Columbian cultures. The green and yellow cocoa fruits have never been grown, cultivated, fertilized or treated with herbicides. They are more than organic.
Criollo is certainly vulnerable to environmental changes. The Beniano beans from the old trees have an amazing taste and are indeed the ultimate beans for chocolate. They must be among the purest cocoa beans in the world.

We are so lucky to follow Oialla in Belgium for the first time available in Kortrijk:

Oialla 100% is our purest chocolate.
Oialla 100% is a chocolate that very much challenges the taste buds. It suits both desserts and savoury dishes as a spice or fragrant garnish – or a wonderfully rich cup of hot chocolate.
The flavour is intense and yet very mild for a 100% chocolate. The taste lingers and offers a full-bodied cocoa aroma with a mild acidity and notes of minerals, lime and almonds.

Oialla 78% chocolate.

Oialla 78% is a darker version of the original Oialla chocolate. The difference lies in the 6% lower sugar content and a slightly different roasting process, which give it a deeper, darker cocoa flavour. The chocolate has a low acidity and enticing notes of fruits such as peach, apricot, blackberries, prunes and red stone fruits.
Enjoy Oialla 78% whenever you want a deep, intense and dominant chocolate flavour.

Oialla's 46% chocolate

Oialla milk chocolate contains 46% cocoa, organic whole milk and Brazilian cane sugar. Compared to other, classic milk chocolates Oialla 46% contains a high percentage of cocoa, which gives it a more intense chocolate taste.
Thus, it is not too sweet, and that is what makes it completely different from many other milk chocolates. Try the Oialla 46% if you are ready to challenge your concept of milk chocolate.

zaterdag 28 oktober 2017

Ohymygosh, there's so much chocolate to choose from!

Een tijdje terug vond ik op de sociale media wonderbaarlijk mooie chocolade. Toch de verpakkingen zijn om te stelen. Dus dacht ik ik ga deze maar eens opzoeken en er eentje of meerdere van gaan proeven.
 Scotland's tastiest chocolate

Helemaal niet zo eenvoudig als gedacht, het pas opgestarte bedrijfje van Matt en Ish Broadbent is eigenlijk wel echt klein en dus kreeg ik de chocolade niet direct te pakken.
From their workshop in Edinburgh, Ish and Matt hand make chocolates using the highest quality organic and fair trade produce,

Na enige tijd aandringen en wat opzoekwerk weet ik ondertussen waar zij de bonen gaan halen en dus ben ik overtuigd van hun kwaliteit van de chocolade tabletten. Beiden stralen ze passie en liefde uit bij het vervaardigen van hun mooie producten.

 combining their passion for art and graphic design

Dus ben ik maar meteen gaan bestellen en na enkele weken kreeg ik een doos vol "Ohmygosh".

to create a unique brand already loved by many.

70% dark chocolate, made from cocoa beans grown sustainably in Africa
70% dark chocolate, paired with fragrant mango abd earthy bee pollen

70% dark chocolate, infused with sweet fragrant vanilla and raspberry pieces

75% dark chocolate and crisp, creamy salted almonds

75% dark chocolate, made with ultra-rare Peruvian Porcelana

A smooth, creamy 50% milk chocolate with tasting notes of dark cherries and soft caramel.


Te koop in onze winkel: www.patisserievercruysse.be