The Chocolate Life

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Evert-Jan De Kort (
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  • Antwerp, Belgium
  • Belgium
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Evert-Jan De Kort ('s Discussions

Fresh cacao pods hooray, but what to do?

Started this discussion. Last reply by Adeir Boida de Andrade Jul 12. 17 Replies

Tips for pairing chocolate and whisky?

Started this discussion. Last reply by Evert-Jan De Kort ( Nov 3, 2009. 4 Replies

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Latest Activity

Adeir Boida de Andrade replied to Evert-Jan De Kort ('s discussion Fresh cacao pods hooray, but what to do?
"HI My apologies but unhappily, I never used the cupuaçu. Nor the seeds, nor the pulp, nor the nectar."
Jul 12
angenieux drupa replied to Evert-Jan De Kort ('s discussion Fresh cacao pods hooray, but what to do?
"hello Mr Adeir boida i was wondering if there is a recipe for cupuacu jelly,as i am de pulping some now . i am actually trying since a couple of months to make cupuacu bars with the seeds proceeding like cacao nibs. lots of people here love it. you…"
Jul 12
Felipe Jaramillo F. liked Evert-Jan De Kort ('s video
Feb 24, 2013
Evert-Jan De Kort ( replied to Ramon Recalde's discussion The perfect paring: Chocolate with _____?
"I'm experienced in some wonderful matches to whisky. The complexities of both result in some elevating experiences. I've tried (red) wines, but often found the origine chocolate to strong, it pushed away the wine, even bold argentinian…"
Jul 17, 2012
Evert-Jan De Kort ( posted a status
"Here is a read on our Chocolate & Whisky pairing, feel free to comment!"
Jul 17, 2012
Tom replied to Evert-Jan De Kort ('s discussion Fresh cacao pods hooray, but what to do?
"How long do you freeze dry for? The custom dryers here specialise in wedding bouquets and they dry them typically for 4 days."
Jul 9, 2012
Evert-Jan De Kort ( commented on Vera Hofman's photo

Friis Holm

"interesting idea, but at least to say it is a very tricky claim to make..."
Jul 6, 2012
Evert-Jan De Kort ( commented on Vera Hofman's photo

Friis Holm

"enig idee wat ze daarmee precies bereiken? of is het de nieuwe marketing hitword?"
Jul 4, 2012

Profile Information

Dark, Milk, White?
Most memorable chocolate experience:
discovering origin chocolate with Chocolat Bonnat at the age of 16
My favorite chocolate is:
Pralus and Rogue

Hello here's a Cacao Aficionado from Belgium

It's a good idea to present myself briefly I guess :)

Born and living in Belgium, Antwerp area, I'm eating dark chocolate since the age of 5 or so, harldy ever ate candy bars or chocolate sweets.
When my aunt came back from France when I was 16, she had this collection of Bonnat bars for me as a gift. You know, the Chuao, Puerto Cabello, El Rosario etc. all at 75%.
I'l never ever forget that moment: I got hooked and addicted to luxury chocolate. Ever since that moment already 18 years ago, I've been on a quest for the highest % bars at first, then until now I want to know everyting about single origin, grand cru chocolate bars.

I'm dreaming and currently working on launching a business, next to my digital marketing consultancy job, and started (also on Facebook) to sustain my passion and bizz development ideas. I hope get lots of fun with it, and maybe… who knows, one day I’ll be the owner of my own beautiful cacao hacienda.

Looking forward to a lot of sharing here on the Chocolate Life too :)
Feel free to get in touch!

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Comment Wall (7 comments)

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At 6:03pm on February 25, 2010, Gwen Borders said…
How ironic! Last night I sat with Chef Roger Holden to judge 15 brownie recipes at a competition for home bakers at a library not far from my store. He is an instructor at a culinary school here in Michigan. He told me that the college just bought him an enrober that can produce 1,000 pieces per hour as well as other equipment dedicated to making chocolate. He has a fondness for Felchlin and uses Cluizel as well when teaching his culinary students, along with Valrhona and others. He said he thinks he owes it to his students to expose them to as many varieties of chocolate as possible. Here is a link explaining what Chef Holden does.
At 5:46pm on February 23, 2010, Gwen Borders said…
I see more "green" and socially responsible products being used as guest amenities in hotels. Free trade and organic coffee in each room is being seen more and more.

Many young people in the US are turning to veganism, hence the need to produce dark chocolate items that fit with the changing tastes. Just today, I made a 90% dark chocolate ganache also using soy milk, as an icing for a vegan torte. It was honestly quite good.

I also find that many of today's vegetarian and vegan culinary students choose to specialize in pastry & confectionery because they cannot tolerate handling meat. As a result, look for big advances in low-fat, health conscious, elegant desserts. By focusing on the superior flavor of heirloom cacao, these chefs will be able to coax flavor out of their medium without an over-reliance on sugar.

Also, this recession has cleared the way for new restaurants to replace those that have gone out of business. Even though there has been a return to inexpensive food during this recession, as soon as it is over, the marketplace will adjust back to higher standards and the new cuisine will be reflected in these establishments catering to the next generation of health-conscious consumers.
At 2:57pm on February 23, 2010, Gwen Borders said…
Chef's would be using and making premium chocolate complete with origins, cocoa content and traceability. Bars would be best marketed/used at resorts and hotels both with premium labels and private labels.

What you say about Valrhona is true, but that is changing. All you have to do is look at the culinary schools and how they are being trained now. An entirely new generation of chefs have tasted and worked with premium brands and they will be bringing this knowledge and differentiation to their new positions. The knowledge and ability to work with premium chocolate will help distinguish the excellent "rising star" pastry chefs from the merely adequate ones.

We have much to look forward to here in the U.S.Delete Comment
At 9:32am on February 19, 2010, Gwen Borders said…
Hi - thanks for asking.

I do see pastry chefs at fine dining restaurants offering daily, fresh chocolate creations and even a brand or signature line for the particular restaurant. Consumers will want the freshest, purest flavors and origins created by chefs in an elegant atmosphere.

I am uncertain about the future of the higher priced gourmet bar in the U.S. When the mass market started carrying high percentage bars and single origin bars, it killed my chocolate bar business and really only the truffles and traditional pieces sell well in my boutique now.
At 8:45am on February 19, 2010, Evert-Jan De Kort ( said…
hi Gwen, thx!
Let's hope so :) what products do you think will find and define a new era on chocolate?
At 8:18am on February 19, 2010, Gwen Borders said…
Just viewed the FB page - very nice !
Things are moving fast ... I think we are going to see some major changes as we come out of this recession. Many new faces and products poised to enter the marketplace. Exciting!
At 9:58am on January 2, 2010, Kristina said…
Merci beaucoup for the videos! (by the way, they are really great subtitled) They make a bit envious :).

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