The Chocolate Life

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Vercruysse Geert's Friends

  • Kanako Satsutani
  • Kelly Sayers
  • Daniela Vasquez
  • Ryan M.Errada
  • Journey Shannon
  • Brandon Buckner
  • Giuseppe
  • Tom Ohito Zukoshi
  • Jessie Gurbani
  • Sergio Shidomi
  • Mic
  • Pierrick Dubreil
  • Domantas Uzpalis
  • Jessica Conrad
  • Solis Lujan

Vercruysse Geert's Discussions

Why is it so difficult to do? (some time ago a question from Joanna Miles)

Started this discussion. Last reply by Magrietha Hendrika du Plessis Aug 14, 2011. 4 Replies

These are the provide guidelines for the tempering of couverture from Valrhona: Optimized temperatures for a better use of the chocolate couvertures from Valrhona (see attachment).1.You have the…Continue

 

Vercruysse Geert's Page

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Vercruysse Geert liked Vera Hofman's event Origin Chocolate Event in Amsterdam
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"Talking of the future of cacao and chocolate..."
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Gianduja Chocolate reviews

"Hi Adrianne, I'm not a chocolate maker do be clear. I'm a patissier and make viennoisserie, icecream and ofcourse chocolates. I've met Clay several times, he even was in my house last year for one night bevore he was visiting other…"
Dec 16, 2013
Adriennne Henson commented on Vercruysse Geert's photo
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Gianduja Chocolate reviews

"Hi Vercruysse, I hope one day to meet you in person,I am on the other side of chocolate,a consumer who has passion for good tasting chocolate and meeting the artisans who make it.I do much research in chocolate in buying and tasting many dark…"
Dec 15, 2013
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Gianduja Chocolate reviews

"Hi Adrienne, sorry to dissapoint you for the gianduja. This is a artisan gianduja and is only sold in our shop in Belgium and the Netherlands. My chocolates and specialities are produced in small quantities with chocolate made…"
Dec 15, 2013
Vera Hofman liked Vercruysse Geert's photo
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Adriennne Henson commented on Vercruysse Geert's photo
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Gianduja Chocolate reviews

"Wonder if that is sold here in New York City?"
Dec 12, 2013
Adriennne Henson commented on Vercruysse Geert's photo
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Gianduja Chocolate reviews

"That really looks good and would like to try some of that!!!!!!!!!!"
Dec 12, 2013
Vercruysse Geert posted photos
Dec 9, 2013
Vercruysse Geert commented on Vercruysse Geert's photo
Dec 9, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
For impressions look at www.patisserievercruysse.be
http://whydowelovechocolate.wordpress.com/
http://cocoaskiss.blogspot.be/
My favorite chocolate is:
Marañón FortunatoN°4 Peru, Adi Chocolate 72% Trinitario, Madre Triple Cacao & Coconutmilk-caramelised ginger, Danta Chocolate 70% Los Ujuxtes, Pacari raw 70%, Akesson's Voatsiperifery 75%, Original Beans: Beni Wild Harvest 68%, Felchlin Centenario Crudo 70%, El Ceibo: Heritage 75%

Another day, another message in the inbox.

 Geert (the ‘G’ silent, pronounced ‘heert’) Vercruysse likes to say he never works; that this being chocolate he always plays. He undersells himself. His passion for Theobroma cacao (literally ‘god-food’ in Latin), & all things chocolate all of the time, rises to the level of a calling. Therefore, call him a pre-ordained priest, iman, kohen, monk, shaman... whomever gets tapped as handler of the sacramental truths. The trust safely ensconced in his care, he whiles away hours, days & nights -- his whole life really -- ritually inviting all ye faithful that put this little town of Kortrijk, Belgium on their pilgrimage itinerary & flock to it after Lourdes & Notre Dame en route to the Anne Frank House in Amsterdam -- holy sites all. There, Geert offers his daily benediction, & thus duly blessed, a smile guides the rest of the way.

find more at: Chocolate Hallelujah

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Vercruysse Geert's Blog

The future of chocolate

Posted on May 31, 2012 at 2:11pm 0 Comments

Last year in July, Suzie Hoban came to Kortrijk for a visit at my place, see her writing on her blog:

http://www.cupcakeq.com/blog/2011/7/9/chocolate-vercruysse.html

Later she started her own business in Colombia, where she is now a chocolatier in Bogotà: Guau!

The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:…

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Last episode: The Art of Chocolate From the Finest Cocoa to Exquisite Chocolate

Posted on April 25, 2012 at 3:12am 0 Comments

The Innovators In Pursuit of the New for 100 Years Felchlin

Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity: 

- The products – these have developed over time but…

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The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10

Posted on March 31, 2012 at 12:58pm 0 Comments

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

A mellow sensation, marvellous aromas.

 

A luxury foodstuff with chocolate’s vast arry of aroma’s really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just anything. Chocolate is a…

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The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a

Posted on March 18, 2012 at 11:56am 0 Comments

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Pleasure  

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C…

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Comment Wall (22 comments)

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At 12:27am on September 21, 2012, Barbie Van Horn said…

Thank you for the friend request Geert!

I admire many of the same chocolates that you show in your photos.  As I have said before, someday I will visit your shop and taste your chocolates too!.

Barbie

At 8:37am on July 13, 2012, Domantas Uzpalis said…

Geert,

let's try and deliver the bars on July then :) we will do our best - speed up things!

Your shop is full of amazing chocolates - you could leave all the collection to your children and your grandchildren!

Hope to speak to you real soon - great to hear from you, again.

Best wishes,

Domantas

At 6:38am on July 12, 2012, Domantas Uzpalis said…

Geert,

so great to hear from you and thank you for your kind words - it is very important for us.

For a while already I was thinking to send you some chocolates from our new collection to try - it would be great if you could give us feedback!

One more time, best wishes and I hope you are doing great with your own business!

Domantas

At 6:25am on November 10, 2011, Jessie Gurbani said…

Thank You so Much :-)

Yes I too strongly believe in sharing,loving and learning from one another.. 

best regards

Jess

At 10:27am on October 13, 2011, Juan Pablo Buchert said…
My wife loves the Grand Cru Bolivia, as well. We have just received the 2011 collection of  Grand Cru Truffles made by Sprüngli.  I did not taste the Centenarios, so far.  I have friends in Venezuela that provide me with Carenero Superior made by Chocolate Rey, which I like.  
I will send you the samples to your address in Kortrijk.
At 1:26pm on October 12, 2011, Juan Pablo Buchert said…

Hi Geert, I can send you samples of liquor and -not tempered- couverture.  Please provide me you mailing address.  We are in transition to the Rainforest Alliance certification, but we might source from a local cooperative which is organic certified and fair-trade certifiable.  


Just a note regarding organic certification:  I have been an organic producers for 6  years, but I strongly doubt -now-  that organic means sustainable, at least in cacao.  Most farmers that produce in a organic way, under-fertilize their plantations thus their productivity is very low, and in consequence they cannot move from poverty.  If they fertilice with organic products in the quantity that a cacao tree needs, it would be not affordable (not profitable)


On the other hand, the environmental transfers from a cacao plantation are very low, even with conventional procedures.  

I am more concerned about children working with sharp tools, not going to school because they work at the plantations, fair salaries paid to workers, access to health care in rural areas, education, etc.  

All the social aspects of cacao, which are not verified in any organic certificacion, is more problematic and a current issue, in my opinion.

At 11:37am on October 12, 2011, Juan Pablo Buchert said…

Hi Geert, I am very proud to announce that a sample of Finca La Amistad in Costa Rica was again nominated to participate in the "Cocoa of Excellence Award - 2011".  We are processing it locally into 70% couverture with great results (for local standards...)

At 12:19am on August 15, 2011, Solis Lujan said…
Love the photos, love your work, thanks.......
At 7:10am on June 9, 2011, Jessica Conrad said…

Hey Geert, I finally have the chance to check out your shop for the first time on the 25th of this month.  After drooling over the photos, I'm excited to finally taste your work!

At 10:15pm on May 25, 2011, Wendy Buckner said…
 
 
 

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