Every since I saw a magazine article and photo of the crystal dishes filled with truffles at Mary Chocolatier in Brussels
, I’ve wanted to go. So last weekend, I took Sarah and Jo on a death march to find the place.
It wasn’t easy, but it worth it.
The chocolatier and their recipes have been around since 1919. In 1942, King Leopold III gave them the royal seal of approval. Needless to say, plenty of other notable figures—and plebes like us—have traipsed through the doors since then for their pralines, truffles, caramels, ganaches.
Bonbons, tablettes, mendiants, molded marzipan.
The boutique and the packaging were almost as heavenly as the bonbons.
And I made sure I had my fair share.