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Vercruysse Geert's 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…
At 5:15pm on March 15, 2011, Vera Hofman said…
Hi Geert, Idilio is great!! Especially No 1, 2, 3, 4.  Van der Donk in Amsterdam sells them. When will you come visit A'dam? Coming Friday will Mott Green be there. And I love Danta!!! Wow! This is very special chocolate! You have to sell them in your beautiful shop! Carlos is working on export and new wrapping. I hope I can arrange a distributor :-) Yes I know Chocolate & Love, Richard and Birgitte! I ordered a few months ago Friis Holm and Bojesen. I also tasted their own chocolate with orange oil. Very good! I hope to meet them when I will be in London next time. Chocolove, Vera 
At 10:04am on March 14, 2011, Juan Pablo Buchert said…
Dear Geert,  thank you for your comments.  We are quite new in the industry, even last year we received a great & motivating result in the Cocoa Of Excellence contest at Salon du Chocolat, which I can share.  Until now we sold locally, but initiating tests with Felchlin and Läderach.  Our plantation is still growing as we started planting in 2005 (12 hectares/year + replanting), and we will end 2011 with 60 hectares, all trinitarium.  We will produce 20.000 kg this year and up to 60-70.000 Kg in some years (dried beans).  Our short term plans:  We are improving our practices in order to achive a Rainforest Alliance  Certification, and we will outsource to produce cocoa mass locally.  I will be glad to send you samples.  Best Regards, Juan.
At 2:53pm on January 5, 2011, Duffy Sheardown said…

Hi Geert,

 Whereabouts in Belgium is your shop? Sounds excellent! I hope to visit one day and in the meantime I hope you enjoy my bars: any feedback much appreciated.

Duffy

At 7:29pm on August 3, 2010, Bertil Åkesson said…
Hi Geert! Just got your message. I am in Brazil until August 25 and then in the USA. But sure we should meet up in the Fall. Are you coming to some Fairs like Salon du Chocolat?
Enjoy Switzerland,
Best,
Bertil
At 10:22am on July 30, 2010, Elizabeth Lapham said…
Hi there, Sorry for the very late reply work has been crazy! Valrhohna is my chocolate of choice to use, when I cant get that I usually go for Felchin Find your work pretty amazing =)
At 6:40pm on May 20, 2010, Wendy Buckner said…
Hello Vercruysse! All of your photos look SO wonderful! You are on my list of shops to visit when in Belgium! Looks like you have been very busy. Hope you are doing well, ~Wendy
At 11:30am on April 28, 2010, Wendy Buckner said…
Hello again Vercruysse! I finally gat to take a peek at your website. Everything looks amazing! I would love to try your macarons! Wow! Quite impressive!
At 11:29am on April 27, 2010, Wendy Buckner said…
I would love to meet one day! I dream of coming to Belgium and France! I went to school at the French Pastry School in Chicago ( www.frenchpastryschool.com ) and learned from Chefs Jacquy Pfeiffer and Sebastian Cannone...I have also taken a class from Chef Jean-Pierre Wybauw. Do you know of these men? I loved them and I want to learn SO much more! My dream is to come to Belgium or France and actually work in a chocolate shop for a little while, for the experience and to learn from another master of this art. Your photos really caught my attention and I am so happy to speak to you! I would love to hear more about what you do. I just started a shop in Chattanooga Tennessee...ever hear of the Chattanooga ChooChoo? We are not too far from that. So happy to have another chocolate loving friend! Have a wonderful day!
At 12:08am on April 23, 2010, Laura Marion said…
hi thanks for the comment yes i love working with chocolate i mostly work with Callebaut i find it at a good price and it is what i first used when i was still new to the world of chocolate but i truly love valrhona :)
At 1:16pm on March 15, 2010, Silvia Arias said…
Thanks Geert, Indeed we grow cacao here, due to our wether of course.
I just came back from Paris I was at Europain- Intersuc, and while I was in the stand of Agrigourmet (agrimontana) I was introduced by Markus Dreifuss to Christian Vautier the chocolatier, he does wonderful work.
Have you ever worked with Domori Chocolates?
Which are the ones you like the best?

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