Whether you're a chocolate lover or not, you've probably heard his name at least once! Pierre Marcolini, one of the most famous Belgian chocolatiers in the world, has finally taken the plunge and opened his first Chocolate House in Shinsegae Gangnam.
If there is something we Belgians can be proud of, it is our know-how in chocolate. Many chocolatiers (chocolate makers) are contributing to the renown of our beautiful country and region. With over 2,000 Belgian chocolatiers, it was only a matter of time before some of them took an interest in the Land of the Morning Calm. Until recently, only big brands such as Godiva, Leonidas, and Guylian were there, satisfying South Koreans' taste buds and their ever-increasing demand for premium chocolate.
Increasing demand, that is putting it mildly! Over the past couple of years, the chocolate market has been increasing steadily, leading to an expected market value of USD 155.52 million in 2024 (YoY growth of 4.14%). While consumption primarily spikes during specific periods, such as White Day, Pepero Day, or even the classic Valentine's Day, there is clearly a demand for high-quality chocolate year-round. And Pierre Marcolini, together with his partners VM2 Holdings, probably understood it!
On 15 February 2024, the 50th Maison de Pierre Marcolini opened in Gangnam, one of the busiest districts of Seoul. Pierre Marcolini took the time to meet Korean fans and explained his cacao farm and chocolate philosophy, which are highly regarded among Belgian chocolatiers. Because even though he is one of the most famous Belgian chocolatiers in the world, his know-how and expertise are a signature of Belgian craftsmanship.
Who's Pierre Marcolini (the Chocolatier)?
Pierre Marcolini is a Belgian chocolatier born in Charleroi (Belgium). After his studies at the Centre d'enseignement et de recherches des industries alimentaires et chimiques in Uccle, he started his career as a chef-pâtissier in prestigious institutions such as Wittamer and Auguste Fauchon.
In 1995, he won the "World Champion Pastry Chef" title in Lyon and opened his first shop in Brussels. Inspired by artisanal methods from Lyon, he created his unique chocolate, which today is renowned and appreciated by both connoisseurs and casual enthusiasts.
One of his iconic creations, Le Coeur Framboise, was introduced in 2000. This heart-shaped delicacy features a smooth shell with a ganache made from fresh raspberry pulp and lemon zest.
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