 |
 |
|
Dezwartevos Artisanal Chocolates Deinze |
|
|
|
I had the pleasure of visiting Chef Bart Van Cauwenberghe in Belgium. He is the perfect example of a fine chocolatier who successfully flourishes outside of a major city. In his atelier he and his assistant create thoughtfully-flavored pralines, crafted into little works of art. |
|
|
|
What
motivated you to open a chocolate business? |
|
|
|
|
My former boss decided to work computer-controlled (industrial) instead of hand labour. I then decided to open a small shop where I could put my creativity in chocolates. |
|
|
|
 |
|
|
 |
There are no shortcuts used in making Dezwartevos pralines. Chef Van Cauwenberghe is truly an artisan chocolatier who has perfected his craft. |
|
|
|
|
|
|
Did
you have any formal training in chocolate making? |
|
|
|
|
Six years of training and one year specialization was my basis, and now I try to collaborate with my colleagues and share ideas. |
|
|
|
Where
do you get your inspiration for the different flavors and textures
you include in your chocolates? |
|
|
|
|
By means of my own inspirations, cooking... I am inquisitive and like to find new ingredients to taste and experience.
|
|
|
|
If you
had to describe your product line in a couple of sentences, what would
that be? |
|
|
|
|
We have two product lines: the Classic Line using praliné, créme fraiche, etc. And we have the Flavour Line where we work with flowers, spices, herbs, and more. |
|
|
|
What
is your personal favorite out of all the products you make and why? |
|
|
|
|
When we're giving tasting demos all over the world specific to kitchens, we work with strange combinations: fish, meat, wine, whisky, sherry... and chocolates.
We are trying to get chocolates out of the dessert line and put it in a whole menu. One of my favorites is fois gras with spice chocolate and old port. Why? Because all the flavours are additional and compliment each other. |
|
|
|
|
|
|
|
