Geert Vercruysse Selection


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Geert Vercruysse Ganaches

Happiness is finding a new chocolatier that voluntarily sends you their creations to review. Unhappiness is knowing that you’ve got to spend time writing up your comments and not just enjoying the ganaches without distraction. This is the sort of torture I put myself through for your viewing pleasure and after what seems like a year that I’ve been talking to Geert Vercruysse via email about the chocolate industry and his creations, and after all that cacao-flirting it’s time to see what Geert’s got to offer.

With my marketing head in (my day job) I love seeing how chocolatiers present their chocolates and how they talk about them. From what I can see Geert is absolutely passionate about chocolate. When the chocolates arrived they came in a clear plastic box, somewhat like the ones Lauden chocolates are displayed, but here they were in two layers and totalled twenty-four in all. And that’s a fair amount when it comes to ganaches. I knew I’d never be able to review all twenty-four in one go so I just chose six at random and decided to save the rest for when I can get away from the computer and other distractions and just enjoy them for their own sake. But what I should have done is carefully selected which ones sounded the most interesting as Geert does actually have a photo gallery with details of which is which. With my mistake made, I continued on to match up the chocolate in front of me with the appropriate description.

I was lucky with the first (I’m not saying there’s any bad ones in there) as it was a Peru 85% ganache which, as it’s not adulterated by any flavour, served to cleanse my pallet before I tried the other, more unusual ganaches. And it was utterly delightful. The aroma was intense and which created visions of pain au chocolat as there was a buttery edge that stood out. The texture was as soft and smooth as I’ve ever witnessed, and the flavour? I’m actually speechless. It was UTTERLY FANTASTIC! The butteriness comes back which is an achievement given the 85% cacao solids content. Also there’s no harsh acidity to it either. Am I allowed to swear?

The next was a 40% milk chocolate ganache made with Casa Luker couverture. I’ve never witnessed the aroma of a ganache with this much of a sweet, flowery characteristic. When I brought it to my nose I exclaimed “Jesus” (I don’t mean to blaspheme). But it was the flavour which had the greatest impact – it actually gave me goose-bumps – I kid you not. My body shivered! It was soft, subtle, sophisticated, acute, delicious, and tear-inducing.

I then tried one made using a 41% milk chocolate couverture from Venezuela and a ganache centre incorporating Tonka beans which also had a sensational aroma. The flavour of the Tonka against the sweet milk chocolate was exceptional. The Tonka isn’t strong but suitably balanced so it just peaks above the chocolate – much the same way as bubble bath adds an indulgent feel to a hot bath on a cold day. It just ‘makes’ it even more special.

And then something different. This one was made using 85% Santander Colombian origin couverture, with a lower layer of praline and a matcha infused ganache and was like a miniature chocolate-coated cheesecake. The praline gave it an exceptional crunch whilst the matcha ganache gave it a bitter-sweet upper layer – and all covered in crisp dark chocolate. This may not have given as much of a physical reaction as the others, but it still a wonderful experience.

One with a gorgeous Father Christmas pattern on the top was next this had a 40% milk chocolate coating with a 72% dark chocolate ganache and a spicy almond paste below. This gave it a great Indian flavour which I wasn’t expecting. The balance of the sweet almonds, with the milk chocolate, dark chocolate and intoxicating element was intriguing and utterly delicious!

I then had another marzipan style one with a 40% milk chocolate covering and a 34% orange ganache in the centre. And, oh my word! The balance of the orange against the marzipan was utterly indulgent, extreme and a perfect alternative to those horrible chocolate oranges. If you like your ganaches mild then this won’t be for you. If you like your taste buds massaged and excited then dive in.

It seems wrong to finish the review here, but as I’ve mentioned, I’d like to enjoy the others with no keyboard or camera accompaniment. All I can say is that reviewing these was certainly one of my chocolate highlights of 2010! And, for the first time this year I’ve not thought at all if they were worth the money whilst reviewing chocolate. And also, because I can’t find out!

Where To Buy The Geert Vercruysse Selection

Rating:
  • Taste: 100% – truly exceptional.
  • Texture: 100% – absolutely perfect, the best I’ve tasted all year.
  • Appearance: 95% – there was slight blooming which can’t be helped. And I also liked the solid plastic box as it fully protected them from being damaged by DHL on the way over.
  • Nutritional Information: 95% – Geert doesn’t normally sell online, but I can tell that his passion will come through if you visited him in store and he’ll fully help you with your selection
  • Price: n/a% – I don’t actually know!
  • Overall: 97.5% – most definitely one of the most enjoyable chocolate experiences of my life.

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Title: Geert Vercruysse Selection
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Section: Other
Editor: Lee McCoy
Categories: Belgium, Geert Vercruysse, Rating 95%-100%, Selection Boxes
Feedback: 10 comments

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  • Mic

    Too bad there doesn’t seem to be a way of getting a taste of this highlight other than the Kortrijk store.
    Much point in reviewing an item, that is not available to those who are not on the receiving end of free samples.

    • http://www.patisserievercruysse.be Vercruysse Geert

      Hi Mic,

      If you would like to order just gif me a mail and I would be glad to see for it, I pic the chocolatesbonbons with one’s own hands, or my wife Katrien does.
      Geert Vercruysse

  • Lee

    Hi Mic,

    Here’s the thing, Geert spends an absolute fortune to send me his chocolates from Belgium, next day before 12 via DHL. For a small scale producer that’s a big risk for him. My choice when it arrives is “do I be rude and put it aside because not everyone can buy it here, or do I review it and those that are interested in foreign chocolates find out more about him and those readers in Belgium can pay him a visit?” It wasn’t a difficult decision.

    Also, I get sent a lot of stuff from major UK chocolate manufacturers and feel that people (and myself) would get bored if I constantly review the same companies over and over again.

    I do agree with you, though, that its damn annoying to read about great chocolate and you can’t buy it. Even Paul A. Young who is one of the best chocolatiers in the country doesn’t offer online ordering.

    Its a big thing for many companies to sell online in the UK, let alone across international boundries. As the demand for continental chocolates increases here, I’m sure more chocolatiers will find it worth their while setting up international operations.

    In the mean time, you might like to order from http://www.chocolatereviews.co.uk/pierre-marcolini-selection/ – which was also very good.

    Thanks for your comments, I’ll definitely take them in mind in the future.

    Lee

  • http://www.patisserievercruysse.be Geert Vercruysse

    Finally I found some free time to answer some readers.
    I do have a way to send chocolates to England. A client of me is j.roulstone@qfc.co.uk
    You always can contact her if you should be worried about my honesty or if you should have questions.

    The moment I now about how many chocolates you want, and if its urgent (within 24 houres) I call up DHL and they make me the offer. So te next thing I do is contact you and give you the price.

    If it should be to much you always may cancel or you may transfer the amount, for example see below, this is from Jenny Roulstone.

    “If you would like to let me know the total amount due I will arrange for a Bank Transfer to be made. I assume your bank details are unchanged”.

    If I see the transfer is correct I send the chocolates right a way. Again the reaction from Jenny is like:

    The chocolates have arrived and they are SPECTACULAR. I’ve just opened a box and some of the staff have tried them – pure heaven! I love the packaging/ribbon/little violin.

    Thank you SO MUCH.

    Have a very Happy Christmas.

    Best regards

    Jenny

    So as you can see I try to do the best I can for you and all my clients.

    Greetings from Geert

    and thanks to Lee

  • Vera

    Beste Geert,
    Gefeliciteerd met dit prachtige review! Na het lezen van dit verrukkelijke verhaal baal ik nog meer dat we vanwege het slechte weer geen bezoekje aan je kunnen brengen. Ik had me er erg op verheugd. Zodra het rijdbaar weer is komen we hoor! Want ik wil die kunstwerkjes van jou graag proeven! Chocogroetjes Vera

  • http://www.lukercacao.com Francisco Gómez

    CasaLuker is proud of being in the Geert Vercruysse chocolate portfolio, Fino de Aroma cocoa and growers have never being so well represented.

    • http://www.patisserievercruysse.be Geert Vercruysse

      Thanks Francisco Gómez,
      Its always a pleasure to work with CasaLuker chocolate, its like rediscovering chocolate again and again;-)
      Geert

  • Erik Sauër

    Geert is a true and energetic creator with a very fine taste. It is a fast to taste his fine pralines. He really goes into the depth of chocolate and works with different origins from different producers. Besides, he has a marvelous range of single origin chocolate bars. His shop proves that small cities can have very big surprises. If you have a chance take some time to visit – and taste!

    • http://www.patisserievercruysse.be Geert Vercruysse

      Thanks Erik,

      Nice to read, thanks for sharing the wonderfull chocolates you have to work with…
      Geert

  • http://www.patisserievercruysse.be Geert Vercruysse

    Hey Lee,
    Not only for Chocolate and Love I made chocolates for the festival, also at the Original Beans stand you will be able to buy delicious bonbons made with there true origin couverture from Peru, Congo and Bolivia. Six different flavours: tree dark- and tree milkenrobed.
    Geert