Patisserie Vercruysse Winter Collection

Patisserie Vercruysse ganaches

The single most awe-inspiring moment of my chocolate reviewing life was two years ago yesterday. Then I received a delivery from someone I had never heard from. That clear plastic case contained the most amazing chocolates I have ever tasted. To this day those Patisserie Vercruysse ganaches have only ever been rivalled by the Demarquette Royal Merina ganaches – seeing as I’ve reviewed about 250 chocolate products in that time, that’s some achievement. Today I’m fortunate enough to have another selection – this time based on an amazing selection of origins and chocolate makers.

A collection of Patisserie Vercruysse ganaches

Geert shares my absolute fascination with the world of chocolate. We both share a passion for finding new and unique chocolate, and this shines through in the ganaches I have before me. You’ve got a Marou Vietnamese, Åkessons Indonesia, Madre Dominican Republic, Daintree Estates Australian, El Ceibo Bolivian and Original Beans (which I believe is Congolese) ganaches all encased in 68% Marañòn Fortunato N°4 Peru. If that doesn’t make your head spin with excitement I don’t know what will.

Marou Tiền Giang 70%

The first was the Marou Tiền Giang 70%  which was as smooth and velvety as you could possibly wish for. The flavours exhibited rich red fruits and mango. In fact, I’m dumb-struck. The flavours are so pure and strident that it doesn’t actually leave much for me to say.

Daintree Estates 45% milk ganache

The Daintree Estates 45% milk ganache was next and I adored it when I tried the original bar previously. It has such a unique flavour that I’ve not seen any other maker come anywhere near in the past. It seems to be a cross between caramel and fudge. It’s certainly sweet, beautiful and a texture that will rival any other ganache ever created.

El Ceibo  Ganache

If you wanted a brutish, dark, acidic and flavoursome ganache the El Ceibo would be exactly what you’re looking for. There seems to be so much flavour coming out of such a small space that it all seemed buffered on my taste buds. They were overloaded with direct sweetness that I found it difficult to brake the individual flavours down, but what they did do is linger – imparting their flavours during the melt and long after too. I found myself moving my tongue around my mouth in search of the remnants of flavour.

Original Beans Cru Virunga Congo 70% ganache

The Original Beans Cru Virunga Congo 70% ganache was a completely different affair. At first it seemed to have sharp mustard-like characteristic but this quickly transformed into a honey-like characteristic. There still remained an unusual earthiness after the melt but that gave it even more of an ‘adult’ edge.

Madagascar dark ganache 64% & Wildcrafted Long Pepper Bal

The Madagascar dark ganache 64% & Wildcrafted Long Pepper Bali was just as special, but also unique. The defining characteristic of this one was the pepper which was perfectly balanced against the dark Indonesian ganache. It managed to poke its head over the natural chocolate flavours, but not exert such a direct spice flavour that it contradicted the theme of the selection.

 The Republic Dominican 70% ganache

And oh!! The Republic Dominican 70% ganache with fresh cacao pulp out of this world. Cacao pulp may be and odd thing to add into the ganache but the beauty of the flavours was just all-consuming. The flavours are long gone now as I masticated it to within an inch of its life in the hunt for more of its heady flavour. But on reflection, I recall pomegranate, or something along those lines but significantly more intense. It’s just awesome.

There were another six in the box, but I physically couldn’t take any more and felt it would be an injustice to force myself to continue. Geert has certainly improved in the variety of the ganaches he creates, but I do feel that he hasn’t improved on the quality – purely because I don’t think anybody could.

Where To Buy These Ganaches


Quick Rating:
  • 93% – still my favourite, and with good reason. Recently there have been some great ganaches, most notably form Matcha Chocolat, but these just poke their head above – perhaps its because they’re more stark?


Lee McCoy

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  • “…and what might seem to be a series of just chocolates may in fact be the first step of a delight full tasting.”

  • Brandon Buckner


  • Brandon Buckner

    Great review! Geert is truly a master at his craft – and so knowledgeable about how to accentuate the subtleties found in origin chocolates from around the world! Such a nice guy too! (He hosted a workshop in his kitchen for me and my wife when we visited his shop in Belgium). I’ll be checking back in on future reviews (now that I’ve “liked” your facebook page). Thanks!

  • Geert is without any doubt the best chocolatier in the big aria of Kortrijk.
    He lives, eat and breath chocolate!
    Not only is he a great chocolate-lover he is also a superb pastry man.
    If ever in the neighborhood of Kortrijk you all must go and see his shop, even when his is closed he will take some time to show his chocolate friends what he is about.
    A great guy:)

  • Annabella

    I think there is a world of difference between a top trained pastry chef and the ( albeit talented) self taught macha chocolate lady.

    • …man can be talented and have a passion for something but your personal capabilities make the difference ;-)

  • Dh

    These chocolates are ‘merely’ the combination of top ingredients (the different origin chocolates, the wild pepper, …) and the top craftsmanship of Geert – not to mention a lot of the latter. I’m not so into chocolates myself, I’m more a chocolate guy, but you really should taste his pastry, made with the same top ingredients and even more craftsmanship …

  • Juanbuchert

    Please comment the rest of the truffles, than you.

  • Alexander Wine

    chocolat always good

  • Geert Vercruysse

    still one the best reviews of my chocolates, now 3 years ago, surprising