Mutha kugula zinthu za Laurent Gerbaud ku cafe ku Raven Ravenstein, pafupi ndi Brussels Central Station.
Laurent Gerbaud ndiwokongola, wodzaza ndi chisangalalo, komanso akumwetulira monga Grande Place.Ili ndi lingaliro langa la chokoleti.Koma kwa bambo uyu, palinso zina kuwonjezera pa mawonekedwe ake: Laurent ndi munthu wophunzira, chidwi chake choyenda komanso chilankhulo - amatha kuyankhula bwino Chimandarini - chifukwa cha ntchito yabwino kwambiri.
"Kudzoza kwanga kumachokera ku China," Laurent adandiuza ku cafe ya dzina lomweli pa Raven Ravenstein Street.Laurent adabwera koyamba ku Shanghai ali wophunzira, koma adakhudzidwa kwambiri ndi momwe anthu ammudzimo amachitira chokoleti-ndipo adawona kuti shuga amatenga gawo lalikulu muzakudya zina zaku China.M’poyenera kunena kuti zimene Laurent anakumana nazo panthaŵiyo zinasintha kukoma mtima kwake.Atabwerera ku Belgium, kupambana kwake koyamba kwa malonda kunali kumquats yokutidwa ndi chokoleti.
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Kwa zaka zisanu ndi zitatu zotsatira, Laurent anagulitsa chokoleti chake pa msika wa Boitsfort ku Brussels, komanso kupereka chakudya chophika.Kenako mu 2009, adatsegula cafe ndi msonkhano, mantra yake ndi "shuga wochepa, wopanda mowa, kumwa koko kwambiri".Pali odya zamasamba ambiri.Iye anafotokoza kuti: “Sindinagwiritsepo ntchito mazira mu chokoleti, ndi kokonati kirimu m’malo mwa mkaka m’zosakaniza zina.”"Mwangozi osati mwa kupanga, pafupifupi theka la zinthu zanga ndi zamasamba."
Agogo ake a Laurent anali ophika buledi, ndipo inali ntchito yovuta usiku ndi malipiro apamwamba, kotero kuti agogo ake analetsa ana ake kutsatira mapazi a mwamuna wake.Komabe, kukoma kwa makeke atsopano, ma waffles ndi ma pie kukadalibe m'maganizo a mdzukulu wake, kufesa mbewu za ntchito yake yomaliza.
Nditapita ku studio ya Laurent, chinthu choyamba chimene ndinawona chinali kirimu ndi chokoleti brioche chikugwedezeka mu makina otenthetsera.Kenako, anatsanulira mu nkhungu ndi utakhazikika, pamene kusonkhanitsa zosakaniza zina: pistachio, cashew, sultana, mkuyu, apurikoti zouma, kiranberi, papaya, ginger wodula bwino lomwe, koko nibs, hazelnut, ndi chimodzimodzi East Asia kukoma monga mwachizolowezi - Mwachitsanzo, eiyokan ndi uzu ndi zipatso za citrus za ku Japan.Chokoleti ikakhazikika, china chilichonse chimawaza pamenepo.Maonekedwe awo akuwoneka odabwitsa, ofanana ndi zojambula za Jackson Pollock.
Ndisanachoke, nditenga "Gerbaud Taste Test".Ndinayesa chidutswa cha sitolo chokoleti (wapamwamba), ndiyeno anayesa zake 12 zaluso, kuphatikizapo manyumwa peel (wamkulu), candied ginger wodula bwino lomwe (zachilendo), Sesame pralines (zodabwitsa) ndi zouma nkhuyu (Mulungu) stuffing.Kenako, ndinayesanso kutsatsa malonda.Ndinamuuza kuti, “Tsopano zikukoma ngati makatoni.”Ndendende!Adakuwa ndikuwomba m'manja.
Nditatuluka m’kafe, ndinaona mawu olembedwa pakhoma akuti: “Chokoleti ndi wokwera kwambiri kuposa kupsopsona.”Ena alidi otsimikiza.
Mutha kugula zinthu za Laurent Gerbaud ku cafe ku Raven Ravenstein, pafupi ndi Brussels Central Station.Kuti mudziwe za kupanga chokoleti komanso mwayi wotenga nawo gawo pa 'Gerbaud Taste Test', chonde sungani malo pamisonkhano yake Loweruka, yomwe pamtengo wake ndi 11.30 mpaka 13.00 (35 euros / 32 pounds pa munthu).
Maswiti a Laurent Gerbaud ali ndi pistachios, cashews, sultanas, nkhuyu, ma apricots zouma, cranberries, papaya, ginger, cocoa nibs, hazelnuts ndi zinthu zina zaku East Asia monga eiyokan ndi uzu.Ndi chipatso cha citrus cha ku Japan.
Paul A Young, yemwe kale anali woyang'anira makeke a Marco Pierre White, adatsegula sitolo yake yoyamba ku London mu 2006. Kuyambira nthawi imeneyo, mbiri yake yakula kwambiri chifukwa cha mawonedwe a pa TV kawirikawiri ndi makalasi ambuye nthawi zonse, osatchula ntchito zake zodabwitsa za chokoleti.
David Maenhout (David Maenhout) ndi David (David Maenhout) amakonda zokometsera zophikidwa kumanzere, monga umami sesame pralines zomwe zimagwiritsidwa ntchito ndi Imperial ku Japan.Chokoleti chakuda cha gin ndi tonic adapambana mendulo yagolide ku London mu 2017.
William Curley adachoka pophunzira ku Gleneagles Hotel kupita kwa wophika komanso wophika makeke wa The Savoy.William ndi katswiri wina wophikira.Sagwiritsa ntchito zowonjezera, mitundu ndi zosungira.Wapambana mphoto ya Academy of Chocolate's Best Chocolatier Award kanayi, ndipo amagulitsa chokoleti chake chabwino, makaroni ndi mabisiketi ku Harrods.
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