Pierre Marcolini is one of the few chocolatiers to personally oversee the entire production process for his products: from sourcing to final assembly.
This includes but is not limited to sorting the beans, maturation, preparing ganaches and tempering. In this holistic endeavour, he roasts the beans himself. This is a vital stage in the process, the intensity and duration of which must be calculated precisely. Roasting determines the flavour of the chocolate itself, allowing Pierre Marcolini to produce unique-tasting creations.