Having originally been a chef and owning his own restaurant, he fell in love with chocolates and switched to the dark side. Prior to having his shop, he made chocolates for the best restaurants in Paris and the occasional foodie who knocked on his window. Finally, after so many years of hearing about him, I finally got to taste his chocolates. Even though we had spoken a year before at his old production studio, he declined my offer to buy a kilo of caramels and a kilo of chocolates. This is not a problem now!
10 Euros for a box of 9 chocolates from Jacques Genin seems a little cheap, compared to the prices charged by other ‘big names’. Packaged in a slick, modern-looking aluminum box with a minimalist design, you wonder if he makes any money at all. I would have gladly paid 15 Euros for this, considering it is Jacques Genin.
Oriol Balaguer, Spain’s rising star pastry chef? I’m not sure about that, as Spain is one tough market to lead, but he sure does make good chocolates! One can only imagine the sleepless nights he and his team have trying to figure out how to decorate the damn mold for his many different flavours!
You see, he only uses 1 mold, the cocoa bean shape, and trust me, trying to come up with different decorations to make each one unique is a pain in the butt. This was my first time tasting his stuff in Barcelona, having only had his chocolates in Japan. At Calle Morales in Barca lies his kitchen and though he was on holiday, his chef prepared the following for me:
Custom Selection of the most interesting chocolates
18 piece collection
Paradigma de Chocolate – 8 Textures of Chocolate Cake