January 18, 2016

World Champion Chocolatier Visits Hawaii

Shortly after the opening of his only store in the United States at Ala Moana Center in November, accomplished pâtissier Pierre Marcolini will pay a visit to Hawaii from January 26 to 31, 2016.  The Belgian chocolatier will be touring at least one local cacao farm on the island and hosting a series of clientele events, including an in-store meet-and-greet open to the public.
Pierre Marcolini is one of the most accomplished chocolatiers in the world, having been appointed the first pastry glacier in Belgium in 1991.  He took the title of grand winner in his class at numerous competitions, such as the “Coupe du Monde de la Pâtisserie” (World Champion of Pastry) in Lyon, France (1995), and the European Pâtissier Contest in Rome (2000), before being inducted in to “Le Salon du Chocolat Hall of Fame” in Paris (2014), receiving the highly esteemed “5 Tablets” Award (2015), being recognized as one of the “Incontournables du chocolat français 2015” chocolatiers by Club de Croqueurs de Chocolat (2015), and most recently, becoming a new certified supplier to the Belgian royal family (December 9, 2015).  


With over 30 locations in Belgium, France, Japan, U.K., Kuwait, and now the United States, Marcolini’s discerning taste takes him across the globe in search of the best raw cacao.  As a result, he has made Oahu his next stop, where he plans to visit the Waialua Estate cacao farm, possibly among a few others on January 29, with the hopes of sourcing chocolate for yet another single estate creation.  If all works out, this could help further global awareness of Hawaii’s burgeoning chocolate industry.  In addition, Marcolini will be hosting a few private clientele events on January 27 and 28, and making a stop by the Ala Moana store to meet chocolate fans on January 30, from 10:00 to 11:00 a.m.

“People seeking a personalized Valentine’s Day gift should stop by the new Pierre Marcolini store to meet this charismatic personality, while getting him to write a short message on a box of his exquisitely crafted chocolates,” says Yushi Tajima, president of Il Meglio Del Meglio (The Cream of the Crop), the “exclusive distributor” and franchisee of Pierre Marcolini’s Japan and Hawaii stores.
  
Marcolini, one of the few remaining European chocolatiers who still roast them beans themselves, is involved in every step of the production process.  His avant-garde creations incorporate the finest ingredients from around the world, including pink peppercorns from Morocco, pistachios from Iran, vanilla from Madagascar, and also rosewater, bergamot, and lemons from Sicily.  Inspired by the fantastic nature and climate of Hawaii, Marcolini crafted new chocolates exclusive to the Honolulu store, including chocolates with marine life shapes and flavors such as macadamia nuts.  The 908 square foot Ala Moana store also offers a wide selection of his classic confections, exclusive pastries, chocolate drinks, cacao bowls, and soft serve ice creams.
Pierre Marcolini is located on the 3rd floor of the new Ewa Wing in Ala Moana Center, and is open from 9:30 a.m. to 9:00 p.m. Monday through Saturday, and from 10:00 a.m. to 7:00 p.m. on Sunday.  For more information, please visit the website www.marcolini-hawaii.com, or call (808) 951-0456.  For press inquiries, please contact Sean M. Morris at 8888.sean@gmail.com.
About Pierre Marcolini
Born in 1964, in Charleroi, Belgium, Pierre Marcolini was deeply inspired by his family and his Italian origins.  By the age of 14, he realized his dream to become a chocolatier and pursued his culinary education in Brussels, earning four culinary diplomas.  In 1983, he became a pastry chef and worked alongside many of the top professionals in Belgium.  In 1996, Pierre Marcolini opened his first store on Avenue Louise in Brussels, and has since grown his empire to encompass over 30 in Belgium, France, Japan, U.K., Kuwait, and the United States, in part with the assistance of his “exclusive distributor” and franchisee, The Cream of the Crop and Company, which is helmed by President Yushi Tajima.
Constantly striving to be the best, Marcolini applies his expertise in all four fields to craft the finest chocolates, earning him numerous accolades, including the “Coupe du Monde de la Pâtisserie” in 1995, “Le Salon du Chocolat Hall of Fame,” and “5 Tablets.”  He is involved in every step of the process from farm to package, traveling the world seeking the best Criollo, Trinitario, Nacional, and Forastero cacao.  Marcolini believes in paying more than market price to provide cacao producers a dignified existence, a gesture he considers a necessary sacrifice as a token of respect to those cacao farmers in Africa, South and Central America, and Southeast Asia, from which he sources his beans.  Being one of only fifteen European chocolatiers who still roast the beans themselves, Marcolini believes that the precision of intensity and duration must be mastered to achieve the optimal aromatics of any chocolate.
His boutiques now offer a number of options, including carres, truffes, palet fins, saveurs du monde, and other sweets, such as biscuits, macarons, pastries, chocolate drinks, cacao bowls, and soft serve ice creams to satisfy any craving for chocolate.  For more information, visit the corporate website at https://eu.marcolini.com/, or his Hawaii-based website at www.marcolini-hawaii.com.

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