Belgium Laurent Gerbaud, Chocolatier / Belgique Bruxelles Laurent Gerbaud, maître chocolatier
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The majority of journalists around the world have chosen to develop their subject on controversial and sensational themes: violence, war, crime. But all these facts represent only 1% of our world and its inhabitants, forgetting the remaining 99% of which we never speak.
I chose to visit every country on the planet and film them to present them in High Definition format but in a raw way, without music, without comment. Simply, reality in all its truth. Thus, you will be able to make your own idea of the world in which you live.
Currently, I have already visited nearly 170 countries and my world tour continues thanks to you who follow me.
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La majorité des journalistes dans le monde ont choisi de développer leur sujet sur des thèmes polémiques et sensationnels : violence, guerre, criminalité. Mais tous ces faits ne représentent que 1 % de notre monde et de ses habitants, en oubliant les 99 % restant dont on ne parle jamais.
J’ai choisi de visiter chaque pays de la planète et de les filmer pour vous les présenter en format Haute définition mais de manière brute, sans musique, sans commentaire. Simplement, la réalité dans toute sa vérité. Ainsi, vous pourrez vous faire votre propre idée sur le monde dans lequel vous vivez.
Actuellement, j’ai déjà visité près de 170 pays et mon tour du monde continue grâce à vous qui me suivez.
Si vous aimez mon travail, abonnez-vous à ma chaîne. Vous serez ainsi les premiers informés des nouvelles publications.
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Belgium Interview with chocolatier / Belgique Bruxelles Interview avec Laurent Gerbaud, chocolatier
One man, one camera, 197 country around the world
Click here to subscribe
The majority of journalists around the world have chosen to develop their subject on controversial and sensational themes: violence, war, crime. But all these facts represent only 1% of our world and its inhabitants, forgetting the remaining 99% of which we never speak.
I chose to visit every country on the planet and film them to present them in High Definition format but in a raw way, without music, without comment. Simply, reality in all its truth. Thus, you will be able to make your own idea of the world in which you live.
Currently, I have already visited nearly 170 countries and my world tour continues thanks to you who follow me.
If you like my job, subscribe to my channel. You will be the first to know about new publications.
Cliquez ici pour vous abonner
La majorité des journalistes dans le monde ont choisi de développer leur sujet sur des thèmes polémiques et sensationnels : violence, guerre, criminalité. Mais tous ces faits ne représentent que 1 % de notre monde et de ses habitants, en oubliant les 99 % restant dont on ne parle jamais.
J’ai choisi de visiter chaque pays de la planète et de les filmer pour vous les présenter en format Haute définition mais de manière brute, sans musique, sans commentaire. Simplement, la réalité dans toute sa vérité. Ainsi, vous pourrez vous faire votre propre idée sur le monde dans lequel vous vivez.
Actuellement, j’ai déjà visité près de 170 pays et mon tour du monde continue grâce à vous qui me suivez.
Si vous aimez mon travail, abonnez-vous à ma chaîne. Vous serez ainsi les premiers informés des nouvelles publications.
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Discovery Brussel - Laurent Gerbaud: Chocolate Factory in Brussels - Bruxelles
Based in the center of Brussels, Laurent Gerbaud is a fine Chocolate Factory, where all the production process is made in front of you. Pralines and chocolate, made with a speciala marriage between chocolate, spices and fruits. .
Travel & Weekend is a program of Stile Italia TV, realized by Danilo della Mura, produced by Leisury Channel and Leisury Tv.
Belgium Lifestyle / Belgique Bruxelles Scène de vie avec Laurent Gerbaud, chocolatier
One man, one camera, 197 country around the world
Click here to subscribe
The majority of journalists around the world have chosen to develop their subject on controversial and sensational themes: violence, war, crime. But all these facts represent only 1% of our world and its inhabitants, forgetting the remaining 99% of which we never speak.
I chose to visit every country on the planet and film them to present them in High Definition format but in a raw way, without music, without comment. Simply, reality in all its truth. Thus, you will be able to make your own idea of the world in which you live.
Currently, I have already visited nearly 170 countries and my world tour continues thanks to you who follow me.
If you like my job, subscribe to my channel. You will be the first to know about new publications.
Cliquez ici pour vous abonner
La majorité des journalistes dans le monde ont choisi de développer leur sujet sur des thèmes polémiques et sensationnels : violence, guerre, criminalité. Mais tous ces faits ne représentent que 1 % de notre monde et de ses habitants, en oubliant les 99 % restant dont on ne parle jamais.
J’ai choisi de visiter chaque pays de la planète et de les filmer pour vous les présenter en format Haute définition mais de manière brute, sans musique, sans commentaire. Simplement, la réalité dans toute sa vérité. Ainsi, vous pourrez vous faire votre propre idée sur le monde dans lequel vous vivez.
Actuellement, j’ai déjà visité près de 170 pays et mon tour du monde continue grâce à vous qui me suivez.
Si vous aimez mon travail, abonnez-vous à ma chaîne. Vous serez ainsi les premiers informés des nouvelles publications.
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Le chocolatier Laurent Gerbaud reçoit la médaille d’or aux International Chocolate Awards
Le chocolatier Laurent Gerbaud reçoit la médaille d’or aux International Chocolate Awards
Plus d'informations :
Belgian chocolatier Laurent Gerbaud, partner of Cafe Europa
Belgian Chocolatiers - Manon with a Belgian twist | Callebaut TV
Patrick and Alexandre give Wittamer’s Manon a crazy Belgian twist.
Belgian Chocolate in Brussels with a Top Chocolatier
A tasty introduction to Belgian chocolate in Brussels with Laurent Gerbaud, a top chocolatier.
Watch more videos and get travel inspiration at and on social @darleynewman and follow our sister series @equitrekking
#Belgium #BelgianChocolate #Brussels #Chocolate
TRYING VEGAN BELGIAN CHOCOLATES IN BRUSSELS!
We spent 24 hours in Brussels on a quest to find some vegan/dairy-free Belgian chocolate, at Laurent Gerbaud Chocolatier, while taking in some of the sights and sounds during our short time in the city.
We visited the famous Manneken P (apparently a must-do in Brussels, we weren't that impressed...), a Belgian chocolatier, walked around Brussels' cobbled streets, wandered into a free music festival in the Grand Place and went out and enjoyed the Brussels nightlife by watching a live jazz band!
In the next episode, we visit Ghent so hit the subscribe and click that notification bell to make sure you don't miss it next week!
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Chocolatería Laurent Gerbaud - Bruselas
Hoy os traigo una de mis chocolaterías preferidas de la ciudad. Un lugar alejado del centro turístico, en pleno corazón de Bruselas, muy cerquita del Mont des Arts. ¿Lo conocías?
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A yummy experience in Brussels
A classy dinner on a tram, a chocolate workshop, an underwater lunch… If you had to choose between these yummy experiences in Brussels, what would it be?
Ian Harper and Henry Nathan in Brussels © XPO Creatives
Thanks to: Laurent Gerbaud Chocolatier - NEMO33 - Maison Dandoy - Rivertours - Tram Experience
Destination Chocolatiers engagés
La Confédération des Chocolatiers Confiseurs de France présente son label Destination Chocolatiers engagés.
Musique par Barakazik
Crédits vidéo : Lucette/La Ligne Bleue
New breed of chocolatier abandons traditional Belgium chocolate making
Brussels - December 10, 2007
1. Wide pan of Grand Place
2. Close up of cocoa beans
4. SOUNDBITE :(French) Laurent Gerbaud, Chocolatier:
Here you have the cocoa beans. These are cocoa beans from Madgascar. This is the shell of the cocoa, it's the fruit that going to be used for a base. Once the shell is open you retrieve the beans from the pulp. These are allowed to ferment for between three and seven days in the large vat. It's the fermentation which is the first step. It is this which creates the taste of the chocolate.
5. Close up of shell in his hand
6. Mid of large chunks of chocolate and cocoa beans on table
7. Close up of large chunks of chocolate
8. SOUNDBITE :(French) Laurent Gerbaud, Chocolatier
Now I'm going to melt the chocolate. The block goes in here, there you go, and then you start it turning.
9. Close up of chocolate in heater being mixed
10. SOUNDBITE :(French) Laurent Gerbaud, Chocolatier
Here the chocolate goes from 45 degrees to 32 degrees (celsius). It's temperate. That means it's in a stable form, with the sugar, the ball of cocoa, and the cocoa mass.
11. Close up of Laurent catching chocolate on tray
12. SOUNDBITE :(French) Laurent Gerbaud, Chocolatier:
There, you take the bars of chocolate out. There it's a vibrator. There you go, that's enough. We put it down over here and we add the fruit, they are arranged like a little picture. We play games with the colour and mix of sweet and salty. The pistachios for example are salty, the almonds and the cashews also. Plus the raisins, which add a bit of sugar, dried apricots. Altogether it makes a mix. When we begin, we don't know how to stop!
13. Close up of fruit and nuts being place on chocolate
14. Laurent emerges from cold room with tray of set chocolates
15. SOUNDBITE :(French) Laurent Gerbaud, chocolatier:
There you go. So after about half an hour the chocolates are ready. At that moment we will take them out of the mould. There you go!
16. Close up of finished chocolates, pan to boxed chocolate
17. SOUNDBITE :(English) Laurent Gerbaud, Chocolatier
After my studies I lived two years in China, in Shanghai mostly and I was making chocolates, but some of the material I get them from China. The chocolate was from Belgium. And then I experiment with kumquats - the small dwarf orange - and then salty nuts and chocolate and also the Chinese had very different tastes from the Belgians. So step by step my tastes evolved too.
18. Various of staff packing boxes
19. Various of interior of chocolate shop, Neuhaus
20. SOUNDBITE :(French) Mireille Caris, Shop Manager
This shop was founded 150 years ago, it was the first one. It was a Swiss person from Lausanne who came and because it was an apothecary - a pharmacy. To encourage people to take the medicine, he added a little bit of sugar so that people could swallow a little easier. Little by little, because he himself liked a lot of chocolate, he began to make candies out of chocolate. And then it became a chocolate shop.
21. Various of interior of chocolate shop
22. SOUNDBITE :(Spanish) Marcial Sato, Tourist from Madrid
they are very good, in addition there is a lot of variety. There's a lot of types of chocolate and the way it is made is different, more refined than we are used to. Its very good.
23. Various of interior of chocolate shop
24. Exterior of chocolate shop
LEADIN
Belgium is famous for its creamy praline chocolates with soft centres in white or milk chocolate.
But a new breed of chocolatier is breaking the mould and experimenting with unexpected blends of ingredients.
STORYLINE:
For more than a hundred and fifty years Brussels has enjoyed a reputation as a centre of fine chocolate making.
You can license this story through AP Archive:
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Brussels Chocolates in Belgium
Travel Writer Nancy D. Brown visits Brussels, Belgium to taste chocolates from the best chocolatiers. We start off in Our Lady of Grand Sablon Church and then visit Passion Chocolate Sablon Brussels Artisan Chocolates. Next, learn how Pierre Marcoloni creates artisan chocolates from the bean. Finally, we end at Belgian Neuhaus Chocolatier.
#brusselschocolates #chocolatetastingbrussels #belgiumchocolate
REAL BELGIAN CHOCOLATE IN BRUSSELS!
Ep 16 - Where to go for Real Belgian Chocolate
Live an Extraordinary Life!
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Le chocolat belge fait fondre l'Asie
Gros succès pour le chocolat belge chez ses voisins européens. L'Asie à son tour succombe. Les ventes y explosent.…
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Laurent Gerbaud
Avec son air d'Harry Potter, Laurent Gerbaud, du vrai chocolat, est devenu le porte-flambeau. Dans son magasin, promis juré, pas de sucre ajouté, ni d'arôme artificiel allongé. De toute façon, vous allez pouvoir goûter ce cacao avant de faire des choix cruciaux.
Chocolate Tasting with Laurent Gerbaud
Receta de Bombones de Chocolate| Estilo Laurent Gerbaud, Bruselas
Un imprescindible de tu viaje a Bélgica es sin duda visitar un taller de chocolates. Yo tuve la suerte de poder aprender con la ayuda del maestro Laurent gerbaud en su taller de Bruselas.
Me he inspirado en el para saber como hacer estos bombones ¿Te animas a hacer la receta paso a paso?
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