This is the prevailing trend, he says: a bakery that is increasingly aware, responsible “and with a vision of the future”, which rejects the plantations where there might be child labor. “Today, we bakers are committed to reducing the amount of sugar, removing some of the alcohol, working with local products instead of having butter that comes from who knows where, or using a sustainable flour,” he says.
This is a prize awarded, he points out, “for your career, for the vision you have of pastry making and what it is going to be in the 21st century” because, according to Marcolini, today’s pastry making speaks “of how we want to be, of how we want to make our chocolate, it speaks of taste”, but also “there are ethics” and this, in his opinion, has been a fundamental value to being named the best in the world. Marcolini won the award by the World Pastry Stars 2020 last month, which he says arrived at a key moment: “with the current climate of the Covid pandemic, these are hard, difficult times, but this has given us some light and clarity, and that is good”, the master chocolatier tells Efe in an interview. Brussels, Nov 17 (efe-epa).- “Depth and personality” are the two essential qualities sought after by Belgian master chocolatier Pierre Marcolini, who brings sustainability and ethics to the “savoir faire” of Belgium’s storied chocolate tradition, elements which he believes were key to him being recognized as the “Best pastry chef in the world”.
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