Here is a list of alternative brands of chocolate where you will get your money's worth:
Not satisfied with bringing back the best beans in the world to his ateliers in Brussels, this alchemist then subtly blends the beans from the different regions and works with original aromas to create unequalled flavours: ganaches made with teas from around the world, Origin “Crus” chocolate bars, etc.The advantage of creating your own coating* is undeniable: real products, rigorously selected ingredients that enhance each of the specialities with their specific flavours to create chocolates that are always different, always original, sometimes audacious, and that put us in mind of the best “Grand Cru” wines.
* Pierre Marcolini manufactures his chocolate himself (coating) using cacao beans that he selects personally. He is among the last three craftsmen working this way in Europe.
The manufacturing process begins with roasting the beans to remove any residual humidity and to increase the aroma. The beans are then crushed and the mass that emerges is divided into miniscule particles, which are then ground. This is when the chocolate-making process begins: cacao, cacao butter, sugar and fresh vanilla from Tahiti. "