Vercruysse Geert

Recently Rated:

  • VALRHONA: Macaé 62% origin Brazil
  • Vanilla & Cocoa and bar Chuao
  • Nice talk.
  • Sight from up above.
  • Lavender Santander 53%-Xocomeli 57%
  • Macaron apple cidre Breton
  • ART en chocolat BERLIN
  • Domori 100% cocao dark chocolate bar – single origin
  • Cacao et Chocolat: Cascabel
  • Max Chocolatier
  • Santander65%-enrobage85%
  • Praliné noisettesamandes & macarons chocolat. Santander 85%.
  • Enrobing chocolate milk
  • Original Beans Esmeraldas Milk with Fleur de Sel ECUADOR  42%
  • Pralus and Vanilla
  • ELCEIBO
  • Geerts Selection 2010/11
  • Geerts Selection 2010/11
  • Corné
  • Original Beans
  • Chocolate and Love March 2011
  • Looking great for the shop.
  • Academy of Chocolate 2011
  • Chocolate Festival Londen April 8-11
  • KOSMOS: New for this Summer 2011
  • Geerts Summer Collection of "fine dark chocolates"
  • William Curley's chocolate t to me ;-) from William.
  • Presentation of Danta Guatemala
  • DSCN4600
  • DSCN4686
  • DSCN4769
  • Cacaotree on the 25g bars of Fortunato.
  • The making of ...Fortunato N°4 of Marañòn, 25g bars
  • Daintree Estates milk 45%
  • Fruition picture on the floor of my atelier
  • Belgium National Artisan day" Feb 2012
  • Some of the April collection chocolates
  • Chocolate tasting, tasting the 100% Domori
  • The future of retail is located in specialization.
  • I see you have a preserved cocoa pod in a jar in your shop.
  • CACAU Brasil
  • Truffels 90% noicciola Piemonte (tonda gentile), cacaopowder not alkalized of El Ceibo. Want them ask Jennifer of Ecstasy Tours, they are made just today!
  • milk chocolate bars 39% cacao Nahua NEW packaging arrived in Belgium
  • no title needed.
  • Chocolate Selection 05/2013
  • Kris Kellens 2
  • ganache
  • Truffels
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