Process of making chocolate in the chocolate from Laurent Gerbaud Chocolatier 2 D rue Ravenstein1000 www.chocolatsgerbaud.be Bruxelles Tel 0032 (0) 2 511 16 02 0032 (Open Monday to Sunday from 10:30 to 19:30). You can not leave without trying the chocolate Brussels. This artist chocolatier has over nine years combining chocolate, fruit and spices to get some delicious chocolates. It was after a trip to China where he discovered thousands of aromas and began to combine with chocolate. In acualidad, Laurent Gerbaud has chosen to work with a proprietary blend composed of two strains of maracas nobles: the Trinitario from Madagascar and Nacional, grown only in Ecuador. These chocolates are combined with high quality fruit aroma: Shanghai oranges, figs from Izmir, Cape pears, apricots and ginger from Guilin Barrydale. Laurent Gerbaud production is witnessing a groundbreaking original search and the traditional tastes of Belgian chocolate art. Held in beautiful boxes decorated with a red stamp that corresponds to the Chinese word "chocolate". The children enjoy the fabrication shop of chocolates.