Pierre Marcolini is launching a collection of chocolates for cooking

Pierre Marcolini invites you to experience chocolate like never before! Long reserved for chefs and artisans, couverture chocolate is entering a whole new dimension. Starting in September 2026, Pierre Marcolini will offer a collection of chocolates for baking, where each origin and each blend promises a unique baking experience.

In pastry making, not all chocolates tell the same story. While couverture chocolate is often seen as merely a technical ingredient, Pierre Marcolini aims to give it a true identity of its own. The two-time world pastry champion and bean-to-bar pioneer is launching a collection of “chocolates for cooking” in September 2026, designed for home bakers. It’s a way to bring a chocolate—previously reserved for his workshop—into everyday kitchens.

8 chocolates, 8 different experiences

A far cry from standardized couverture chocolate, this new collection consists of eight varieties, each with its own distinct character. The range includes four Signature Blends: Midnight Smoke, African Bloom, Cocoa Fusion, and Intense Ember; as well as two dark chocolate Grands Crus (Peru Whisper and Congo Myst), and two milk chocolates, Origin Meadow and Silk Rêverie. The bars are priced at €7 per 100 g, and the 120-g pyramid box is sold for €19.50.

The originality of this line lies in its approach to pastry-making. The same recipe can reveal completely different characteristics depending on the chocolate chosen. According to Pierre Marcolini, a fondant made with Congo Myst 81% will reveal a depth marked by a slight acidity, while African Bloom 80% will bring floral and peppery notes. With the Midnight Smoke 77%, the tasting experience takes on a smokier, woodier dimension. The “Chocolat à cuisiner” collection will be available starting September 4, 2026, at Pierre Marcolini boutiques in Paris (4th, 6th, 8th, 9th, and 15th arrondissements) as well as on the brand’s website.