Manuel Lassance – a brilliant chocolatier !

Manuel Lassance – a brilliant chocolatier!

I had the pleasure of visiting the workshop and shop of Manuel Lassance, a distinguished chocolatier from our beautiful Wallonia.

Following a distinguished career in baking and patisserie, Manuel Lassance opened his workshop and shop in the heart of the town of Malmedy, famous for its Cwarmê carnival. The artisan sources his couverture chocolate from a Belgian manufacturer, paying particular attention to its purity and origin. His 70 per cent dark chocolate is sourced from Madagascar, while the 44 per cent milk chocolate is made from cocoa beans from Java. The white chocolate (35 per cent cocoa butter), made with milk from the Ardennes, forms the base for the Manons, which have already made the shop famous. They come in flavours such as crème fraîche with Madagascan vanilla, Italian coffee, or raspberry and seasonal ingredients (blackberries, speculoos, etc.). I’ve tried them for you, and the result is an incredible journey!

Manuel Lassance’s selection criteria include the origin of the cocoa, the roasting method, its purity and its quality.

He sources his hazelnuts and almonds directly from Piedmont in Italy and roasts them in his workshop. He uses these ingredients to make, amongst other things, his chocolate spreads, nougats and mendiants.

For his ganaches, he uses farm butter, 40 per cent crème fraîche and invert sugar.

He puts his artistic talents at the service of his craft as a chocolatier, working with love and passion. If you’re passing through Malmedy and wish to give chocolates and pralines of exceptional quality as a gift, do not hesitate to contact him. I promise you’ll be pleasantly surprised!

Everything in the shop is made on the premises by Manuel himself. Every year since opening, Manuel Lassance has received recognition, including from the renowned Gault & Millau!

https://www.mchocolate.be/à-propos

Email: mchocolateartisan@gmail.com
Telephone: +32 80 39 93 15

Victoria B. Lohay
Wallonia.be Ambassador