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Frederic Blondeel

He works with some of the best cocoa bean producers in Madagascar, Ghana, Tanzania, Costa Rica, Peru, Venezuela and Vietnam. From Japan to Hong Kong and the USA, Frederic Blondeel is considered as one of Belgium’s best chocolate makers.

We are always inspired by our fascinating encounters with this master chocolatier as we catch up in his atelier while he selects and roasts cocoa beans. Frederic looks so dedicated and passionate about his craft, that we find ourselves wanting everyone to discover his chocolate.

Frederic Blondeel’s attention to detail and aesthetics, the quality of his creations, his amazing expertise and immense appetite for work: it is easy to see why he is the leading roaster in Belgium. He is always concocting something new, with the dedication and attention to detail of a Michelin-starred chef and without airs and graces. He throws himself into new, ambitious projects with gusto. Frederic Blondeel is the embodiment of our premium.belgian.food.design philosophy. An inspiring HERITIST which people need to discover.

BEING THE LEADING ‘BEAN-TO-BAR’ CHOCOLATIER, FREDERIC ACQUIRED HIS OWN PLANTATION, CRAFTING CHOCOLATES FROM ‘TREE-TO-BAR’.

A real ‘bean-to-bar’ chocolate maker. He is involved in every stage of the process, from the selection of the beans, to the mélange, the roasting and the tasting. Meticulously managed until he achieves perfection.

He started roasting cocoa beans on his grandfather’s Santos Palace from 1953. While this points to a historic tradition of roasting, his current approach is anything but as Frederic uses the most recent technology to produce his grand cru chocolates.

Asking him how he became so passionate about chocolate, he is hard-pressed to find an answer. He compares it to falling in love: difficult to explain, it just happens.

HIS CHOCOLATES ARE THE PREMIUM INGREDIENTS IN SOME OF THE MOST REFINED RECIPES.

Frederic Blondeel was raised in a family of coffee roasters. His predecessors were interested in combining the best coffees with the best chocolate. At the age of 12, he received his first roaster for Christmas and has been roasting cocoa beans since.

As the current reference in ‘bean-to-bar’ chocolate crafting, he will be one of the first to create from ‘tree-to-bar’, having acquired his own plantation in Costa Rica.

HERITIST lovers, Frederik & Vicky