“In Belgium I was a pastry professor for deaf and blind students,” he tells us after offering us a bonbon filled with the essence of violet, like the typical candy of Madrid. Really, who better than a Belgian to talk to about cocoa in all of its renditions and varieties? And that is what we did with him on a cold, sunny Madrid afternoon, surrounded by the irresistible aromas of his shop. He is a globe trotter –Switzerland, Austria, Paris, Barcelona (where he worked as a pastry chef)-who speaks Spanish well with a slight French accent (and a hint of Flemish?) who transmits soundness to his explanations of chocolate. Bossier, originally from Ghent, is a lean man with an aquiline nose. With that, Paul Hector Bossier, the name of the great inventor, had us in the palm on his hand. This human with magical powers does not wear a turban, rather the dark hat of a Master Chocolatier, but he also grants wishes: he gave us the first upon crossing the threshold of his hospitable lair was one of his latest creations: a (Belgian) chocolate bonbon filled with beer (Belgian, of course).
On one side there is a discrete sign that alerts us to the presence of Chocolala Belga, a cozy cave of wonders where a kind genius conjures up bonbons, truffles and bars of chocolate. It is an alter to chocolate and everything that that implies: joy, pleasure and the promise of happiness, all within the mouth’s reach.Ĭalle del Bonetillo, very close to Plaza Mayor, is one of those small, winding streets of Madrid that wanders through the intricate space between two larger roads. This is not a dark, dreary and uncomfortable shop, nor is it garish, loud and rushed, with no room to poke about or hold conversations.
In a small shop on a small street, a Belgian chocolatier works and creates his pieces.
0 kommentar(er)
