Lishe journey into The Chocolate Line – Antwerp, Belgium

Photos by Phoebe Mushwana

And The Chocolate Line stands a cut above the rest, I had the honor of not only visiting this amazing formation in Antwerp, Belgium – known as the City of Diamonds; but of course I had the opportunity to taste the Chocolate Line’s exquisite creations. The Chocolate Line goes to great length to create premium chocolate with premium ingredients; but not only that the Chocolate Line artistry is in its edgy, coolness and whimsy or playfulness of their creations, it’s transportive – reminding you of all the goodness in life – dreams can truly come true. In the word of Willy Wonka: “The best kind of prize is a Sur”prise.

You can taste the attention, time, imagination and skill it took to create this generous chocolate. Every part of the chocolate plays an integral role – satisfying both your need for adventure and intrigue; in one seductive bit -” Its decadent chocolate and so so much more.

See our Interview Below with The Chocolate Line:

  1.    What motivated the creation of the Chocolate Line and how long have you been around?

    Dominique fell in love with chocolate during his internships abroad, he found that you can do a lot more with chocolate than expected beforehand.
    He started the store in 1992.2.    What inspires the chocolates created at the Chocolate Line?
    He gets inspired all day long: during holidays, while walking around in the city, by going to the supermarket.
    Even by going to restaurants or talking to friends.
    If he sees something interesting, he wants to try to combine it with chocolate.3.    What do you think makes Belgian chocolate so renowned?
    The process of how chocolate in Belgium is made is totally different than in other countries. That’s why it tastes totally different.

4.    How are your ingredients sourced?
We often get samples from several suppliers to test in the chocolates. Or Dominique goes to Italy himself to go to a farmer who harvests his own hazelnuts.

5.    What is your chocolate making philosophy?
Only the best quality of ingredients can create the best end product.

6.    What do you offer for the more health conscious visitor?
We are constantly trying to create new chocolates or flavor combinations.
Or by using alternative sugars instead of the white sugars.

7.    What is your favorite pairing with chocolate?
There are a lot of good pairings with chocolate. It depends of the moment of the day.
In the morning, a specific chocolate can taste a lot  more different than when you eat it in the afternoon or evening.
For instance, in the morning a more classic one with hazelnut, in the evening one with whiskey inside.

8.    Any predictions for future trends?
People are more and more looking after healthy alternatives.
That’s why we want to use in new creations and in our home made Tree to Bar / Bean to Bar chocolate less white sugar and more alternatives.
Like coconut blossom sugar, agave syrup, ahorn syrup, etc.


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