2024-01-02 15:06:00
For several weeks, there has been a buzz on the networks. “There is a real enthusiasm, several videographers have come,” we smile at Neuhaus. The object of the excitement: the “chocolate mousse bar” in the Neuhaus workshop, Galerie de la Reine, in the heart of Brussels.
On this Tuesday morning of the Christmas holidays, there were already numerous tourists in front of the opulent store. “It’s a typically Belgian product, many tourists don’t know it. Some think it’s ice cream and are surprised. We offer four flavors”, explains Mehdi Chbouki, chocolatier in the workshop of the Belgian ice cream giant. praline.
At the counter, four large pots: dark chocolate, milk chocolate, Madagascar vanilla and raspberry. Using a large spoon worthy of an Italian ice cream parlor, the chocolatier scoops out two generous balls, placed side by side in a small gelato pot. “For the topping, we have raspberry or cocoa nibs.”
The texture is creamy and light. “Everything is fresh, homemade in the morning here on site.” Taste-wise, pleasant but nothing transcendent. The price is very reasonable for the prestigious gallery in downtown Brussels: €5 for two balls with topping.
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The Neuhaus workshop is open Wednesday to Saturday from 11 a.m. to 6 p.m., and, depending on circumstances, Monday and Tuesday. The store, next to the workshop, is open every day.
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