Michel Sauvenier Artiste Chocolates

Words: Crush

Creator of some of the finest artisan chocolate in South Africa, Michel Sauvenier is now launching his range of chocolates at the exceptional Belgian restaurant, Liège Café, in Atholl Square, Sandton (read more about Liège Café in the latest issue of Crush right here).

Chocolate is one of the most complex foods in existence. It can be bitter, sweet, fruity, nutty, savoury – all in one bite. It contains over 600 flavour compounds, which is three times that of the flavour profiles found in red wine.

In South Africa, almost all of the chocolate that we consume is created using ‘bulk’ cocoa beans, which constitutes 90% of the cocoa beans farmed in the world. The fine, or ‘Noble’ cocoa beans, which make up the rest of the cocoa beans available, are sought-after for the exceptional flavour profiles and a silky smooth texture.

If you have not yet had the chance to sample chocolate created from the fine, ‘Noble’ beans, then now is your chance.

Johannesburg-based Michel Sauvenier, originally from Elisabethville in the former Belgian Congo (now the Democratic Republic of Congo), is a mining engineer turned chocolatier, who has followed his passion to master the art of creating incredible artisanal Belgian chocolate.


His chocolate is created from the Noble families of cocoa beans, using in particular the Criollo beans (the most prized), Trinitario (a hybrid of Criollo and Forastero) and National (the only aromatic bean prevailing amongst the Forastero variety). Crafted predominantly using Grand Cru Chocolate from Felchlin – a boutique manufacturer in Switzerland – Sauvenier now also creates varieties using the French premium chocolate, Valrhona.

Sauvenier trained in Belgium at the Chocolate Academy Centre from Callebaut in Wieze in 2010, and since then, has been creating his chocolates on a made-to-order basis online and supplying friends and family with his delectable treats.

2015 marks an exciting step in the journey of Sauvenier’s chocolates, as you can now purchase his beautifully presented, handcrafted chocolates at the Belgian pastry shop, restaurant and café, Liège, in Atholl Square.

A match made in culinary heaven – Liège Café is owned by fourth generation Belgian master pastry chef, Jean Francois Schevenel, and serves exquisite croissants, waffles, macarons, as well as incredible food for breakfast, lunch and dinner.

“My family originates from Liège in Belgium, and I studied there too, so I was thrilled to meet Jean Francois and experience the food that he creates at Liège Café, right here in Johannesburg. He understands fine food, coffee and wine, and his restaurant is the perfect place for me to showcase my chocolates,” says Sauvenier.

You can purchase Michel Sauvenier chocolates in a rectangular gift box of ten pieces, with five different varieties (see the flavours detailed below), as well as in a beautiful glass jar with a gold lid that contains beads of Noble chocolate in dark, caramel, white and milk flavours.

Each gourmet chocolate is expertly crafted by hand and Sauvenier ensures that only the best quality chocolate and freshest ingredients are used. No unnecessary sugar is added, which means that each piece of chocolate is the perfect balance of unique flavours and sweetness.

 Visit www.sauvenier.co.za

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