Chocolate in motion
From the red carpet of the Ostend Film Festival to collaborations with companies, creative chefs, and cultural partners in Ostend and far beyond. Each project starts from the same driving force: sharing flavours, telling stories, and letting chocolate speak in new contexts.
Bean to Bar: chocolate from origin to creation
The “bean to bar” concept of chocolatier Olivier Willems represents an artisanal and transparent way of making chocolate, where the entire process is controlled in-house. From the selection of cocoa beans directly from the producer to roasting, grinding, and processing into finished chocolate.
With this, Olivier Willems guarantees quality, traceability, and fair collaboration with cocoa farmers, while each origin of the cocoa bean creates a unique taste experience.
In the workshop, the cocoa beans are carefully inspected, gently roasted, and then ground for several hours into a fine cocoa mass, which forms the basis for pure chocolate bars and creations.
The result is chocolate with a pronounced character, where craftsmanship, origin, and taste are central!!
Inspiration from Thailand: cacao, culture and opportunities
During an inspiring trip to Chiang Mai in Thailand, we discovered how strongly gastronomy is connected to local nature, culture, and craftsmanship. We visited cacao, tea, and coffee plantations and got to know nearly ripe Forastero cacao, a beautiful reminder of the origin of chocolate.
A special moment of the trip was a demonstration we were allowed to give to a group of refugees from Myanmar. They are following a 13-week training course to work as kitchen assistants in tourist Thailand. The project is supported by a foundation that aims to provide them with new opportunities and future prospects.
It was inspiring to see how gastronomy not only brings together flavours but also creates people and new possibilities!
Tada tanoshinde kudasai!
(freely translated: feast on it!)
Olivier Willems gets to know Japanese culture during an afternoon tea event. And also vice versa, the Japanese get to know Olivier Willems' Ostend chocolates. Although... Ostend?
During this afternoon, Olivier throws his Ostend cap overboard and puts on his best kimono. He designed a range of pralines with sake - you know, the popular alcoholic drink made from rice - and pralines with miso, mirin, soy, green tea matcha and amazake.
It may sound like Chinese to you, but the Japanese will undoubtedly love it!
Spotted...
The Ensor pralines from Olivier Willems have been spotted with the royal couple!
The mayor of Ostend, Bart Tommelein, personally handed them to King Filip and Queen Mathilde.
The box contains four delicious mask pralines. One face, four surprising flavours. Just look at Queen Mathilde's expression; it reveals that she is looking forward to it!
