Daniel Marcelino Gomes he makes each of his jewels for three whole weeks. Carve your piece carefully, imitating the cut style of the round brilliant cut. “The most delicate step is to put the gold at the end of the piece, it can break very easily, you have to remain calm as a jeweler would.” Marcelino is a pastry chefHe is 35 years old and manufactures the most expensive chocolates in the world.
Each of the pieces of the Portuguese artisan It costs 7.728 euros. This sweet luxury of 3 centimeters high and 2 wide melts in the mouth, pouring under the palate the flavor of some gourmet ingredients: saffron filaments, white truffle, white truffle oil, Madagascar vanilla and gold flakes.
Its packaging is worthy of this gastronomic jewel, it is delivered under an ostentatious hood in which 5.500 Swarovski crystals shine on which weigh a gold ornament. The piece has the look of an apple, forbidden for many pockets.
“Its flavor is unique,” says its creator, “at first it tastes earthy, due to the white truffle and saffron, then the mouth is refreshed by the taste of vanilla from Madagascar.” Define a gastronomic experience exclusive in a piece at the height of the most gourmets because its design is personalized with name of each buyer.
He guarantees skeptics that “gold does not taste of anything, the taste of the chocolate has more to do with other ingredients “and reminds them of the benefits of the precious metal for health in small doses:” Gold has been eaten for more than a thousand years, it is beneficial for the blood».
The production is also limited to a thousand units. Daniel Marcelino apologizes for not being able to count the exact number of units he has sold, nor can he reveal the customer identity.
He confesses that the idea was born with the desire to catapult his company, Daniel’S Chocolate, into the luxury sector in 2015. For this he seeks to captivate the most affluent and exquisite palates. To date he is succeeding, he has sold pieces in EUnited Arab Emirates, Dubai, Russia, Argentina and Angola. The next appointment will be Monaco, where Marcelino will go personally to present his work.
However, all the sweet tooth who wants to make contact with the piece will be able to do so during the next March 16 and 17 in Óbidos, a city near Leiría -the hometown of the artisan- that proudly exhibits this jewel of highPortuguese pastry at its International Chocolate Festival.