[Anchor]
A master chocolatier who supplies chocolates bearing his own name to the Belgian royal family has visited South Korea. He has reportedly brought a special product to cheer on Korean students ahead of next month's CSAT (College Scholastic Ability Test).
Reporter Han Jiyeon met with Pierre Marcolini.
[Reporter]
Q. What kind of chocolate is 'Pierre Marcolini'?
[Pierre Marcolini / Brand Founder, Belgian Royal Chocolatier: That is a very meaningful question. I think of the Pierre Marcolini brand first as a project. It's a project to try a different way of making chocolate. It's a process that starts from the cocoa bean, which is the essence of chocolate. Our method dates back to the early 20th century, strictly following the methods of old-school chocolate artisans. We personally select the cultivation farms overseas, choose the varieties of cocoa beans, and process them. Making chocolate directly from the cocoa beans—that is the difference. We create chocolates with exceptional taste and authenticity, infused with our own signature. The fact that there are no middlemen between us and the cocoa ingredient farms becomes the fundamental element of our signature chocolate. Having authenticity and certainty regarding our ingredients is the very source of our original chocolate.]
Q. Regarding child labor and environmental issues
[Pierre Marcolini / Brand Founder, Belgian Royal Chocolatier: We pay three times higher costs to farms that do not employ children. We pay higher than the exchange market price, and sometimes even much more. The most expensive cocoa beans these days—for example, Indian cocoa beans—reach nearly 14,000 dollars per ton, but usually it is around the 3,000 to 4,000 dollar range. This is what we look at very carefully on the ground, and it is a point that resonates with the question you asked. I think the issue of child labor is constantly raised because everyone tries to get the cheapest and most cost-effective cocoa. This is where we take a different approach. If you look at the overall flow of the 'Bean-to-Bar' movement, you can see that we are very close to the producers (cultivation farms) and share the same values with them.]
Q. It has been two and a half years since opening stores... What is your impression of Korea?
[Pierre Marcolini / Brand Founder, Belgian Royal Chocolatier: What I always find amazing about Korea is that it is a place overflowing with unimaginable energy. When I come to Korea, life seems to move at a speed of 200. The speed is definitely different from Europe. It has a truly unique energy of its own. Second, I am contemplating how to incorporate Korean ingredients, such as lactic acid-fermented fruits or sesame seeds, a little more into our products. These are elements that I want to deeply explore moving forward. And I also feel that Korean customers expect unconventional surprises. In particular, Korean customers always want to feel surprised. For someone like me who loves creating things, Korea feels like a very wide canvas for creation.]
Q. You made special chocolates for the CSAT.
[Pierre Marcolini / Brand Founder, Belgian Royal Chocolatier: Yes, exactly. The reason I am here is because we launched this absolutely amazing collection to cheer on the students. Though we may not fully realize it, diving into university studies is a truly tremendous and intense endeavor, and it is a very critical moment of decision for students. And since that period consists of very intense moments in life, I believe it takes steadfast courage, deserves plenty of encouragement, and should bring small joys as well. Everyone needs cheering on. A nation is always built on the foundation of schools and students, and the future. I think the very decision we made to 'make chocolates to cheer on students' is extremely valuable. And the expression "Suneung Fighting" is also truly fantastic. I want to deliver happiness and courage to the test-takers. "Good luck on the CSAT, everyone!"]
(Video Reported by Kang Dong-chul | Video Edited by Kim Jong-tae)
※ Please note: This article was translated by AI and may contain errors.
"Good Luck on the CSAT!"... What Is the Secret Behind Belgium's Royal Chocolates?
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