Bruges Chocolatier

23/07/2026

New prices affecting products made in July 2026

30/06/2026

24/09/2025

We're available from 25th September till 5 October 1st floor next to gate 2

Our special events stand was built by

07/07/2025

This recipe was originally developed by Chef Philippe Muze of Cacao Barry. Since Cacao Barry products were not available in Bahrain, we selected Felchlin Maracaibo 65%—a Swiss couverture celebrated for its complexity and finesse, though equally difficult to source locally.

The process begins with dehydrating olives at 55°C for 48 hours, followed by precision hydrogen forming. Roasted almonds form the core of the creation, folded into a 50% almond praline that’s crafted in-house and conched for a minimum of four hours to achieve a smooth, deep flavor profile.

A natural shine is applied as the final touch—subtle and refined—to preserve the integrity of each ingredient.

This is a limited-edition production and may not be repeated.

08/03/2025

This is the most labor-intensive type of dragee to create. The Zereshk is conched for no less than 12 hours, while the pistachios are caramelized with saffron and rose water. Both are then turned into dragees and allowed to rest for at least 12 hours. Once rested, we carefully work on achieving a natural shine, relying purely on patience and without any additives.

The outcome is a dragee with a delightful balance of sweetness and a touch of tanginess.

20/02/2025

We will be on 28th February, samples will be available for those that wish to try

19/12/2024

Pistachio Gianduja Drageés using sugar free milk chocolate

Contains no added sugar the chocolate used is Malchoc by

01/12/2024