“Since there have been a previous generation of pioneers in the Korean chocolate market, I would be somewhere between 1.5 and second generation chocolatiers, if you will.” Piaf Artisan Chocolatier is run by Ko Eunsu, one of the top chocolatiers in Korea. Ko opened the shop in 2011 with a goal of offering a unique delicacy selection to customers by combining the classical aspect of French chocolate-making and Piaf’s own ideas and knowhow. Once an ordinary office worker, he chose the chocolatier’s career after a trip. “Back when I was still working for a company, I went on a vacation with my family and came across a French chocolatier’s shop by chance. I was shocked to be where things were in perfect harmony when they were simply selling chocolate bonbons. To look into my curiosity and amazement, I did some research and agonized over it over. As a result, I made it my goal to open a chocolate shop where not just the product but also its packaging or the buying experience can be appreciated.”

“For chocolate, it’s best to start with a weak flavor and move on to stronger ones. It could be in the order of white, milk, and dark chocolate, or you can taste solid chocolate first, then try the one with nuts, fruits, seasoning, or alcohol. That way, the taste can be felt more vividly.”

Adore is a chocolaterie selling lovely-looking chocolate as its name. Its best-selling product is the teardrop-shaped signature chocolate. Jang Ka-young, owner-chocolatier of Adore, hopes customers can detect what’s made by Adore even without a box revealing its logo. After much consideration and trial-and-error, she was inspired by an Ercuis plate(now used to display Adore’s signature chocolate on) to make the signature chocolate. That’s how the teardrop chocolate came about. Its smooth surface with a sheen and balanced flavor when mixed with fruit comfits can help you guess the amount of effort and affection put into the product. Individually, the signature chocolate is a teardrop, but in a box it becomes a petal of a flower. The unique chocolate colors attract those looking for a gift.

“To prevent it from being too hard, keep the chocolate at room temperature 30 minutes before eating and have it with a warm cup of tea in a quiet place. You’ll be able to feel the flavor and aroma better.”

Jongno’s Naesu-dong is a quiet town. Not far from Gyeongbokgung Station and Sejong Center for the Performing Arts, the area becomes even quieter after the sun sets. On the ground floor of a residential building in Naesu-dong is a chocolate shop that opens only at night. It is chocolaterie “chocolat dj”(logo written in small letters) run by Lee Ji-yeon as a studio where she works on chocolate and spirits(liquor, an alcoholic beverage that is distilled) in the daytime and as a chocolate shop in the evening. “I wanted to break the typical notion that chocolate is mostly consumed by women and children and is something you buy on a special occasion. Chocolat dj started from an idea that a chocolate shop can be a place where you refresh yourself like when you drink or listen to the music for recreational purposes.” Chocolat dj is known as a chocolate shop for adults, selling chocolate containing alcohol; a chocolate shop you stop by on the way home from work; and a chocolate shop where bartenders frequent.

“Except in summer, keep Whiskey Bonbon at room temperature(17-19℃, around spring and fall), and Pavé in the refrigerator. When you have a short break from work, take a bite of Whiskey Bonbon. The alcohol inside will pop as the chocolate melts, giving you an instant boost of energy. With Pavé, instead of chewing, slowly melt it in your mouth. Our Liqueur Pavé tends to make a lasting impression.”