Chocolate Advent Calendars

The first traditional chocolate advent calendar was designed all the way back in 1908. With over a century of tradition behind it, it’s become an inherent part of the season. It captures the buzz of the Christmas countdown and is all the sweeter when there’s chocolate involved.

The Pierre Marcolini Belgian Chocolate Advent Calendar

This year’s artisan chocolate advent calendar comes with 25 sweet ways to indulge. The packaging includes exclusive recipes from one of the world’s finest pastry chefs—Pierre Marcolini. This year, we’re bringing Christmas into the kitchen with a sophisticated red, gold, and green Christmas tree design. Make this season one of culinary discovery.

Chocolates in Our Luxury Chocolate Advent Calendar

Our exclusive collection of cocoa-laden gifts includes traditional additions like chocolate truffles and pralines along with more innovative recipes. There’s cocoa and Sichuan pepper. There’s cinnamon and yuzu. There are Christmassy delights with fruit and nuts. We’ve also included our iconic creamy hearts with caramel and fruit. Whether you prefer dark chocolate or light, you have 25 days to choose your favourite cocoa butter treat.

The Miracle of the Right Ingredients

Seasonal Flavours

Christmas is the time for spice, fruit, and tree nuts. We’ve reinvented all three for our inimitable and bespoke Yuletide creations for every day of December. We’re not merely including better chocolate. We’re also giving Christmas an entirely new flavour profile. Our pistachio marzipan is a special addition. We’ve moved away from orange in favour of yuzu—an aromatic citrus fruit with notes of mandarin and grapefruit.

The season isn’t festive without cinnamon, of course, and we use finely crushed Ceylon cinnamon for the way it plays with our cocoa butter. Sichuan pepper is another signature ingredient. It’s rare, exotic, and sweet, so we love mixing it with lemon and Piedmont hazelnuts. We crush our spice next to our cocoa beans to allow their flavours to meld gently for more depth.

Pralines

Maison Pierre Marcolini uses many different ways to deliver a sensory experience. We blend almonds and hazelnuts for our Sichuan pepper praline, then add a hint of nougatine and pepper. The kick at the end is moreish and addictive.

Marshmallow

Marshmallows are a popular Yuletide treat, triggering nostalgia to enhance your gourmet experience. We’ve created an all-new silky marshmallow treat exclusively for our advent calendar. We make our velvety, airy vanilla marshmallow with Madagascan vanilla. You’ll detect buttery notes, the crackle of chocolate, and a soft, melting heart.

Truffles

Our powdered champagne and cocoa truffles are made with the finest quality cocoa. Their creamy, champagne-infused ganache is feather-light and crammed with flavour. A hint of Madagascan vanilla adds a comforting nuance.

Petits Bonheurs

Petits bonheurs are a Pierre Marcolini staple to introduce you to our praline and gianduja recipes. We’ve used our home-roasted grands crus cocoas, sourced from organic cacao beans harvested from Idukki. The harvest time and fermentation process of these beans is an inherent part of their ultimate appeal, so we hope you’ll learn a little about this specific cocoa bean’s place in a confectioner’s pantry. These beans are bold, creamy, and subtly spicy.

Creamy Hearts

Creamy hearts are yet another Pierre Marcolini staple. We offer them in a range of flavour profiles, from zesty lemon and passion fruit to rich caramel. We enhance the latter with fleur de sel flakes that melt at the perfect moment, then encase them in a white chocolate shell. Each of our chocolate hearts is designed to express its own emotion. Chocolate is an evocative treat, after all.

The Moleskine Book With Christmas Chocolate Gifts

If you’re hoping for a more substantial advent calendar this year, we’ve collaborated with Moleskine to create our indulgent Advent Calendar with Moleskine Recipes Book. Use it to gather exclusive kitchen secrets that take your culinary talents to new heights. Create a book of family recipes to pass down to the next generation or record ideas you want to explore. We’ve included four exclusive recipes to get you started, so you’ll learn a few of Pierre Marcolini’s secrets. You’ll find out how to make the Maison’s signature chocolate mousse and hot chocolate.

Our recipe books make the perfect gifts and are presented with a book-style spine. We’ve used sustainable, eco-friendly cardboard sourced from Belgium. If you love gourmet collectibles, this is a must-have addition to your collection.

The Best Chocolate Advent Calendar for Children

The Noel En Cuisine advent calendar limited edition is designed for adults but enjoyed by children of all ages. As soon as your toddler begins counting down the days until Christmas, they’re ready for their first advent calendar.

The Pierre Marcolini Difference

Sugar, cocoa, and milk have been delighting mankind for centuries, but we think these ingredients can be elevated. At Maison Pierre Marcolini, we try to carry Christmas chocolate into a new realm of flavour. Our “bean to bar” approach allows us to source all the best chocolate beans, vanilla pods, and nuts in the world. Our salt is Maldon. Our vanilla is Madagascan. Our hazelnuts are house-roasted Piedmont. Everything, right down to our whole milk powder, is carefully selected, not just for its superior flavour, but also the way its complexities serve the unique cocoa bean at the heart of each recipe. There’s no such thing as a laissez-faire Pierre Marcolini treat. Even the confections in our advent calendar are carefully thought out and crafted.

Start a new tradition with Maison Pierre Marcolini's bestselling advent calendar. We make sure every step of chocolate making is masterfully handled because sugar is capable of magic in the right hands. Whether we’re working with white chocolate or dark, we allow the natural flavouring of the cocoa bean to shine. With Pierre Marcolini, every step of your advent calendar is luxuriously delicious. You can’t find bliss on a supermarket shelf. You need the passion and precision of a gourmet chocolatier.