The Dolfin Company was founded in 1989 by Michael and Jean-Francois Poncelet, brothers who can attribute their infatuation and experience with chocolate to fortuitous parentage. They were born into the great Belgian tradition of chocolate making. Their mother and father once owned Neuhaus, a world-renowned Belgian master-chocolatier enterprise. Their heritage and exposure instilled in the brothers a passion for chocolate and a desire to master the art of exceptional chocolate making. They knew firsthand the intoxication that excellent chocolate can have on the senses. At the same time, they gained experience and exposure to the time-tested methods and ingredients used to produce world-class chocolate. When the Poncelet brothers decided to create their own company, they weren't interested in exploiting their chocolate-making legacy to make a quick buck. Their goal was to create confections that would be respected and coveted worldwide. The components of Dolfin chocolates are a far cry from flavored creams and artificial fillings. Their entire product line is based on choosing and mixing unique and natural ingredients with the highest quality chocolate.
Dolfin has been awarded the Imagination and Creativity Prize at the Sial in Paris—the annual event in the food industry—as well as gold and silver medals in the Great Taste Awards held in London.
The master chocolatiers of Dolfin are focused on cultivating the intense and aromatic flavors of authentic Belgian chocolate: robust and often intense in the case of their dark chocolates; tender and soft in the case of their milk chocolates. As world travelers, they’re interested in the wide range of flavors offered across the globe – flavors which can still be found and enjoyed in their unrefined, natural and authentic state. Spices, herbs, fruits and flowers are blended with chocolate in creative ways that are sometimes surprising, but always in harmony. However, the actual ingredients, while critical, are not the only important issue when it comes to the overall tasting experience. How the ingredients are incorporated is key. Should they be ground, grated, or crushed? This new meticulous approach devoted to ingredient selection and blending results in a complex mouth-watering experience, which can be characterized as "a procession of flavors”—similar to the way one would taste wine. First you taste the chocolate. Then it melts, allowing the essence of the other components—a sharp or mild spice, for example—to be revealed in all their purity and complexity. The end result is a product that can be enjoyed on many levels. These chocolates are sublime to taste, a pleasure to smell, and lovely to look at.