"It all started in 2017, in my parents’ garage, after completing a pastry training with a specialization in chocolate making. Today, my creations are distributed in numerous restaurants and hotels. A true success!
When I create my pralines, I always start with simple and recognizable flavors, such as caramel or vanilla, which I combine with inspirations from my childhood (like Tarte Tatin) or my local identity (like the cuberdon).
All my recipes require careful, time-consuming preparation to achieve what I aim for: refined flavors and textures,transforming each creation into a true delight for all your senses."
CUBERDON
"I created this praline for the Tomorrowland festival, a true nod to the festive and indulgent spirit of the event.
The cuberdon is a Belgian specialty from Ghent, located not far from my chocolate shop. It therefore seemed only natural to combine this delicious confection with chocolate.
To achieve this, I infuse the cuberdons from Geldhof directly into my ganache. I deliberately use white chocolate, as it helps to reveal all the unique flavors of the cuberdon."
JIVARA
"For this praline, I prepare a ganache that combines high-quality Jivara chocolate with dark chocolate. It is this combination that reveals the full aromatic richness of Jivara, known for its malty and vanilla notes, delicate milky undertone, and intense cocoa flavor."
TARTE TATIN
"To capture the essence of an apple tart, I created this praline. I make a delicious insert of butter-cooked apples, which I combine with a chocolate ganache subtly infused with cinnamon.
On tasting, this praline reveals all the characteristics of a Tarte Tatin: freshly baked pastry, caramelized apple, and buttery flavor. A true delight!"
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