“The purpose of this chocolate is to create a kind of cashew nut gianduja. I prepare the nuts without adding sugar. Only milk chocolate is added to the praliné for a perfect consistency. The result … an incredibly smooth praline.”
NOUGAT DE MONTELIMAR
“This chocolate, one of my signatures, is made from one of the best nougat in the world: the nougat from Montélimar, in France. I add crushed nougat to bring a crunchy twist to the praline, before coating it with milk chocolate for a perfect pairing.”
“This praline contains pistachios grown at the foot of the Mount Etna volcano in Italy. They are roasted at the chocolate factory and coated with a light caramel. I then add a smooth praliné made with small pieces of caramel.”
It is the creative potential of chocolate that has attracted me to this passion from an early age.
I look for trendy, pure, simple and modern tastes,
such as those found in the nougat praline of Montélimar, my personal favourite. Each praline has to be a real feast for the palate, a subtle sweetness. Moreover, in dialect of Louvain, “Zuut” means “sweetness”.