David Van Acker


David Van Acker’s


“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.”


“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.”

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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”.

David Van Acker signature
David Van Acker

Want to learn more about Zuut? Visit his website