Est. 1974 · Belgium

CACAO& Cream

An indulgent ritual crafted from exceptional cacao.

Single-origin beans, stone-ground in small batches and finished by hand.

The presentation

Served as a ritual,never as a dessert.

Notes of dried cherry, toasted hazelnut and a long, dry cacao finish.

DARK CACAO

70% Dark Chocolate

€28

Single-origin Ecuadorian beans, slow conched for forty-eight hours.

Airy, floral and impossibly light — our most requested ritual.

VANILLA CLOUD

Vanilla Cream Collection

€24

Madagascan vanilla folded through slow-churned Normandy cream.

Burnt sugar, fleur de sel and roasted nibs for a low, warm crackle.

CARAMEL CRUNCH

Caramel & Cacao

€26

Salted caramel suspended in a thin shell of dark couverture.

Green, buttery and faintly savoury — finished with cracked pistachio.

PISTACHIO CRÈME

Pistachio Dessert Collection

€30

Bronte pistachios stone-ground into a silken dessert cream.

Chocolatier tempering molten chocolate on marble

Plate 01Tempering · 31°C

Our story

THE ART OF Cacao

Three generations in the same Brussels atelier, working with the same copper pots. Every batch begins with beans we sourced ourselves and ends on a marble slab, tempered by hand until the surface holds a mirror.

Nothing is rushed — a single collection takes eleven days from roast to wrap. We think that patience is the only ingredient worth protecting.

48h

Conching

Days per batch

Generations

Four ingredients · Nothing else

CACAO

Fermented in wooden boxes, sun-dried on raised beds, roasted in small drums.

Ecuador · Nacional

CREAM

Churned the morning it arrives, never stabilised, never hurried.

Normandy · Grass-fed

VANILLA

Whole pods split by hand and steeped overnight in warm cream.

Madagascar · Bourbon

CARAMEL

Sugar taken to the edge of bitterness, softened with butter and salt.

Copper pot · Small batch

The signature coupe

Signature chocolate and cream coupe with gold leaf

ORGANIC CACAO

HANDCRAFTED

PREMIUM CREAM

SMALL BATCH

Layered chocolate cremeux, slow-churned cream and hand-rolled cacao curls — finished with edible gold and served at exactly 4°C.