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Gault&Millau Chocolatier of the Year

About Julius Persoone

Chef of The
Chocolate Line

Julius Persoone’s chocolates are a blend of emotion and advanced scientific techniques. Named the Finest Chocolatier by Gault&Millau, he continues to push boundaries, aiming to create what no one has created before.

One highlight of his career was helping throat cancer patients taste again, developing a chocolate with artificial saliva in collaboration with Dr. Thomas Moors.

Julius collaborated with top Belgian fashion designers like Walter Van Beirendonck, Dries Van Noten and Delvaux. For him, a praline is only a success if it inspires emotion. As an ambassador for Goesting Visit Flanders, he speaks worldwide about the future of chocolate.

About Julius Collabs & projects

Image Julius Persoone | Belgian Chef & Chocolatier

Crafted
from our
plantation
in Mexico

All the cocoa is crafted bean-to-bar from pure Criollo beans sourced from The Chocolate Line’s plantation in Mexico, prioritizing bio, sustainable practices and honouring our farmers.

Collabs & projects

Collab with

Bruno V. Roels

Dates, wild lemon thyme, and smoky ganache made with cigars and cacao from the volcanic region in Papua New Guinea.

About this collab

Collab with

Bruno V. Roels

Compote of candied lemon with pickled fennel seeds and a Ras El Hanout saffron ganache.

About this collab

Collab with

Bruno V. Roels

Caramel miso of roasted heart of palm and huacatay ganache.

About this collab

Collab with

Delvaux

Luxurious caramel & Belgian caviar with a smoky bean-to-bar ganache 76%, sourced from The Chocolate Line’s plantation in Mexico.

About this collab

Collab with

Delvaux

Dried Damascus roses, pigments of spirulina powder, orange blossom gel, chamomile, citrus ganache, and tagetes.

About this collab

Collab with

Delvaux

Surrealistic liquid inspired by rainwater, ozone, fresh-cut grass, lacto-fermented celery, and green apple.

About this collab

Collab with

Dries Van Noten

Coconut and cardamom gel with a bean-to-bar Mexico ganache with kaffir lime and kosho.

About this collab

Collab with

Walter Van Beirendonck

Chewy fermented octopussy and caramel of cherry blossom.

About this collab

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Science VS emotion is what interests me

A hyper-scientific way of working resulting in intense emotion

In preparation for a Foodpairing conference, Julius teamed up with Dr. Thomas Moors to help throat cancer patients. Chemotherapy reduces saliva production, affecting taste. Julius developed a praline with artificial saliva gel and acidic chocolate to stimulate saliva and restore taste.

The response was overwhelming, with patients moved to tears as they could finally enjoy chocolate again.

Latest projects Upcoming events

Changing the world of chocolate with The Chocolate Line

The Chocolate Line, a family business by Dominique & Julius Persoone, not only collaborates with numerous Michelin-starred restaurants such as The Fat Duck, Noma and El Bulli. Dominique Persoone gave Julius free rein. He is now head of production and creative director.

Traditional flavours hold no appeal for Julius: “I’m not interested in making sweet bonbons for grandma, I want each praline to be an experience and that’s clear to anyone who sees the selection at his chocolate shop.”

Discover more Shop online

News & media

News

12/11/2024

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

In so good.. magazine 32, we witness the dynamism of Julius and his desire to take part in dozens of collaborations ranging from fashion designers to medical departments. Below we share a fragment of ...

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Collabs

25/09/2024

Julius Persoone creates exclusive praline collection for Delvaux: ‘Only 400 guests taste them during Paris Fashion Week’

The beau monde of the fashion world cut their teeth on Wednesday during Paris Fashion Week with the work of Julius Persoone. He created three exclusive chocolates for Delvaux inspired by their new han...

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News

12/09/2024

Julius Persoone & Alina Kulinicheva, ambassadors of GOESTING

Bite into a bright green praline from the latest collection by chocolatier Julius Persoone and taste... freshly mown grass. “To make that green ganache, our intern spent a whole week juicing grass...

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Chef of The
Chocolate Line

Crafted
from our
plantation
in Mexico

Collabs & projects

Bruno V. Roels

Bruno V. Roels

Bruno V. Roels

Delvaux

Delvaux

Delvaux

Dries Van Noten

Walter Van Beirendonck

A hyper-scientific way of working resulting in intense emotion

Changing the world of chocolate with The Chocolate Line

News & media

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

Julius Persoone creates exclusive praline collection for Delvaux: ‘Only 400 guests taste them during Paris Fashion Week’

Julius Persoone & Alina Kulinicheva, ambassadors of GOESTING

Follow
Julius
on Insta

Chocolate
is rock
-’n-
Roll

Chef of The Chocolate Line

Crafted from our plantation in Mexico

Collabs & projects

Bruno V. Roels

Bruno V. Roels

Bruno V. Roels

Delvaux

Delvaux

Delvaux

Dries Van Noten

Walter Van Beirendonck

A hyper-scientific way of working resulting in intense emotion

Changing the world of chocolate with The Chocolate Line

News & media

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

Julius Persoone creates exclusive praline collection for Delvaux: ‘Only 400 guests taste them during Paris Fashion Week’

Julius Persoone & Alina Kulinicheva, ambassadors of GOESTING

Follow Julius on Insta

Chocolate is rock -’n- Roll

Chef of The
Chocolate Line

Crafted
from our
plantation
in Mexico

Follow
Julius
on Insta

Chocolate
is rock
-’n-
Roll