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outside
The box

Julius’ multi-layered approach to pralines, inspired by the complexity of fine dining, has earned him international recognition. His team, made up of top chefs and bakers, helps bring his bold visions to life. His pralines are shipped worldwide, reaching customers as far as Japan and the U.S. “For me, a praline is only a success when it inspires emotion”, says Julius, driven by his passion for creating chocolates that tell a story.

Bite into a bright green praline from Julius Persoone’s latest collection, and you’ll taste freshly mown grass. “Our intern spent a week juicing grass to make this”, Julius explains. The juice, mixed with celery and apple, creates a praline that mirrors the scent of a freshly mowed lawn.

Julius, who is now creative director thrives on pushing boundaries with flavors like caramelized shrimp heads and fermented mushrooms. In his fermentation lab, Julius experiments with lacto-fermenting ingredients like parsnips and celeriac, developing bold flavors that surprise and delight. His unique approach is hyper-scientific, but his goal is to evoke deep emotion. “A praline is only a success if it makes you feel something.” One chocolatier even cried after tasting his fermented tomato praline, transported back to childhood memories in his grandmother’s kitchen.

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.