Skull logo Julius Persoone | Belgian Chef & Chocolatier

Collab with

Delvaux

- Extreme Nature -

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

Julius Persoone focused on nature creating this praline to capture the movement’s connection to the natural world. Inspired by the stylized floral and organic forms that defined the era.

This praline reflects his admiration for nature and his vision on how nature should feel and look, infusing each bite with the delicate and vibrant essence of the natural world.

Image Delvaux Spring-Summer 2025 Collection – Extreme Nature | Julius Persoone
Image Julius Persoone

Spring – Summer Collection 2025

Image Julius Persoone

Chocolatier Julius Persoone created 3 bonbons inspired by the Delvaux Spring-Summer 2025 Collection.

“The bonbons visually, sensorially, and flavour-wise complement the collection. They are designed to be cut, analysed, and tasted with full awareness, ready to inspire.”

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 the farmers. Low roasted at 120 degrees for 12 minutes, conched for 48 hours, and aged for
4 months.

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If you’re interested in learning more or would like to discuss potential collaboration opportunities, I would be happy to connect. Please feel free to reach out to me at info@thechocolateline.be or click below.

Image Julius Persoone | Belgian Chef & Chocolatier

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