Skull logo Julius Persoone | Belgian Chef & Chocolatier

Collab with

Delvaux

- Surrealism -

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

Julius Persoone was inspired by the surrealist movement’s ability to unlock the unconscious mind through dream-like, unconventional imagery. Drawing from this, he crafted a praline with flavours as unexpected and imaginative as the art itself.

Just as René Magritte’s surrealist works challenge reality, this praline pushes the boundaries of flavour, inviting you to experience a taste journey as surreal and creative as the movement that inspired it.

Image Delvaux Spring-Summer 2025 Collection – Surrealism | 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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