Bruno V. Roels

Julius drew heavily from the colours in Bruno’s works: vibrant yellows reminiscent of citrus fruit and the sun, the passionate reds evoking negroni cocktails and sunsets; and the uplifting blues of the sea and the endless summer sky.

Chocolatier Julius Persoone, awarded by Gault Millau best of Belgium, chef of the Chocolate Line, created 3 bonbons inspired by Bruno’s works. 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.

The beans are roasted at 120 degrees for 12 minutes, conched for 48 hours, and aged for 4 months.