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News & media

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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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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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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Collabs & projects

Image Gallery FIFTY ONE & Bruno V. Roels – His Control Stops At The Blue | Julius Persoone

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

Image Gallery FIFTY ONE & Bruno V. Roels – Rapture On The Lonely Shore | Julius Persoone

Collab with

Bruno V. Roels

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

About this collab

Image Gallery FIFTY ONE & Bruno V. Roels – For A Life Of Sensations | Julius Persoone

Collab with

Bruno V. Roels

Caramel miso of roasted heart of palm and huacatay ganache.

About this collab

Image Delvaux Spring-Summer 2025 Collection – Golden Belle Epoque | Julius Persoone

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

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

Collab with

Delvaux

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

About this collab

Image Delvaux Spring-Summer 2025 Collection – Surrealism | Julius Persoone

Collab with

Delvaux

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

About this collab

Image The MoMu Collection – Dries Van Noten | Julius Persoone

Collab with

Dries Van Noten

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

About this collab

Image The MoMu Collection – Walter Van Beirendonck | Julius Persoone

Collab with

Walter Van Beirendonck

Chewy fermented octopussy and caramel of cherry blossom.

About this collab

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