Belgian chocolate and exotic spices
A couple of years ago chocolatier Peter Stevens came up with the idea to create a new type of praline: herb truffles.
He started to experiment with different spices and herbs to bring the
taste of these wonderful creations to a higher level.
Pure raw materials
For months he worked in his bakery annex chocolaterie to make an exceptional mix and to create the ultimate recipes. Pure raw materials and chocolate of superb quality were always the focus.
Higher atmospheres
Eventually Peter Stevens baptized his exceptional pralines 'Poème du Chocolat'. It doesn’t only sound lyrical, the ingredients bring the gourmet to a higher atmosphere. The truffles and caraques contain sechuanpepper, cinnamon, nutmeg, coriander, ginseng and saffron.
