Where Passion Meets Chocolate

The Genesis of a Passion

My first memory is one of desire: I can still see myself as a child, craning my neck towards the kitchen cupboard my mother guarded like a treasure chest. That's where the chocolate lived. The fascination with those deep, rich flavours never left me; it has only grown stronger with the years.

The kitchen has been my playground from an early age. For years I explored the mysteries of the stove, but my true calling revealed itself later, in the refined world of desserts and pâtisserie. Friends and family became willing accomplices in this culinary quest, and their enthusiasm fanned the flames even higher.

It was during this period, as a passionate hobby in my spare time, that the desire grew to give my intuition a solid foundation. I decided to immerse myself in the art of chocolate, driven by the wish not merely to create, but to truly understand.

My quest for knowledge first took me to Turnhout, where I learned to decipher the secret language of chocolate. Then I refined my craft at PIVA in Antwerp, where the worlds of pâtisserie and chocolate fused together for me. These studies gave my passion a foundation of technique and precision, but the true soul of my work remained rooted in that first, uninhibited exploration.

The Workshop

Where Passion Finds Its Home.

Hour, the village where silence reigns and the seasons set the rhythm, had long been my home. My chocolate journey began back in 2016. For several years it was a passionate pursuit, growing steadily alongside everyday life. In 2024, I created here, surrounded by nature and tranquility, the space that is essential to my craft: a workshop where time and attention are the primary ingredients.

Exceptional chocolate cannot be hurried. That's why I deliberately work in small batches. Each praline, each bar receives the undivided attention it deserves. I work primarily to commission, which opens up a world of bespoke possibilities. Without the pressure of mass production, with only the luxury of perfecting each creation before it leaves my hands. Here, the tyranny of the clock holds no sway, only the luxury of devotion.

The Value of Craft

While everything around us accelerates relentlessly, I deliberately choose slowness. Each step in the process has its own tempo. It's a measured dance of tempering, filling and finishing, requiring precision and intuition. The completion of each artisan praline is done entirely by hand.

This isn't nostalgia or romantic sentiment. It's simply the only way to create Belgian pralines that are truly exceptional. Chocolate you taste and immediately recognize as different. Chocolate where freshness and quality aren't merely words, but something you can literally savour.

The Taste of Terroir

My workshop stands in the heart of my larder. I'm literally surrounded by the flavours that give my creations their distinctive character. In my garden, the branches bend under the weight of raspberries, red, white and black currants come summer. They're picked at peak ripeness and processed immediately, so their pure, sun-soaked essence is captured in every ganache or pâte de fruit.

Autumn brings walnuts from my own trees. I dry them with patience and care, an essential ritual to preserve their flavour at its best. A beekeeper down the street provides honey that tells the story of the wild flowers and forests of the region. The cream and butter come from farms just around the corner, where the taste of the land remains pure and full.

Even the spirits I use are rooted in this soil: the refined, floral notes of LièGin Violet, the spiced complexity of Pastis Ardent, the rich tones of Whisky à la Belge. They are the soul of exceptional ganaches, forming a perfect alliance with the chocolate.

This isn't marketing about 'local'. It's simply how I work: with what nature immediately around me offers, at the moment when it's at its finest. Thus are born pralines that carry not only the hallmark of craftsmanship, but also tell the story of this place, this season, this particular harvest.

Exceptional & Ethical Cacao

For a story worth savouring, every chapter must ring true. That's why my story begins with cacao that not only tastes exceptional, but also grants a fair livelihood to those who cultivate it. I work exclusively with chocolate from the Cacao-Trace programme.

This programme is far more than a certification mark on the packaging. It's a promise to everyone in the chain, from the cacao farmer to you, the connoisseur.

A Promise of Flavour and Respect
Cacao-Trace is a partnership that places the expertise of the cacao farmer at its heart and rewards them for superior quality. By perfecting processes such as fermentation and drying, the cacao is given the chance to develop a deep, complex flavour profile you rarely encounter.

A Fair Reward for Craftsmanship

For this superior quality, farmers receive not only a better price but also a 'Chocolate Bonus'. This direct share of the margin makes a world of difference to them: additional income that can amount to several months' salary, enabling them to invest in their families, their communities and their futures.

From Bean to bonbon, A Transparent Story

Every bean is traceable. I know where my chocolate comes from and who has cultivated it with care. When you enjoy a praline, you're savouring the result of this respectful chain. Together, we're building the future of chocolate, so that future generations can continue to enjoy this honest, pure product.