Port
Tawny, nutty and sweet enough for dark chocolate.
- Madagascar 72red fruit meets the berries in the port
- Hazelnut pralineroast nuts on roast nuts
- Salted caramelthe salt cuts the sweetness
Chocolatier · Bruges · since 2009
Made this morning,gone by tonight
Bonbons filled by hand every morning on the canal, and bars we make from the bean, from four farms we know by name.
- on the canal since
- 2009 on the canal since
- from 2,100 reviews
- 4.9 from 2,100 reviews
- farms, bought direct
- 4 farms, bought direct
Fill your box
Nine pieces, your choice
Tick the bonbons you like and watch them drop into the box. Pick the same one twice from the counter in the shop.
The chocolates
Bonbons and bars
Bonbons filled every morning, and bars we make from the bean in the back room.
Bonbon
Hazelnut praline
Our first bonbon, and still the one people come back for
Roasted hazelnut · Brown butter · Soft caramel
€2.40One piece, or in any box
Bonbon
Raspberry ruby
Sharp, bright and painted by hand
Fresh raspberry · Lime zest · Red berries
€2.40One piece, or in any box
Bonbon
Salted caramel
A caramel that runs, with salt from the coast
Burnt sugar · Cream · Sea salt
€2.40One piece, or in any box
Bonbon
Matcha and yuzu
Green tea and a citrus you can almost hear
Green tea · Yuzu · Cream
€2.60One piece, or in any box
Bar
Madagascar 72
Our bean-to-bar, red fruit and a clean snap
Red berries · Citrus · Gentle acidity
€8.5070 g bar
Bar
Caramelised milk 45
A milk chocolate for people who don't eat milk chocolate
Toffee · Malt · Fleur de sel
€7.5070 g bar
What are you drinking?
Pick a glass and Sander from the shop will tell you which chocolates to open with it.
Espresso
Short and strong, after lunch.
- Caramelised milk 45toffee and coffee
- Espressothe obvious one, and right
- Orangebitter peel and crema
Champagne
Dry, cold and celebrating.
- Raspberry rubybright fruit and bubbles
- Matcha and yuzucitrus and fresh green tea
- Passion fruittart enough to keep up
Tea
Earl Grey or a green tea in the afternoon.
- Matcha and yuzugreen on green
- Orangebergamot and orange
- Pistachiosoft and nutty
Bean to bar
Four farms, four flavours
We buy our cacao directly from four growers and pay well above the market, because flavour starts on the farm.
Workshops
Come behind the counter
Taste six chocolates from four origins, or temper, paint and fill your own bonbons on our marble.
For children · 90 minutes
Truffles for little hands
When: Wednesdays, 14:30, in school holidays
Price: €25 a child
Gift boxes
Wrapped in a ribbon
Our boxes, ready to give, shipped across Europe from October to April.
Box of nine
Nine bonbons
€24a box
Our nine bonbons, one of each, in a cocoa box with a gold ribbon.
- All nine house bonbons
- A card with every flavour
- Keeps for three weeks
- Ships across Europe
Most given
The grand box
Twenty-four bonbons and a bar
€68a box
Two layers of bonbons and a Madagascar 72 bar, in our wooden gift box.
- Twenty-four bonbons
- A Madagascar 72 bar
- Wooden box with a ribbon
- A handwritten card
Four origins
Four 70 g bars
€32a set
Our bean-to-bar from Ecuador, Madagascar, Ghana and Peru, with tasting notes.
- Four single-origin bars
- A tasting card
- Vegan
- Ships all year
Customers say
Worth the detour
We came for the canals and left with three boxes. The hazelnut praline is the best I have had, anywhere.
Hannah M.Box of nine The bonbon class was the highlight of our weekend in Bruges. Mine were ugly; they were delicious.
Joris & EvaBonbon class I order the Madagascar 72 every month. It tastes of raspberries and nothing else is in it.
Pieter V.Madagascar 72
Good to know
How long do bonbons keep?
Three weeks at 15 to 18 °C, away from the fridge and the sun. Bars keep for a year.
Do you ship?
Across Europe from October to April, in insulated boxes; in summer we ship bars only.
Is anything vegan?
All our dark bars are vegan. Bonbons contain milk; ask in the shop for today’s vegan piece.
Can I choose my own box?
Yes: fill it online above, or at the counter, where you can pick the same bonbon twice.
Journal
Notes from the atelier
Why we temper chocolate
The snap, the shine and the melt all come from one careful step. Here is what happens on the marble.
Chocolate and port, and other good company
What to drink with dark, milk and white chocolate, from tawny port to a cold glass of sake.
For customers
From bean to bar, in our back room
Roasting, cracking, winnowing and three days in the grinder: how a sack of beans becomes our Madagascar 72.
The chocolate letter
Once a month: the new seasonal bonbon, a new origin when we find one and the dates of our classes.
Come and taste
The shop is on the canal, two minutes from the Belfry. Taste anything on the counter before you choose.
