5 BELGIAN STAR CHEFS

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PETER GOOSSENS - HOF VAN CLEVE

PECAN NUT & SEA SALT

The strong character of pecan nut combined with a hint of sea salt and the delicate taste of raspberries to marvellously indulge our palate.

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YVES MATTAGNE - LA VILLA LORRAINE

WHITE GIANDUJA & FEUILLETINE

A pure chocolate gourmet indulgence with the delicate touch of hazelnuts from Piemonte and a crispy finishing.

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LIONEL RIGOLET - COMME CHEZ SOI

GINGER & ORIGIN CHOCOLATE VIETNAM 80%

An immersive experience of persistent intense dark chocolate and spicy ginger with a soothing touch of white chocolate.

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THIERRY THEYS - NUANCE

ROASTED HAZELNUT & PASSION FRUIT

A smooth praliné enriched with roasted hazelnut oil and the subtle exotic note of passion fruit for an enchanting experience.

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TIM BOURY - BOURY

CARAMEL & CARAMELISED CHOCOLATE

A subtle infusion of caramel vinegar to soften the bitterness of chocolate for a surprising experience of flavours.

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TRésors BOX

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