We'd add
Our runner-upSignature hot chocolate
The house's own hot chocolate at its bar, with a chocolate on the side. One beside the pralines.
- The house's signature
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstBallotin IV – 18 pralines
A ballotin, the praline box, of eighteen of the house's own: gianduja, chocolate with plenty of hazelnuts, and caramel cooked hot and cooled with cream. The mix follows the season; we'd open it to share.
Frederic Blondeel
Belgian chocolate · a bean-to-bar roastery and chocolate atelier · Koekelberg, Brussels
Rue de Ganshoren 39, 1081 Koekelberg, Brussels
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Frederic Blondeel comes from a family of coffee roasters and turned to cacao, roasting it for more than thirty years. In Koekelberg the house makes pralines, Brussels' own chocolates, from the bean up, with a roastery, atelier and bar under one roof.
The proof, in the house's own words
Why the pralines
Technique
Caramel cooked to a high heat, then cooled at once with cream.
“We create this guilty pleasure by heating the finest sugar up to 170°C … We immediately cool it down with a touch of cream to create the praline center.”
Tradition
A roaster's family trade, moved from coffee to cacao.
“Coming from 3 generations of coffee roasters, I try to honor my heritage by skillfully crafting another bean: cacao.”
Local choice
The house's own signature pralines.
“Our signature milk & dark chocolate gianduja & caramel pralines.”
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