Pralinette Or Noir

Master chocolatier and inspirer of chocolaterie Pralinette Fangio De Baets even developed his own dark chocolate. Soft structured, with a long after-taste, made of the cocoa varieties from the African coast island Sao Tomé. Fangio did this in Barry Callebaut’s Parisian laboratory Or Noir, where top chefs like Sergio Herman and Peter Goossens prepare their newest recipes.