Tradition is what it takes

Passion and tradition are not empty words at chocolaterie Pralinette. To the contrary! All chocolate creations are handmade according to traditional methods. This artisanal working method is quite successful. Chocolaterie Pralinette was recently granted the prestigious ‘Handmade in Brugge’ label, an initiative of Tapis plein vzw in cooperation with the city of Bruges, which gives an extra boost to traditional craftsmanship. 

Tradition and innovation hand in hand

Chocolaterie Pralinette is without a doubt a creative breeding place where young chocolatiers can develop their talents. They surprise customers every day with original chocolate concepts. What about a caramel-stuffed praline with Portuguese sea salt from Tavira, or a pure ganache infused with Blue Grey Chinese tea? 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.