He does not make chocolate, but the pralines that derive from it. Geert Vercruysse, is a master in refinement. He makes French, traditional confectionaries that are not jampacked with exotic and unexpected flavours. Instead, he finds a way to make the most delicate flavours come to life. And it seems that this approach works well for the chocolatier, as he has been mentioned in The Reference Standard Chocolate Book 2015 by Georg Bernardini as one of the best chocolate makers in Belgium. His creations are little treats, made with lots of detail and formed to chocolate perfection.

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