True homemade chocolate
In the beautiful open studio of chocolatier Pralinette you see that all chocolate is home made. From the self-created origin chocolate, over the fillings of caramel praliné to the hand rolled truffles.
This family business sells hand-filled chocolates made of fine, dark chocolate, without adding sugar. Also they make no fewer than 83 different types, ranging from truffles, cherry bonbons right through to chocolate seafood. .
Shortly afterwards, he opened Pralinette in the heart of Bruges. Over the years, the shop has built a reputation as a traditional ‘top chocolaterie’. In the shop, you can look into the state-of-the-art workshop, where pralines and truffles are made every day. Fangio De Baets was selected as a chef for the World Expo in Shanghai in 2010 and created his own single origin chocolate in 2013.
Unique Fondant Chocolate
The Pralinette company, has developed its own unique fondant chocolate in Paris. Fangio De Baets developes his fondant chocolate hisselves. ‘He wanted to work out his own chocolate concept and got the unique one chance to do so in the laboratory Or Noir of Cacao Barry Callebout in Paris. This laboratory is only reserved for large chefs such as Sergio Herman, Thierry Theys and Peter Goossens. I searched and found one beautiful balance of fondant chocolate, soft in structure but with a long one aftertaste. Before that I used cocoa varieties from Sao Thomé, an island along the African west coast, Haiti and Ecuador
The shop in Bruges
This impressive chocolaterie is housed in one from the oldest houses in Bruges, with a beautiful terrace and work shop area. We highly recommend to visit his shop in Bruges, to enjoy a glass of hot chocolate on the beautiful terrace and to taste the delicious products!
Tel: +32 50 34 83 83