Chocolates
- our handmade pralines are prepared with ingredients of the highest quality.
- they taste best when eaten within 4 weeks at a temperature of 18° to 20°C
- do you want chocolates on tuesday, wednesday or thursday?
- we are happy to help you at STUDIO BROOS, De Kloef 1 Meerbeke
advocate
- creator liqueur
orange-almond
- orange marmelade
- almond cream
guanaja
- ganache of 70% fondant chocolate
Fig muscovado
- fig jam
- white caramelized chocolate ganache
- licorice and cinnamon
caramel-vanilla
- soft caramel with vanilla
Bergamot mint
- Ganache of milk chocolate with bergamot and mint
crispy praliné
- praliné of hazelnuts with crispy structures
Jan Andries
- Praliné with almonds (13%) from Valencia and hazelnuts (53%) from Piemonte (Italy)
Caraïbe
- ganache of dark chocolate Caraïbe 66%
Pecan raspberry
- praliné of pecan with a jelly of raspberries
pistachio
- ganache of pistachios (Iran)
- jelly of raspberries
Raspberry hart
- Raspberry ganache with bitter chocolate
Yoghurt-strawberry
- Ganache of white chocolate with yoghurt and strawberry
Caramel
- liquid caramel with sea salt
Caramel-passion fruit
- Ganache with caramel, passion fruit and mango
Mint
- White chocolate ganache with fresh minth
Passion
- Ganache of dark chocolate with passion fruit
Illanka
- Ganache of caramelised white chocolate
Marzipan-strawberry
- Marzipan with vanilla
- Strawberry fruit paste
Coffee-anis
- Ganache of Arabica coffee with a jelly of anis
Oabika
- Ganache of Bahibe milk chocolate and blueberry
Coffee
- Creamy coffee ganache with brown sugar and cinnamon
Praliné
- Praliné with almonds (13%) from Valencia and hazelnuts (53%) from Piemonte with crispy structures
Strawberry honey
- strawberry jam
- ganache of white chocolate with honey
Apricot
- Ganache with caramel and apricot
Cuberdons
- Milk chocolate ganache with violet and raspberry
Caramel
- Liquid caramel with fleur de sel
Truffles of dark chocolate
Chocolate box
- Our chocolates are handmade with exclusively Valrhona chocolate
