The magazine of artisanal ice cream
Artistic chocolate cookbook featuring innovative, science-driven recipes by Julius Persoone
Chocolate as an art form, with recipes for groundbreaking creations that combine science, tradition and imagination: from grandpa's mole to the eccentric praline for Walter Van Beirendonck.
In this book, you'll get to know Julius Persoone, as a chocolatier, as a person, but above all, as an artist. Delve behind the scenes and into Julius's life: how he unconventionally broke free from the fame of his beloved father. How, even as a child, he dreamed ambitiously, initially resisted his calling, but then clung to it like a tiger. Always honest, with boundless curiosity and an unparalleled drive for someone so young.
With 40 delicious recipes with an unmistakable Julius signature.
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