Chocolatier Julius Persoone, awarded by Gault Millau best of Belgium, chef of the Chocolate Line, created 3 bonbons inspired by the Delvaux Spring-Summer 2025 Collection.

“The bonbons visually, sensorially, and flavour-wise complement the collection. They are designed to be cut, analysed, and tasted with full awareness, ready to inspire.” All the cocoa is crafted bean-to-bar from pure Criollo beans sourced from The Chocolate Line’s plantation in Mexico, prioritizing bio, sustainable practices andhonouring the farmers. Low roasted at 120 degrees for 12 minutes, conched for 48 hours, and aged for 4 months.