Bonbon Creations

A gem cutter and a chocolate maker share the same challenge: revealing the potential hidden within raw material. Abner tells that story through Rough Stone and Cut Gem. Earthy shiitake, Brazilian nuts and cacao create a dense, savoury first expression; cajá, cachaça and amburana transform it into something brighter, tropical and refined.

Taste & texture: Brazilian nuts · shiitake · cajá · cachaça · amburana | Earthy · savoury · nutty · fruity · velvety
Chocolate: Velvet Ecuador 39% · Botanical Venezuela 72% · Zestina Madagascar 67%

Allergens: milk, nuts

Inspired by Antwerp’s diamond heritage, Ian transforms the idea of a precious stone hidden within the rough through familiar British flavours. A delicate chocolate diamond reveals bright apple and warming cinnamon, set against a rugged base of sablé, roasted seeds, feuilletine and smoked sea salt, finished with caramelised Gold chocolate.

Taste & texture: Apple · cinnamon · caramel · roasted seeds · smoked sea salt | Fruity · smooth · crunchy · caramelised
Chocolate: Rustic Philippines 68% · Silky Ghana 40% · Gold

Allergens: milk, gluten/wheat

Antwerp’s diamonds, contemporary art and the iconic panther come together in two interlocking forms. A faceted jewel meets a geometric, animal-inspired base, revealing vibrant kalamansi and pear, warm tonka-spiced chocolate and an indulgent hazelnut heart. Crisp feuilletine and shortbread add a final layer of texture.

Taste & texture: Kalamansi · pear · tonka · hazelnut · citrus | Fresh · creamy · nutty · crisp
Chocolate: RB2 · Silky Ghana 40% · Zestina Dominican Republic 70% · 823

Allergens: milk, nuts, gluten/wheat, egg

From raw mineral to movable type, Jesús explores how human knowledge transforms matter into something capable of changing the world. Inspired by Antwerp’s historic role in printing, one bonbon expresses depth through dark chocolate, black sesame and Advocaat; the other becomes a precise letter “A”, bringing a brighter, citrus-led expression.

Taste & texture: Black sesame · Advocaat · caramel · citrus | Deep · nutty · creamy · bright
Chocolate: Zestina Dominican Republic 70% · Velvet white chocolate

Allergens: milk, sesame, egg

For Johannes, cacao is already a jewel: a precious fruit from the jungle transformed through craftsmanship. His two-piece creation brings that journey to Antwerp, pairing an organic, chameleon-inspired base with a precise golden gemstone. Mandarin runs through the tasting, joined by yuzu, almond and aromatic spice across crisp, airy and creamy textures.

Taste & texture: Mandarin · yuzu · almond · pepper · vanilla · cinnamon blossom | Crisp · airy · creamy · vibrant
Chocolate: Velvet Ecuador 39% · Zestina Madagascar 67%

Allergens: milk, nuts, gluten/wheat

A playful nod to gaming meets Antwerp’s tradition of precious objects. Shaped like a miniature health-potion flask, Kasper’s creation layers fresh blackcurrant with smooth cognac toffee and a rich Piemonte hazelnut gianduja subtly infused with blackcurrant leaf.

Taste & texture: Blackcurrant · cognac · Piemonte hazelnut · caramel | Fresh · smooth · creamy · crunchy
Chocolate: Velvet Ecuador 39%

Allergens: milk, nuts

Inspired by games, anime and comics, Keita turns two bonbons into a cacao rocket. Gravity Pod represents Earth through Japanese hazelnut, caramel, yuzu and cardamom — roasted, rich and crunchy. Zero Gravity imagines the flavour of space through yuzu, raspberry and aromatic herbal tea. Stacked together, the two pieces are ready for ignition.

Taste & texture: Hazelnut · caramel · yuzu · raspberry · herbs | Roasted · crunchy · bright · aromatic
Chocolate: Velvet Ecuador 39% · Rustic Fleur de Cao 70%

Allergens: milk, nuts, gluten/wheat

Antwerp’s heritage and contemporary creativity become two distinct but connected bonbons. Roots is grounded and intense, pairing woody cacao with black sesame and roasted buckwheat. Brilliance rises above it with cherry, pistachio and vibrant red-fruit notes. Together, their spiral form moves from depth and tradition towards light and creative expression.

Taste & texture: Black sesame · buckwheat · cherry · pistachio | Roasted · nutty · fruity · creamy
Chocolate: Botanical Venezuela 72% · Zestina Madagascar 67%

Allergens: milk, nuts, sesame

A journey through Antwerp’s contrasting personalities — Gothic elegance and avant-garde creativity, tradition and experimentation. One bonbon pairs dark chocolate with apricot and sudachi for a refined, vibrant expression. The other embraces the unexpected through caramelised pecan and creamy milk chocolate. Different worlds meet in one playful exploration.

Taste & texture: Apricot · sudachi · citrus tea · pecan · caramel | Bright · smooth · crunchy · creamy
Chocolate: Rustic Philippines 68% · Silky Ghana 40%

Allergens: milk, nuts

A button becomes an invitation to experience chocolate differently. Raised Braille spelling “chocolate” encourages the taster to move beyond sight and discover the creation through touch, aroma and taste. Bright apricot and citrus meet jasmine tea, caramel and nuts across layers of crisp sablé, floral ganache and velvety gianduja.

Taste & texture: Apricot · citrus · jasmine · caramel · hazelnut | Bright · floral · crisp · velvety
Chocolate: Silky Ghana 40% · Zestina Madagascar 67%

Allergens: milk, nuts, gluten/wheat, egg

A childhood spinning top, the movement of Rubens’ paintings and memories of a simple breakfast inspire this playful study in balance. Toasted sourdough and malt create a grounded beginning before giving way to tamarillo, baked tomato and passion fruit. Crunchy, creamy and fluid textures take the tasting from familiar roasted notes towards vibrant fruit and acidity.

Taste & texture: Sourdough · malt · tamarillo · tomato · passion fruit | Toasted · crunchy · creamy · fluid
Chocolate: Velvet Ecuador 39% · Silky Ghana 40% · Zestina Dominican Republic 70%

Allergens: milk, nuts, gluten/wheat

Inspired by Antwerp as a meeting point of cultures and influences, Resonance creates a dialogue between chocolate and blackcurrant. The first bonbon captures the fruit’s pure intensity; the second places Madagascar chocolate centre stage, infused with blackcurrant leaves to reveal and amplify its natural red-fruit character.

Taste & texture: Blackcurrant · blackcurrant leaf · cacao · balsamic | Fruity · intense · smooth · textured
Chocolate: Zestina Madagascar 67%

Inspired by the precision and brilliance of Antwerp’s diamonds, two spheres reveal contrasting facets of one creation. A crisp chocolate shell gives way first to vibrant citrus jelly and textured roasted-hazelnut praline, then to a silky vanilla ganache. The tasting moves from fresh and textured to deep, smooth and indulgent.

Taste & texture: Citrus · hazelnut · vanilla · roasted cacao · red fruit | Crisp · textured · silky · melting
Chocolate: Zestina Peru 65% · Rustic Philippines 68% · Velvet Ecuador 39%

Allergens: milk, nuts

Two identical geometric pieces lock together, inviting the taster to rotate, separate and explore them. Beneath their visual symmetry lies deliberate contrast: melt-in-the-mouth cremino and crisp cocoa wafer meet a sharply acidic fermented-cocoa gel, while smooth ganache connects deep cacao with vibrant fruit.

Taste & texture: Cacao · red fruit · citrus · fermented cocoa | Melting · crunchy · acidic · smooth
Chocolate: Velvet Ecuador 39% · Zestina Madagascar 67% · Zestina Peru 65%

Allergens: milk, gluten/wheat

A Belgian childhood icon is recut for Antwerp. Two pieces reconstruct the familiar cuberdon: one matte and rounded like a rough stone, the other precise, faceted and brilliant. A flowing cuberdon and raspberry centre meets crisp raspberry-quinoa gianduja and a soft dark chocolate ganache, moving from flowing to cracking to melting.

Taste & texture: Cuberdon · raspberry · quinoa · Maldon salt · cacao | Flowing · crisp · crunchy · melting
Chocolate: Botanical Venezuela 72% · Velvet white chocolate

Allergens: milk, nuts