Julius Persoone & Alina Kulinicheva
A fresh breeze sweeping through the world of chocolate
From science to emotion
After training as a chef, Julius wished to perfect his mastery of the chocolatier’s craft before taking over at The Chocolate Line. To that end, he followed a course at the Melissa Coppel Chocolate School in Las Vegas. This gave Julius a chance to immerse himself in the science of chocolate. “For example, I know exactly how to play with the melting points of a praline’s various components. I can make you taste coriander first, then mango and finally coconut.
My way of working is hyper-scientific, but the results are intensely emotional. That’s what interests me.” In America, he also refined his attention to detail regarding his pralines’ appearance. “All my pralines are hand-decorated. For example, I created a galaxy-inspired collection where I painted each item myself. I also like to experiment with the colouring. When carrot juice ferments, the pigment floats to the top. I dry that orange substance and use it as a colouring agent for my pralines. In this way, I make my own natural colouring.”
The origin of chocolate
"To me, a praline can only be considered a success when it inspires emotion."
The praline as a multi-layered dish
"Because we don’t have traditional chocolatiers in our team, we tend to approach pralines as we would a whole dish - instead of one-dimensional flavours, they must contain layers. "