Marijn Coertjens
Pralines
All recipes are unique creations by Marijn Coertjens, created and compiled with more than 20 years of experience in the field of chocolate. This expertise has been honoured at home and abroad and by the biggest names in chocolate.
We mainly use chocolates made in Belgium. These couverture chocolates are of the highest quality using only real cocoa butter, guaranteeing the perfect taste and correct texture of the chocolate. Our milk chocolate is always high in cocoa content because Marijn likes a good chocolate taste. Thus, the sweetness of the milk chocolate is milder and the colour darker than most are used to. Colours are always made with natural dyes.
Sesame
White sesame praliné covered with Belgian milk chocolate. And decorated with black sesame seeds.
Marijn's Trip to Japan
Ponzu
Flavour elevator Ponzu brings a specific caracter to this ganache, Umami balanced out with yuzu is a traditional way of flavouring dishes in Japanese cuisine. Covered with Belgian milk chocolate.
Marijn's Trip to Japan
Sake
Kampai with a Sake chocolate! Ganache made with sake rice wine and covered with Belgian milk chocolate.
Marijn's Trip to Japan
Teriyaki
Ganache flavoured with teriyaki. The distinct Umami flavours of teriyaki work well with dark chocolate. Covered with Belgian dark chocolate 60%.
Marijn's Trip to Japan
Kuro Shichimi
Ganache balanced out with honey and Kuru Shichimi. Unique blend of Japanese spices, Kuro is Japanese for black indicating that these spices are roasted to bring out a unique flavour pallet. Covered with Belgian dark chocolate 60%.
Marijn's Trip to Japan
Matcha
Ganache based on white chocolate with a Japanese favourite: the matcha green tea powder. Covered with Belgian milk chocolate.
Marijn's Trip to Japan
Sakura
Ganache based on white chocolate infused with sakura leaves, one of the most delicate Japanese flavours. Covered with Belgian dark chocolate 60%.
Marijn's Trip to Japan
Yuzu
Ganache with the iconic Japanese yuzu citrus and covered with Belgian dark chocolate 60%.
Marijn's Trip to Japan
Lady Grey Cassis
A play of delicate flavours of the Lady Grey tea and black current berries to make this indulging ganache. Covered with Belgian dark chocolate 60%.
Marijn's Favourites
Masala Chai
Carefully handpicked spices to brew this Indian masala to flavour our chai ganache. Covered with Belgian dark chocolate 60%.
Marijn's Favourites
Caramel Sea Salt
Everybody’s favorite: Caramel with sea salt, covered with Belgian dark chocolate 60%.
Marijn's Favourites
Basil – Lemon
L'équilibre entre la fraîcheur du citron et l'arôme herbacé du basilic. Enrobé de chocolat noir belge 60 %.
Marijn's Favourites
Wild Strawberry
Marijn’s favourite fruits bring this ganache up to flavour. Covered with Belgian milk chocolate.
Marijn's Favourites
Piedmonte
Selected hazelnuts from Piedmonte Italy for the best flavour. Covered with Belgian milk chocolate.
Marijn's Favourites
Crème Brûlée
Lightly caramelized ganache based on white chocolate, covered with Belgian milk chocolate and a layer of Belgian brown sugar.
Marijn's Favourites
Vanilla
Ganache based on white chocolate flavoured with vanilla covered with Belgian dark chocolate 60%.
Marijn's Favourites
Banana
Ganache flavoured with bananas, covered with Belgian dark chocolate 60%.
Tropic Collection
Ginger-Lime
Ganache flavoured with ginger and lime, covered with Belgian dark chocolate 60%.
Tropic Collection
Roasted Pineapple
Ganache flavoured with pineapple and covered with Belgian milk chocolate.
Tropic Collection
Mango-Lime
Ganache flavoured with mango and lime, covered with Belgian milk chocolate.
Tropic Collection
Coconut
Ganache flavoured with coconut and covered with Belgian dark chocolate 60%.
Tropic Collection
Passion
Ganache flavoured with passion fruit and covered with Belgian dark chocolate 60%.
Tropic Collection
Vietnam 80%
Ganache made from cocoa beans from Vietnam, in Southeast Asia, that appeals to the imagination of many travelers. Robust cocoa with a subtle acidity. Covered with Belgian dark chocolate 60%.
Grand Cru
Mexico Pure Criollo
Ganache made from Criollo cocoa beans from Mexico. The white cocoa beans are rare and precious and they have a velvety cocoa taste and a soft bitterness in the aftertaste. Covered with Belgian dark chocolate 60%.
Grand Cru
Costa Rica 75%
Ganache made from cocoa beans from Costa Rica, the lush country on the narrow strip in Central America. Refined cocoa flavor with a mild bitterness. Covered with Belgian dark chocolate 60%.
Grand Cru
Grenada 75%
Ganache made from cocoa beans from Grenada, the southernmost island in the Caribbean, just off the coast of Venezuela. A strong cocoa flavor with floral notes. Coated in Belgian dark chocolate 60%.
Grand Cru
Madagascar 72%
Ganache made from cocoa beans from Madagascar,the large eccentric island southeast of Africa. Strong cocoa flavour, hints of pepper and red fruits. Covered with Belgian dark chocolate 60%.
Grand Cru
Grapefruit Button
Ganache flavoured with grapefruit juice. Enrobed with Belgian white chocolate and a base of dark chocolate 60%.
Fresh And Fruity
Lime Button
Ganache flavoured with lime juice. Enrobed in Belgian dark chocolate 60%.
Fresh And Fruity
Passion Fruit Button
Ganache flavoured with passion fruit juice. Enrobed in Belgian dark chocolate 60%.
Fresh And Fruity
Vanilla Button
White chocolate ganache with a generous amount of Madagascar Bourbon Vanilla seeds. Enrobed in Belgian dark chocolate 60%.
Double Impact
Sea Salt Caramel
The universally loved caramel with a hint of sea salt. Enrobed in Belgian dark chocolate 60%.
Double Impact
Coertjens
Praline made with almonds from Sicily and hazelnuts from Piedmont. Enrobed in Belgian milk chocolate 45%.
Are you nuts
Marijn
Praline made from San Saba pecans. Enrobed in Belgian milk chocolate 45%.
Are you nuts
Gianduja
Original hazelnut chocolate, preparation with origins in northern Italy. Enrobed in Belgian milk chocolate 45%.
Are you nuts
Pink Panther
Raspberry ganache. Enrobed in 60% dark Belgian chocolate.
Fresh And Fruity
Purple Rain
Ganache of cassis berries. Enrobed in Belgian dark chocolate 60%.
Fresh And Fruity
Yabai
Ganache flavoured with Kyoto Kuro Shichimi, an exclusive Japanese blend of different chillies. Enrobed in Belgian dark chocolate 60%.
Spice up your life, Buitenbeentjes
Basil Lemon
Ganache balanced with fresh basil leaves and freshly squeezed lemon juice. Enrobed in Belgian dark chocolate 60%.
Fresh And Fruity, Infusion
Lady
Ganache delicately flavoured with cassis berries and infused with Lady Grey tea. Enrobed in Belgian dark chocolate 60%. One of Marijn's favourite combinations.
Fresh And Fruity, Infusion
Earl Grey
Ganache infused with Earl Grey tea. The aroma of bergamot with black tea is a classic at British tea time. Enrobed in Belgian dark chocolate 60%
Infusion
Crocodile
Ganache flavoured with premium Iranian pistachios. Enrobed in Belgian dark chocolate 60%.
Spice up your life, Buitenbeentjes
Coffee
Ganache with a nice balance of dark chocolate and espresso coffee. Enrobed in Belgian dark chocolate 60%.
Double Impact
Banana
Ganache of dark and milk chocolate flavoured with banana. Enrobed in Belgian dark chocolate 60%.
Fresh And Fruity, Double Impact
Lavendel
Ganache of dark chocolate infused with lavender flowers. Enrobed in Belgian dark chocolate 60%.
Infusion, Buitenbeentjes
Grand Cru Madagaskar 72%
Ganache made from cocoa beans from Madagascar, the great eccentric island southeast of Africa. Firm cocoa flavour, hints of pepper and red fruits. Enrobed in Belgian dark chocolate 60%.
Grand Cru
Grand Cru Grenada 75%
Ganache made from cocoa beans from Grenada, the southernmost island in the Caribbean, just off the Venezuelan coast. A firm cocoa flavour with floral notes. Enrobed in Belgian dark chocolate 60%.
Grand Cru
Grand Cru Costa Rica 75%
Ganache made from cocoa beans from Costa Rica, the lush country on the narrow strip in Central America. Refined cocoa flavour with a mild bitterness. Enrobed in Belgian dark chocolate 60%.
Grand Cru
Grand Cru Vietnam 80%
Ganache made from cocoa beans from Vietnam, in Southeast Asia, which captures the imagination of many travellers. Robust cocoa with a subtle acidity. Enrobed in Belgian dark chocolate 60%.
Grand Cru
Pallet Or
For the signature dark chocolate praline, Marijn chose nothing less than Criollo beans from Mexico.The white cocoa beans are rare and precious and they have a velvety cocoa taste and a soft bitterness in the aftertaste. Enrobed in Belgian dark chocolate 60%.
Double Impact
Apple Pie
Ganache made with organic apples and flavoured with caramel and a hint of cinnamon. Enrobed in Belgian milk chocolate 45%.
Fresh And Fruity
Compass
Ganache with Chinese five-spice blend that Marijn used a lot during his time in Hong Kong: Star Anise, Pepper, Fennel Seed, Clove & Cinnamon. Enrobed in Belgian dark chocolate 60%.
Spice up your life
Forest strawberries
Forest strawberries, Marijn's favourite fruit, processed in a ganache. Enrobed in Belgian milk chocolate 45%.
Fresh And Fruity
Robusta
Hazelnut praline of Piedmont hazelnuts flavoured with Robusta coffee beans. Enrobed in Belgian dark chocolate 60%.
Are you nuts
Tiger
Marijn's well-known infusion of chai tea flavours this ganache. With its myriad spices, this is a unique masala. Thai milk tea with spices is the inspiration for this. Enrobed in Belgian dark chocolate 60%.
Infusion, Buitenbeentjes
Rhum of the Caribbean
Dark chocolate ganache with a pirate dash of rum from Barbados. Enrobed in Belgian dark chocolate 60%.
Robbing The Liquor Store