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.
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