Trained in the art of chocolate-making in Antwerp, Belgium, Master Chocolatier Robert Piron creates some of the finest Belgian Chocolates. They start with the best dark chocolate from Callebaut, and are filled by hand with smooth ganaches, buttercreams and pralinés, as well as homemade marzipan, mousses, fondant, and caramel. Flavors will range from simple ganache (creamy chocolate), to tart raspberry fondant, to soft and creamy caramels and much much more. All dark, just as you like it.
