Easter eggs with fermented carrot? Chocolatiers such as Julius Persoone are entering a busy and creative period
And at Persoone you will not find classic eggs. How about fermented carrot or coconut with croissant filling?
10,000 eggs per week
This is the busiest time of the year for chocolatier Julius Persoone and his team in Bruges. Every week they sell about 10,000 eggs. You can’t imagine Julius trying to make an Easter egg out of it.
Persoone: “This year, the fermentation of carrots is super cool. I also have our own citrus fruits, the kaffir limes and key limes from our own plantation in Mexico. I first use the zest for that in the filling, the juice and the We ferment pulp, the surplus that is normally thrown away, and turn it into a citrus paste, which we then add to the filling. Zero waste, throwing nothing away, that is our philosophy to be able to use everything in this way.”
The chief, that’s Julius
Fifteen employees are busy making, spraying and filling the Easter eggs every day. Papa Dominique Persoone is nearby but it’s his son who is in control. “Two years ago my dad said: you are now responsible for production, you are the chef. I am now going to focus more on television. And actually that is a very nice way of working. I also let everything taste by him before it hits the store. He does give his blessing and usually he’s very positive about it.”