Chocolatier Julius Persoon took on the challenge. “I remember the metalful, bitter taste of barium. I wanted to mask it. That’s why I combined the liquid with key limes of our plantation in Mexico and I used a chocolate that is roasted at exceptionally low temperature. This way moisture remains in the cocoa beans, which stimulates the saliva production and swallowing.”
AZ Groeninge wants to further use the Praline in the healthcare sector. The pralines cost the hospital 1 euro each, but patients don’t have to pay anything extra for it.