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Guylain chocolates less sweet on the tongue but sweeter on the environment
date:Feb 09, 2022
house, explains Ludwig De Kesel, master chocolatier of Guylian.

We opt for the best quality and smallest hazelnuts. By roasting them in their shell, they give our pralin filling a strong and hazelnut flavor, which also tastes less sweet, says De Kesel.

The blending of dark, white and milk chocolate and the pralin filling is what distinguishes Guylian's seashells from other chocolates. The recipe innovation has led to a new look and a much more sustainable approach.

Another interesting trend

12/21 18:13