You are rather up for spices of Madagascar or very cacao, like Yvonne?

For Wittamer, chocolate must first and foremost please. Myriam reacts to fashion and at the same time, she lets the customer decide. Whether Star or Froufrou, it is dressed in the latest style and in that of the enthusiast. Convinced by Belgian chocolate, the house puts sound values before dietetics.

There is Ganache and Ganache

Ganache goes well Kirsch, Cognac or other liquors. It goes with a many kinds of fruit and with beans of every origin (Criollo, Forastero, Trinitario,..). It blends with every strength of cacao, from the softest to the most powerful (from 40 to 90%). In the workshop’s chocolate area, the most shocking combinations are tested and a profusion of new tastes are tried.

Reservations