Dominique Persoone
Bruges chocolatier of The Chocolate Line, known for radical bean-to-bar experiments and provocative flavour pairings.
Veronica's Take
Dominique Persoone, the radical chocolatier of Bruges' The Chocolate Line, has been pushing the boundaries of bean-to-bar craftsmanship since 1968, earning a reputation for his audacious flavor pairings and unhinged inventions like the chocolate shooter he designed to snort cocoa at a Rolling Stones party. While his wild side keeps the world entertained, it's his relentless obsession with single-origin beans that truly sets him apart—like a Flemish alchemist, he transforms cacao into gold, one daring experiment at a time. If you're in Belgium, a pilgrimage to his shop is a must for anyone who thinks they know chocolate; if not, you're missing out on one of the most inventive minds in the game.
He built a chocolate-shooter to snort cocoa at a Rolling Stones party, then went right back to obsessing over single-origin beans like a Flemish alchemist.
Key Facts
The people behind Dominique Persoone
Dominique Persoone
profileChocolate
Bruges chocolatier of The Chocolate Line, known for radical bean-to-bar experiments and provocative flavour pairings.
Browse by discipline
More masters worth your time
Jiro Ono
Founder of the three-Michelin-star Sukiyabashi Jiro in Ginza, subject of the documentary Jiro Dreams of Sushi.
Hidekazu Tojo
Vancouver chef credited with inventing the inside-out 'BC roll' and the format that seeded the California roll for Western diners.
Chad Robertson
Co-founder of Tartine Bakery in San Francisco whose country loaf and book Tartine Bread reset the global naturally-leavened standard.
Apollonia Poilane
Third-generation head of Poilane bakery in Paris, guardian of the wood-fired two-kilo sourdough miche shipped worldwide.
Want discoveries like this in your inbox every morning?
One master of craft. Every morning. Chosen by someone with actual standards and zero patience for the mediocre. Free forever, unsubscribe whenever.