I love working with the best and the freshest ingredients. I find it important to work with suppliers who know where to find the most exquisite ingredients to pair with my chocolate. Which is why I only use hazelnuts from Piemonte, pistachios from Bronte, almonds from Avola, etc. I truly hope that you are able to taste the quality of the products, the passion and the effort that I put into my products.
Ik ben blij dat mijn passie en liefde voor het vak erkend worden door Gault&Millau, die me in hun nieuwste editie van “Finest Chocolatiers in Belgium & Luxembourg” hebben opgenomen.
One year after the opening of IN CHOC by Tom Coosemans I was listed in Gault&Millau’s “Finest Chocolatiers in Belgium & Luxembourg 2020”.