Cacaolab chocolate with Ghent University logoDiscover a unique selection of pralines, chocolates and a chocolate bar made by Cacaolab, a spin-off from Ghent University.
Cacaolab chocolate with Ghent University logo
Discover a unique selection of pralines, chocolates and a chocolate bar made by Cacaolab, a spin-off from Ghent University.
Cacaolab originated from the Food Structure and Function Research Group at the department of Food Technology, Safety and Health (Faculty of Bioscience Engineering).
‘Innovation and training from bean to praline’. That's Cacaolab's creed, which they put into practice in two ways:
They create innovative chocolate products, commissioned by companies or in the context of their own scientific research. Cacaolab has its own small-scale experimental chocolate and fillings production facility. In addition, they have developed an analytical toolbox for cocoa and chocolate related research.
Cacaolab frequently provides trainings and organises seminars to inform the industry of the newest scientific findings on topics related to cacao and chocolate.
For Ghent University, Cacaolab created:
a gift box with three kinds of dark chocolate, imprinted with the Ghent University logo (9 pieces)
a luxury chocolate bar with the Ghent University logo
a unique praline collection named 'The All-Chemist', in a luxury gift box with 9 or 25 pralines.
You can order directly through Cacaolab.
Luxury single origin chocolates (71, 73 and 80% cocoa)
Discover this curated selection of three kinds of dark chocolate, meticulously crafted from premium cocoa beans sourced from different continents. Each chocolate reflects the distinct characteristics of its origin, offering a unique tasting experience. The Ghent University logo is imprinted on each chocolate.
Dark chocolate - 71% cocoa Crafted from Ecuador’s finest Nacional cocoa beans, this 71% cocoa dark chocolate delights with floral aromas, balanced by earthy notes of roasted coffee and humus and a subtle acidic finish.
Dark chocolate - 73% cocoa A bold 73% cocoa dark chocolate made from Vietnam’s Trinitario beans. Expect an exciting blend of citrus and roasted coffee, rounded off with warm, woody undertones.
Dark chocolate - 80% cocoa This rich 80% cocoa dark chocolate from Uganda offers deep-roasted cocoa flavors, complemented by citrus and dried fruit, with a delicate earthiness of humus in the background.
Price and practical information
Price of gift box with 9 chocolates: 17.95 euros (excl. 6% VAT). Minimum order: 10 pc.
A handling and delivery fee of 40 euros (excl. 21% VAT) will be charged per order.
This high-quality origin chocolate bar offers the optimal balance of an intense cocoa flavour with subtle hints of fruity citrus, wood and tobacco. The Ghent University logo is imprinted on each square of chocolate.
Price and practical information
Price per bar: 9.95 euros (excl. 6% VAT). Minimum order: 10 pc.
A handling and delivery fee of 40 euros (excl. 21% VAT) will be charged per order.
This unique selection of pralines is created with spirits from Sas Distilleries, the brainchild of Ghent University professor Benedikt Sas.
The pralines offer the optimal balance between traditional artisanal recipes and the latest scientific findings. The taste is perfectly balanced, to make sure that the spicy, floral aroma of the spirits can be fully appreciated.
The pralines are available in a small box with 9 pralines or a large box with 25 pralines.
The box is wrapped with a sleeve with the Ghent University logo. Inside you will find an insert with information (in English) about Ghent University, Cacaolab and the different pralines.
Price and practical information
Price of gift box with 9 pralines: 17.95 euros (excl. 6% VAT). Minimum order: 10 pc. Price of gift box with 25 pralines: 39.50 euros (excl. 6% VAT). Minimum order: 10 pc.
A handling and delivery fee of 40 euros(excl. 21% VAT) will be charged per order.
The ‘The All-Chemist’ collection consists of 5 different pralines, each with their own unique flavour:
Orange-Agrume
This praline contains an orange liqueur and is coated with a layer of dark chocolate. Thanks to the unique aroma of the liqueur and the addition of agrume, this classic combination is transformed into a praline bursting with taste.
Blueberry-Absinth
In this praline, aromatic Abaddon® Absinth is complemented with the sweet and sour taste of blueberry. The dark chocolate layer adds a hint of bitterness to perfectly balance the taste.
Pear-Caramel
This milk chocolate praline contains a caramel filling, supplemented with real pears and Camulos®, an eau de vie made from Doyenne pears. A delicious, sweet praline that is the ideal way to end a meal.
Gin-Lime
Angelicus® Gin, which is distilled based on a recipe from 1610, is perfectly complemented with an acidic touch of lime. The ganache is coated with a thin layer of dark chocolate. A true explosion of flavours!
Rum-Speculoos
For this praline, Charlesville® Rum is ripened in American Oak barrels to give it an enticing vanilla aroma. The combination with Belgian speculoos cookies will keep you coming back for another of these exquisite pralines.
