If you have bought yourself this book for everyday use, then praline-making must mean more to you
than just a routine job and is likely to be some kind of passion or hobby which fascinates you or by which
you get carried away. This may be hard to grasp for an outsider, although every profession creates its
fanatics who spend their whole life aiming at perfection. Indeed, for perfectionists, a lifetime is much
too little and often much too short!
In this book you will find a number of recipes and ideas from experience gathered over forty years as a
professional chocolatier and confectioner. Since the Second World War, Western Europe has witnessed
such an overwhelming improvement in living standards and welfare, that luxury commodities have
become ordinary goods. The food industry has expanded its range of products to such an extent that it
flourishes now as it has never done before. This is one of the reasons why in Belgium a “Praline-and-Bonbon-
Mania” began which boomed during the fifties. Within the rivalry between the “Chocolate Maker”
and the “Sweet Maker” the hidden secrets of Belgian Chocolates probably originated. One tried to
outdo and better the other, both in quality and originality, each using the very best quality materials.
This has remained the Golden Rule: real Belgian Confectionery is exclusively made with fresh and first
class basic ingredients.
Roger Geerts
Kapellen, 22 November 1988