The Dame blanche is by far one of our favorite desserts. Certainly, Wim Ballieu, the in a Balls & Glory jacket (fig. “It’s as if in our own preparations, we will also take our collaboration on the search for mastery. This led us to the team of ice-Cream and Missault” said Wim.
It is the story of a Missault, start in Bruges, in 1945. The master roomijsbereider William Missault to start your own ijsatelier, a dream that will come true. Its couture de glace is growing, in no time at all to become a household name in the area of his home town. In the meantime, it is Missault, a well-established in the whole of Flanders.
Natural ingredients, subtle flavors, textures, and elegant shapes are nice, a combination with an ultra-fine finish. Now, 75 years later, these values are the solid foundation for their desserts, ice cream cakes, buches or fresh vruchtensorbets, and artisanal ice cream. This is a delicious chocoladebal with vanilla ice-cream is the latest result of the creative skills. Pour in the sweet, warm chocolate sauce over the ball, and there’s a whole world opens up to you. Sample, taste and enjoy in the Balls & Glory in the restaurants of Ghent, Sint-Niklaas, Antwerp, Mechelen, Leuven and Brussels, belgium.