Belgian chocolate is very certainly the most important speciality of our gastronomy. Cacao's import in Europe is dated back to the XVI century. In the beginning, such as the Maya's, cacao was consumed by the European aristrocracy as a beverage only. The presence of Cacao in our Kingdom is dated (at latest) from 1635. It's in 1679 that the Swiss H. Escher tasted for the first time chocolate in Belgium, before bringing it back to Switzerland. In 1857 Jean Neuhaus is opening a p