top of page

Belgian chocolate

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 pharmacy in Brussels and in order to hide the bitterness of the drugs he envelopes it with chocolate, the first chocolatier is born. His grand son Jean II, would be the inventor and patent holder of the famous pralines.

Belgian chocolate is appreciated for its quality selection of Cacao and its fine production process. Hereunder a list of Belgians most famous chocolatiers.

Maurice Corné started as a chocolatier in 1932 in Brussels. 40€/kg
Neuhaus can be considered as the father of Belgian chocolate for 160 years. 72€/kg
Inspired by the legend of Lady Godiva, Godiva is worldwide represented in more than 100 countries. 90.20€/kg

Pierre Marcolini. The Belgian is considered as the best chocolatier in the world. Very expensive.

Posts à l'affiche
No posts published in this language yet
Once posts are published, you’ll see them here.
Posts Récents
Rechercher par Tags
No tags yet.
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page