Belgium is internationally renowned for the excellence of its chocolatiers, whose expertise and creativity have shaped a true chocolate culture. Every year, millions of visitors come to discover this rich tradition, while Belgians themselves rank among the world’s largest consumers of chocolate. This national passion is reflected in a long history of innovation, refinement, and artisanal mastery that has significantly contributed to the international reputation of Belgian chocolate.
The country was the birthplace of major inventions that marked the history of chocolate making, including the emergence of the praline in the early 20th century and the development of new presentation methods designed to protect and elevate chocolate creations. These advancements have reinforced the identity of Belgian chocolate and highlight the artisans’ ability to combine tradition with modernity.
Today, Brussels is home to more than 200 shops dedicated to chocolate, demonstrating a dynamic and constantly evolving sector. Belgian chocolatiers also play a key role in preserving and transmitting this heritage by training new artisans through specialised schools, workshops, and professional programmes. Although the profession of chocolatier can be practiced without a formal diploma, high standards prevail: technical mastery, ingredient quality, creativity, and precision lie at the heart of the craft.