Expertise in Belgian chocolate relies both on transforming cocoa into chocolate and on creating finished products such as pralines, truffles, bars, and other chocolates.
It is important to distinguish between two approaches:
WORKING WITH COUVERTURE CHOCOLATE, produced by industrial specialists who transform cocoa beans into chocolate. This couverture chocolate contains a higher proportion of cocoa butter, giving it great fluidity and making it ideal for tempering, coating, molding, and creating pralines. Most Belgian chocolatiers use couverture chocolate as their main raw material: their work then consists of imagining, assembling, filling, molding, and enhancing this chocolate while developing their own signature style. Couverture chocolate therefore represents the core of the Belgian model: artisanal expertise applied to an exceptional chocolate supplied by processors renowned for their technical mastery.
BEAN-TO-BAR, a more recent model, consists in the artisan producing their own chocolate directly from raw cocoa beans. The Bean-to-Bar chocolatier selects the cocoa origin, roasts the beans, grinds them, conches them, tempers them, and then produces their bars or creations — thus controlling the entire chain, from raw material to finished product. This approach emphasizes traceability, knowledge of terroirs, aromatic uniqueness, and a strengthened connection with cocoa producers.
Both approaches coexist today and together enrich the identity of Belgian chocolate.
The Origins of Chocolate in Belgium (1635–18th Century)
The history of chocolate in Belgium begins in 1635, when an invoice found at the Baudeloo Abbey in Ghent attests for the first time to the presence of cocoa on Belgian territory. A few decades later, in 1679, the mayor of Zurich, Henri Escher, tasted his first cup of hot chocolate in Brussels and decided to bring the recipe back to Switzerland, contributing to the spread of this new beverage across Europe. During the 18th century, cocoa was still processed in an artisanal way: grinding was done by hand, first with stones or mortars, then with stones placed on tables, allowing for a more regular work process. This period laid the foundations of a know-how that has continued to evolve ever since.
Industrialization and the Rise of a Belgian Chocolate Identity (1835–1894)
A decisive step was taken in 1835 with the arrival of the first steam engine in Brussels, which made it possible to industrialize production and respond to growing demand. A few years later, in 1845, Adolphe Meurisse founded the first chocolate factory in Belgium, in Antwerp, initiating large-scale production. In 1847, the first chocolate bar was marketed by Fry & Sons in the United Kingdom, a format that soon spread across Europe. In 1883, Charles Neuhaus created the Côte d’Or brand, named after the “Gold Coast”, the former name of Ghana, from which the cocoa beans were sourced. Finally, in 1894, Belgium adopted an official definition of chocolate: only products containing at least 35% cocoa could bear this name, strengthening the reputation for quality associated with Belgian chocolate.
The Golden Age of Major Belgian Innovations (1912–1980)
The beginning of the 20th century was marked by major innovations that would define the identity of Belgian chocolate. In 1912, Jean Neuhaus Jr. invented the praline, the first modern filled chocolate, in his boutique in the Royal Saint-Hubert Galleries. Three years later, in 1915, his wife Louise Agostini created the ballotin, an elegant box designed to protect pralines and present them as gifts. In 1935, two significant events further enriched this tradition: the Brussels World’s Fair, which popularised Côte d’Or “mignonnettes”, and the creation of the Manon Sucre by Maurice Corné, destined to become a Belgian classic. Modernity returned in 1958 with the launch of the “Dessert 58” bar for the Brussels World Expo. Finally, in 1980, Leonidas reinvented the Manon by offering an iconic white chocolate version, today one of the most famous pralines in the country.
Contemporary Transformations and Sector Challenges (2001– ....)
The chocolate sector experienced significant changes in the 21st century. In 2001, the European Union authorized the use of up to 5% vegetable fats other than cocoa butter, a decision strongly opposed by Belgium. In 2003, the European Commission confirmed this authorization in manufacturing standards, opening the way for chocolates that differ from the traditional Belgian model, made strictly with 100% cocoa butter. In 2008, the Choprabisco federation launched preliminary work on a “Belgian chocolate” label to protect product quality and origin, although the label has not yet been implemented. Between 2010 and 2017, the number of chocolate-related companies in Brussels rose markedly from 114 to 146, demonstrating renewed enthusiasm for the craft. In 2016, chocolate exports from Brussels reflected its global influence: nearly a quarter were destined for Asia, particularly Japan, Hong Kong, and China.
In 2018, Belgium committed to making 100% of its Belgian chocolate sustainable by 2030.
New ideas and projects emerge every day, and we can’t wait to discover which ones will make a mark.
New ideas and projects are emerging every day, and we can’t wait to share them with you…