A guide to Belgian chocolate for Expats

Belgian chocolate is world-renowned for using 100% cocoa butter (no vegetable fats), fine grinding to 15-20 microns, and traditional techniques with Belgium producing 220,000 tons annually. Top brands include Godiva, Neuhaus (invented praline in 1912), Leonidas, Pierre Marcolini, and Galler. Belgian law requires minimum 35% cocoa for dark chocolate. Pralines are Belgium signature creation - shell-molded chocolates with soft filling centers made fresh daily. Explore more cultural guides on our platform.

Why Belgian Chocolate Is So Good

Belgian chocolate is not just marketing hype - it is genuinely exceptional due to strict quality standards and traditional craftsmanship.

Key Quality Factors

• 100% cocoa butter: Belgian law prohibits vegetable fats (unlike US/UK regulations)
• Fine grinding: Chocolate particles ground to 15-20 microns (vs. 25-30 microns elsewhere) for smoother texture
• High cocoa content: Minimum 35% for dark chocolate by law
• Quality ingredients: Premium cocoa beans, real vanilla, fresh cream
• Traditional techniques: Many chocolatiers still make by hand
• No preservatives: Fresh chocolate with short shelf life

Belgian Chocolate History

• 1635: Chocolate arrives in Belgium via Spanish Netherlands
• 1857: Jean Neuhaus opens first Belgian chocolate shop in Brussels
• 1912: Jean Neuhaus Jr. invents the praline (filled chocolate)
• 1915: Louise Agostini (Neuhaus wife) invents ballotin (elegant chocolate box)
• 1926: Godiva founded in Brussels
• Today: Belgium produces 220,000 tons of chocolate annually, 11th largest producer globally

The Praline: Belgium Signature Creation

The praline (not to be confused with French caramelized nuts) is Belgium most famous chocolate contribution.

What Makes It Special

• Shell-molded chocolate with soft filling center
• Fillings: ganache, cream, nuts, fruits, liqueurs, caramel
• Invented by Jean Neuhaus Jr. in 1912
• Made fresh daily by artisan chocolatiers
• Must be consumed within 2-4 weeks

Popular Praline Flavors

• Marc de Champagne
• Coffee cream
• Hazelnut gianduja
• Salted caramel
• Raspberry ganache
• Speculoos (Belgian spiced cookie)

Top Belgian Chocolate Brands

Luxury Brands

Godiva (1926): Most famous internationally, known for gold ballotin boxes and truffles. Premium pricing.

Neuhaus (1857): Inventor of the praline, royal warrant holder. Classic Belgian chocolates.

Pierre Marcolini: World champion chocolatier, bean-to-bar production, modern flavor combinations.

Wittamer: Brussels institution since 1910, supplies Belgian Royal Court.

Mid-Range Quality Brands

Leonidas (1913): "Affordable luxury" - good quality at accessible prices. 350g box around €15-20.

Galler: Known for filled chocolate bars, excellent quality-to-price ratio.

Côte d Or: Mass-market but good quality, famous for Bouchée pralines.

Artisan Chocolatiers

Mary Chocolatier: Royal warrant holder, classic Belgian style.

Laurent Gerbaud: Innovative flavors, uses spices and exotic ingredients.

Zaabär: Modern Belgian chocolate with creative packaging.

Types of Belgian Chocolate

Dark Chocolate (Noir)

• Minimum 35% cocoa (Belgian law)
• Premium varieties: 60-85% cocoa
• Rich, intense flavor
• Lower sugar content

Milk Chocolate (Lait)

• Minimum 25% cocoa
• Creamy, sweet
• Most popular variety in Belgium

White Chocolate (Blanc)

• Made from cocoa butter (no cocoa solids)
• Sweet, vanilla flavor
• Often used for praline shells

Ruby Chocolate

• Newest variety (developed 2017)
• Natural pink color from Ruby cocoa beans
• Fruity, slightly sour taste
• Growing popularity in Belgium

Where to Buy Belgian Chocolate

In Brussels

• Galeries Royales Saint-Hubert: Historic arcade with multiple chocolatiers
• Grand Place area: Neuhaus, Godiva, Mary flagship stores
• Sablon district: Artisan chocolate quarter
• Place du Grand Sablon: Pierre Marcolini, Wittamer, Marcolini

Throughout Belgium

• Leonidas shops (300+ locations nationwide)
• Supermarkets (Côte d Or, Galler)
• Local chocolatiers in every town
• Train stations and airports (duty-free)

Chocolate Museums in Belgium

Brussels

Choco-Story Brussels: History of chocolate, demonstrations, tastings. Located near Grand Place.

Bruges

Choco-Story Bruges: 4,000 years of chocolate history, live demonstrations, praline-making workshops.

Belgian Chocolate vs. Swiss Chocolate

How to Store Belgian Chocolate

• Temperature: 15-18°C (59-64°F)
• Humidity: Below 50%
• Location: Cool, dark, dry place (not refrigerator)
• Avoid: Direct sunlight, strong odors, temperature fluctuations
• Shelf life: Pralines 2-4 weeks, solid chocolate bars 6-12 months

Chocolate Production Statistics

• Annual production: 220,000 tons
• Chocolate shops in Belgium: 2,000+
• Belgians consume: 8kg chocolate per person per year (world highest)
• Employment: 10,000+ people in chocolate industry
• Export value: €2.5 billion annually

Belgian Chocolate Laws and Regulations

• Must use 100% cocoa butter (no vegetable fats)
• Minimum cocoa percentages strictly enforced
• Label must show cocoa percentage
• "Belgian chocolate" label protected (must be made in Belgium)
• Pralines must contain minimum 25% chocolate by weight

Tips for Buying Belgian Chocolate

• Buy from refrigerated displays for pralines
• Ask about freshness date
• Avoid tourist trap shops near Grand Place (inflated prices)
• Visit local neighborhoods for better value
• Try before buying - most shops offer samples
• For gifts, get ballotin boxes (traditional packaging)
• Winter is best season (chocolate quality peaks in cool weather)

Famous Belgian Chocolate Specialties

• Manon: Fresh cream praline with hazelnut
• Diamant Noir: Dark chocolate truffle
• Bouchée: Côte d Or classic praline
• Congolais: Coconut chocolate macaroons
• Cuberdon: Cone-shaped raspberry candy with chocolate coating