Top Belgian Chocolate Brands
From Godiva to Leonidas, from Côte d'Or to Neuhaus: Belgium has a wide variety of top chocolate brands. Go on a culinary exploration into the world of truffles, pralines, chocolate bars and surprising flavours. With over 320 chocolate shops throughout the country, you'll definitely find something that suits your taste!
Belvas makes 100% organic and Fairtrade truffles and pralines. It is renowned for the taste of its chocolates and its social commitment. The chocolate maker has won many prizes, including ‘most ecological micro-company of Europe’, awarded by the European Commission.
With the best ingredients and the most sophisticated recipes, Bruyerre has developed a range of handmade chocolates famous for their fillings, including hazelnut praline, ganache and gianduja. Bruyerre knows no limits and exports all over the world.
Corné Port Royal
In 1932, young pâtissier Maurice Corné set up shop as a chocolatier in Brussels. Very soon he had a 30-strong team working for him, counting among his loyal customers several celebrities, including Maurice Chevalier. In 1935, Maurice Corné created the ‘Manon Sucré’ which is now a permanent fixture in Belgium’s cultural heritage. The Manon Sucré is a delicious praline which combines the smoothness of cream with crisp nougatine and the tang of fresh walnuts.
Today, with 80 years of experience behind it, Corné Port-Royal continues in its tradition of authentic recipes and gourmet artisan expertise. The team of artisans work daily to prepare chocolates whose recipes have remained unchanged for almost a century!
On 24 April 1883 Charles Neuhaus registered the Côte d’Or brand. A Belgian icon was born! The first Côte d’Or chocolate was made from cocoa beans from the Gold Coast, now Ghana, and given the familiar elephant logo. The first bar was created in 1911. The famous Côte d’Or packaging was also launched. From their beginnings, these chocolate bars have grown into an assortment comprising dozens of new products and flavours. Including the Mignonnette, Bouchée, Chokotoff, biscuit bars or the launch in 1990 of the Sensations range, the intensely flavoured chocolate for connoisseurs including Noir de Noir, Noir Intense and Noir Brut. All of these chocolate delights stem from Côte d’Or’s expertise and passion for the chocolate product. The reasons for its success are obvious: cutting-edge craftsmanship, faithfulness to a unique intense flavour and the original recipe (high cocoa content and impeccable, consistent quality of the beans) and a constant search for new ideas, with the accompanying successful product innovations. And last but not least: Mondelez International group’s respect for Belgian know-how has ensured that the quality of Côte d’Or chocolate is maintained and internationally renowned.
Daskalidès, a striking personality. Prodromos Daskalidès laid the foundation in 1931 of an undisputed reference in the world of chocolate making. This is the year when he opened his very first pastry shop in Ghent. The number of Daskalidès shops, renowned for their delicious pralines, soon grew. The next generations built on this success and managed to tempt the foreign markets with Daskalidès’ unique flavors and traditional recipes. Today, Daskalidès is an unmistakable benchmark in the world of chocolate. Excellent quality, fantastic taste, original creations and modern packaging underline Daskalidès’ young and attractive character. With a broad range of luxury products and a trendy shop concept Daskalidès is entering a brilliant future.
Jean Galler was born into a luxury dessert environment. He liked working in the family confectioner’s shop founded by his grandfather in 1930. At 16 years old he was inspired by chocolate. He was fascinated by this living material. He experimented and created. To develop his knowledge and discover new flavours, he studied in Basel (Switzerland), then with Gaston Lenôtre in Paris. At 21 years old, he launched his own enterprise. 35 years later, the foundations of the company remain the same: passion for chocolate, pride in perfection and constant creativity. Today, Jean Galler and his team design and produce all kinds of pralines, ice creams, pâtisserie, filled chocolate bars, as well as chocolate tablets, Cat’s tongues (cartoon cats moulded from chocolate), spreads, bite-sized chocolates and other products.
The Godiva Chocolatier story is the story of a craftsman chocolate maker, whose name has become a symbol of luxury and prestige the world over. It all started in Brussels in 1926, when Pierre Draps senior created his first praliné chocolates in the small workshop of his Brussels home. The family chose the evocative name “Godiva”, being inspired by the passion and generosity of Lady Godiva from the old English legend. The business continued to grow and a flagship store was opened in Brussels’ iconic Grand Place. Godiva now has a presence in over 80 countries worldwide. Godiva has become synonymous with sophistication and innovation. Godiva’s Chefs Chocolatiers combine amazing flavours with fine textures. They use their expertise to create masterpieces out of the finest ingredients.
Generosity, freshness and ‘making pralines accessible to all’ make up Leonidas’ philosophy. For over a hundred years, Leonidas has enabled the world to share in the generosity of magnificent chocolates, with an assortment of over 100 different varieties in stores all over the world. Leonidas guarantees the freshness and quality of its chocolates. They are manufactured using traditional methods from only the finest ingredients. Only pure cocoa butter is used for the shell together with 100% natural ingredients. All other components are also carefully chosen. Based on the philosophy of ‘making pralines accessible to all’, Leonidas continues to create original and gourmet products in a spirit of togetherness, closeness and sharing.
In 1919, chocolate-loving Mary Delluc set up a business in Brussels that was destined to become the Mary Chocolaterie. She pursued excellence and quality, a goal which then became a legacy. She and her master chocolatier frequently dreamed up new recipes. Mary’s key concern may be with the quality of the raw materials and the chocolates produced but her extraordinary refinement is also reflected in the way her products are presented, from the chocolate boxes to the window displays. It was in 1942 that Mary was awarded the title of "Certified Royal Warrant Holder of Belgium" for the first time, before receiving it again in 1990 and 1994. As part of an efficiency drive, the production facility was established at the famous Arsenal site in 2009. In 2011 the decision was taken to strike a harmonious balance between modernity and a respected past: all the components of Mary’s history can be discovered in the shops. This is reflected in the selection of raw materials, paying respect to the founder’s recipes, packaging and customer service.
Neuhaus is passionate about creating exquisite chocolates. The chocolatier handles top-quality ingredients with over 155 years of knowhow and craftsmanship. Luxurious gift boxes make their creations a pleasure to both give and receive. When Jean Neuhaus arrived in Brussels in 1857, he opened his apothecary store in the prestigious Queen’s Gallery. To make the taste of his medicines more enjoyable, he covered them in a layer of chocolate. His grandson, Jean Neuhaus Jr., inherited his passion for chocolate. He had the idea of replacing the medicine inside the chocolate with delicious fillings and thus, in 1912, he invented the first ‘praline’ or filled chocolate. A few years later, the wife of Jean Neuhaus Jr. invented the ballotin box, an elegant wrapping that elevated chocolate to a luxury gift. The passion of Jean Neuhaus for chocolate is still strongly present in the wide range of Neuhaus chocolates today. Each praline is graced with its own shape, flavour and name. All Neuhaus chocolates are made in the chocolate ateliers in Brussels, Belgium.
From the heart of Brussels, the passionate master chocolatiers of Planète Chocolat provide the whole world with artisan chocolate. Order a large variety of delicious treats like pralines, chocolate bars, truffles, gayettes and caraques in their webshop. All are wrapped in luxurious boxes. The Belgian chocolate is made with 100% pure cocoa butter and is free from GMO, preservatives and artificial coloring.
Learn how to make your own artisan chocolate during a workshop at Planète Chocolat.
Patrick Gilis took over the family business ‘Gilis Fine Food Group’ from his father in 1980. A few years later, the entrepreneur was looking for a new challenge, something unique with which he could take over the world! So ‘Starbrook Airlines’, an imaginary airline, was born in 1983 in partnership with Jaak De Koninck. Starbrook chocolate is professionally made using only the best Belgian chocolate, to guarantee the quality of the products. Starbrook Airlines has signed up to ‘The Belgian Chocolate Code’, which bans it from using anything other than Belgian chocolate. This unique concept has now managed to win over the world with its perfect combination of the best chocolate and amazing art. You can find this chocolate at 200 airports in over 80 countries. Building on this success, they have now opened their first flagship store “Starbrook Chocolate & Art Store” in Antwerp.
Zaabär invites the chocolate lover to an enchanting journey to the land of flavors and fragrances in the planets. A sophisticated escape an amazing ballad. Zaabär gathered for him the exciting succulences distant spices, herbs, seductive flowers, tempting fruits with the pure joy of a rich fine Belgian chocolate. Since antiquity, these gifts of nature have so many bodied luxury goods as medicines. Zaabär continues this tradition. Zaabär offers a wide selection of chocolate and tablets. Open, smell, taste and escape yourself in the fascinating world of ... Zaabär. Taste the world!