Geert Decoster acquired a basic knowledge of chocolate at the renowned Elishout School in Brussels. He went on to study with famous master chocolatiers in France and Belgium. From the start, Decoster was determined to only offer the best quality. He uses the highest quality ingredients, including single origin chocolate. This respect for the pure ingredient combined with years of experience and a single-minded quest for originality result in the wide and varied pallet of flavours of Centho chocolate: fruity, spicy, rich and intense. Geert’s chocolates have already won several medals in international competitions. His ‘Salin’ salted caramel praline was voted best chocolate in the world in its category at the International Chocolate Awards 2013 in London.
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