Belgian praline: small in size, huge in reputation

Few people know that the praline was born in the heart of Brussels. It was here, in 1912, that apothecary Jean Neuhaus created the very first filled bonbon. But the story began much earlier: in 1857, his Swiss grandfather opened a pharmacy where confectionery was used to sweeten the bitterness of medicines. From there, it was only a short step to a delicate filling coated in silky chocolate.

In 1915, Louise Agostini, wife of Jean Neuhaus, invented the ballotin: the elegant box that made praline a refined present. Since then, craftsmanship and elegance have been an integral part of its identity.

A cultural heritage in a chocolate case

Since May 2025, it's official: Brussels has listed the chocolate-making profession as part of its intangible cultural heritage. A well-deserved recognition, since each praline tells a story: that of a unique know-how, a terroir and a living tradition. This heritage is expressed as much in the iconic pralines as in the workshops, bean-to-bar factories and experience centers that dot Flanders and Brussels.

pieter D'hoop

From origin to originality

Today's chocolatiers go far beyond the traditional praline filling. They explore single origins from Madagascar, São Tomé or Vietnam, and even sublimate cocoa pulp into refined ganaches or jellies. As with wine or coffee, discerning connoisseurs now know how to recognize the quality of a bean, and appreciate all its nuances.

A few chocolate makers not to be missed

The Chocolate Line (Bruges, West Flanders and Antwerp)

In their impressive workshop, Dominique and Julius Persoone - father and son - fashion pralines from their own beans, grown in Mexico. The result? Creations with bold taste combinations and a healthy dose of rock'n'roll spirit.

The Chocolate Maker (Ghent, East Flanders)

In the heart of the Rue des Graffitis, Jannes Deduytschaever roasts his own beans and creates unique chocolates, combining flavor and sustainable commitment.

Van Dender (Brussels)

Herman Van Dender works hand-in-hand with Ecuadorian growers who harvest, ferment and dry his beans. He then roasts them himself before transforming them into chocolate, generously sharing his know-how from bean to praline.

Chocoladehuis Boon (Hasselt, Limburg)

Patrick Mertens combines local inspiration and international elegance in chocolate sculptures of remarkable precision. Creations that seduce the eye as much as the palate.

Frederic Blondeel (Brussels)

Heir to a line of roasters, Blondeel naturally turned to cocoa roasting. in Koekelberg, he has imagined a unique place where his two passions meet: coffee and cocoa. The concept combines an artisanal workshop, boutique, ice-cream parlour and roasting area. He works with the finest beans from Latin America and South Asia, combining them with the finest ingredients.

Zuut (Leuven, Flemish Brabant)

In this chocolate shop with tasting room and ice-cream cart, you can enjoy refined bars of Cuban or Madagascan cocoa as well as delicate chocolate pastries. At the helm, chocolatier David Van Acker and pastry chef Pieter De Volder - who met at Pierre Marcolini - orchestrate a monthly "Zuute Zondag", an all-inclusive four-course menu to celebrate chocolate in all its forms.

pieter D'hoop

Taste and experience

Belgian praline isn't just enjoyed at the counter. A growing number of workshops welcome visitors for demonstrations, initiations and tastings, offering a complete immersion in the world of chocolate.

• The Chocolate Nation (Antwerp) immerses you in the history of cocoa and invites you to create your own chocolate compositions. Numerous workshops are also on offer.
• Choco Story (Bruges and Brussels). This museum traces 5,000 years of chocolate history through a rich collection of authentic objects. Explore the origins of cocoa, discover the secret of perfectly shiny chocolate, take part in workshops and enjoy freshly prepared chocolate.
• Chocolates Van Hecke (Merelbeke), invites you to create your own pralines... and enjoy them afterwards.
• Van Nueten Chocolates (Knokke-Heist) focuses on creativity and rich nuances of taste.
• The 'Chocolate Trail' at Vandenbulcke (Heule, West Flanders) tells the story of a third-generation family chocolatier, who has been making pralines with passion since 1949.
• In Zele, at Goût Fou, you'll discover the birth of a praline, from the idea to the finished product. Justine Lanoo and her team involve you in every stage of the craft and share their secrets in immersive workshops.
• At Sjolaa (Mechelen, Antwerp), learn how to make pralines in workshops that combine technical know-how and gourmet pleasure.
• At Chocolatier Anton (Denderhoutem, East Flanders), give free rein to your creativity by making original pralines, combining pulp, cocoa nibs and a healthy dose of contemporary fantasy.
• Family-run chocolatier Centho (Duisburg, Flemish Brabant) has become an international benchmark thanks to its ganaches with perfectly balanced fillings.

The Gault&Millau guide to exceptional chocolate

Since 2014, Gault&Millau has distinguished Belgium's best chocolatiers every year. Their selection is available in the chocolatier guide on our site, with favorites such as:

• Chocolatier M (Knokke): first winner of the "Chocolatier de l'Année" title.
• Jitsk (Antwerp ): vegetal pralines of incomparable gustatory refinement.
• Pierre Marcolini (Brussels, Bruges, Antwerp) : emblem of haute chocolaterie.
• Joost Arijs (Ghent) : perfect elegance in form and taste.
• Olivier Willems (Ostend) : a taste adventure inspired by the sea.

From Brussels to Limburg, from simple tasting to the ultimate praline experience, Belgian chocolate is much more than just a delicacy. It embodies our culture, celebrates the senses and bears witness to a living, constantly renewed craft.

The discerning chocolate lover doesn't just look in the window: he goes behind the scenes. It's here, in the hands of the chocolatier, that the real magic happens.