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Here’s a guide to the top of the chocs, from the big names to selected premium brands
“It is easy to love a country famous for chocolate and beer,” US President Obama said in a speech during his first trip to Brussels (and Belgium). Sadly, his packed 24-hour visit didn’t allow for a full tasting tour of the below, an advantage of living here or a longer stay.
The flagship brand of Kraft Foods Belgium is the country’s top seller, commanding 21% of the market in 2013, according to Euromonitor International. Look for the red label with the white elephant logo, a throwback to the African origin of the cocoa beans used to make the bars. The flat tablets are ideal for baking, while the little Mignonette bars are great for serving with coffee or tea.
This chocolatier’s origins go back to 1857, when Jean Neuhaus of Switzerland opened a pharmacy shop in Brussels’ Galerie de le Reine to sell marshmallows, liquorice and chocolate. Grandson Jean Neuhaus invented the praline in 1912. Today it sells 66 kinds of pralines on four continents.
Founded in 1882 by Greek-Cypriot Leonidas George Kestekides, who learned the confectionery trade in the US, Leonidas is best known for its street-side ‘guillotine’ windows. At 350 stores in Belgium (out of 1,250 worldwide), it sells pralines, chocolates and speculoos ice-cream.
Chocolate sea shells are the signature product of Guylian, founded in Sint-Niklaas in 1960 by husband-wife team Guy and Liliane Foubert (hence ‘Guy’ and ‘Lian’ in the company name). All chocolates are still produced in Sint-Niklaas although the company is now under Korean ownership.
Owned by Turkey’s Yildiz Holding since 2008, Godiva is a global growth story that’s remained true to its Belgian roots while constantly coming out with innovative new flavours such as banana tangerine crunch and passion fruit crunch, part of the new line of Fruit Fusion Chocolates.
Royal Warrant holder Jean Galler, known to some as the God of Chocolate, sells chocolates as far afield as Japan and Saudi Arabia. The grandson of a confectioner, he perfected his craft in Switzerland and France and has a real flair for creativity. Coffee-flavoured almond paste anyone?
This Brussels-based company peddles feel-good chocolates, cookies and spreads made with all natural and fair trade ingredients, and with health benefits to boot; the lime blossom-infused lavender chocolate bar claims to have five times more fibre than the competition.
His flagship store is on Brussels’ Sablon square, but he’s known on the world stage as one of Belgium’s top chocolate makers. Everything is beautifully packaged and designed, but it’s the wonderful flavours – Champagne ganache and Tonka bean caramel truffles – that’ll wow you.
During a stay in China, Gerbaud fell in love with Asian spices and fruits such as the yuzu, which he infuses into spicy chocolate creations that can be a bit of a shock to the untrained palate. His signature shop in central Brussels has a tea room that serves hot chocolate.
Dominique Personne goes for the shock effect with products such as chocolate lipstick and ‘Asian confetti’, laced with rice vinegar and soy sauce, sansho pepper and popping candy. Find his shops in Bruges and Antwerp, where you can also observe chocolate makers at work.
Chocolate museums & workshops
Located in the 15th-century Maison de Croon that originally served as a wine tavern, this museum traces the history of chocolate back to the Mayans and the Aztecs. It also offers one-hour workshops on making pralines and truffles.
Brussels Museum of Cocoa and Chocolate
Just off the Grand’Place, this tiny museum covers the entire history of chocolate production, including how it came to Europe, but the best part is the on-site demonstration by a master chocolate maker.
One-hour workshops are offered in multiple languages, including one on pairing wine with chocolate. This Schaerbeek institution specialises in a flat chocolate known as a caraque and recently decided to introduce a sugar-free range.
Zaabär factory and shop, Brussels
Get down and dirty as you make truffles, mendiants and chocolate bars in workshops held every Wednesday and Friday for up to 30 people, or sign up for a children’s birthday party or company event.
Chocolaterie Artisanale Philippe Defroidment, Erezée
A family operation since 1984, this shop and museum in the Ardennes region highlights chocolate production from the cocoa bean to the praline.
Sweets & biscuits: Belgian specialties
It would be a shame to leave Belgium without sampling its rich array of sweet treats, some of which have gained worldwide acclaim. Below are some that are not to be missed.
A chewy cone-shaped candy made with gum arabic, it’s usually raspberry-flavoured and purple, although available in other flavours such as apricot, pineapple and anise.
Found in just about every bakery, Couques de Brouxelles are round pastries often sweetened with raisins. Couques de Dinant are crunchy biscuits dating back to the 15th century, when the town on the river Meuse was under siege and there was a sugar shortage. That’s clearly not a problem today.
The Liège waffle, where the treat was invented in the 18th century, is made with chunks of sugar that caramelise to form an irregular shape, while the rectangular Brussels waffle is lighter from beaten egg whites. Both hit the spot on a cold day straight from the iron.
A sweet spiced browned crunchy biscuit traditionally associated with St Nicholas Day (6 December), the speculoos is now enjoyed year-round, although the front is usually stamped with an image related to St Nick. Some cities, such as Charleroi in Wallonia and the Flemish town of Hasselt, even have their own versions. Popular brands include Jules de Strooper and Lotus Bakeries.
This article was first published in The Bulletin Best of Belgium 2014
