Cacao in Belgium

Ask anyone about luxury chocolate, and Belgium is probably one of the first countries to come to mind.

From iconic brands like Leonidas and Godiva, to boutique artisans, Belgium is home to over 2,000 chocolate shops offering every kind of chocolate you could think of. Known worldwide for its high-quality, luxurious chocolate, Belgium sits proudly at the heart of the world's chocolate culture. 

But what exactly makes Belgian chocolate so special? 

• Pure Cocoa: Belgian chocolate must be made of 100% cocoa butter, with no added vegetable fats or artificial substitutions. 

• High-Quality Ingredients: Belgian chocolate focuses on using only the best, freshest, ingredients, from cocoa beans, to milk and cream, to natural flavours. 

• Extra Fine Cocoa Grounds: Chocolatiers use premium grinders to make their cocoa powder extra fine, making Belgian chocolate notably smooth and melty. 

• Minimal Additives: Belgian chocolate prioritises natural ingredients over artificial flavours and preservatives. 

• Innovation: Belgian chocolatiers aren’t afraid to get creative. Amongst the classics, you’ll often find many bold, unexpected chocolate flavors and textures. 

History of Cacao in Belgium

Cocoa arrived in Belgium in 1635. At the time, Belgium was occupied by the Spanish, who were the first to bring cocoa to Europe from the Americas. As in many European countries at the time, cocoa was a symbol of luxury, and was enjoyed mainly by the rich and noble in the form of a hot drink. Chocolate was also used as a form of medicine, and was often sold by pharmacists as a tonic. 

As the popularity of chocolate boomed, Belgium quickly became a frontrunner in chocolate innovation and excellence. By the end of the 19th century and early 20th century, Belgium had birthed several iconic chocolatiers:  

• Neuhaus (1857): Swiss pharmacist Jean Neuhaus opened a pharmacy in Brussels, using chocolate to coat the sour taste of medicine. His chocolate medicine was so popular that he eventually shifted his focus onto chocolate making.
  

• Côte d’Or (1883): A small chocolate shop opened in Brussels, and the name “Côte d’Or” is registered, referring to the “Gold Coast”, another name for Ghana at the time. 

• Callebaut (1911): Octaaf Callebaut began his company by making chocolate bars in his family’s brewing factory. Chocolatiers and bakers took a liking to Callebaut’s high quality chocolate, and the company soon became the top supplier of cocoa products to chocolatiers and bakeries. 

• Leonidas (1913): Leonidas Kestekides began his career selling granita (a type of sorbet) in Turkey as a child, and later moved to New York to become a confectioner. There, he fell in love with a Belgian woman, and the two married and moved to Ghent, where he began his legacy as a luxury chocolatier. 

• Godiva (1926): It began as a family business run by a father and his sons, the name inspired by the legend of Lady Godiva. Godiva was later appointed the official chocolatier of the Royal Court of Belgium. 

It is also important to recognise the role of Belgium’s colonial history in their chocolate story. Rising global demand for cocoa pushed European countries to establish plantations in their African colonies. Belgium expanded cocoa production in what is now the Democratic Republic of Congo (DRC), then controlled by King Leopold II.

Although Congo only produced a small amount of Belgium’s cocoa, King Leopold II hoped to eventually make DRC a world leader in cocoa production.

Exploitation of the Congolese people and nature were commonplace, and although the DRC never became a major cocoa producer, the exploitation left deep and lasting scars on Congo’s land and people, scars that are still felt today. 

Popular Chocolates in Belgium

Pralines and Bonbons

In 1912, Jean Neuhaus’s grandson, Jean Junior invented Belgium’s most famous chocolate, the praline. Jean Junior took inspiration from his grandfather’s chocolate covered medicine, replacing the bitter medicine with tasty fillings. And just like that, the praline (also referred to as bonbons) was born: chocolates filled with creamy flavoured centres. 

At the time, chocolate was often sold in paper cones. But turns out, they were too flimsy to protect the delicate pralines. Then came the the invention of the ballotin: an elegant gift box designed by Jean Junior’s wife, Louise Agostini, and continues to be used by Neuhaus and other chocolatiers today. 

Guylian Chocolate Seashells

Another icon of Belgian chocolate is the chocolate seashell: seashell shaped chocolates marbled in dark, white, and milk chocolate, with a creamy hazelnut filling inside. 

Belgian chocolatier Guy Foubert and his wife, Liliane, opened their chocolate shop Guylian in 1938. 30 years later, after returning home from a relaxing holiday on the Belgian coast, they had the idea of making sea-inspired chocolate souvenirs. They made eleven unique chocolate molds, filled them with delicious hazelnut praline, and the rest was history.

Today, their iconic seashell and seahorse shaped chocolates are sold in over 100 countries around the world! 

What the Future Holds

Belgium is known worldwide for its innovative and quality-focused approach to chocolate.

In recent years, more attention has been given to the sustainability of cocoa production. Beyond Chocolate is a partnership that pushes for a more sustainable, ethical Belgian chocolate industry. Currently, over 90% of Belgian chocolate makers are Beyond Chocolate partners.

These companies make a commitment towards traceable, ethically-sourced chocolate, and invest in sustainable farm practices. The goal? For all chocolate in Belgium to be made using only sustainable cocoa.

Chocolate in Belgium has come a long way since it was introduced 400 years ago. What began as an exotic drink is now the must-buy souvenir for every tourist visiting Belgium.

As the future of chocolate moves towards a more ethical, planet-friendly system, Belgium is right there at the forefront. And we love to see it.