The Chocolate

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The Chocolate

Belgian chocolate needs no introduction … With its fine texture and high cocoa content, this chocolate is regarded as a true gourmet delicacy in Belgian.

Did you know that?

Artisan chocolatier of Liège - Benoit Nihant in his workshop

In Liège, visitors can enjoy visiting around 12 different chocolate shops created by master chocolatiers with names you’ve most probably heard of …

Before presenting you these leading names, let’s see why Belgian has this international reputation for chocolate and let’s decipher the bean-to-bar trade model which many chocolatiers have adopted.

The history of chocolate in Belgium

Belgium was one of the first countries to industrialise the transformation of cocoa beans into edible bars. A series of renowned brands were born in the wake of the invention of the Berwaerts chocolate maker in 1840: Meurisse, Neuhaus, Côte d’Or, Jacques, Callebaut and Léonidas. Two striking developments helped turn Belgium into a chocolate superpower: the invention of pralines by Jean Neuhaus in 1911 (and of the sweet box by his wife in 1915) and the creation of filled bars with various flavours and syrups by Maison Jacques.

Liege in chocolate: something to wake up your taste buds ...

Benoît Nihant, Millésime Chocolat, Franz, Jean Galler, Carré Noir, Jean-Philippe Darcis, so many known names in the Liège region. Chocolate and pastry makers, homemade ice cream … some places offer all three which allows visitors to delight in several specialities. Use this list to learn more about these chocolatiers to discover their profession, their values and production processes. You can’t even consider leaving Liège without chocolate! Stroll through the numerous boutiques or shops to find the right chocolate for you! For those who would like to learn more about chocolate making, some of these chocolatiers organise visits of their workshop.