“The tradition and know-how of Belgian chocolate in Brussels” is now included in the Inventory of Intangible Cultural Heritage of the Brussels-Capital Region. It is the 22nd element in the inventory, a logical choice, since the capital is also the cradle of two major inventions of Belgian chocolate: the praline and its ballotin, created by the Neuhaus couple.
Brussels is the first region in Belgium to recognise this tradition and know-how as part of its intangible cultural heritage. This Brussels inscription in his Inventory marks also the first essential step towards the future submission to UNESCO of a national candidature for the title of Intangible Cultural Heritage of Humanity. The application was presented by the non-profit organisation I Love Belgian Chocolate.
Much more than a simple delicacy, the tradition of chocolate in Belgium has now spread beyond the traditional workshop to become a veritable cultural phenomenon: a ‘Belgian art of living’. Chocolate is omnipresent in the local social rituals and practices, celebrations and festivals, culinary traditions, the arts and popular culture…
“After the beer, speculoos and frites culture, it was high time we included the tradition and craft of Belgian chocolate in our Brussels heritage list. Chocolate is inextricably linked to Brussels’ identity, from the (accidental) development of the first praline to the largest concentration of chocolatiers per m² around the Grand Place. Moreover, almost every Belgian has memories linked to chocolate: from grandma’s colourfully wrapped pralines to the role chocolate plays in many of our traditions and rituals. So chocolate provides great memories, but it also has a bright future. A lot of great houses are looking for new master chocolatiers and this could really be an opportunity for our many talented young people in Brussels.” declares Ans Persoons, Brussels Secretary of State for Heritage and Foreign Trade.
Chocolate can be enjoyed on every occasion. It’s the gift of choice at any time of the year, but especially for celebrations such as St Nicholas’ Day, Christmas, Easter, Valentine’s Day and Mother’s/Father’s Day. And this craze is clearly reflected in the fact that the average Belgian consumes 7 kilos of chocolate per year.
From Museums to culinary workshops, from painting to photography, from art objects such as boxes of chocolates to artistic collaborations in comic strips or street art, chocolate touches every aspect of society.
Even the Belgian royal family has an important link with chocolate, with some brands being Suppliers to the Court. In 2024, this was the case for Leonidas, Galler, Godiva, Mary Neuhaus, Wittamer, Pierre Marcolini and Van Dender. Pralines sometimes bear the names of royalty, and the image of the royal family adorns many chocolate boxes, a tradition picked up by the Delacre biscuit factory.
“The registration of Belgian chocolate as cultural intangible heritage in the Brussels-Capital region is a magnificent recognition of several centuries of tradition. It allows the unique know-how of Belgian chocolatiers, passed down from generation to generation, to shine. They are professionals who are committed to quality, taste, sustainability and ethics,” says Peggy van Lierde, of the non-profit organisation I Love Belgian Chocolate.
Chocolate, a true Belgian and Brussels heritage
For more than five centuries, chocolate has enchanted our taste buds and made Brussels and our country famous the world over! By including the tradition and know-how of Belgian chocolate in its inventory of intangible cultural heritage, Brussels is finally recognising, honouring and celebrating this national symbol.
Originating in Mexico and Central America and imported to Europe by the Spanish in the early 16th century, chocolate was first consumed by the wealthy classes in the form of a drink whose bitterness was softened by the addition of sugar or honey. The first traces of cocoa in Belgium date back to 1635, when an invoice was found in Baudeloo Abbey in Ghent.
Initially, cocoa in Belgium was only sold in pharmacies as a spice, used to mask the taste of medical preparations. It was not until the early 20th century, however, that the reputation of Belgian chocolate really took off, with the emergence of iconic companies such as Côte d’Or, Neuhaus, Leonidas, Godiva, Corné… all founded in Brussels.
In 1883, the Belgian chocolatier Charles Neuhaus founded the Côte d’Or brand, in homage to the “Gold Coast” (the historical name of Ghana, where cocoa beans came from). World Fairs, notably the one in Brussels in 1935, contributed to his reputation with emblematic creations such as the ‘mignonnettes’ and the ‘chocotoff’. The famous “Dessert 58” bar was launched for the 1958 World Fair.
Belgian chocolate was officially protected in 1894: only products containing at least 35% cocoa can be called ‘chocolate’. Then, in 1912, Jean Neuhaus Jr. created the first ‘praline’ in his family’s pharmaceutical confectionery in the Galeries Royales Saint-Hubert in Brussels. In 1915, his wife, Louise Agostini, designed the first ballotin, an elegant box for packaging these precious pralines.
Since the beginning of the 21th century, a new trend has been emerging: bean-to-bar, where chocolate makers control the entire process, from roasting the beans to making the bars. Among the pioneers were Pierre Marcolini and Frédéric Blondeel, who established himself in Koekelberg.
Did you know? With more than 200 chocolate shops and 2 museums dedicated to chocolate, Brussels is today increasingly establishing itself as the world capital of chocolate.
Belgian Chocolate: The national black gold
Although the cradle of the praline is in Brussels, the know-how surrounding this chocolate delight extends beyond the borders of the Brussels region. The three Belgian regions are intimately linked to the history of chocolate. The high quality that has made Belgian chocolate famous the world over is found in the north, south and centre of the country. According to Statbel, 10% of chocolate makers are based in Brussels, 24% in Wallonia and 66% in Flanders.
Nationally, Belgium produces over 800,000 tonnes of chocolate every year, much of which is exported. Despite increased international competition, our country remains one of the world’s leading chocolate exporters, second only to Germany.
According to the Choprabisco federation, with 14,200 employees (14% of the food industry) and an annual turnover of almost 7.7 billion euros (10% of the food industry), the Belgian chocolate, praline, biscuit and sweets industry is one of the most important sub-sectors of the Belgian food industry. In Brussels, according to HUB Brussels, there are 150 companies and more than 1,350 chocolate-related jobs.
