5 Belgian Chocolate Makers You Should Know
Belgian chocolate photo credit depositphotos
If you ask 100 people where the best chocolate in the world comes from, at least 90 of them are likely to say Belgium. Thanks to a handful of major brands, Belgian chocolate enjoys worldwide popularity, yet few people can define exactly what sets it apart from chocolate made in other countries. Now, a new wave of renegade bean-to-bar makers are redefining the industry – producing Belgian chocolate with greater quality, superior flavour, and a deeper sense of purpose than their notorious predecessors.
Chocolate’s colonial history
Belgium has a rich chocolate heritage that intertwines with European colonial history. Cacao was introduced there by Spanish colonists in the early 17th Century and was consumed as a luxury hot drink by the aristocracy. By the late 1800s, innovations in chocolate making and the industrial revolution had turned chocolate into big business throughout Europe, and Belgium was a key player. King Leopold II’s decision to colonise and exploit Congo (now known as the Democratic Republic of Congo) in 1885 created a steady and cheap supply of cacao for Belgian chocolatiers. As the industry grew in the early 1900s, Belgian pioneers set the global standard for high-quality chocolate, and chocolate became part of the nation’s identity.
What is Belgian chocolate?
Today there are almost 2000 chocolatiers in Belgium, with Brussels often hailed as ‘the chocolate capital of the world’. Large industrial brands like Godiva, Côte d'Or and Leonidas are well-loved globally, and the mass-marketing of such brands has played a major role in building Belgian chocolate’s reputation.
But what exactly is ‘Belgian chocolate’? By law, chocolate made in Belgium has to contain no less than 35% cacao content. It must also contain cocoa butter, rather than cheap alternative fats, like vegetable oil. While these attributes might set it apart from the world’s worst chocolate, they’re not unique to Belgium, and neither are they very good indicators of quality or flavour. High percentage chocolate can be made from poor quality beans, and plenty of bad chocolate contains cocoa butter. Ultimately, the only characteristic that genuinely defines Belgian chocolate is that it’s made in Belgium.
Chocolate or chocolates?
Neuhaus' original shop in the Galeries Royales in Brussels CC BY 3.0
Neuhaus is another world-famous Belgian chocolate brand. Jean Neuhaus II is credited with inventing chocolate pralines (aka bonbons) in 1912, thus revolutionising the confectionery industry. These small, elegant treats feature a delicate chocolate shell encasing a soft, flavoured filling, which can range from silky ganache and nut pastes to rich caramels, fruit purées or aromatic liqueurs. Per Neuhaus, “A praliné is a paste that is a mixture of nuts, chocolate and sugar. While in Belgium, a ‘praline’ is defined as a filled chocolate candy.”
Pralines quickly rose to global popularity and are now a staple in chocolate shops around the world. Their success is a major reason for Belgian chocolate’s enduring fame, but they’ve also helped fuel a common misconception. While Belgian chocolates – with an s – may be exceptionally crafted and deserving of notoriety, the chocolate they are made with is usually unremarkable. The thin outer layer of chocolate provides structure for a praline, but the star of the show is usually the filling within.
Top Belgian Craft Chocolate Makers
Julia Mikerova and Björn Becker photo credit Laetizia Bazzoni
Established in 2016, Mike & Becky is a pioneering bean-to-bar chocolate maker based in Brussels, founded by Julia Mikerova and Björn Becker. The couple is recognised for creating Brussels' first organic bean-to-bar chocolate workshop (and formerly café), emphasising transparency, sustainability, craftsmanship and education.
Before starting their business, a visit to ChocoCafé in Prague opened Julia and Björn’s eyes to the potential of single-origin chocolate. They tried a range of drinking chocolates made from different cacao origins, and were fascinated by the depth and variety of flavours. “Brussels prides itself on being the capital of chocolate in the world,” says Björn Becker. “Everybody who lives here and everybody who comes here… we all think “yeah, that’s true, it’s the best chocolate”... suddenly we had this [ChocoCafé] hot chocolate and we said “why does it taste so much better?””
This experience sent Julia and Björn down a chocolate rabbit hole and eventually helped them discover the bean-to-bar movement. They started tasting small-batch bars from the world’s best chocolate makers, all crafted with specialty cacao and offering a vast spectrum of flavours, far beyond the familiar ‘chocolatey’ profile.
However, when they tried to find this sort of specialty chocolate in Belgium, they struggled. Craft chocolate was taking off in North America, France, the UK, and many other countries, but it seemed to have skipped Belgium. The closest they could find was Pierre Marcolini – one of the only large-scale Belgian chocolate makers who champions change, transparent cacao origins, and a move towards chocolate that focuses on the flavour of the beans.
Mike & Becky offers a range of terroir-focused chocolate bars made with cacao from Belize, India, Peru, the Dominican Republic, and several other countries. As craft chocolate makers in Belgium, one of their biggest challenges is overcoming a deeply rooted belief – shared by both locals and tourists – that mass-produced Belgian chocolate represents the pinnacle of quality. “There’s definitely nothing special in most Belgian chocolate – it’s absolutely industrial crap,” says Björn. “I keep on saying – “I need five minutes with every Belgian.” Give them five minutes and a couple of pieces of our chocolate, and they’re cured!”
Although craft chocolate is still a very niche part of Belgium’s chocolate industry, Julia and Björn have been instrumental in building a local bean-to-bar community. “As Belgian chocolate makers, we have a responsibility to flip the story… we know we can do better.”
Mario Vandeneede of Chocotoa
Chocolatoa was founded in 2015 by Mario Vandeneede, a classically trained chocolatier with a background in pastry and chocolate education. Mario’s bean-to-bar passion was sparked during a volunteer project in Ecuador at age 19. There, he maintained a cacao plantation and taught chocolate-making at the Universidad San Francisco de Quito, which fuelled his dream of crafting chocolate from scratch.
After refining his skills at the Gauthier chocolate factory and securing key equipment, he launched Chocolatoa in Ruiselede, Belgium. Mario personally sources high-quality beans from several countries… “At cocoa trade fairs, I look for new cocoa farmers and taste their cocoa beans,” says Mario. If I like it, I even visit their plantations on site. I have been to Madagascar, Vietnam, Peru, and Ecuador.”
Chocolatoa produces up to 200kg of chocolate a week, as well as offering workshops, tastings, and pairings with wine or beer. Mario has received multiple awards from international competitions over the past decade.
Zoi Papalexandratou of Zoto
ZOTO was founded in 2016 by bio-applied science engineers Zoi Papalexandratou and Tom De Winne. With over 13 years of experience living in tropical regions, they specialise in cacao and coffee consultancy, focusing on enhancing quality through post-harvest processes like fermentation and drying.
ZOTO's mission is to discover and preserve unique cacao varieties worldwide, improving their quality while respecting local traditions and the environment. They connect exceptional cacao growers directly with chocolate makers, adding value across the supply chain, while offering consumers unforgettable flavour experiences.
In addition to consultancy work, ZOTO have developed their own line of craft chocolate bars, created in collaboration with Mario Vandeneede of Chocolatoa. These bars showcase the singular flavours of rare cacao that is processed according to Zoto’s protocol. They occasionally create fascinating (and geeky!) limited edition bars that explore the science behind chocolate – a recent example being two Uganda 72% bars that compared the effects of ‘heap’ versus ‘box’ fermentation methods.
Alain Coppens of Bomma Flora
Bomma Flora is a bean-to-bar chocolate maker with a slow food approach and ‘one bean’ ethos, meaning they never blend cacao origins. The company was founded by two brothers who were separated by the Atlantic Ocean but united by a passion for single-origin chocolate. They directly source organic and sustainably grown cacao from smallholder cooperatives in Nicaragua. The bean varieties they work with – such as Walana, Kubaly and V'vaya – showcase complex flavour profiles and Nicaraguan terroir.
Bomma Flora’s pralines preserve and elevate the natural character of specialty cacao, making them stand apart from the masses of Belgian chocolates made with industrial couverture. Their creations often incorporate native European botanicals like fennel, sea buckthorn, and meadowsweet, and these added ingredients are thoughtfully paired with the flavour notes of the chocolate. For a praline experience like no other, Bomma Flora is the way to go.
Elsa Cuny of Elsa Cacao & Chocolat
Elsa Cacao & Chocolat is the passion project of Elsa Cuny, a French chocolatier deeply inspired by her six-year journey in Ecuador. Based in Manabí province, she immersed herself in sustainable tourism and cacao culture, organising cacao-themed tours and collaborating with local producers.
After returning to Europe, Elsa honed her craft through training at CERIA, Ecole Chocolat in Canada, and the International Institute of Chocolate and Cacao Tasting. She also apprenticed with renowned chocolatiers Laurent Gerbaud and Mario Vandeneede before launching her own bean-to-bar workshop.
From her Brussels atelier, Elsa creates micro-batches of bars, pralines and seasonal treats, celebrating the rich flavours and stories of cacao origins from many corners of the globe. She also presents workshops in chocolate making, chocolate tastings, and the history of cacao and chocolate. “My goal is to create a project that makes sense,” says Elsa. “To discover the natural, cultural and human treasures of the world through this product that I love so much, cocoa.”