Discover Belgium’s chocolate icons – all under one roof

The Belgian Chocolate House celebrates Belgium’s most famous speciality, with pralines from iconic brands such as Neuhaus, Godiva, Corné Port-Royal and Galler.
Alongside these gastronomic delights, the store sells a range of products from other established brands specialising in typical Belgian biscuits and treats. Each product is expertly crafted to the highest standard.

The historical brand, original creator of the praline
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A Brussels-based brand born from the passion of a family
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Traditional artisan chocolate makers at the service of taste buds
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Expert craftsmanship and knowledge of the process from bean to bar
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An irresistible craving for chocolate
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A family tale around the praline
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spectaculoos speculoos
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100% crunchy
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Tasty elegance
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An irresistible craving for chocolate

Jean Galler is only 16 years old when he realises that chocolate is his life. To make his dream come true, the chocolatier trains with the best chocolate makers, in Baal (Switzerland) and with Gaston Lenôtre in Paris. The young confectioner immediately proves himself creative and innovative and brings his personal touch to the colourful universe of Belgian chocolate. But the story really takes off in 1976, when he launches his very own chocolate factory in his hometown, Liège.

Today, the Galler team is still managed and inspired by the passion of Jean Galler, and scrupulously selects and sublimates the best ingredients available, offering chocoholics such delights as the bâtons and mini-bâtons, delicious chocolate filled waffles and legendary pralines and truffles.

The square pralines ally the best chocolate to such classic ingredients as the ganache, the crunchy praline or still, innovative tastes including Belgian favourites the speculoos or the babelutte (a salted caramel from Furnes).

More recently, such unexpected mariages with Matcha tea,  curry,  yuzu, or various researches on sugar-free chocolates testify of an artisanal know-how that does not exclude modernity.
In 1994, Galler’s dynamism and sense of perfection was rewarded by the title of Certified Royal Warrant Holder of Belgium.


A family tale around the praline

Having immigrated in the United States, Leonidas Kestekides takes part in 1910 to The Brussels World Fair with the Greek delegation from his country of origin. He presents his own sweet and pastry creations, which all prove hugely successful. Leonidas is awarded the bronze medal.
He falls in love with young Brussels-born Joanna Emelia Teerlinck, and decides to  settle in Belgium Belgique and marries the young girl. In 1913, the young couple participate in the World Fair in Gent, where they present their latest recipes of sweets, confectionery and other delights.  A gold medal and diploma reward the talent of Leonidas.

The growing success of the young couple (Gand, Blankenberge) draws the Greek family, who still lives in the motherland. His nephew  Basilio soon joins him and quickly proves a hard-working, insatiably creative and fabulous salesman. Together they will write a family saga , a truly exceptional success story around the delightful praline. In spite of the many difficulties encountered (two World Wars and economic crisis), the success of the brand never faltered.  In 1935, Basilio registers the Leonidas trademark and its logo: a Greek warrior in a circle with the mention: Pralines Leonidas. The strong emblem still signs the brand today.

The uncompromising demand for high quality raw products testify of the quality of the products. Léonidas’ alchemy lies in the art of transforming the raw material. The Manon, Leonidas’ emblematic praline is created in 1980: The first white chocolate praline.

Filled with a delicious fresh butter cream topped with a grilled hazelnut and coated with white chocolate, the Manon Léonidas still teases the taste buds of young and old alike, testifying of a family expertise that is still worth its weight in gold today.

Dandoy : spectaculoos speculoos

Today, Dandoy’s 100% natural speculoos are still made using the same recipe than 180 years ago.

The speculoos belongs to the gingerbread family. Made of brown sugar and spices (cinnamon, nutmeg, cloves), the dough is pressed into a carved, hollow mould before being cooked. Its name goes back to the Latin “Speculum” (mirror): it is an image, the reflection of a well-known character. In Belgium, good children traditionally receive Speculoos for Saint Nicolas.

All other Dandoy specialities are made following ancestral recipes passed down from generation to generation and include such gastronomic gems as the pains d’amandes (wafer thin, almond-based Speculoos), the pains à la grecque with a dough that is rolled by hand in coarse sugar, the feuilles de palmiers, and of course the gingerbreads…
The logical consecration of the family expertise came with the title of Certified Royal Warrant Holder of Belgium.

Jules Destrooper : 100% crunchy

In 1885, Jules Destroopera young baker artisan and owner of a colonial storehouse selling exotic produces comes up with a great idea. He decides to incorporate the exotic spices of his store into wafer thin almond breads and offers the crunchy delicacy to his clients as a business gift.

Amongst the clients, we find the owner of the Hôtel Teirlinck, who serves biscuits to her English clients. The clients come back for more and orders abound. From then on, Jules Destrooper only makes biscuits.
Specialities multiply and please every generation, one after the other. The galettes au beurre (a thin butter and caramelised waffle with characteristic criss-cross pattern), pains d’amandes, Virtuoso biscuit (cinnamon biscuit coated in milk chocolate), Florentines (a crunchy and refined delicacy with Belgian chocolate, puffed rice, hazelnuts, butter caramel and a hint of honey) all contributed to the success of the brand.

One creed exemplifies this success: Jules Destrooper always offers authentic tastes based on the best natural ingredients such as the purest summer butter, Belgian chocolate and delicious almonds.  There are no preservatives, artificial colours or aromas.
This constant search for excellence was duly rewarded with the title of Certified Royal Warrant Holder of Belgium.


Tasty elegance

Although the story is more recent, it echoes all the other tales of The Belgian Chocolate House and perfectly illustrates a quest for excellence and respect of the produce. 1989, Brussels. A man leisurely enjoys his expresso in a typical bar of the capital city. Suddenly, he feels an irresistible urge for chocolate. With this idea firmly stuck in his mind, he decides to create the  now famous premium Belgian chocolate square called the Napolitain. The hand crafted chocolates are packaged in an organic packaging. The Café-Tasse chocolates wrapped in their now legendary brown paper wrappers were born. The avant-garde organic, hand-made look followed the long tradition of the  Gembler family : High quality ingredients, that were created according to nature.

Throughout the years, Café Tasse developed other products responding to the same philosophy and that play their role as the perfect complement for a cup of coffee, transforming the experience into an unforgettable gustatory journey. Such delicious chocolates include the Napolitains (extra dark 77%, dark, milk & coffee, dark & coffee) the sticks and bars, as well as the delicious coffee beans coated in chocolate, the Santos and Cordoba. Presented in cardboard tubes, the crunchy almonds coated with chocolate and cocoa, mini-truffles or chocolate coated mangoes make the perfect companion for a good coffee.

Another great step for chocolate makers is the launch of a cocoa powder, which extends the chocolate tasting experience to the home.   The powdered chocolate is associated to such spices as  vanilla,  cinnamon, or still, orange,  bananas,  hazelnuts, or caramel