Belgium is synonymous with chocolate, but Brussels is perhaps the most iconic city for this sweet treat. Walk through the city's streets and you'll see (and smell) a plethora of incredible chocolate shops, some owned by world-renowned names, others by independent artisans carrying on centuries of tradition. It’s no surprise: Brussels has more chocolate factories than anywhere else in the world.
No trip to Belgium is complete without a chocolate tasting, but there’s more to those decadent flavors than meets the eye. To truly savor Brussels’ chocolate, you need to understand its history.
From Exotic Luxury to Brussels Tradition
Chocolate arrived in Europe in the 16th century, carried from the Americas via Spain. (At the time, Belgium was under Spanish occupation.) At first it was reserved for the elite, served as a bitter, spiced drink mixed with sugar and cinnamon and served in ornate cups. By the 17th century, Brussels’ aristocrats had embraced it, and chocolate houses began to appear across the city.
Brussels served as a major trading hub, and with nearby Antwerp as one of Europe’s busiest ports, cocoa beans flowed in, ready to be transformed into indulgences for Europe’s wealthy families.
Brussels, Congo, and Cocoa
Brussels’ chocolate story cannot be told without its colonial chapter. In the late 19th century, King Leopold II claimed the Congo as his personal colony. The climate proved ideal for cocoa cultivation, but the system was brutally exploitative. Congolese workers were forced into harsh conditions, producing cocoa, rubber, and ivory under violent regimes.
Raw cocoa helped fuel Belgium’s booming chocolate industry. Shops flourished, fortunes were made, and chocolate became cemented as part of Belgian identity, all while its colonial origins remained largely unspoken.
Today, many Brussels chocolatiers acknowledge this legacy and are shifting toward fair-trade sourcing and direct farmer relationships. The industry is slowly rewriting its story, balancing centuries of tradition with a more ethical and sustainable future.
The Birth of the Praline
If colonial trade brought the beans, Belgian chocolateer ingenuity gave chocolate its most famous form. In 1912, Jean Neuhaus, a pharmacist’s grandson, created the praline: a filled chocolate shell that transformed cocoa from drink to bite-sized luxury.
Two years later, his wife Louise added another stroke of brilliance by adding the ballotin, a protective yet elegant box designed to keep pralines intact while presenting them as a luxury gift. Together, the praline and the ballotin revolutionized chocolate, turning it into the refined treat we know today.
From Post-War Popularity to Modern Craft
After World War II, soldiers carried pralines home, spreading Belgium’s reputation worldwide. Brussels became known for chocolate excellence, alongside waffles, beer, and lace.
By the late 20th century, artisans began innovating again: experimenting with global flavors, controlling the entire bean-to-bar process, and pushing chocolate toward culinary artistry. Today, Brussels’ chocolate scene balances both worlds, serving heritage pralines alongside avant-garde creations.
Where to Taste the Best Chocolate in Brussels
Skip the mass-market shops clustered around Grand Place. The true treasures are found in quieter streets and neighborhoods, where passion and craftsmanship come first.
- Mary (Rue Royale): Founded in 1919, Mary was the first chocolatier to receive a royal warrant. Known for elegant pralines and delicate presentation, it remains a symbol of timeless refinement.
- Pierre Marcolini (Sablon): The star of Brussels’ modern scene, Marcolini sources beans directly from farmers worldwide and experiments with bold flavors like yuzu or Sichuan pepper. His boutiques feel more like jewelry stores than sweet shops.
- Laurent Gerbaud (Rue Ravenstein): Celebrated for his adventurous pairings, like dark chocolate with figs, ginger, or candied kumquats. Gerbaud focuses on pure flavors and natural ingredients, stripping away excess sugar.
- Passion Chocolat (Sablon): A family-run shop where pralines are made in small batches, emphasizing classic Belgian style with a handmade touch.
Brussels’ Must-Try Chocolate Treats
- Pralines: The invention that made Belgian chocolate world-famous. They are tiny, elegant, and endlessly varied.
- Truffles: Rich, ganache-filled creations dusted with cocoa.
- Speculoos Pralines: Spiced cookie meets chocolate; a Belgian match made in heaven.
- Hot Chocolate: A nod to its aristocratic past, Brussels’ hot chocolate is still famously thick, almost like drinking velvet.
- Mendiants: Discs topped with dried fruit and nuts, especially popular around Christmas.
Bite Into Brussels' Chocolate History
From colonial trade routes to Neuhaus’ praline revolution, from Mary’s royal boxes to Marcolini’s bean-to-bar experiments, Brussels has much to offer for the sweet-treat obsessed.
A guided food tour threads these stories together, introducing you to artisans you might not find alone and helping you connect flavors with the forces that shaped them. Context's Brussels Food Tour invites you to taste Belgian chocolate, beer and lesser-known specialties, learning about the histories of each and how to best savor the flavors and stories behind each bite.
