The passion

Neuhaus, chocolate creator

Little Daniël was just 12 years old when it became crystal clear to him. Inspired by the magical and irresistible displays in a couple of leading chocolate houses, he declared, "one day I'm going to make chocolates." And it came to pass. A good few years later he's now become the Neuhaus Maître Chocolatier. Thanks to the passion and craftsmanship of Daniël and his team, we can all enjoy an indulgent Neuhaus moment every day.

Follow Daniël as he unveils a few secrets.........

"I'm immersed in it just like Obelix was in the magic potion."

The secret of Belgian chocolate...

"The best almonds come from Faro in Portugal," says Daniël. "The climate there is ideal for emphasising the full, soft flavour and sweet aroma to its best advantage. Neuhaus, the leading Belgian chocolate manufacturer, selects only the finest ingredients from all over the world in the same way. But the sugar comes from here. Belgians have been masters of sugar-making for centuries. And that's one of the secrets of Belgian chocolate."

The origins

Bitter or sweet, hard or soft, open or closed... Innumerable details for our range of Belgian chocolate online ensure that a Neuhaus creation is totally unique. During the conception and creation of each new praline, the Maître Chocolatier and his colleagues look for the ideal design, name, flavour and ingredients of the new addition. Something they do with compete dedication. They draw and shape. They smell and taste. Until it's perfect. That's why it took 8 versions of the new Truffe Tiramisu before this delicious truffle found its final shape, taste and composition..

Truffle Tiramisu	With the Truffle Tiramisu you get a real taste of the dolce vita. This oblong sweetmeat has a soft texture and is dusted with small pieces of 'Amaretti' biscuit. A dash of Amaretto gives it a delicious hint of almonds. With its innovative taste and originality, perhaps this truffle will soon win a place in your heart.
Mano Sucre Vanille	In good hands... The Manon Sucre Vanille is a masterpiece. A pearl coated in a sugar vanilla glaze. Inside you'll find a butter vanilla cream on toffee, crowned with a pecannut. Just like many other Neuhaus masterpieces, each one is created by hand, every time. Something which is remarkable nowadays. "Once you've tasted a Manon like this, you experience the craftsmanship and knowledge of a real chocolatier."
Tentation	The Caprice and Tentation have been held in high esteem for decades. Because once you've experienced their sensation, you'll always long for one or other of these two stars. Take the Caprice, for example. Its shape is extremely unusual. A jacket of chocolate covering a crunchy layer of nougatine. And the high point; a delicious fresh vanilla cream filling which will transport you with delight...
Prestige	The baker eats bread, the winemaker drinks wine and the chocolatier... tastes! Every day. This is how Daniël does it: "First choose a good quiet place, somewhere where you feel really comfortable. A praline like this is a real moment of indulgence, so get maximum pleasure from it. Most pralines are at their best at room temperature. Then it's up to you. Do you go for an explosion of taste, or do you prefer to let the different flavours appear slowly? Whatever you choose, it's a mouth-watering experience. It's also always nice to have a drink, but only after you've savoured the praline, out of respect. And then tarry a little longer, you've earned it. Daniël's favourite.... Prestige: a crunchy layer of milk chocolate with a caramel filling.