Belgium: Why It’s Called The Chocolate Capital Of The World

Belgium’s association with chocolate dates back to the 17th century, when cocoa was first introduced to Europe. The turning point came in 1912, when Jean Neuhaus invented pralines-filled chocolates that became an international sensation. This innovation cemented Belgium’s place in confectionery history.  

Belgian chocolatiers are known for their meticulous techniques and adherence to strict regulations, ensuring high cocoa content and premium quality. Cities like Brussels, Bruges, and Antwerp are renowned for artisanal boutiques that attract millions of tourists each year.  

The industry thrives on a balance of tradition and innovation. While preserving heritage recipes, Belgian chocolatiers experiment with new flavors and sustainable practices. This blend of authenticity and creativity has made Belgium the benchmark for excellence in the global chocolate market.  

Key Highlights  

• Belgium produces over 200,000 tonnes of chocolate annually  
• Home to more than 2,000 chocolatiers  
• Jean Neuhaus invented pralines in 1912  
• Strict cocoa standards ensure premium quality  
• Brussels and Bruges are global chocolate tourism hubs  

Sources: News18, NDTV Food, The Hindu Lifestyle Desk