Brussels has long been associated with chocolate. The city is credited with the invention of the praline in 1912, and today it is home to more than 150 chocolate shops and workshops. Chocolate remains an important part of Belgium’s food culture and economy. Well-known chocolatiers such as Pierre Marcolini operate alongside newer artisans like Arthur Amblard, reflecting both tradition and ongoing innovation in the sector.
This spring, Brussels residents and visitors can explore that heritage through BXL Gourmand, a free chocolate tour taking place on 28 and 29 March 2026. The event brings together ten artisan chocolatiers across the city centre, offering tastings and, in some cases, access to workshops. “Brussels is bursting with chocolate talent, and this initiative allows residents to experience their own city in a different, flavourful way,” said Didier Wauters, alderman for economic affairs.
BXL Gourmand is organised by Ondernemen Brussel and inspired by the Gent Gourmand concept. Visitors can follow the route at their own pace, stopping at participating shops to taste pralines, chocolate bars, or hot chocolate. Some locations also provide demonstrations of the production process, offering insight into how chocolate is made from the cocoa bean. Registration is required, and tastings are available between 11:00 am and 6:00 pm on both days.
Among the participating chocolatiers, several have workshops located directly behind their shops. Arthur Amblard, for example, focuses on sugar-free chocolates, while The Belgian Chocolate Makers work according to a bean-to-bar approach, producing chocolate starting from raw cocoa beans. Other names on the route, including Pierre Marcolini and Wittamer, are known for their long-standing presence in Brussels and their international reputation. In addition, boutiques such as Atelier Sainte-Catherine and Mary are included in the tour, offering a selection of artisanal chocolates even without on-site production.
Belgium’s chocolate sector continues to evolve alongside these traditions. Current trends include bean-to-bar production, plant-based or sugar-free alternatives, and smaller pralines designed for tasting. Some chocolatiers are also expanding into seasonal products such as artisanal ice cream, while adapting recipes to fluctuations in raw material prices. These developments show how the sector responds to both consumer demand and economic changes.
Belgium’s chocolate heritage is also celebrated in print. In October 2025, Neuhaus launched Neuhaus – Inventor of the Belgian Praline, a book tracing the company’s history and Belgian chocolate-making, including the invention of the praline in Brussels in 1912. It features behind-the-scenes stories, recipes from the Maîtres Chocolatiers, and insights into Belgian chocolate craftsmanship.
The event also connects with recent recognition within the industry. The independent guide Tartine et Boterham has published its selection of the ten best artisan chocolatiers in the Brussels-Capital Region, based on criteria such as craftsmanship, quality of ingredients, innovation, and taste. Several names featured in BXL Gourmand appear in this selection. This year, Arthur Amblard received the ‘Revelation Award’ for emerging talent, while Frédéric Blondeel was awarded for his long-standing contribution to the chocolate sector.
For visitors, the event provides a structured way to explore Brussels through its chocolate scene. The route takes place entirely within the city centre, making it accessible on foot and easy to combine with other activities. In addition to tastings, those interested in learning more can visit chocolate workshops or museums dedicated to the history of chocolate in Belgium.
BXL Gourmand offers a snapshot of a sector deeply tied to Brussels’ identity. By bringing together established names and newer artisans, the event highlights the balance between tradition and evolution in Belgian chocolate-making. It also provides an opportunity to engage directly with chocolatiers and their work over the course of a single weekend.
