On May 6, 2025, Brussels honoured the tradition and craftsmanship of Belgian chocolate by designating it as an Intangible Cultural Heritage in the Brussels-Capital Region. Celebrated at the Galeries Royales Saint-Hubert, this recognition underscores the global significance of Belgian chocolate and its deep roots in the capital. The designation recognizes Belgian chocolate and its traditions as the 22nd component of Brussels’ cultural identity, paving the way for a future national bid to secure UNESCO’s Intangible Cultural Heritage status.
A milestone for Belgian chocolate
The event was hosted by Brussels Secretary of State for Heritage and Foreign Trade Ans Persoons, together with Deputy Mayor Anaïs Maes, urban.brussels, and the non-profit I Love Belgian Chocolate. It included artisan chocolatier demonstrations, tastings, and guided tours of historic shops such as Neuhaus and Mary, the latter established by Belgium’s pioneering female artisan chocolatier. Brussels is the first Belgian region to officially acknowledge this tradition and its associated skill as an integral part of its intangible cultural heritage.
Despite being home to only 10% of Belgium’s chocolate makers, compared to 24% in Wallonia and 66% in Flanders, Brussels is a hub for the industry. It boats 150 companies and more than 1,350 chocolate-related jobs, according to HUB Brussels.
“The registration of Belgian chocolate as cultural intangible heritage in the Brussels-Capital region is a magnificent recognition of several centuries of tradition. It allows the unique know-how of Belgian chocolatiers, passed down from generation to generation, to shine. They are professionals who are committed to quality, taste, sustainability, and ethics,” noted Peggy van Lierde, of the non-profit organisation I Love Belgian Chocolate.
The innovation and legacy of Belgian chocolate
Brussels has long been home to legendary brands like Côte d’Or, Leonidas, Marcolini, and Mary, amongst others, since the mid-20th century. The city also claims two groundbreaking innovations: the praline and its signature ballotin packaging, both pioneered by the Neuhaus couple.
For many people, chocolate is not just a delicacy, but also a gift that is given for celebrations such as Valentine’s Day, Easter, and St. Nicholas. Curiously, the average Belgian person eats around 7 kilograms of chocolate per year, further adding to the statement that chocolate is a special treat in the country. Moreover, brands such as Leonidas, Mary Neuhaus, and Wittamer, among others, even supply chocolate to the Belgian royal family.
Nationally, Belgium produces over 800,000 tonnes of chocolate annually, which makes it the world’s second-largest chocolate exporter after Germany, reported Statbel. The sector also employs 14,200 people and generates €7,7 billion in turnover, per the Choprabisco Federation.
“Chocolate is inextricably linked to Brussels’ identity, from the (accidental) development of the first praline to the largest concentration of chocolatiers per m² around the Grand Place. Moreover, almost every Belgian has memories linked to chocolate: from grandma’s colourfully wrapped pralines to the role chocolate plays in many of our traditions and rituals. So, chocolate provides great memories, but it also has a bright future. A lot of great houses are looking for new master chocolatiers, and this could really be an opportunity for our many talented young people in Brussels,” said Ans Persoons, Brussels Secretary of State for Heritage and Foreign Trade.
The rich history of chocolate in Belgium
Chocolate’s history in Belgium dates to the 1630s, with early records at Baudeloo Abbey in Ghent. While cocoa was first used as a way to disguise the taste of the medication, it was not until the 20th century that Belgian chocolate’s reputation became world-renowned, with companies such as CĂ´te d’Or, Neuhaus, Leonidas, Godiva, and CornĂ© founded in Brussels.
Later, in 1894, only products containing at least 35% cocoa were allowed to be called “chocolate.” Moreover, in Brussels’ Galeries Royales Saint-Hubert, Jean Neuhaus Jr. invented the initial “praline,” and in 1915, his wife, Louise Agostini, created the ballotin, a sophisticated box designed to hold these chocolates.
More recently, a new trend has gained traction, called “bean-to-bar.” This involves makers overseeing every step of production, from roasting the cocoa beans to crafting the final chocolate bars. Early adopters include Pierre Marcolini and Frédéric Blondeel, setting up his business in Koekelberg, Brussels.
Brussels is a paradise for chocolate lovers
For travellers, Brussels offers an irresistible invitation to explore its chocolate legacy. Visitors can wander the elegant Galeries Royales Saint-Hubert, where historic chocolatiers still operate and boast a high number of visitors, or join guided tours to uncover the artistry behind every praline. With this new heritage status, Brussels solidifies its place as a must-visit destination for chocolate lovers and cultural enthusiasts alike, blending tradition with innovation in every bite.
As Belgium eyes UNESCO recognition, the world is reminded why Brussels remains the beating heart of chocolate craftsmanship. Plan your visit to savour this sweet legacy firsthand.
